These Crockpot Swedish Meatballs deliver classic comfort with minimal effort. The slow cooker transforms a simple beef and pork blend into tender meatballs bathed in a rich, creamy gravy. The warm spices and velvety sauce make this a cozy, crowd-pleasing meal.

Nothing beats a great Crockpot Swedish Meatballs. Whether you're a fan of Crockpot Recipes or want to try something from our Chicken selection, keep scrolling!

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Why You’ll Love This Crockpot Swedish Meatballs

• Effortless elegance: Classic flavor without hovering over the stove.
• Incredible gravy: Rich, creamy sauce with deep savory notes.
• Meal prep superstar: Reheats and freezes beautifully for easy dinners.
• Crowd-pleasing comfort: Universally loved by kids and guests alike.

Ingredients & Tools

For the Meatballs:

• 1 lb ground beef (80/20 blend is ideal for flavor and moisture)
• 1/2 lb ground pork
• 1/2 cup panko breadcrumbs
• 1/3 cup whole milk
• 1 large egg, lightly beaten
• 1 small yellow onion, finely grated
• 2 cloves garlic, minced
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (for browning)

For the Sauce:

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream, at room temperature
• 2 tbsp chopped fresh parsley, for garnish

Tools: A 6-quart or larger slow cooker, a large mixing bowl, a skillet, and a whisk.

Notes: Don’t skip grating the onion—it melts into the meatballs for moisture without chunks. The beef-pork blend gives rich flavor and tender texture.

Nutrition (per serving)

Serves: 6 | Prep Time: 20 minutes | Cook Time: 4 hours (on Low) | Total Time: 4 hours 20 minutes

Before You Start: Tips & Ingredient Notes

• Why grate the onion? Grating the onion (using the large holes of a box grater) creates a pulp that distributes flavor evenly and keeps the meatballs incredibly moist. You get all the flavor without any unpleasant chunks.
• Can I use all beef? Absolutely, but the pork adds a lovely fat content that makes the meatballs more tender and flavorful. If you use all beef, consider a slightly higher fat content, like 85/15, to compensate.
• The importance of browning. Don’t be tempted to skip browning the meatballs! That quick sear in the skillet creates a beautiful fond (the browned bits at the bottom) that adds immense depth to your gravy later on.
• Room temperature sour cream is key. If you add cold sour cream directly to the hot gravy, it might curdle. Letting it sit out for 20-30 minutes before adding it at the end ensures a smooth, velvety sauce.

How to Make Crockpot Swedish Meatballs

Storage & Freshness Guide

• Fridge: Cool completely, store in airtight container for 3–4 days.
• Freezer: Freeze meatballs and sauce for up to 3 months in sealed container.
• Reviving: Reheat gently on stove or slow cooker, adding broth if thick.

Serving Suggestions

Complementary Dishes

• Buttered Egg Noodles — The classic choice. Their soft, neutral flavor is the perfect vehicle for that rich gravy, and they’re ready in minutes.
• Creamy Mashed Potatoes — Creates the ultimate comfort food plate. The fluffy potatoes act as a delicious edible bowl for the meatballs and sauce.
• Simple Lingonberry Jam — A traditional Swedish accompaniment. The sweet-tart jam provides a fantastic contrast that brightens every rich, savory bite.

Drinks

• A Light-bodied Red Wine — Like a Pinot Noir or Gamay. Their bright acidity and red fruit notes complement the creamy, spiced sauce without overpowering it.
• A Crisp Lager — The carbonation and clean finish help cleanse the palate between bites of the rich meatballs, making each mouthful feel new again.

Something Sweet

• Simple Almond Cake — A slice of moist, nutty cake is a lovely, not-too-heavy way to end the meal, continuing the subtle Scandinavian theme.

Top Mistakes to Avoid

• Mistake: Overmixing the meatball mixture. Squeezing and working the meat too much develops the proteins and can result in dense, tough meatballs. Mix with your hands just until combined.
• Mistake: Skipping the browning step. I’ve messed this up before too, thinking I could save time. But browning creates a Maillard reaction that adds a deep, savory flavor you just can’t get from boiling alone.
• Mistake: Adding cold sour cream directly to the hot crockpot. The temperature shock will cause the dairy to curdle, giving your beautiful gravy a grainy texture. Always temper it first!
• Mistake: Using a roux that’s too pale. If you don’t cook the flour and butter for at least a minute, your gravy can taste, well, floury. Cook it until it’s fragrant and has a light golden color.

Expert Tips

• Tip: For perfectly uniform meatballs, use a small cookie scoop (about 1.5 tablespoons) to portion the mixture. They’ll all be the same size, which means they’ll cook evenly.
• Tip: If your gravy seems a bit thin after adding the sour cream, you can thicken it easily. Make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the crockpot, turn it to HIGH, and let it cook for 10-15 minutes until thickened.
• Tip: Make a double batch of meatballs and freeze half for a future ultra-easy meal. Let them cool completely in the sauce, then freeze in an airtight container for up to 3 months.
• Tip: For a richer, deeper colored gravy, use a dark beef broth or add a teaspoon of soy sauce. It won’t overpower the flavor but will give the sauce a more appealing, mahogany hue.

FAQs

Can I make these Swedish meatballs ahead of time?
Absolutely! You can assemble the meatballs and store them raw in the fridge for up to a day before cooking. Alternatively, you can cook the entire recipe and store it in the fridge for 3-4 days. The flavors often meld and improve overnight. Reheat gently on the stove or in the slow cooker on low, adding a splash of broth if the sauce has thickened too much.

Can I use frozen meatballs to save time?
You can, but the result won’t be quite the same. Homemade meatballs have a superior texture and flavor. If you’re in a pinch, opt for high-quality, fully cooked frozen meatballs (avoid the Italian-seasoned ones). Thaw them first, then brown lightly before adding to the crockpot with the sauce. The cooking time will be shorter—just heat through for about 2 hours on low.

What can I use instead of sour cream?
Full-fat Greek yogurt is a great substitute, but you must temper it the same way to prevent curdling. For a dairy-free option, a plain, unsweetened cashew or oat-based cream works well. You could also use heavy cream, but it will make the sauce richer and less tangy.

My gravy is too thick. How can I thin it out?
No problem! This can happen if your slow cooker runs hot. Simply whisk in a little extra beef broth, a quarter cup at a time, until the gravy reaches your desired consistency. Do this at the end, after you’ve added the sour cream.

Can I cook this on high instead of low?
Yes, you can cook it on HIGH for about 2 hours. However, the low and slow method is always preferred for slow cooker recipes as it yields more tender results. The gentle heat allows the meatball fats to render slowly and the flavors to develop more fully. If you’re short on time, high will work, but check for doneness a little earlier.