How to Make Perfect Slow Cooker Swedish Meatballs
Slow cooker Swedish meatballs are the ultimate comfort food. Creamy, savory, and loaded with flavor, this recipe brings all the coziness of a restaurant-quality dish to your own kitchen. And the best part? It’s incredibly easy to make, thanks to your trusty crockpot.
I’ve made this recipe more times than I can count, and it never fails to satisfy. Whether it’s for a family dinner or a potluck, these creamy Swedish meatballs with sour cream sauce always steal the show. The slow cooker does all the heavy lifting while you go about your day, and when dinner time rolls around, you’ll have a dish that tastes like you spent hours in the kitchen (spoiler alert: you didn’t).
How to Make Perfect Slow Cooker Swedish Meatballs
This recipe comes together with just a handful of ingredients and a few minutes of prep. Let’s break it all down, step by step.
Ingredients You’ll Need for This Recipe
Here’s everything you’ll need to whip up these creamy Swedish meatballs in a slow cooker. It’s a short and simple list perfect for busy nights!
- 1 (10.75-ounce) can cream of mushroom soup: Use low-sodium to control the salt level of the dish.
- 1 (14-ounce) can beef broth: Low-sodium broth works best to prevent the sauce from becoming too salty.
- 1 packet dry onion soup mix: This adds deep, savory flavor to the sauce.
- 2 tablespoons A1 steak sauce: A little tangy zip that takes the sauce to the next level.
- 2-pound bag frozen meatballs: Go for pre-cooked Swedish or homestyle meatballs to keep things easy.
- 1 cup sour cream: Stirred in at the end for ultra-creamy goodness.
- 1 (12-ounce) package egg noodles: Perfect for serving alongside the meatballs and sauce.
Step-by-Step Instructions
Making easy crock pot Swedish meatballs is an absolute breeze. Follow these simple steps:
- Whisk the sauce ingredients: In a 5–6 quart slow cooker, combine the cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce. Whisk everything together until smooth and well blended.
- Add the meatballs: Toss in the frozen meatballs and gently stir to coat them in the sauce.
- Cook: Cover the crockpot and set it to low for 6–8 hours or high for 3–5 hours. Let the slow cooker work its magic while you relax.
- Cook the egg noodles: About 20 minutes before the meatballs are done, bring a pot of water to a boil. Cook the egg noodles according to the package instructions, then drain them well.
- Finish the sauce: Once the meatballs are done, stir in the sour cream until the sauce becomes smooth and creamy.
- Serve and enjoy: Serve the creamy meatballs and sauce over the egg noodles, or mix them together in the slow cooker for easy serving. Either way, dinner is ready to impress!
Jake’s Tips for Perfect Slow Cooker Swedish Meatballs
Want to make this recipe even better? Here are a few insider tips to take your meatballs to the next level:
- Customize the meatballs: While this recipe calls for frozen meatballs, you can use homemade ones if you have some on hand. Just pre-cook them before adding them to the slow cooker.
- Make it saucier: If you love lots of sauce, reduce the amount of meatballs to a 1-pound bag. This way, there’s more creamy gravy to go around.
- Balance the flavors: Taste the sauce at the end and adjust the seasoning as needed. A pinch of black pepper or a sprinkle of fresh parsley can really brighten it up.
- Save time on cleanup: Line your slow cooker with a disposable liner for super easy cleanup after cooking.
FAQs About Slow Cooker Swedish Meatballs
Got questions? I’ve got answers! Here are some common questions about this recipe:
Can I use turkey meatballs?
Absolutely! This recipe works just as well with turkey or chicken meatballs. The sauce is versatile and complements many types of meat.
Can I make this recipe ahead of time?
Yes! You can make these meatballs a day in advance. Just reheat them in a skillet or microwave and add a splash of broth if the sauce is too thick.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of broth or water to refresh the sauce.
Can I use fresh meatballs instead of frozen?
Absolutely! Just brown the fresh meatballs before adding them to the slow cooker to ensure they hold their shape during cooking.
Give This Recipe a Try!
I hope you give these slow cooker Swedish meatballs a try! They’re hearty, flavorful, and so easy to make with just a few pantry staples and your trusty crockpot. When you do, let me know how they turn out! Leave a comment below or tag me on social media—I love seeing your creations.
Looking for more slow cooker recipes? Try my cozy slow cooker beef stew or one-pot chili—the perfect companions for busy days.
Slow Cooker Swedish Meatballs
Ingredients
Equipment
Method
- In a 5–6 quart slow cooker, combine the cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce. Whisk everything together until smooth and well blended.
- Toss in the frozen meatballs and gently stir to coat them in the sauce.
- Cover the crockpot and set it to low for 6–8 hours or high for 3–5 hours. Let the slow cooker work its magic while you relax.
- About 20 minutes before the meatballs are done, bring a pot of water to a boil. Cook the egg noodles according to the package instructions, then drain them well.
- Once the meatballs are done, stir in the sour cream until the sauce becomes smooth and creamy.
- Serve the creamy meatballs and sauce over the egg noodles, or mix them together in the slow cooker for easy serving. Either way, dinner is ready to impress!
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
