When life gets hectic, nothing saves the day quite like these Crockpot Swedish Meatballs! With tender meatballs in a creamy, flavorful gravy, this recipe is the ultimate comfort food – and it practically makes itself.
Trust me, busy families everywhere will love how simple and delicious this dinner is – perfect over mashed potatoes or buttered noodles.
Why you’ll love this recipe
- It basically cooks itself: This recipe is my go-to for those crazy busy days when I’m juggling a million things but still want a warm, comforting dinner. Just toss the meatballs and sauce into the crockpot, and let it do its magic.
- Everyone loves it: Creamy, savory, and downright irresistible, these meatballs are always a hit. Even my picky eater cleans their plate – and that’s saying something!
- Cozy comfort food, made easy: This dish feels like something you’d spend hours in the kitchen making, but the slow cooker does all the work. You get all the cozy vibes without any of the stress – win-win!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Meatballs: Swedish-style meatballs are ideal for that classic flavor, but homestyle meatballs work just as well. If you’re using homemade meatballs, make sure they’re fully cooked before adding them to the crockpot.
- Beef broth: This gives the gravy its deep, savory base. You can use chicken or vegetable broth in a pinch, but beef broth delivers the best flavor.
- Evaporated milk or half-and-half: Evaporated milk creates a rich, creamy gravy without being too heavy. It’s also the best to use in a slow cooker, because it rarely splits. If you prefer, you can use half-and-half, or even a mix of half-and-half and sour cream for extra tang. Avoid heavy cream, as it may overpower the dish.
- Cornstarch: Essential for thickening the gravy! Do not substitute the cornstarch with flour in this case.
- Seasonings: The garlic powder, onion powder, parsley, and nutmeg are key to the Swedish-style flavor. If you’re out of nutmeg, a tiny pinch of allspice can work as a backup.
- Worcestershire sauce: This adds depth to the gravy. Soy sauce can be a substitute in a pinch, but use a little less to avoid overpowering the flavors.
How to make Swedish meatballs in the slow cooker
Let’s make these Crockpot Swedish Meatballs together – they’re so easy, and I promise your family will love them! Here’s exactly how to do it:
1. Start with the gravy:
Grab your trusty 3-4 quart slow cooker, and whisk together the base of your gravy.
Combine 1 ½ cups of beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried parsley, ½ teaspoon each of garlic powder and onion powder, and just a dash of ground nutmeg (about ⅛ teaspoon).
This mixture is what’s going to give your meatballs that irresistible Swedish flavor. It smells amazing already, doesn’t it?
2. Add the meatballs:
Now it’s time to stir in your meatballs – you’ll need about 1.5 lbs of frozen ones. I usually grab Swedish-style if I can find them, but homestyle works just fine too.
Make sure the meatballs are fully coated in that flavorful gravy, pop on the lid, and set the slow cooker to LOW for 3-4 hours, or HIGH for about 2 hours.
Go ahead and enjoy a little break – the slow cooker is doing all the work now!
3. Finish the gravy:
Once the meatballs are heated through and the gravy is bubbling, it’s time to thicken things up.
In a measuring jug, whisk together 1 (12-oz) can of evaporated milk (or 1 ½ cups of half-and-half, if you’re using that) with 2 tablespoons of cornstarch.
Slowly pour this mixture into the crockpot and give everything a good stir.
4. Finish and check the seasoning:
Leave the lid off and cook on HIGH for another 15-30 minutes, stirring occasionally, until the gravy is nice and thick. If you’re using sour cream, wait until the cooking is done, then stir it in gently for that creamy tang.
Give the sauce a little taste test – this is your moment to adjust the seasoning. A pinch of salt and a grind or two of black pepper might be all it needs, but feel free to make it your own.
And that’s it! Scoop those luscious meatballs and creamy gravy over mashed potatoes, noodles, or even rice, and serve up a dinner that’ll have everyone coming back for seconds.
Don’t forget to pat yourself on the back – you nailed it! 😊
Top tips for recipe success
- Whisk the gravy base well: When combining the broth, seasonings, and Worcestershire sauce, take a moment to whisk it really well. This ensures all the flavors are evenly mixed and avoids any clumps of seasoning in the final gravy.
- Thicken gradually: When adding the cornstarch mixture, start with the amount in the recipe and give it time to thicken as it cooks with the lid off. If it’s still not thick enough, add another 1-2 tablespoons of cornstarch whisked into a bit of cold half-and-half or broth – but go slow! Too much, and the gravy could get gummy. The gravy also thickens as it cools.
- Taste and adjust: Before serving, always taste the gravy and adjust the salt and pepper. Frozen meatballs can vary in seasoning, so this step ensures the final dish is perfectly balanced.
- Don’t skip the lid-off cooking: That last 15-30 minutes with the lid off is key to thickening the gravy. Keep an eye on it and give it a stir every now and then to prevent any sticking.
- Serve it hot and fresh: These meatballs are at their best straight from the slow cooker. If you’re not serving them right away, keep the crockpot on the “warm” setting for up to 30 minutes to maintain that creamy, luscious texture.
Helpful recipe hints
Recipe variations
- Creamy sour cream version: If you love tangy flavors, mix in ½ cup sour cream right at the end of cooking. It adds richness and a little zing that takes the gravy to the next level.
- Extra hint of authentic Swedish meatball gravy: Stir in 1 teaspoon of Dijon mustard and 1 teaspoon of lingonberry jam or seedless raspberry jam into the gravy at the end.
- Add mushrooms: For extra texture and vegetables, toss in 1-2 cups of sliced, sautéed mushrooms with the meatballs. It’s essential to cook the mushrooms in a skillet first, or else they will water down the gravy.
- Lighten it up: Use turkey or chicken meatballs for a lighter option, and stick to the evaporated milk for the gravy.
- Swap the sauce base: Use chicken broth instead of beef broth for a lighter gravy that still tastes amazing – especially if you’re pairing it with turkey or chicken meatballs.
Storage tips
Storing leftovers: Transfer any leftover meatballs and gravy to an airtight container and refrigerate for up to 3 days.
Reheat gently in a saucepan over low heat, stirring occasionally. You may need to add a splash of broth or milk to loosen the gravy as it warms.
Serving ideas
- Classic Comfort Food: Serve the meatballs with creamy mashed potatoes and garlic roasted broccoli for a cozy, satisfying dinner. Finish with no-bake millionaire’s shortbread bars or apple crisp for dessert.
- Family Pasta Night: Pair the meatballs with buttered egg noodles and a side of sautéed green beans. End the meal on a sweet note with Oreo truffles.
- Cozy Sunday Dinner: Enjoy the meatballs with glazed carrots and warm buttermilk biscuits. Wrap it up with a slice of classic cheesecake or apple pie.
- Busy Weeknight Special: Serve the meatballs over rice with a quick green salad drizzled in homemade ranch dressing. For dessert, whip up some 3-ingredient peanut butter cookies.
For the full IKEA experience, make sure you have some Lingonberry Sauce on hand!
More meatball recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crockpot Swedish Meatballs
Recipe details
Ingredients
For the broth:
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon dried garlic powder
- ½ teaspoon dried onion powder
- ⅛ teaspoon ground nutmeg
For the meatballs:
- 1.5 lbs frozen meatballs Swedish-Style or Homestyle work best
To finish the gravy:
- 1 (12-oz) can evaporated milk OR 1 ½ cups half-and-half OR 1 cup half-and-half plus ½ cup sour cream
- 2 tablespoons cornstarch
- salt and black pepper to taste
Instructions
- Cook meatballs: Whisk together 1 ½ cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried parsley, ½ teaspoon dried garlic powder, ½ teaspoon dried onion powder and ⅛ teaspoon ground nutmeg in 3-4 quart slow cooker. Stir in 1.5 lbs frozen meatballs and cook on LOW for 3-4 hours or on HIGH for 2 hours.
- Thicken: To finish the dish, whisk together 1 (12-oz) can evaporated milk and 2 tablespoons cornstarch in a measuring jug. Pour into broth in slow cooker and stir well.
- Finish: Finish cooking on HIGH with the lid removed for 15-30 minutes, or until sauce has thickened. Check for seasoning and add salt and black pepper as desired. If using sour cream, stir in once cooking is done, right before serving.
Notes
Ingredient notes
- Meatballs: Use Swedish-style for authentic flavor or homestyle for versatility. Ensure meatballs are fully cooked.
- Creamy options: Evaporated milk, half-and-half, or a mix with sour cream create a rich gravy. Avoid heavy cream.
- Cornstarch: Key for thickening. Do not substitute with flour.
Recipe tips
- Whisk well: Blend the gravy base thoroughly to avoid clumps.
- Thicken gradually: If needed, add more cornstarch slurry. Add in small amounts to avoid gummy gravy.
- Serve hot: Best served fresh, or keep warm in the crockpot for up to 30 minutes until ready to eat.
Storage tips
- Leftovers: Store in an airtight container for up to 3 days. Reheat gently with a splash of broth or milk.
Nutrition
More recipe information
Recipe first published in 2019. Updated on 02/05/2020 and on 12/20/2024 with fresh photos and better text. The recipe formatting has been improved, but the recipe has remained the same.
Emily says
This was really super yummy even my kids liked it! I do wish the sauce was thicker but I added my cooked noodles in the crock pot at the end and also a can of cooked sweet green peas and it was so good!!
Andreica says
How long can you stored these meatballs in the refrigerator?
Nora says
I store cooked food for 2-3 days in the refrigerator.
Jan says
Love this recipe as I always have frozen meatballs on hand. How do I like it? Let’s just say this is the third time I’ve made it in 4 months. I serve it with egg noodles. Easy Peasy.
Frank says
Justade this and it came out so good and easy seeing how I am not much of a cook but simpple recipes like this makes me look like one
Nora Rusev says
I’m so glad the meatballs came out well for you, Frank!