Crockpot Swedish Meatballs

Swedish meatballs become a set-and-forget dinner when the crockpot does the heavy lifting. In just a few minutes of prep you’ll end up with tender, flavor-packed meatballs swimming in a creamy sauce that’s perfect for a quick family meal.

Servings: 6 servings

Crockpot Simplicity

The beauty of this recipe is that you only need a single pot and a handful of pantry staples. The slow cooker gently braises the meatballs, keeping them moist while the sauce thickens into a rich, velvety gravy without any fuss.

The Secret to Perfectly Tender Meatballs

Mix the meat with a touch of flour and a splash of broth before shaping. The flour helps bind the meat and, when it dissolves into the cooking liquid, it naturally thickens the sauce. This eliminates the need for a separate roux and guarantees a silky texture.

Ingredients for Crockpot Swedish Meatballs

• 1 lb ground beef
• ½ lb ground pork
• 1 small onion, finely grated (about ½ cup)
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground allspice
• ¼ tsp ground nutmeg
• 1 cup beef broth
• ½ cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce

How to Make It: Crockpot Swedish Meatballs

1. In a large bowl combine beef, pork, grated onion, garlic, flour, salt, pepper, allspice and nutmeg; mix until just combined.
2. Form the mixture into 1-inch meatballs, about 24 total, and place them in the crockpot.
3. Pour the beef broth over the meatballs, then drizzle Worcestershire sauce and soy sauce on top.
4. Cover and cook on low for 4 hours, or until the meatballs are fork-tender.
5. Stir in the heavy cream, replace the lid, and cook an additional 15 minutes on low to finish the sauce.
6. Serve hot, spooning extra sauce over the meatballs.

Quick Tips for Success

Keep the meat mixture cold while shaping to prevent the fat from melting; this helps the meatballs hold their shape. If you prefer a thicker gravy, whisk a teaspoon of cornstarch with cold water and stir it in during the final 15-minute cream stage. Adjust seasoning after the cream is added, as the sauce may mellow the spices.

Serving Ideas

Serve the meatballs over buttery egg noodles or creamy mashed potatoes, and garnish with a sprinkle of fresh parsley. A simple side of steamed green beans or a crisp salad balances the richness of the dish.

Common Questions

Can I use only beef instead of a beef-pork mix?

Yes, but the pork adds moisture and flavor; if you use all beef, increase the fat content or add a tablespoon of olive oil.

What if I don’t have a slow cooker?

You can simmer the meatballs on low in a covered Dutch oven for about 2 hours, adding the cream at the end.

Can I freeze the cooked meatballs?

Absolutely—cool completely, then freeze in a sealed container; reheat gently on the stove with a splash of broth.