This Slow Cooker Creamy Swedish Meatballs recipe is the ultimate comfort food made easy. Tender beef meatballs simmer in a rich, savory sauce made from mushroom soup, beef stock, and onion soup mix, finished with a swirl of sour cream for that classic creamy finish. Served over egg noodles, it’s a hearty, family-friendly meal that requires minimal prep and delivers maximum flavor.

Why You’ll Love This Recipe:

Effortless preparation thanks to the slow cooker
Rich and creamy sauce made with pantry staples
Family-friendly and perfect for picky eaters
Makes enough for leftovers—great for meal prep!

Ingredients Breakdown

Sauce Base

400g can condensed mushroom soup – Adds richness and creaminess to the sauce.
500ml beef stock – Deepens the savory flavor and thins the sauce to the perfect consistency.
1 packet French onion soup mix (40g) – Boosts flavor with onions, herbs, and seasonings.
2 tablespoons Worcestershire sauce – Adds a tangy umami depth to the sauce.

Main Ingredients

1kg frozen beef meatballs – The star of the dish; pre-cooked for convenience and slow-cooked until tender.
400g egg noodles – Perfect base for soaking up the creamy, flavorful sauce.

Finishing Touch

200ml sour cream – Stirred in at the end to create that signature creamy Swedish-style gravy.

Tips and Tricks:

No sour cream? Use Greek yogurt or cream cheese as a substitute
Extra creamy? Add a splash of heavy cream along with the sour cream
Make it cheesy: Stir in shredded Swiss or Parmesan for a rich finish
Use refrigerated or homemade meatballs if you prefer more control over ingredients

Variations and Customizations:

Turkey or Chicken Meatballs: A lighter alternative to beef
Gluten-Free Version: Use gluten-free noodles and soup mix
Spicy Twist: Add a pinch of chili flakes or hot sauce to the sauce
Vegetarian Option: Swap meatballs for veggie or lentil balls

Pairing Suggestions:

Side Dishes:
- Steamed green beans
- Garlic roasted carrots
- Crisp garden salad
Beverages:
- Sparkling apple cider
- Light lager or pale ale

Storage Instructions:

Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Freeze cooled meatballs and sauce for up to 3 months
Reheating: Warm gently on the stovetop or in the microwave, adding a splash of stock or cream if needed

Slow Cooker Creamy Swedish Meatballs

Author: easysweetmeal
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x

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Description

Tender beef meatballs smothered in a savory mushroom-onion gravy, swirled with sour cream—set-it & forget-it comfort!

Ingredients

Scale

1 can (400g) condensed mushroom soup
500ml beef stock
1 packet (40g) French onion soup mix
2 tablespoons Worcestershire sauce
1kg frozen beef meatballs
400g egg noodles
200ml sour cream

Instructions

Step 1: Make the Sauce

In the slow cooker, whisk together the condensed soup, beef stock, French onion soup mix, and Worcestershire sauce until smooth and combined.

Step 2: Add the Meatballs

Place the frozen meatballs into the sauce. Stir gently to coat them evenly without breaking them apart.

Step 3: Slow Cook

Cover and cook on low for 6–7 hours or on high for 3–4 hours until the meatballs are fully heated through and tender.

Step 4: Cook the Noodles

About 20 minutes before serving, cook the egg noodles according to package directions. Drain and set aside.

Step 5: Stir in the Sour Cream

Stir the sour cream into the slow cooker mixture until the sauce is creamy and well-blended.

Step 6: Serve and Enjoy

Spoon the meatballs and creamy sauce over the noodles or mix them all together in a serving bowl. Garnish with fresh parsley if desired.

Notes

This recipe is a crowd-pleaser and ideal for potlucks, holidays, and meal prepping
Garnish with chopped parsley or fresh dill for a bright finish
Great way to use up pantry staples and freezer meatballs

Prep Time: 10 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Category: Dinner
Method: Slow Cooking
Cuisine: American