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These Crockpot Swedish Meatballs are creamy, savory, and full of classic comfort food flavor. Juicy meatballs simmer all day in a rich, creamy seasoned sauce that’s so easy to make. Serve Slow Cooker Swedish Meatballs over tender egg noodles for a hearty, comforting weeknight dinner. Try this dish with a side of Air Fryer Carrots.
Table of Contents
- Slow Cooker Swedish Meatballs
- Why You’ll Love This Crockpot Swedish Meatballs Recipe
- Ingredients for Crockpot Swedish Meatballs
- Recipe Tips & Variations
- How to Make Swedish Meatballs in the Crockpot
- What to Serve With Swedish Meatballs
- Storage & Reheating
- Crock Pot Swedish Meatballs FAQ
- More Crockpot Dinner Recipes
- Crockpot Swedish Meatballs Recipe
Slow Cooker Swedish Meatballs
If you’re craving an easy weeknight dinner with a cozy, homemade feel, this Crock Pot Swedish Meatballs recipe is just the thing.
With a flavorful sauce, this meatball recipe is wonderful over noodles or mashed potatoes. Easy and very satisfying.
Why You’ll Love This Crockpot Swedish Meatballs Recipe
- Set it and forget it – The slow cooker does all the work.
- Creamy comfort food – The sauce is velvety, rich, and full of flavor.
- Family favorite – Kids and adults love these meatballs.
- Easy ingredients – Frozen meatballs keep prep simple.
- Great for leftovers – Tastes even better the next day!
This easy dinner recipe uses simple pantry ingredients, frozen meatballs for convenience, and a slow-simmered creamy mushroom sauce that’s pure comfort food.
Swedish Meatballs are a perfect meal for family dinners, meal prep, or even entertaining!
Try this crockpot meatballs recipe with my Cheesy Creamed Spinach.
Ingredients for Crockpot Swedish Meatballs
Exact amounts are in the recipe card below.
- Cream Of Mushroom Soup – Use canned or try my homemade version.
- Low Sodium Beef Broth – Adds depth and balances the creaminess.
- Heavy Cream – For a rich and silky sauce.
- Worcestershire Sauce – Savory, umami flavor.
- Dijon Mustard – Subtle tang that rounds out the sauce.
- Garlic Powder – Enhances the flavor.
- Nutmeg – Optional, but traditional in Swedish meatballs.
- Onion Soup Mix – Boosts flavor with ease (try my homemade onion soup mix).
- Chopped Mushrooms – Add earthy, meaty flavor.
- Frozen Homestyle Meatballs – Use plain homestyle, not Italian-style. You can also use turkey meatballs, chicken meatballs, a mix of sausage and ground beef.
- Sour Cream – Stirred in at the end for creaminess.
- Egg Noodles – Classic pairing for serving.
- Fresh Parsley – For garnish and freshness.
Recipe Tips & Variations
- Homemade meatballs – You can use fresh cooked meatballs instead of frozen.
- Make it lighter – Use light sour cream or lowfat plain Greek yogurt.
- Extra flavor – Add a splash of soy sauce or a pinch of allspice.
- Serving ideas – Delicious over mashed potatoes or rice instead of noodles.
How to Make Swedish Meatballs in the Crockpot
- Make the sauce – Add the soup, broth, heavy cream, Worcestershire, Dijon, garlic powder, nutmeg, and onion soup mix to the slow cooker. Whisk until smooth.
- Add the meatballs – Stir in frozen meatballs, cover, and cook on Low 5–7 hours or High 3–5 hours. Stir once or twice if possible.
- Cook the noodles – About 20 minutes before serving, cook the egg noodles according to package directions.
- Finish the sauce – In a small bowl, temper the sour cream with some of the hot gravy, then stir it into the crockpot. Adjust seasoning to taste.
- Serve and enjoy – Mix noodles with the meatballs or serve separately. Garnish with parsley.
What to Serve With Swedish Meatballs
These creamy crockpot meatballs pair perfectly with simple sides:
- A crisp green salad, Watermelon Feta Salad or Herb Baked Sweet Onions
- Garlic bread or dinner rolls
- Sautéed Green Beans or Easy Air Fryer Asparagus
Storage & Reheating
To Store – Keep leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken slightly as it chills.
To Reheat – Warm gently on the stovetop over medium-low heat, stirring in a splash of beef broth or cream to loosen the sauce. You can also reheat in the microwave in short intervals, stirring in between.
To Freeze – Swedish meatballs freeze well! For best texture, freeze just the meatballs and sauce. Cook fresh noodles when ready to serve. Let them cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Crock Pot Swedish Meatballs FAQ
Yes! If you prefer homemade meatballs, you can use them in this recipe. Make sure they’re fully cooked before adding them to the slow cooker, since this recipe is designed for cooked frozen meatballs. Cook time will be shorter if thawed.
There are several easy ways to make this dish lower in sodium without sacrificing flavor:
Use low-sodium broth to cut salt in the sauce base.
Substitute homemade or healthy cream of mushroom soup – my homemade version lets you control the salt.
Choose a lower-sodium onion soup mix – or skip the packet and season with dehydrated onions, onion powder, garlic powder, and dried parsley. Or try my homemade onion soup mix, omitting the salt.
Taste before adding extra salt – the combination of Worcestershire, Dijon, and seasonings often provides plenty of flavor.
Yes. You can whisk together the sauce ingredients (without the sour cream) up to a day ahead and store it covered in the refrigerator. When you’re ready to cook, add the sauce and meatballs to the crockpot and cook as directed.
Absolutely. While wide egg noodles are traditional, you can serve these Swedish meatballs over mashed potatoes, rice, or another pasta shape like penne or rotini.
No problem! You can leave them out, and the sauce will still be delicious and creamy. Sub cream of chicken for the mushroom soup.
For best results, freeze without the noodles and cook fresh pasta when you’re ready to serve. If you freeze the noodles with the sauce, the texture will be softer once reheated.
More Crockpot Dinner Recipes
Crockpot Beef Ragu
Slow Cooker Turkey Chili
Crockpot Vegetable Beef Soup
Crockpot Thai Peanut Chicken
Crockpot Taco Ranch Chicken Spaghetti
Crockpot Swamp Potatoes
If you make Crockpot Swedish Meatballs, let me know! Just leave a comment below with a star rating. I’d love to hear from you!
Crockpot Swedish Meatballs
Equipment
- 5-quart Stock Pot (to boil noodles)
Ingredients
Sauce
- 10.75-ounce can Cream of Mushroom Soup (try my homemade)
- 2 cups Low Sodium Beef Broth
- ½ cup Heavy Cream
- 2 Tablespoons Worcestershire Sauce
- 2 teaspoons Dijon Mustard
- 1 ½ teaspoons Garlic Powder
- ⅛ teaspoon Nutmeg, optional
- 1 2-ounce packet Dry Onion Soup Mix (try my homemade)
- 2 cups Chopped Mushrooms
- 2-pound bag Frozen Meatballs (homestyle, not Italian)
To Finish
- 1 cup Sour Cream
To Serve
- 8-12 ounces Wide Egg Noodles
Garnish
- Chopped Fresh Parsley
Instructions
Mix the Sauce
- To the crockpot, add cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, Dijon, garlic powder, nutmeg (if using), and the onion soup mix. Whisk together well. Stir in the chopped mushrooms.
Slow Cook
- Add the bag of frozen meatballs (or thawed) and stir to combine. Cover and cook on low for 5-7 hours or on high 3-5 hours. Stir once or twice, halfway, if possible.
Cook the Noodles
- About 20 minutes before serving, bring a pot of salted water to boil on the stove and cook the egg noodles according to package directions. Drain the noodles.
Temper and Add the Sour Cream
- Add the sour cream to a bowl and ladle in some of the hot gravy and mix together, then stir the sour cream in with the meatballs.
- Taste and adjust seasoning as desired.
Serve
- Mix the noodles into the meatballs & sauce, or serve the meatballs with some of the sauce over the noodles, and garnish with fresh chopped parsley.
Notes
Storage & Reheating
- Store leftovers in an airtight container in the fridge up to 3 days.
- Reheat gently on the stovetop or in the microwave; add a splash of broth or cream if the sauce is too thick.
- Freezes well (without noodles) for up to 2 months. Thaw overnight before reheating.
Lower Sodium Tips
- Use low-sodium broth and homemade or lower-sodium cream of mushroom soup (try my homemade mushroom soup).
- Reduce or skip onion soup mix; season with onion powder, dehydrated onions, and dried herbs instead (or try my Homemade Onion Soup Mix, omitting the salt).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
