Crockpot Swedish Meatballs are so flavorful and easy to make. All you need are frozen cooked meatballs and a few simple ingredients to make the sauce. Swedish meatballs have never been easier!
Why We Love This Crockpot Swedish Meatball Recipe
These meatballs are such a classic, tasty dish that anyone can enjoy. If you’re in the mood for something comforting and flavorful, this is the recipe for you. They are great for holidays too, so try serving them at a Christmas party or as an Easter appetizer.
- Simple. It’s not hard to prepare these meatballs. The slow cooker will do most of the work for you!
- Tasty. These Swedish meatballs are bursting with incredible flavor that will have you wanting seconds!
- Kid-Friendly. These meatballs are perfect for adults and children. Even the pickiest eaters tend to like them.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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. We do not recommend freezing this recipe.
Serving Suggestions
These crockpot Swedish meatballs pair well with a variety of sides. Since you are using your slow cooker, you can use other appliances to make the side dishes for this meal. We 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!
More Swedish Meatball Recipes To Try
Notes from the Test Kitchen
While this recipe calls for frozen meatballs, you can also use homemade meatballs that you’ve prepared in advance and put in the freezer to use at a later time.
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
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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
Recommended Equipment
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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- While this recipe calls for frozen meatballs, you can also use homemade meatballs that you’ve prepared in advance and put in the freezer to use at a later time.
- If you feel like the sauce is too thin, add a bit more cornstarch to help make it thicker.
- To shorten the cooking time, cook 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.
Nutrition Information
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.
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!!