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Slow Cooker Creamy Swedish Meatballs

Deliciously Easy Crockpot Swedish Meatballs

These Deliciously Easy Crockpot Swedish Meatballs are rich, creamy, and full of comforting flavor. Tender meatballs simmer slowly in a savory mushroom sauce and finish with a touch of sour cream for classic Scandinavian-inspired comfort food made simple in the slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Swedish
Ingredients Method Notes

Ingredients
  

Meatballs
  • 32 oz frozen homestyle beef or turkey meatballs homemade can be used
Sauce
  • 1 1/2 cups low sodium beef broth vegetable broth can be substituted
  • 10.5 oz cream of mushroom soup cream of chicken or cheddar soup can be used
  • 1/2 cup half and half milk can be used for lighter option
  • 2 tablespoons cornstarch arrowroot powder can be substituted
  • 2 tablespoons Worcestershire sauce soy sauce can be substituted
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground preferred
  • 1/2 teaspoon garlic powder fresh minced garlic can be used
  • 1/2 teaspoon onion powder fresh onion can be added
  • 1/2 teaspoon paprika smoked paprika can be used
  • 1/2 cup sour cream Greek yogurt can be substituted

Method
 

  1. In a mixing bowl, whisk together beef broth, cream of mushroom soup, half and half, cornstarch, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and paprika until smooth.
  2. Place the frozen meatballs evenly in the bottom of the crockpot.
  3. Pour the prepared sauce mixture over the meatballs, ensuring they are well coated.
  4. Cover and cook on HIGH for 3–4 hours or on LOW for 5–6 hours, until meatballs are heated through and tender.
  5. About 15 minutes before serving, stir in the sour cream until fully incorporated and creamy.
  6. Serve warm over egg noodles, mashed potatoes, or rice.

Notes

For a thicker sauce, allow the meatballs to cook uncovered for the last 20–30 minutes. Garnish with fresh parsley for added color. Store leftovers refrigerated for up to 4 days and reheat gently.