Swedish meatballs in a creamy, savory gravy are a comfort food that adapts well to the slow cooker. This version is built for ease: you can start with frozen meatballs or make your own, and the gravy comes together with pantry ingredients.
This is a family-friendly adaptation rather than a traditional Swedish recipe. Classic versions typically use a pan gravy made with butter, flour, broth and cream, and are often served with lingonberry jam.
Ingredients
For 4 to 6 servings:
- 1 bag (about 28 ounces) fully cooked frozen meatballs, or about 24 homemade meatballs
- 2 cups beef broth
- 1 can (about 10.5 ounces) condensed cream of mushroom soup, or cream of chicken soup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard (optional)
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice or nutmeg (a little goes a long way)
- Black pepper to taste
- 1/2 to 1 cup sour cream
- Cooked egg noodles, mashed potatoes or rice for serving
- Chopped parsley and lingonberry or cranberry sauce for serving
How to make slow cooker Swedish meatballs
- Whisk the base. In the slow cooker, whisk together the broth, soup, Worcestershire, mustard, onion powder, allspice and pepper until smooth.
- Add the meatballs. Stir in the meatballs until coated.
- Cook. Cover and cook on Low for about 4 to 6 hours or on High for about 2 to 3 hours for frozen precooked meatballs. Raw homemade meatballs usually need the longer end of the range, and a thermometer check for 160°F (71°C) in beef.
- Finish with sour cream. Whisk a ladle of hot sauce into the sour cream to temper it, then stir it into the pot. Heat for another 10 to 15 minutes on Low without boiling, which can cause curdling.
- Taste and adjust. Add salt if needed. Broth and soup are already salty, so wait until the end.
Can you put raw meatballs in the crockpot?
Yes, you can cook raw meatballs directly in the gravy. Keep in mind:
- They will be very tender but can be fragile, so stir gently.
- Browning or baking first gives better flavor and helps them hold their shape.
- Make sure they are cooked through before serving.
For a scratch version, our slow cooker meatballs from scratch article covers mixing and shaping. A common tweak for Swedish-style meatballs is to include a bit of ground pork and a pinch of allspice in the mix.
Can you make Swedish meatballs with frozen meatballs?
Yes. Many slow cooker Swedish meatball recipes begin with frozen, fully cooked meatballs, and they work well here. Read more about timing and sauce amounts in cooking frozen meatballs in the slow cooker.
What is the secret ingredient in Swedish meatballs?
There is no single secret ingredient, but a few seasonings are commonly credited with the signature flavor:
- Allspice or nutmeg. A small amount adds a warm, slightly sweet note.
- Worcestershire sauce or Dijon mustard. These add savory depth to the gravy.
- Cream or sour cream. This makes the sauce rich and tangy.
- A panade. In scratch meatballs, soaked breadcrumbs or bread keep them soft.
Start with small amounts of the warm spices. It is easy to add more and hard to take it back.
What is the best way to cook meatballs in a slow cooker?
In general, give them enough sauce to cover most of the meatballs, avoid overcrowding, and stir as little as possible. Low and slow is gentler than High. Do not leave them cooking long after they are done, since they can become soft.
What to serve with Swedish meatballs
- Wide egg noodles or buttered rice
- Mashed potatoes
- Green beans, peas or a simple cucumber salad
- Lingonberry jam or cranberry sauce on the side
Make ahead, storage and freezing
- Make ahead. Whisk the sauce ingredients and refrigerate them the night before. Add the meatballs and cook the next day.
- Leftovers. Refrigerate in an airtight container for three to four days.
- Freezing. Cream-based sauces can separate after freezing and thawing, though stirring while reheating usually helps. Freezing before adding the sour cream gives a smoother result.
- Reheating. Warm on the stove or in the microwave until steaming hot (165°F), stirring gently.
Variations
- Lighter gravy. Use half-and-half instead of some of the sour cream.
- Gluten-free. Check that the soup, broth, Worcestershire and meatballs are labeled gluten-free.
- From scratch gravy. Skip the soup and thicken broth with a butter and flour roux.
- Other party meatballs. For a sweeter option, try grape jelly meatballs.
More meal ideas are in our slow cooker ground beef recipes overview.