These crockpot Swedish meatballs are so flavorful and easy to make. I mix frozen meatballs with beef broth, half-and-half, and an array of seasonings to create a savory and delicious meal. Tossing these Swedish meatballs in the slow cooker has saved me so much time!
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Move over, Ikea! There’s a new sheriff in town, and… it’s me! These crockpot Swedish meatballs are such a classic, tasty dish that my whole family enjoys without the added stress of navigating our favorite warehouse store. If you’re in the mood for something simple, comforting, and flavorful, this is the recipe for you. I used frozen meatballs to make this recipe quick to throw together, and I love that the crockpot does all the work for me!
What’s in This Crockpot Swedish Meatballs Recipe?
- Broth: Low-sodium beef broth creates a savory base of flavor for the sauce and helps keep the meatballs moist as they warm through.
- Half-and-Half: Makes the sauce rich and creamy without adding too many extra calories.
- Cornstarch: Helps to thicken up the sauce into a luscious gravy.
- Worcestershire Sauce: Adds a tangy and umami flavor to the sauce.
- Garlic: Adds savory flavor to the sauce.
- Mustard: Dijon mustard adds a tangy and slightly spicy flavor to the sauce.
- Frozen Cooked Meatballs: Make this recipe super quick and easy. When I have extra time, I like to use homemade meatballs that I’ve prepared in advance and put in the freezer instead.
- Sour Cream: Adds a little extra tang to the sauce.
- Parsley: A little bit of fresh parsley adds color and flavor to the dish.
Tips for Success
- If you feel like the sauce is too thin, add a bit more cornstarch to help make it thicker.
- If you need to shorten the cooking time, I recommend cooking on high for 2 hours.
- If leaving the meatballs in the crockpot for serving, turn to the “keep warm” setting after adding the sour cream and parsley.
How to Store and Reheat
Store leftover crockpot Swedish meatballs in an airtight container in the refrigerator for up to 4 days. You can store the meatballs directly in the sauce, or separate them (both options work fine).
To reheat, warm them up in the crockpot until fully heated through. You can also mix in a bit more half-and-half to help make the sauce creamy again. I do not recommend freezing this recipe.
Serving Suggestions
These crockpot Swedish meatballs pair well with a variety of sides. I love Mashed Potatoes, Lemon Parmesan Roasted Broccoli, Homemade Crescent Rolls, and Garlic Mashed Cauliflower. Add a side of lingonberry jam or Cranberry Sauce for a classic meal!
5-Star Review
“I just made these last night for a party. I doubled the batch and it’s still all easily fit into my large crock pot. They were absolutely delicious and everyone loved them. I will be making these again” -Jennifer
Crockpot Swedish Meatballs Recipe
Equipment
Ingredients
- 1¼ cups low-sodium beef broth
- ½ cup half-and-half
- 2 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 26 ounces frozen cooked meatballs 1 standard package (click for homemade recipe)
- ½ cup sour cream
- 2 tablespoons minced fresh parsley
Instructions
- In a medium bowl, whisk together the beef broth, half and half, cornstarch, Worcestershire sauce, garlic, Dijon, salt, and pepper.1¼ cups low-sodium beef broth, ½ cup half-and-half, 2 tablespoons cornstarch, 1 tablespoon Worcestershire sauce, 1 teaspoon minced garlic, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Spray the slow cooker with nonstick cooking spray. Add the meatballs. Pour in the sauce and stir.26 ounces frozen cooked meatballs
- Cook on low for 4 hours.
- Stir in the sour cream.½ cup sour cream
- Top with parsley and serve.2 tablespoons minced fresh parsley
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Swedish Meatballs Step by Step
Mix the Sauce: In a medium bowl, whisk together 1¼ cups of low-sodium beef broth, ½ cup of half-and-half, 2 tablespoons of cornstarch, 1 tablespoon of Worcestershire sauce, 1 teaspoon of minced garlic, 1 teaspoon of Dijon mustard, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Add the Meatballs: Spray the slow cooker with nonstick cooking spray. Add 26 ounces of frozen cooked meatballs. Pour in the sauce and stir.
Cook the Meatballs: Cook on low for 4 hours.
Add the Sour Cream: Stir in ½ cup of sour cream.
Top with Parsley: Top with 2 tablespoons of minced fresh parsley and serve.
The only change I made was adding about a tablespoon of grape jelly, as I would in a stove top version. It was delicious!
This was overwhelmingly delicious and easy and exceeded my expectations by a long shot!! I cooked this on high for 2 hours. Used chicken broth bc I didn’t have beef broth but added a tablespoon of Better than bouillon beef, and followed everything else as the recipe called for. Thank you for this easy weeknight meal winner ❤️
Excellent and very easy recipe – 10 minutes to get your ingredients and then you sit back and wait!!