Why You’ll Love Slow Cooker Swedish Meatballs Recipe

I enjoy this recipe because it uses easy ingredients and requires almost no prep. The slow cooker does all the work, and the result is tender meatballs coated in a smooth, flavorful gravy. It’s great for busy days, family dinners, or meal prep, and pairs beautifully with mashed potatoes or noodles.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

24 ounces frozen meatballs
Two 10.5-ounce cans cream of mushroom soup
1 cup beef broth
1 cup sour cream
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons cold water
Fresh parsley, chopped (for garnish)

Directions

1. I place the frozen meatballs into the bottom of the slow cooker.

2. In a separate bowl, I whisk together the cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, Dijon mustard, garlic powder, salt, and black pepper until smooth.

3. I pour the sauce mixture evenly over the meatballs.

4. I cover and cook on low for 3–4 hours, until the meatballs are heated through and the sauce is creamy.

5. About 30 minutes before serving, I stir together the cornstarch and cold water to make a slurry and mix it into the sauce to thicken it.

6. Once thickened, I stir gently, garnish with parsley, and serve.

Servings and Timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 3–4 hours
Total Time: about 3 hours 5 minutes

Variations

I sometimes add sautéed mushrooms for extra flavor, or a splash of heavy cream for even more richness. Ground turkey or chicken meatballs also work well when I want a lighter version. I’ve also added a pinch of nutmeg for a traditional Swedish flavor boost.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the meatballs gently on the stovetop or in the microwave. If the sauce thickens too much, I add a small splash of broth or water to loosen it.

FAQs

Can I use homemade meatballs?

Yes, I use cooked homemade meatballs if I prefer, keeping the cooking time the same.

Can I cook this on high?

Yes, I cook it on high for about 2 hours, checking that the meatballs are heated through.

Can I make this dairy-free?

I substitute the sour cream with a dairy-free alternative and choose a dairy-free mushroom soup.

Will the sauce thicken on its own?

It will thicken slightly, but the cornstarch slurry gives the best creamy consistency.

Can I freeze Swedish meatballs?

Yes, I freeze them after cooking and cool completely before storing.

What can I serve with Swedish meatballs?

I love serving them with egg noodles, mashed potatoes, rice, or even cauliflower mash.

Can I add vegetables?

Yes, mushrooms, onions, or peas work nicely.

What if the sauce is too salty?

I add a splash of broth or a bit more sour cream to balance it.

Can I make this ahead?

Yes, I assemble the sauce mixture the night before and refrigerate it, then add it to the meatballs in the slow cooker the next day.

How do I prevent the sauce from curdling?

I keep the heat on low and avoid adding the sour cream at the very beginning if using a stovetop method.

Conclusion

I love making Slow Cooker Swedish Meatballs because they deliver rich, comforting flavor with very little effort. The creamy sauce, tender meatballs, and hands-off cooking make this a dependable and delicious recipe I return to again and again.