Our creamy crockpot Swedish meatball recipe is one of our ultimate comfort meals. It’s one of those “set and forget” meals that comes together with minimal effort but hits the spot every time.
Loaded with flavor, the juicy meatballs and the savory, creamy gravy served over egg noodles is comfort food at its best. No need to find your local Ikea to enjoy this family favorite!
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The truth is, Swedish meatballs aren’t actually Swedish. The recipe for these tender meatballs originates from Turkey!
The recipe concept was brought back to Sweden by King Charles XII in the early 18th century. We can definitely see why they were a hit, so much so that there is even a National Swedish Meatball Day (April 10th).
Ligonberry jam is classically served alongside Swedish Meatballs to balance the richness of the dish. While we haven’t been able to find any local Ligonberries, blackberry jam is a really nice substitute.
If you’re a meatball lover, make sure to try our Baked Italian Meatballs and Chicken Marsala Meatball recipes.
Ingredients
Gather the ingredients to prepare our Swedish Meatball recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
You can substitute heavy whipping cream for the sour cream or even plain Greek yogurt. The addition of the sour cream is what really elevates and creates the rich, creamy texture of the gravy. Using lower-fat options will make the sauce less rich and creamy.
While we love using frozen meatballs to make the recipe super easy, you can always make your own meatballs. Just remember to make them smaller in size (about 1 inch in diameter), and adding a little allspice and nutmeg to the meatball mixture will really amplify the flavors.
If you are looking for lower-sodium alternatives, we suggest using low-sodium beef broth as well as lower-sodium cream of mushroom soup.
How to Make Swedish Meatballs
Follow along with my simple step-by-step instructions to learn how to make Swedish meatballs in your home kitchen.
- Add the frozen meatballs to the crock pot.
- Add the cream of mushroom soup, Dijon mustard, beef broth, Worcestershire sauce, and steak sauce to a medium bowl.
- Mix to combine.
- Add garlic powder, salt, pepper, paprika, and diced onions to the liquid mixture.
- Mix to combine.
- Pour all mixed ingredients over frozen meatballs in the crockpot.
- Cook on low for 7-8 hours.
- About 30 minutes before serving, add the sour cream.
- Stir the sour cream into the sauce, and turn the crock pot temperature down to warm.
- Simmer for 30 minutes to allow the sour cream to incorporate into the sauce fully.
Cook the egg noodles according to instructions, about 15 minutes before serving. Serve the Swedish meatballs right from the crockpot.
Whether you serve these tasty little bits over egg noodles or use them as an appetizer, they’re guaranteed to bring smiles to the table!
Serve them for a cozy dinner on a chilly night, or at your next potluck or game day. Your friends and family will be glad you did!
How to Store and Reheat
Store leftover Swedish meatballs refrigerated in an airtight container for 2-3 days. It can be stored frozen for up to two months.
To reheat, place in a sauté pan over medium-high heat. Add a little beef broth to make more sauce. If you need to thicken the sauce, use a beurre manie.
Recipe FAQs
Yes, you can. You can serve the Swedish meatballs over mashed potatoes, rice, or your favorite grain.
Letting the sour cream come to room temperature before adding it to the sauce will help prevent it from curdling. Also, make sure the sauce is not boiling, and add it a few spoonfuls at a time.
If your sauce is too runny, you can always make a beurre manie. Roll a few tablespoons of butter into flour, pushing the flour into the butter. Add the beurre manie into the hot gravy and stir to incorporate into the sauce.
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Swedish Meatballs
Equipment
- Crockpot
Ingredients
Ingredients:
- 10.75 oz cream of mushroom soup
- 2 cups beef broth
- 1 tbs Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup onion diced
- ½ teaspoon table salt
- ½ teaspoon black pepper
- 2 tablespoons A1 sauce
- 2 pounds meatballs frozen
- 1 cup sour cream full-fat
- 1 tbs Italian parsley finely chopped for garnish
- 16 oz egg noodles optional for serving
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Instructions
Instructions:
- Add frozen meatballs to crock pot.
- Add cream of mushroom soup, Dijon mustard, beef broth, Worcestershire sauce, and steak sauce all to a medium bowl and mix well.
- Add garlic powder, salt, pepper, paprika, and diced onion to liquid mixture and mix again.
- Pour all mixed ingredients over frozen meatballs in the crockpot.
- Cook on low for 7-8 hours.
- About 30 min before serving add sour cream and mix well and turn crock pot temperature down to warm.
- Cook egg noodles according to instructions about 15 min before serving.
- Serve from cooked Swedish meatballs and sauce from crockpot over egg noodles.
- Garnish with chopped parsley.
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