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
Scale
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
