Description
This Easy Swedish Meatballs recipe offers a comforting and classic dish made effortless with either a slow cooker or Instant Pot. Tender frozen or homemade meatballs are simmered in a creamy, flavorful sauce enriched with beef broth, half & half, and a blend of savory spices. Perfect for a family meal, it’s simple to prepare and yields a rich, satisfying sauce that pairs beautifully with mashed potatoes, noodles, or rice.
Ingredients
Meatballs
- 2 pounds frozen home-style meatballs (or fresh homemade meatballs, see Notes)
Sauce Ingredients
- 3 cups beef broth
- 1 cup half & half
- 1 packet onion soup/dip mix (about 1 oz)
- 2 tablespoons cornstarch
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ - ½ teaspoon ground nutmeg
Garnish
- Chopped parsley, for garnish
Instructions
- Prepare the Slow Cooker: Place 2 pounds of frozen meatballs into a 4-6 quart slow cooker pot, spreading them evenly.
- Make the Sauce Mixture: In a mixing bowl, combine 3 cups beef broth, 1 cup half & half, 1 packet onion soup/dip mix, 2 tablespoons cornstarch, 2 tablespoons Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon black pepper, and ¼ to ½ teaspoon ground nutmeg. Whisk thoroughly until combined and smooth.
- Combine Sauce and Meatballs: Pour the sauce mixture evenly over the frozen meatballs in the slow cooker, ensuring all meatballs are coated with the sauce.
- Slow Cook the Meatballs: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. The sauce will thicken, and the meatballs will become tender and infused with flavor.
- Finish and Garnish: Once cooking time is complete, stir gently to combine the sauce and meatballs. Sprinkle chopped parsley over the top before serving for a fresh, vibrant touch.
- Alternate Instant Pot Method: Place the frozen meatballs into a 6-quart Instant Pot. Pour the prepared sauce mixture over the meatballs.
- Pressure Cook: Lock the lid of the Instant Pot into place. Set to Pressure Cook on High for 8 minutes. Allow a Natural Pressure Release once cooking is complete.
- Serve: Open the Instant Pot carefully once the pressure has fully released. Stir the meatballs gently to coat in sauce, garnish with chopped parsley, and serve warm.
Notes
- You can substitute frozen meatballs with fresh homemade meatballs prepared from ground beef or a mix of beef and pork seasoned with salt, pepper, garlic, and onion before cooking.
- Serve these Swedish meatballs over egg noodles, mashed potatoes, or steamed rice for a complete meal.
- If sauce is too thin near the end of cooking, mix an additional 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce, then cook on high or sauté until thickened.
- Adjust nutmeg quantity to taste, as it adds a warm depth classic to Swedish meatball seasoning.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.