Swedish meatballs are a beloved comfort food, and this Crockpot version makes them incredibly tender with minimal effort. Slow cooking frozen fully cooked meatballs in a rich, creamy mushroom-based sauce infuses them with deep, savory flavor that rivals classic recipes.
The key to this method is the slow cooker, which gently simmers the meatballs in a mixture of beef broth, cream, and seasonings like Worcestershire sauce and Dijon mustard. This low, steady heat allows the flavors to meld perfectly while keeping the meatballs moist and tender.
This dish is ideal for busy families or weeknight dinners since it requires just a few minutes of prep and lets the slow cooker do the work. It reheats well and pairs beautifully with buttered wide egg noodles or mashed potatoes, making it versatile for leftovers or meal prep.
The creamy gravy carries warm spices like allspice and nutmeg, balanced by tangy sour cream added at the end for richness. Anyone who loves savory, silky sauces and classic Scandinavian flavors will especially appreciate this hearty, satisfying meal.
Servings: 8
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Ingredients
- 2 lbs frozen fully cooked homestyle meatballs (about 50–60 meatballs)
- 2 cups low-sodium beef broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup heavy cream
- ½ cup sour cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt, or to taste
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 12 oz wide egg noodles
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup lingonberry jam or cranberry sauce (optional)
Instructions:
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