Crockpot Swedish Meatballs Recipe

4.58 from 182 votes

Crockpot Swedish Meatballs are so flavorful and easy to make. All you need are frozen cooked meatballs and a few simple ingredients.

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

Prep Time10

Cook Time4

Total Time4 10

Course: Appetizer

Cuisine: Swedish

Servings:

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

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

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