Once I realized how well meatballs cook in the slow cooker, I had to come up with a great Swedish Meatballs recipe! And this is it!
Don’t be afraid of putting raw meatballs in the slow cooker – they turn out just fine. And this is a REALLY easy meatball recipe.
Of course, it will take a little bit of time to form the meatballs, but it’s worth it. And you can make then as big or as small as you’d like.
I think I made mine a little too big- when I had Swedish Meatballs as a kid, they were always fairly close to bite-sized.
But final verdict from the family? 5 stars all around, so homemade Swedish meatballs will be in the meal plans pretty often from now on!
So move over Ikea Swedish meatballs, this Mama has a great recipe to toss in the crock pot!
Key Takeaways
- Cook Time: Low – 8 hours; Medium – 6 hours; High – 4 hours
- Main Ingredients: Ground beef, garlic powder, bread crumbs, milk, beef broth (or billion), and more
- Servings: 6
- Extras: Add mushrooms, broccoli, or other veggies to make the dish more complete, adding new tastes, textures, and colors to your meal
- Tip: Brown meatballs on the stove with a little olive oil to get a nice sear and lock in the liquids for juiciness
Easy Slow Cooker Swedish Meatballs
Ready to get started on the best homemade Swedish meatballs?
Place the meatballs in the bottom of the slow cooker, top with the beef broth (or bouillon and water), and spices and then cook.
Another cool thing about this delicious recipe is that you can cook them for as long or as short as you want.
The meatballs will be done after just a couple hours, but if you’re at work, there’s no harm in cooking them for the full 8-10 hours on low.
At this point, it will just look like meatballs in water.
So now it’s time for the creamy part! Make a roux (equal parts butter and flour) and then add some milk.
You could also use heavy cream if you want a stronger dairy taste to your sauce.
Get it nice and thick and then put it in the slow cooker and add the pasta. You might see some lumps at first in your Swedish meatball sauce, but you can just whisk them out.
Let it cook on high for about 20 minutes, and then add the sour cream. Mix it up well, and then serve!
This time I served it with pasta, but next time I’m going back to my old family classic- mashed potatoes!
Our kids love mashed potatoes, so we might go between the two in out meal plans.
Ingredients
- 1 lb. ground beef [meatballs]
- 1/4 tsp onion powder [meatballs]
- 1/4 tsp pepper [meatballs]
- 1/2 tsp salt [meatballs]
- 1 egg [meatballs]
- 1/3 cup breadcrumbs [meatballs]
- 2 Tbsp milk [meatballs]
- 4 beef bouillon cubes
- 3 cups water
- 1/4 tsp ground Allspice
- 1/4 tsp ground nutmeg
- 1 Tbsp Worcestershire sauce
- 3 Tbsp butter [for cream sauce]
- 3 Tbsp all-purpose flour [for cream sauce]
- 1/2 cup milk [for cream sauce]
- 1/2 cup sour cream
- 8-10 oz. uncooked pasta
Instructions
- In a large mixing bowl, combine the first 7 ingredients.
- Mix well with your hands and form into small balls.
- Place meatballs in the bottom of the slow cooker.
- Top with the next 5 ingredients (bouillon cubes, water, allspice, nutmeg and Worcestershire)
- Cook on high for 4 hours (or medium for 6, low for 8).
- In a medium sauce pan, melt butter over medium heat.
- Add the flour and whisk to blend well.
- Add the milk. Stirring often, wait until the sauce bubbles and thickens.
- Add the sauce to the slow cooker. Whisk it a bit to get rid of any lumps.
- Add the uncooked pasta and cook for another 20 minutes.
- Stir in the sour cream.
- Serve and enjoy!
Recipe Swaps
For those with dietary restrictions or taste preferences, this Swedish meatball recipe is quite adaptable.
These substitutions not only ensure that the dish suits your dietary needs but also allow you to experiment with flavors to find your perfect version of this comfort food classic.
The Meatballs
Want to make Swedish meatballs with some small changes?
If you want to skip ground beef, turkey or chicken can be used as lighter, leaner alternatives for the meatballs. (don’t forget to swap the beef broth for chicken broth if you need)
For a vegetarian option, try plant-based ground meat substitutes, though you might need to adjust cooking times slightly.
Gluten-free breadcrumbs or rolled oats pulsed in a food processor can replace traditional breadcrumbs to cater to gluten-free needs.
Not only can Swedish meatballs be made from any of these meats or meat alternatives, but you can also just buy remade meatballs if you want, Mama!
Nothing says easy dinner like getting something outta the freezer that’s already technically cooked.
If you’re using premade meatballs, the cook time will be less since you’re heating up the balls rather than cooking them.
The Gravy/Sauce
When it comes to the sauce for these delicious homemade Swedish Meatballs, the possibilities for accommodation are just as plentiful as with the meatballs themselves.
If you’re aiming for a lower fat option, consider using light or fat-free versions of the dairy components.
For those on a dairy-free diet, a blend of your favorite unsweetened plant-based milk combined with a dairy-free butter substitute can make a wonderful roux.
Just ensure the plant milk you choose doesn’t have a strong flavor that could overpower the sauce.
For a gluten-free version, swapping traditional flour for a gluten-free flour blend, or even cornstarch, for the roux to thicken the sauce, works beautifully.
Also, check if your Worcestershire sauce is gluten-free or not- that can make a big difference!
Make sure to dissolve the cornstarch in a little bit of cold liquid first to avoid lumps in your Swedish meatball sauce.
But besides the main components of Swedish meatballs and sauce, what about flavor changes?
For a bit of a tangy twist, consider whisking in a spoonful of Dijon mustard and fennel seeds. The new flavor may be a nice change of pace!
For a more earthy flavor, you an add rosemary, thyme, and some garlic to give your gravy something different.
Veggies and Other Additions
To elevate your Swedish Meatballs into a complete, well-rounded dish, incorporating vegetables is a smart and tasty move.
Not only do veggies add color and texture, but they also increase the nutritional value of the meal.
Consider adding sliced mushrooms, onions, or bell peppers into the crockpot during the last hour of cooking. These will soften and soak up the flavors of the sauce beautifully.
For those who love a bit of green, a handful of spinach or kale can be stirred in just before serving, ensuring the leaves wilt slightly without losing their vibrant color.
If you’re looking for a bit more substance, baby potatoes can be halved and added to the pot with the meatballs; they’ll cook to perfection in the flavorful broth.
Serving It Up
How you serve your Swedish meatballs is up to you, but here’s a few ideas.
This time I used penne, but I’m also a huge fan of eating smaller Swedish meatballs over egg noodles for great bite sizes.
Besdeis pasta, I mentioned before- we’re definitely going for mashed potatoes next time, they’ll be absolutely delicious together!
And my husband brought up a great idea: how do we feel about subs? Down the road, we could eat Swedish meatball subs for something different.
Other Slow Cooker Recipes
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
FAQs
Can I use frozen meatballs instead of making them from scratch for Swedish meatballs?
Absolutely! For those times when you’re short on prep time or just prefer the convenience, using frozen meatballs is a great alternative.
Just ensure they’re thawed before adding them to the slow cooker to maintain the cooking time and temperature consistency.
What can I serve with Swedish Meatballs?
Swedish Meatballs are traditionally served with a side of lingonberry sauce and mashed potatoes or egg noodles. (or any pasta!)
For a healthier twist, they also pair wonderfully with steamed vegetables or a light salad.
How long can I store leftovers in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
When you’re ready to eat, just reheat on the stove or in the microwave until thoroughly warmed.
Is it necessary to brown Swedish meatballs before adding them to the slow cooker?
While it’s not strictly necessary to brown the meatballs before adding them to the slow cooker, doing so can add an extra layer of flavor and texture.
Browning the meatballs in a pan before slow cooking can create a nice crust, but if you’re looking for convenience, you can skip this step without significantly impacting the overall dish.
Is this recipe freezer-friendly?
Yes, this recipe is perfect for freezing!
Allow the meatballs and sauce to cool completely before transferring them to a freezer-safe container. They can be frozen for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Can I make this recipe gluten-free?
Making this recipe gluten-free is simple.
Just use gluten-free breadcrumbs in your Swedish meatballs and substitute the all-purpose flour for a gluten-free flour blend when making the roux for the sauce.
Ensure all other ingredients are certified gluten-free, and you’re set to enjoy a gluten-free version of this classic comfort food.
Can I cook this recipe on high instead of low?
Yes, you can certainly cook this recipe on the high setting of your slow cooker if you’re pressed for time.
Cook Swedish meatballs on high for about 3-4 hours, but be sure to check to ensure they’re fully cooked through.
Keep in mind that cooking on high may slightly alter the texture of the meatballs and the sauce.
What can I use instead of sour cream?
If you’re out of sour cream or prefer not to use it, Greek yogurt is a great alternative that will still provide the creamy texture and tangy flavor the recipe calls for.
Make sure to use full-fat Greek yogurt for the closest consistency and taste to traditional sour cream.
Adding it at the end of cooking, just like the sour cream, will prevent it from curdling.
Final Thoughts
If you haven’t eaten Swedish meatballs before, this easy recipe is the perfect place to start!
Overall, this Swedish Meatballs Crockpot recipe is the perfect combination of convenience and flavor.
Whether you’re feeding a family or hosting a dinner party, this dish is sure to impress. Give it a try and see for yourself how easy and delicious slow cooker meals can be!
And don’t forget to check out the other slow cooker recipes available for even more tasty options. Happy cooking!
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[…] Slow Cooker Swedish Meatballs – Oh man. This dump recipe… it is creamy, perfectly seasoned, and filling. This is my kind of meal when the weather is cold. […]
This recipe is so easy and I’m so glad it doesn’t ask for cream of mushroom soup can’t wait to try it
It was great, all my kids loved it!
Very disappointed….I was Leary of cooking pasta in broth, and I was right, starch made whole dish pasty…..would be good as long as pasta cooked seperatly….and I suggest a little longer than 4 hrs on high for meatballs.
I don’t like the idea of using regular ground beef in a crockpot. There is too much grease fat that will clog your arteries. I am going to use lean ground beef instead of 80/20 ground beef. This is a much healthier option.
Yes, where is the Instant Pot recipe you wrote about?
What is the IP recipe for the Swedish Meatballs?
Interested in the Instant Pot recipe as well….
I would like the IP recipe for swedish meatballs.
Thanks
Could I use Ground Turkey?
Yes you could.
If I used ground turkey would I use chicken broth instead of beef?
I’m using deer burger for mine
Hi!
Do you have a link for the Instant Pot recipe for this? Thanks so much!
Just received the Instant Pot I’ve been longing for (though it’s a holiday gift so I’m not supposed to open it yet…) but maybe just for those Swedish Meatballs!! May I have the Instant Pot version? Thanks, Laura!! 🙂
Going to try cooking the meatballs, freeze them and when needed defrost and continue with the recipe. Suggestions please,.
The ingredients and the flavors worked well. However, one suggestion is that I would not add the creamy mixture to the meatball/water mixture until the meatballs have thoroughly formed. Several of the meat balls fell apart even while I was very gently whisking. The flour mixture did begin to thicken up more than I expected. Doing another gentle stir mixed it well. I would not add the pasta to the crock pot as my fear would be a more starchy / thick result.
Pasta took significantly longer than 20 minutes to cook, plus I had to add beef broth for it to absorb.
I tried this recipe tonight. It was my first time making it. I liked the flavor! The noodles did take longer than 20 minutes for me. I tried putting them in for another 30 minutes, but they were still somewhat chewy, so I’m cooking it for another hour to see if they get softer… The sauce was a little thick, but I am a somewhat new cook, so I don’t know if that was because my flour/milk mixture was not liquidy at all, but more solid/thick, or because of the noodles cooking… Also, were the noodles meant to go in… Read more »