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Crockpot Swedish Meatballs: A Comfort Food Classic

Tender, flavorful Swedish meatballs simmered in a creamy mushroom sauce in your slow cooker. Perfect for a weeknight meal or a cozy weekend dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Swedish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meatball Ingredients
  • 1 pound Ground Beef
  • 0.5 pound Ground Pork
  • 0.5 cup Bread Crumbs
  • 0.25 cup Milk
  • 1 Egg beaten
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 0.25 teaspoon Nutmeg
Sauce Ingredients
  • 1 tablespoon Olive Oil
  • 1 Onion large, chopped
  • 2 cloves Garlic minced
  • 10.75 ounces Cream of Mushroom Soup condensed
  • 0.5 cup Beef Broth
  • 0.25 cup Sour Cream
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Dijon Mustard
  • 0.5 cup Frozen Peas
  • 0.25 cup Parsley fresh, chopped (optional)
  • Egg Noodles or Mashed Potatoes for serving

Equipment

  • Large bowl
  • Large skillet
  • Slow Cooker

Method
 

Instructions
  1. In a large bowl, gently combine ground beef, ground pork, bread crumbs, milk, egg, salt, pepper, and nutmeg. Mix until just combined; do not overmix.
  2. Roll the meat mixture into 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. This adds flavor but can be skipped if short on time.
  4. Transfer the meatballs to your slow cooker.
  5. In the same skillet, sauté the onion and garlic until softened, about 5 minutes.
  6. Add cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, and Dijon mustard to the skillet. Stir to combine.
  7. Pour the sauce over the meatballs in the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until meatballs are cooked through and sauce has thickened.
  8. Stir in frozen peas during the last 30 minutes of cooking. Stir in fresh parsley (optional) before serving.
  9. Serve the Swedish meatballs over egg noodles or mashed potatoes.

Notes

For richer flavor, use a combination of beef and veal for the meatballs. You can also add other vegetables such as carrots or mushrooms to the sauce. Leftovers can be stored in the refrigerator for up to 3 days.