Crock Pot Swedish Meatballs

A ladleful of Swedish meatballs with creamy sauce.

Crock Pot Swedish Meatballs

Crock Pot Swedish Meatballs are an easy dinner any night of the week! Serve it with egg noodles, mashed potatoes, or steamed veggies.

Course Main Course, Main Dishes

Cuisine American, Swedish

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 362

Author Dorothy Bigelow

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

*Beef broth: We’ve tested several options, and testers preferred meatballs made with beef broth concentrate stirred into hot water. We used “Better than Bouillon” beef.

**A1 steak sauce substitute: We tested both A1 Steak Sauce and a combo of ketchup and Worcestershire sauce, and our testers preferred the meatballs made with ketchup and Worcestershire sauce! That being said, if you prefer, you can use 2 tablespoons of steak sauce instead.

Storing leftovers: Transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days, reheating in portions as needed.

With homemade meatballs: Cook your meatballs as directed by your favorite recipe, and add them along with the other ingredients. Cook for just 4 hours on LOW, or 2 hours on HIGH. Stir in the sour cream at the end of the cooking time.

Gluten-free: Use your favorite gluten-free cream of chicken soup (we like Pacific Foods), and use gluten-free frozen meatballs (Our Finest from Walmart is gluten-free in our area).

Nutrition