This easy recipe for Crock Pot Swedish Meatballs is a family favorite and always a hit! Serve it with egg noodles or mashed potatoes for a simple, yet satisfying weeknight dinner.
If you’re anything like me, you’re always looking for easy recipes that the whole family will enjoy – yes, even the picky eater.
These easy Swedish meatballs made in the slow cooker are one of our absolute favorite weeknight dinners! You can assemble the ingredients before you leave the house, and when you return in the evening, dinner is minutes away from being ready to serve.
This great recipe has saved us many trips through the drive-thru, and I know your family will love it as much as we have! They are even better than the IKEA Swedish meatballs we love to get whenever we are close to one of their stores.
Serve them with mashed potatoes (yes, instant is totally fine) or egg noodles and a sprinkle of fresh parsley for color. You’ll never look back!
Why You'll Love It:
- Simple ingredients. This quick and easy version uses pantry staples that are easy to find (and you probably already have on hand).
- Ultimate comfort food. Juicy meatballs, creamy sauce, and fluffy mashed potatoes (or egg noodles) make for a delicious meal that the whole family will love.
- Slow cooker recipe. Who doesn’t love a good Crock Pot dinner? This one is perfect for busy weeknights (or weekends).
You Will Need:
- Meatballs: We use frozen meatballs because they are quick and easy, but if you prefer, you can use your favorite homemade meatball recipe instead! Just make sure they are browned and precooked before adding them to the Crock Pot.
- Cream of chicken soup: This forms the base of a delicious and creamy sauce that doesn’t separate during the long and low heat of a slow cooker. If you prefer, you can use cream of mushroom soup instead (or your own homemade condensed mushroom soup).
- Onion soup mix: Also known as French onion soup mix, this is readily available at most grocery stores. It contains dried onion flakes, garlic powder, onion powder, black pepper, beef bouillon powder, and a few other ingredients. It’s an easy way to add flavor!
- Beef broth: Either homemade, store-bought, or broth concentrate works. Our favorite is “better than bouillon” diluted with hot water – it tastes great!
- Ketchup and Worcestershire sauce: The combo of these two ingredients adds the perfect balance of sweet and umami flavors. If you prefer, you can use A1 steak sauce instead. Our testers preferred meatballs made with the simple combo of ketchup and Worcestershire sauce.
- Sour cream: Use a thick, good-quality sour cream like Daisy or Good Culture.
How to Make Swedish Meatballs in a Slow Cooker
This Crockpot Swedish meatball recipe has all the flavor and texture of classic Swedish meatballs – but WAY less work and a much shorter list of ingredients. It’s the perfect easy dinner for any occasion.
- Add the beef broth, onion soup mix, ketchup, Worcestershire, and cream of chicken soup to a slow cooker. Stir well to combine.
- Pour in 2 pounds of frozen meatballs (or an equivalent amount of homemade meatballs that have been browned and cooked).
- Stir everything together so that the meatballs are evenly coated in the sauce mixture.
- Cook on HIGH for 3-3 ½ hours, or on LOW for 6-7 hours.
- Add the sour cream in dollops, then stir gently to incorporate it into the sauce.
- Serve your finished meatballs with mashed potatoes, cooked egg noodles, steamed veggies, or the sides of your choice! Garnish with fresh parsley for color (if desired).
Serve Them IKEA Style
If your favorite part of visiting your local IKEA is visiting the restaurant for a plate of their delicious meatballs, you can easily make a copycat version at home by adding the right sides!
Serve these meatballs with mashed potatoes, sweet peas, and some lingonberry jam (or cranberry sauce). If you can find one, a toothpick Swedish flag adds an extra special touch.
Storing Leftovers
Transfer any leftover Swedish meatballs to an airtight container and store in the refrigerator for up to 3-4 days. Reheat portions as needed in the microwave until hot and steamy.
Substitutions and Variations
Homemade meatballs: If you prefer to make your own meatballs instead of using frozen ones, you can absolutely do so! Just be sure to brown them before adding them to the slow cooker. This recipe is a great way to use up leftover meatballs, too! Adding uncooked meatballs is a big no-no – they will fall apart, and the rendered grease will pool on the top.
With Greek Yogurt: If you prefer, you can swap the sour cream (or half of the sour cream) for a good quality full-fat plain Greek Yogurt. You will still get a creamy sauce, but with extra protein and less saturated fat. It definitely tastes different, but it can be an easy swap.
Thicker sauce: This sauce is already pretty thick, especially when hot, but if you like your sauce ultra thick, reduce the beef broth to 1 cup instead of the full 1 ½ cups.
Potluck style: This recipe is great for bringing to a potluck! Just cook the meatballs as directed, stir in the sour cream, and transport them right along in the slow cooker. When you arrive at the party, plug it in and rewarm it on low heat for 30-60 minutes, or (if still hot), switch the Crock Pot to the warm setting.
If you loved this recipe for Crock Pot Swedish Meatballs, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Crock Pot Swedish Meatballs
Ingredients
- 2 pounds frozen meatballs
- 1 can (10oz) cream of chicken soup (or cream of mushroom soup)
- 1 ½ cups beef broth*
- 1 package (1oz/28 g) dry onion soup mix
- 1 tablespoon ketchup or A1 Steak Sauce**
- 1 tablespoon Worcestershire sauce or A1 Steak Sauce**
- 1 cup sour cream good quality and thick (like Daisy or Good Culture)
- Fresh parsley for garnish (optional)
- Mashed potatoes or cooked egg noodles for serving (optional)
Instructions
- Add the cream of chicken soup, beef broth, onion soup mix, ketchup, and Worcestershire sauce (or steak sauce**) to the insert of your slow cooker. Whisk well to combine.
- Pour in the frozen meatballs, then stir them gently until they are covered in the sauce.
- Cover the Crock Pot with a lid and cook on LOW for 6-7 hours, or on HIGH for 3-3 ½ hours, or until the meatballs reach a minimum internal temperature of 165ºF (74ºC).
- Turn off the heat and add the sour cream in heaping tablespoons. Stir gently until the sour cream melts and forms a thick and creamy sauce.
- Serve over mashed potatoes or hot cooked egg noodles. Garnish with fresh chopped parsley (if desired).
Notes
Nutrition
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Dorothy Bigelow
This recipe is super flavorful and so easy too! It's simple enough to pull together in the morning and everyone in my family eats it with joy. Score!