If you’re craving a warm, comforting meal that feels like a cozy hug from the inside, this Crockpot Swedish Meatballs Recipe is your new best friend. Slowly simmered in a rich, creamy sauce, these meatballs are bursting with classic Swedish flavors, making them perfect for any day when you want something hearty yet effortless. The beauty of this recipe lies in its simplicity—minimal ingredients come together in the slow cooker to create that perfectly tender, melt-in-your-mouth texture you love, with a luscious sauce that’s truly the star of the show.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that play a big role in crafting the authentic Swedish taste and that creamy, dreamy sauce. Each one adds something special, from savory depth to subtle spice, making sure your meatballs aren’t just good—they’re unforgettable.
- 1 1/2 cups beef broth: The flavorful base liquid that brings a meaty richness to the sauce.
- 1 tablespoon Worcestershire sauce: Adds umami and a slight tang to deepen the flavor profile.
- 1 teaspoon dried parsley: A touch of herbaceous freshness for balance and color.
- 1/2 teaspoon dried garlic powder: Infuses a warm garlic essence without overpowering the dish.
- 1/2 teaspoon dried onion powder: Enhances savory notes, complementing the garlic beautifully.
- 1/8 teaspoon ground nutmeg: That secret little spice that brings a delicate, comforting warmth.
- 1.5 lbs frozen meatballs (Swedish-Style or Homestyle): The centerpiece—pre-made for convenience but full of traditional flavor.
- 1 (12-oz) can evaporated milk: Provides creamy texture and subtle sweetness to the sauce. (Or substitute with 1 1/2 cups half-and-half, or 1 cup half-and-half plus 1/2 cup sour cream for a tangier finish.)
- 2 tablespoons cornstarch: The secret thickener for that luscious, velvety sauce everyone loves.
- Salt and black pepper (to taste): For seasoning and perfectly rounded flavors.
How to Make Crockpot Swedish Meatballs Recipe
Step 1: Cook the Meatballs in Flavorful Broth
First things first, whisk together your beef broth, Worcestershire sauce, dried parsley, garlic powder, onion powder, and nutmeg right in the slow cooker. This combination sets the stage for an incredibly aromatic and savory base. Add the frozen meatballs, nestling them gently into the liquid. Set your slow cooker to LOW for 3-4 hours, or HIGH for about 2 hours if you’re short on time. This slow simmering lets the meatballs soak up all those delicious flavors and become irresistibly tender.
Step 2: Whisk and Add the Creamy Thickener
Once the meatballs are cooked through, it’s time to give your sauce that iconic silky finish. In a separate measuring jug, whisk together the evaporated milk and cornstarch until smooth—this ensures there are no lumps. Pour this mixture into the slow cooker, then stir it all together, coating those meatballs in creamy goodness. This is what takes your dish from great to utterly spectacular.
Step 3: Finish Cooking to Thicken the Sauce
Turn your slow cooker to HIGH and remove the lid. Let the sauce thicken for 15 to 30 minutes, stirring occasionally to prevent sticking. When the sauce has the perfect consistency, taste and season with salt and black pepper to suit your preferences. If you’re using sour cream instead of some of the evaporated milk, stir it in now for a tangy, rich lift just before serving. The result? A mesmerizing sauce that clings lovingly to every meatball.
How to Serve Crockpot Swedish Meatballs Recipe
Garnishes
To really elevate this dish, a sprinkle of fresh chopped parsley or dill adds a bright, fresh contrast against the creamy sauce. A light dusting of freshly ground black pepper right before serving also brings a little extra kick and aroma. These simple garnishes transform your plate from everyday to special occasion-ready.
Side Dishes
This Crockpot Swedish Meatballs Recipe pairs beautifully with classic mashed potatoes for that ultimate comfort food combo, but you can also serve it atop buttered egg noodles for a Scandinavian twist. Roasted green beans or steamed broccoli add a pop of color and a fresh, crisp bite that balances the rich sauce perfectly.
Creative Ways to Present
For a fun and inviting presentation, try serving these meatballs in small, individual crockpots or mini cast iron skillets—perfect for dinner parties or family gatherings. Alternatively, use the meatballs and sauce as a topping for toasted rye bread or as sliders with pickled cucumbers for a playful appetizer version. The possibilities to make this dish your own are endless!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The meatballs and sauce will stay delicious for up to 3 days, making it a convenient meal to enjoy later without sacrificing any flavor or texture.
Freezing
This Crockpot Swedish Meatballs Recipe freezes wonderfully! Place the cooled meatballs and sauce in a freezer-safe container or zip-top bag, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for an easy, ready-made meal that feels fresh.
Reheating
Reheat your leftovers gently on the stovetop over low heat, stirring occasionally to prevent the sauce from sticking or separating. You can also microwave servings in short bursts, stirring in between to evenly warm the creamy sauce and tender meatballs just like fresh.
FAQs
Can I use homemade meatballs for this recipe?
Absolutely! While frozen meatballs offer convenience and consistency, homemade meatballs work wonderfully if you prefer. Just make sure they’re fully cooked before adding to the slow cooker to avoid overcooking during the simmering process.
Can I make this recipe vegan or vegetarian?
This particular Crockpot Swedish Meatballs Recipe relies on beef broth and meatballs, but you can adapt it by using plant-based meatballs and vegetable broth. Swap the dairy with non-dairy milk alternatives and cornstarch for thickening, and you’re all set for a delicious vegan twist.
Is it better to cook on LOW or HIGH in the slow cooker?
Both work well, but cooking on LOW for 3 to 4 hours allows the meatballs to absorb more flavor and become extra tender. HIGH is a faster option if you’re short on time, but the texture may not be quite as luscious.
How thick should the sauce be when finished?
The sauce should be thick enough to coat the back of a spoon and cling well to the meatballs without being too gloopy. Cooking with the lid off for those final minutes helps it reach that perfect silky consistency.
Can I prepare this recipe in advance?
You sure can! Prepare the meatballs and sauce separately and combine them in the slow cooker right before serving, or make the entire dish a day ahead and gently reheat. It actually tastes even better the next day after the flavors have melded!
Final Thoughts
This Crockpot Swedish Meatballs Recipe truly brings the heart and soul of Swedish comfort food right into your kitchen with minimal fuss and maximum taste. Whether you’re cooking for family, friends, or just treating yourself, it’s a reliable, crowd-pleasing dish that never fails to impress. Dive into this creamy, savory delight and discover your new favorite slow cooker classic today!
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Crockpot Swedish Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on LOW or 2 hours on HIGH plus 15-30 minutes thickening
- Total Time: 3 hours 30 minutes to 4 hours 40 minutes depending on slow cooker settings
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Swedish
Description
These Crockpot Swedish Meatballs offer a comforting, hands-off meal perfect for busy days. Tender frozen meatballs simmer in a flavorful broth infused with Worcestershire sauce, parsley, garlic, onion, and nutmeg, then are finished with a creamy, thickened sauce made from evaporated milk and cornstarch. The slow cooker does the work to deliver tender meatballs with a rich, velvety sauce that’s perfect over noodles or mashed potatoes.
Ingredients
Meatballs & Broth
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon dried garlic powder
- 1/2 teaspoon dried onion powder
- 1/8 teaspoon ground nutmeg
- 1.5 lbs frozen meatballs (Swedish-Style or Homestyle work best)
Creamy Sauce
- 1 (12-oz) can evaporated milk (OR 1 1/2 cups half-and-half OR 1 cup half-and-half plus 1/2 cup sour cream)
- 2 tablespoons cornstarch
- Salt and black pepper (to taste)
Instructions
- Cook meatballs: Whisk together the beef broth, Worcestershire sauce, dried parsley, garlic powder, onion powder, and ground nutmeg in a 3-4 quart slow cooker. Stir in the frozen meatballs, ensuring they are coated evenly with the broth mixture. Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours until the meatballs are heated through and tender.
- Thicken the sauce: In a separate measuring jug, whisk together the evaporated milk and cornstarch until smooth with no lumps. Pour this mixture into the slow cooker with the meatballs, stirring well to combine.
- Finish cooking: Increase the slow cooker to HIGH and cook with the lid removed for 15-30 minutes, stirring occasionally, until the sauce thickens to a creamy consistency. Taste and season with salt and black pepper as desired. If using sour cream, stir it in after cooking is complete, just before serving.
Notes
- Frozen meatballs are convenient and cook beautifully in the slow cooker, but fresh or homemade meatballs can be used if preferred.
- You can substitute half-and-half for the evaporated milk for a richer sauce, or use a combination of half-and-half and sour cream for extra creaminess.
- Serve Swedish meatballs over buttered egg noodles, mashed potatoes, or rice for a complete meal.
- If the sauce is too thick after cooking, you can thin it with a splash of beef broth or milk.
- Adjust seasoning at the end of cooking to suit your taste preferences.
