I love how this Crockpot Swedish Meatballs recipe is both comforting and effortless. With tender meatballs simmered in a creamy mushroom sauce, it’s a classic dish that’s perfect for busy days when I want something warm and satisfying waiting for me at the end.
Why You’ll Love This Recipe
I find this recipe incredibly easy because it uses frozen meatballs, which means almost no prep work. Cooking everything in the crockpot lets the flavors meld beautifully while I focus on other things. Plus, the creamy sauce with sour cream gives it that authentic Swedish touch without the hassle.
ingredients
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1 can (10.75 oz) cream of mushroom soup
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1 can (14 oz) beef broth
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1 packet dry onion soup mix
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2 tablespoons A1 steak sauce (or Worcestershire sauce)
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2-pound bag frozen meatballs (homestyle preferred)
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1 cup sour cream
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Optional: 12 oz egg noodles for serving
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
directions
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In a 5 to 6-quart slow cooker, I whisk together the cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce until everything is well combined.
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I add the frozen meatballs to the sauce, stirring to coat them evenly.
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I cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 5 hours.
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About 30 minutes before serving, I stir in the sour cream until the sauce is smooth and creamy.
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I like to cook egg noodles separately according to the package instructions and serve the meatballs and sauce over the noodles.
Servings and timing
This recipe serves about 6 people.
Prep time is minimal since the meatballs are frozen, usually around 10 minutes to mix the sauce and get everything into the crockpot.
Cooking time is 6 to 8 hours on low or 3 to 5 hours on high.
Variations
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I sometimes swap frozen meatballs for homemade ones, just browning them first to avoid greasy sauce.
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Instead of sour cream, I use plain Greek yogurt or heavy cream for a slightly different creaminess.
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For a gluten-free option, I serve it with mashed potatoes or gluten-free noodles instead of regular egg noodles.
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Adding a splash of Dijon mustard to the sauce gives it a nice tang.
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Lingonberry jam on the side adds a traditional Swedish sweetness that I enjoy.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the meatballs and sauce on the stove or microwave, stirring occasionally to keep the sauce smooth.
This recipe also freezes well—after cooling completely, I freeze it in portions for up to 3 months. When ready to eat, I thaw it overnight in the fridge and reheat thoroughly.
FAQs
Can I use homemade meatballs instead of frozen?
Yes, I often use homemade meatballs. Just brown them before adding to the crockpot to reduce excess grease in the sauce.
What can I substitute for cream of mushroom soup?
I sometimes make a quick mushroom sauce with sautéed mushrooms, butter, flour, and broth for a fresher taste, or use a cream of celery or chicken soup if I want a slight flavor variation.
Is there a dairy-free alternative to sour cream?
Yes, coconut cream or a dairy-free yogurt works well if you need a dairy-free version, though it slightly changes the flavor profile.
Can I make this recipe on the stovetop instead of the crockpot?
Definitely. I would simmer the sauce and meatballs on low heat for about 30-40 minutes, stirring occasionally until heated through and the sauce thickens.
How can I thicken the sauce if it’s too thin?
I stir in a slurry of cornstarch and water or let it cook uncovered for a bit to reduce and thicken.
Conclusion
This Crockpot Swedish Meatballs recipe is one I keep coming back to for its simplicity and comforting flavors. It’s perfect for busy days when I want a homemade meal without spending hours in the kitchen. I enjoy serving it over noodles or mashed potatoes and adding little touches like lingonberry jam for authenticity. It’s a dish that feels like a warm hug on a plate.
Crockpot Swedish Meatballs
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours on low or 3 to 5 hours on high
- Total Time: 6 to 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Swedish
- Diet: Low Salt
Description
Tender frozen meatballs slow-cooked in a creamy mushroom sauce with a hint of tangy steak sauce, perfect for an easy and comforting meal.
Ingredients
- 1 can (10.75 oz) cream of mushroom soup
- 1 can (14 oz) beef broth
- 1 packet dry onion soup mix
- 2 tablespoons A1 steak sauce (or Worcestershire sauce)
- 2-pound bag frozen meatballs (homestyle preferred)
- 1 cup sour cream
- Optional: 12 oz egg noodles for serving
Instructions
- In a 5 to 6-quart slow cooker, whisk together cream of mushroom soup, beef broth, dry onion soup mix, and A1 steak sauce until combined.
- Add frozen meatballs to the sauce, stirring to coat evenly.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 5 hours.
- About 30 minutes before serving, stir in sour cream until sauce is smooth and creamy.
- Cook egg noodles separately according to package instructions and serve meatballs and sauce over noodles.
Notes
- Homemade meatballs can be used if browned first to reduce grease.
- Substitute sour cream with plain Greek yogurt or heavy cream for different creaminess.
- Serve with mashed potatoes or gluten-free noodles for a gluten-free option.
- Add Dijon mustard for extra tanginess in the sauce.
- Lingonberry jam on the side adds a traditional Swedish sweetness.
- Store leftovers in airtight container in fridge up to 3 days or freeze for up to 3 months.
- Reheat gently on stove or microwave, stirring occasionally.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
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