Crockpot Swedish Meatballs Recipe

Introduction

Crockpot Swedish Meatballs are a comforting and flavorful dish perfect for busy days. Tender meatballs simmer in a rich, creamy sauce, making this recipe both easy and delicious. Set it and forget it for a hearty meal your family will love.

Ingredients

• 2 lb ground beef
• ½ cup panko bread crumbs
• 2 tsp dried parsley
• 1½ tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp allspice
• ½ tsp nutmeg
• ½ tsp ground pepper
• 1 egg
• 1 egg yolk
• 2 cups beef broth
• ½ cup heavy cream
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 3 tbsp cornstarch
• ½ cup sour cream

Instructions

1. Step 1: In a large bowl, combine ground beef, panko bread crumbs, dried parsley, kosher salt, onion powder, garlic powder, allspice, nutmeg, ground pepper, egg, and egg yolk. Mix until just combined.
2. Step 2: Form the mixture into small meatballs, about 1 inch in diameter, and place them evenly in the crockpot.
3. Step 3: In a separate bowl, whisk together beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Pour this sauce over the meatballs in the crockpot.
4. Step 4: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until meatballs are cooked through and tender.
5. Step 5: About 30 minutes before serving, in a small bowl, mix cornstarch with a few tablespoons of cold water to make a slurry. Stir the slurry into the crockpot to thicken the sauce.
6. Step 6: When the sauce has thickened, stir in sour cream until fully incorporated. Adjust seasoning if necessary and serve hot.

Tips & Variations

• For a lighter option, substitute ground turkey for beef.
• Use fresh parsley instead of dried for a brighter flavor.
• Serve over egg noodles or mashed potatoes for a classic meal.
• If you prefer a thicker sauce, add more cornstarch slurry gradually until desired consistency is reached.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth or cream if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them for up to 24 hours before adding to the crockpot. This helps save time on busy days.

Can I freeze the leftovers?

Absolutely. Freeze cooled Swedish meatballs in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Crockpot Swedish Meatballs Recipe

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★★★★★

4.9 from 590 reviews

This Crockpot Swedish Meatballs recipe delivers tender, flavorful meatballs slow-cooked to perfection in a creamy, savory sauce. Combining classic Swedish spices with a rich beef broth and a touch of sour cream, this comforting dish is easy to prepare and perfect for a hearty family meal.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Meatballs

• 2 lb ground beef
• ½ cup panko bread crumbs
• 2 tsp dried parsley
• 1½ tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp allspice
• ½ tsp nutmeg
• ½ tsp ground pepper
• 1 egg
• 1 egg yolk

Sauce

• 2 cups beef broth
• ½ cup heavy cream
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 3 tbsp cornstarch
• ½ cup sour cream

Instructions

1. Prepare the Meatballs: In a large bowl, combine the ground beef, panko bread crumbs, dried parsley, kosher salt, onion powder, garlic powder, allspice, nutmeg, ground pepper, egg, and egg yolk. Mix thoroughly until all ingredients are evenly incorporated.
2. Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1¼ inches in diameter, ensuring they are compact but not too dense for tenderness.
3. Set Up the Crockpot: Lightly grease the inside of your crockpot to prevent sticking. Place the meatballs inside the crockpot in a single layer if possible.
4. Mix the Sauce: In a separate bowl, whisk together beef broth, heavy cream, Worcestershire sauce, Dijon mustard, and cornstarch until smooth and well combined.
5. Cook the Meatballs: Pour the sauce evenly over the meatballs in the crockpot. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the meatballs are cooked through and tender.
6. Finish the Sauce: About 15 minutes before serving, stir in the sour cream to the crockpot sauce gently to avoid curdling. Let it warm through while the meatballs finish cooking.
7. Serve: Carefully remove the meatballs and spoon the creamy sauce over them. Serve hot over mashed potatoes, egg noodles, or rice for a classic Swedish comfort meal.

Notes

• For best texture, do not overcrowd the crockpot; cook in batches if necessary.
• You can substitute ground beef with a mix of beef and pork for a richer flavor.
• If the sauce is too thin after cooking, remove the meatballs and simmer the sauce on stovetop to reduce and thicken.
• Refrigerate leftovers within two hours and consume within three days.
• To make it gluten-free, replace panko bread crumbs with gluten-free bread crumbs.

Keywords: Swedish meatballs, crockpot meatballs, slow cooker recipes, creamy meatballs, traditional Swedish dish