We may earn a commission when you click on the affiliate links in this post.
Crockpot Swedish meatballs are so easy to make and come out perfectly every time. The sauce is so creamy and flavorful, you will want to lick your plate clean!
Swedish meatballs in the Crockpot are my absolute favorite. More so than making them on the stovetop. Why? Because the heat is consistent and just right and it makes the meatballs perfectly tender and infused with flavor. You don’t have to hover over the stove, stirring constantly. You can just throw them in the Crockpot without worry. They will just cook for hours and you don’t have to worry about them burning or getting too overcooked. They will be perfect every time.
Ingredients for Crockpot Swedish Meatballs
- Beef/Pork Mixture – I like to use half pork and half ground beef when I make meatballs. This gives the meatballs the perfect taste and texture. Of course you can use the full amount of either beef or pork if you would prefer.
- Onion – I like to shred the onion using a cheese grater but finely chopping the onion works fine too.
- Breadcrumbs – Italian seasoned, seasoned, or plain breadcrumbs work well for this recipe. You can also used crushed crackers or croutons.
- Eggs – These will help hold the meatballs together when forming the meatballs and also while cooking.
- Seasoning – When it comes to seasoning my meatballs, I like to add garlic, a little nutmeg, sage, and salt and black pepper to taste.
- Sauce Ingredients – Swedish meatball sauce includes beef consommé (or beef broth), heavy cream, Worcestershire sauce (or steak sauce), ground mustard, cornstarch, and salt and pepper. This sauce is so flavorful and creamy, you are going to love it!
How to Make Crockpot Swedish Meatballs
- Make the Meatball Mixture: Combine all of the meatball ingredients in a large bowl and mix until well combined.
- Shape the Meatballs: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. A cookie scoop works well for evenly sized meatballs.
- Bake the Meatballs: Bake at 400°F for 10-12 minutes, or until lightly browned. The meatballs will not be fully cooked at this point.
- Transfer to the Slow Cooker: Arrange the meatballs in the slow cooker in an even layer. It’s okay if they overlap slightly.
- Add the Sauce: Whisk together all of the sauce ingredients, then pour the mixture evenly over the meatballs.
- Slow Cook: Cover and cook on high for 2 hours or on low for 4 hours.
- Thicken the Sauce: Remove the lid during the final hour of cooking to allow some of the steam to escape and help the sauce thicken.
- Serve: Serve the Swedish meatballs over egg noodles, mashed potatoes, or rice.
Using Frozen Meatballs
If using frozen meatballs instead of fresh, this recipe is even easier. Just put the frozen meatballs directly into the Crockpot and cook for the same amount of time. Of course fresh, homemade meatballs will taste best but sometimes frozen comes in really handy when you are short on time.
Variations
Sour cream – try stirring in a spoonful or two of sour cream at the end of cooking to add to the creaminess of the sauce. Personally I think the sauce is plenty creamy but some people like the added taste and creaminess of the sour cream.
Mushrooms – Sauté up some mushrooms and stir them in with the meatballs for some added flavor and texture. You can never go wrong with mushrooms in my opinion!
Cream of Mushroom Soup – For a thicker sauce, you can add a can of cream of mushroom soup along with the other sauce ingredients. If you do this you can omit the cornstarch and just let the sauce thicken with the soup. This will also make the sauce more on the creamy side. If you aren’t a fan of the canned soup you can make our homemade cream of mushroom soup and add a few spoonfuls.
Make them in the Instant Pot – Want to get Swedish meatballs on the table even faster? Try making Instant Pot Swedish Meatballs!
What to Serve with Swedish Meatballs
I always serve Swedish meatballs with either mashed potatoes or egg noodles. You can also just serve them as-is with a classic chef salad or roasted veggies on the side. Swedish meatballs also go great with oven roasted green beans, sautéed asparagus, or personally, I like them with a side of Danish Red Cabbage (Rødkål).
More Meatball Recipes
Easy Meatball Stroganoff
Meatballs in Cream Sauce
Air Fryer Meatballs
Frikadeller (Danish Meatballs)
Instant Pot Meatballs
CrockPot Appetizer Meatballs
Meatball Subs
Crockpot Meatballs
Crockpot Sweet and Sour Meatballs
Crock Pot Swedish Meatballs
Ingredients
For The Meatballs:
- 1 pound lean ground beef
- 1 pound ground pork
- 1/2 cup onion, (shredded or finely chopped)
- 1/2 cup seasoned bread crumbs
- 2 eggs
- 3 teaspoons crushed garlic
- 1 teaspoon nutmeg
- 1 teaspoon sage
- ½ teaspoon salt
- ¼ teaspoon pepper
For The Sauce
- 2 (10.5 ounce cans) beef Consommé, or beef broth
- ½ cup water
- 2 tablespoons Worcestershire sauce
- 2 teaspoons ground mustard
- 1 cup heavy whipping cream
- 4 tablespoons cornstarch
- salt and pepper, (as needed)
Instructions
- Mix together all meatball ingredients until well combined.
- Roll into 1" balls (a cookie scoop works great) and place on a baking sheet lined with parchment paper.
- Bake at 400℉ for 10-12 minutes until lightly golden brown. They will not be fully cooked at this point.
- Arrange meatballs into the Crock Pot slow cooker in an even layer; it's okay if they overlap.
- Whisk together the sauce ingredients and pour over the meatballs.
- Place lid on Crock Pot and cook on High for 2 hours or Low for 4 hours.
- To help the sauce thicken, take off the lid during the last hour of cooking to allow the steam to escape.
- Serve over egg noodles, mashed potatoes, or rice.
Equipment
- Crock Pot (Slow Cooker)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
