Slow Cooker Swedish Meatballs Recipe
Introduction
Swedish meatballs are a comforting classic that everyone loves. This slow cooker version makes it easy to enjoy tender meatballs in a creamy, flavorful sauce without much fuss.
Ingredients
- 1 32-ounce package frozen homestyle meatballs
- 1 ½ cups low sodium beef broth
- 1 can cream of mushroom soup
- ½ cup half and half
- ½ cup sour cream
- 2 tablespoons cornstarch
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Fresh chopped parsley (optional garnish)
Instructions
- Step 1: Pour the frozen meatballs into the slow cooker.
- Step 2: In a large bowl, whisk together beef broth, cream of mushroom soup, half and half, sour cream, cornstarch, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and paprika until smooth.
- Step 3: Pour the sauce mixture over the meatballs and cover with the lid.
- Step 4: Cook on high for 3-4 hours or on low for 6-7 hours until meatballs are heated through and sauce is thickened.
- Step 5: Garnish with fresh chopped parsley if desired and serve with egg noodles or your favorite side.
Tips & Variations
- For a richer sauce, substitute half and half with heavy cream.
- Add a splash of soy sauce for extra umami flavor.
- Serve over mashed potatoes or rice if you prefer instead of noodles.
- Use fresh parsley for garnish to add a bright, fresh contrast to the creamy sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the sauce. You can also freeze the meatballs and sauce for up to 2 months; thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade meatballs instead of frozen?
Yes, homemade meatballs can be used. Prepare and brown them first, then add to the slow cooker with the sauce.
How do I prevent the sauce from separating?
Make sure to whisk the sauce ingredients thoroughly before adding and avoid cooking on very high heat to keep the sauce smooth and creamy.
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Slow Cooker Swedish Meatballs Recipe
- Total Time: 3 hours 10 minutes (High) or 6 hours 10 minutes (Low)
- Yield: 6 servings 1x
Description
This Slow Cooker Swedish Meatballs recipe offers a comforting and creamy twist on the classic Swedish favorite. Tender homestyle meatballs are slow-cooked in a rich sauce made from beef broth, cream of mushroom soup, sour cream, and seasonings, creating a flavorful and hearty meal perfect for any day. The slow cooker does all the work, resulting in juicy meatballs and a luscious gravy that pairs beautifully with egg noodles.
Ingredients
Meatballs
- 1 32-ounce package frozen homestyle meatballs
Sauce
- 1 ½ cups low sodium beef broth
- 1 can cream of mushroom soup (10.5 oz)
- ½ cup half and half
- ½ cup sour cream
- 2 Tablespoons cornstarch
- 2 Tablespoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Garnish
- Fresh chopped parsley (optional)
Instructions
- Add Meatballs: Pour the frozen homestyle meatballs into the crockpot, spreading them out evenly to prepare for cooking.
- Prepare Sauce: In a large mixing bowl, combine beef broth, cream of mushroom soup, half and half, sour cream, cornstarch, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and paprika. Whisk thoroughly until the mixture is smooth and all ingredients are well incorporated.
- Combine Sauce and Meatballs: Pour the prepared sauce over the meatballs in the crockpot, ensuring the meatballs are well coated. Cover the crockpot with its lid.
- Cook: Set the crockpot to cook on high for 3-4 hours or on low for 6-7 hours. During this time, the meatballs will cook through, and the sauce will thicken to a creamy consistency.
- Garnish and Serve: Once cooking is complete, optionally garnish the meatballs with freshly chopped parsley. Serve hot, ideally over egg noodles for a traditional presentation.
Notes
- Use low sodium beef broth to control the saltiness of the sauce.
- Half and half can be substituted with light cream or whole milk for a lighter sauce, though richness may be affected.
- If you prefer a thicker sauce, you can dissolve an additional teaspoon of cornstarch in cold water and stir it in during the last 15 minutes of cooking.
- For a gluten-free version, ensure the meatballs and cream of mushroom soup are gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Serve with egg noodles, mashed potatoes, or rice to complement the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours (High) or 6-7 hours (Low)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Swedish
Keywords: Slow Cooker Meatballs, Swedish Meatballs, Crockpot Recipe, Comfort Food, Creamy Meatballs, Easy Dinner, Homestyle Meatballs
