Crockpot Swedish meatballs are creamy, cozy and easy. Frozen, fully cooked meatballs simmer in a savory beef broth with a hint of allspice and nutmeg, then sour cream and cream cheese turn it into a velvety gravy.
Serve them over egg noodles or mashed potatoes for dinner, or with toothpicks at a party.
Why You Will Love This Crockpot Swedish Meatballs
- Easy shortcut. Starts with frozen meatballs.
- Classic flavor. Allspice, nutmeg and a creamy gravy.
- Dinner or appetizer. Works both ways.
- Holiday favorite. Great for Christmas parties.
Ingredients for Crockpot Swedish Meatballs
- Meatballs: 2 lb (900 g) frozen fully cooked all-beef or turkey meatballs.
- Gravy: Beef broth, Worcestershire, Dijon, allspice and nutmeg, finished with sour cream and cream cheese.
How to Make Crockpot Swedish Meatballs
Step 1: Add the meatballs
Put the frozen meatballs in the slow cooker.
Step 2: Add the broth
Whisk the broth, Worcestershire, Dijon, allspice, nutmeg and pepper and pour over.
Step 3: Slow cook
Cover and cook on LOW for 4 hours or HIGH for 2 to 3 hours, until heated through to 165°F (74°C).
Step 4: Thicken
Stir in the cornstarch slurry and cook on HIGH for 15 minutes.
Step 5: Make it creamy
Whisk 1/2 cup hot liquid into the sour cream and cream cheese, stir it into the crock, and cook 10 minutes on LOW. Garnish with parsley.
Tips for the Best Crockpot Swedish Meatballs
- Temper the sour cream. Prevents curdling.
- Use fully cooked meatballs. Never raw frozen meatballs.
- Do not boil after adding dairy. Keep it on LOW or WARM.
- Add a sweet side. Serve with lingonberry or cranberry sauce, the Swedish way.
What to Serve with Crockpot Swedish Meatballs
Serve over egg noodles or crockpot mashed potatoes with cranberry sauce, or as an appetizer next to buffalo chicken dip.
Easy Variations
- Homemade meatballs. Bake your own beef meatballs first.
- Mushroom. Add 8 oz sliced mushrooms.
- Lighter. Use Greek yogurt instead of sour cream.
How to Store and Reheat
Refrigerate up to 3 days. Reheat gently. Freezing is not recommended after adding the sour cream.
Equipment I Used
- 4 to 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
- Stainless steel measuring cups and spoons: for sauces and spice blends.
New to slow cooking? The Easy Slow Cooker Recipes guide is a beginner-friendly collection of easy crockpot breakfasts and dinners.
Crockpot Swedish Meatballs
Ingredients
Method
- Put the frozen meatballs in the slow cooker.
- Whisk the broth, Worcestershire, Dijon, allspice, nutmeg and pepper and pour over.
- Cover and cook on LOW for 4 hours or HIGH for 2 to 3 hours, until heated through to 165°F (74°C).
- Stir in the cornstarch slurry and cook on HIGH for 15 minutes.
- Whisk 1/2 cup hot liquid into the sour cream and cream cheese, stir it into the crock, and cook 10 minutes on LOW. Garnish with parsley.
Notes
Crockpot Swedish Meatballs FAQ
Can you use frozen meatballs for Swedish meatballs?
Yes. Fully cooked frozen meatballs are the easiest shortcut and heat through in the sauce.
When do you add sour cream?
At the end, tempered with some hot liquid, so it does not curdle.
What do you serve with Swedish meatballs?
Egg noodles, mashed potatoes and lingonberry or cranberry sauce.
Can I keep them warm for a party?
Yes, on WARM for up to 2 hours; stir occasionally.
