Crockpot Swedish Meatballs Recipe

Crockpot Swedish Meatballs Recipe

Course: Appetizer

Cuisine: Swedish

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings:

Calories: 404kcal

Author: Becky Hardin

Enjoy the savory taste of these delicious Crockpot Swedish Meatballs. You can prepare this recipe with ease and enjoy these meatballs for lunch, dinner, or as an appetizer.

Step-by-step photos can be seen below the recipe card.

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Equipment

Crockpot (click for my favorite)

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

Notes

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.

Storage: Store crockpot Swedish meatballs in an airtight container in the refrigerator for up to 4 days.

Nutrition