Name: Crockpot Swedish Meatballs
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Cuisine: Swedish
Ingredients: 2 pounds lean ground beef; ½ cup finely diced sweet yellow onion; ½ cup plain panko bread crumbs; ½ cup heavy cream; 1 large egg; 1 tablespoon fresh minced garlic; 1 tablespoon Worcestershire sauce; 1½ teaspoons kosher salt; ½ teaspoon fresh cracked black pepper; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; 1 tablespoon extra virgin olive oil; 3 tablespoons salted butter; 3 tablespoons all-purpose flour; 2 cups beef broth; 1½ tablespoons Worcestershire sauce; 1 teaspoon kosher salt; 1 teaspoon fresh cracked pepper; 1¼ cups heavy cream; 1 cup sour cream; 1 tablespoon chopped fresh parsley (optional, for garnish)

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I made these Crockpot Swedish Meatballs and ended up with a rich, creamy dish full of tender, flavorful beef meatballs that slow-cook to perfection. This recipe is pure comfort food and works beautifully over mashed potatoes, noodles, or even rice.

Why I’ll Love This Recipe

I love how hands-off this recipe is—after a quick prep, the slow cooker does all the work. The creamy sauce combined with hearty meatballs gives me the kind of cozy, satisfying meal I crave on a cold evening or after a long day. It’s also a hit when I need to feed a group without much effort.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

2 pounds lean ground beef
½ cup finely diced sweet yellow onion
½ cup plain panko bread crumbs
½ cup heavy cream
1 large egg
1 tablespoon fresh minced garlic
1 tablespoon Worcestershire sauce
1½ teaspoons kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 tablespoon extra virgin olive oil

For the Sauce:

3 tablespoons salted butter
3 tablespoons all-purpose flour
2 cups beef broth
1½ tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1¼ cups heavy cream
1 cup sour cream
1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

I combined the ground beef, onion, breadcrumbs, heavy cream, egg, garlic, Worcestershire sauce, salt, pepper, allspice, and nutmeg in a large mixing bowl.
I lined a baking sheet with parchment paper and rolled the meat mixture into balls using a 1½ tablespoon scoop.
I seared the meatballs in olive oil over medium-high heat in a large skillet until they browned on all sides, then transferred them to a 6–7 quart slow cooker.
In the same skillet, I melted butter and whisked in the flour, scraping the bottom to pick up all the browned bits. I cooked this for about a minute.
I gradually whisked in the beef broth, Worcestershire sauce, salt, and pepper, and let the sauce simmer for a couple of minutes until slightly thickened.
I poured the sauce over the meatballs in the slow cooker and cooked on high for 3 hours.
After cooking, I removed the meatballs and stirred in the heavy cream and sour cream into the sauce. I covered the crockpot again and let it cook on high for another 30 minutes.
I returned the meatballs to the sauce, sprinkled with parsley, and served hot.

Servings and timing

This recipe makes about 36 meatballs, which comfortably serves 6 to 8 people.

Prep time: 25 minutes
Cook time: 3 hours 30 minutes
Total time: 3 hours 55 minutes

Variations

I sometimes use ground turkey or chicken for a leaner version without sacrificing flavor.
I like to add a pinch more nutmeg for a warmer spice note.
Swapping heavy cream with half-and-half lightens up the sauce a bit.
When I want more herb flavor, I add a touch of dried thyme or dill into the meat mixture.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The meatballs and sauce reheat well in the microwave or on the stove over low heat—just stir occasionally so the sauce doesn’t separate.
For longer storage, I freeze the meatballs and sauce in portions. They keep well for up to 2 months. When I reheat from frozen, I let them thaw in the fridge overnight and then warm everything in a saucepan until heated through.

FAQs

Can I make these meatballs ahead of time?

Yes, I often prep the meatballs a day ahead, store them in the fridge, and just toss them in the crockpot when ready to cook.

Do I need to sear the meatballs first?

Searing adds extra flavor, but I’ve skipped this step before and it still turned out great. I just increase the cooking time by 30 minutes if I put them in raw.

Can I make this with ground turkey or chicken instead of beef?

Absolutely. I’ve made this with both ground turkey and chicken—they work beautifully, though the flavor is slightly lighter.

What do I serve with these Swedish meatballs?

I love serving them over egg noodles, mashed potatoes, or even rice. The sauce clings well to starchy sides.

How can I thicken the sauce more?

If I want a thicker sauce, I mix a little cornstarch with water and stir it in during the last 15 minutes of cooking.

Conclusion

This Crockpot Swedish Meatballs recipe is a go-to for me when I want something hearty, creamy, and full of flavor without spending all day in the kitchen. It’s easy to make, reheats beautifully, and feeds a crowd. Whether I’m cooking for the family or hosting dinner guests, this dish always delivers comfort in every bite.

Crockpot Swedish Meatballs

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Author: Sue
Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 55 minutes
Yield: 6 to 8 servings (about 36 meatballs)
Category: Main Dish
Method: Slow Cooker
Cuisine: Swedish
Diet: Halal

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Description

Tender beef meatballs slow-cooked in a rich, creamy sauce. A cozy, comforting dish perfect for serving over mashed potatoes, noodles, or rice.

Instructions

Combine ground beef, onion, breadcrumbs, heavy cream, egg, garlic, Worcestershire sauce, salt, pepper, allspice, and nutmeg in a large mixing bowl.
Line a baking sheet with parchment paper and roll the meat mixture into balls using a 1½ tablespoon scoop.
Sear the meatballs in olive oil over medium-high heat in a large skillet until browned on all sides, then transfer to a 6–7 quart slow cooker.
In the same skillet, melt butter and whisk in flour, scraping the bottom to pick up browned bits. Cook for 1 minute.
Gradually whisk in beef broth, Worcestershire sauce, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.
Pour sauce over meatballs in slow cooker and cook on high for 3 hours.
Remove meatballs and stir in heavy cream and sour cream into the sauce. Cover and cook on high for another 30 minutes.
Return meatballs to the sauce, garnish with parsley, and serve hot.