There’s something about creamy, savory meatballs that just feels like a warm hug on a plate. Crockpot Swedish Meatballs take that cozy feeling and make it achievable on even the busiest weeknights. No browning required. No complicated steps. Just dump, cook, stir, and serve.
I first stumbled onto this recipe after a long day juggling work, errands, and two hungry kids. One glance at a bag of frozen meatballs in my freezer and a half-empty container of sour cream in the fridge—and dinner inspiration struck. That first bite was creamy, savory perfection. Now, Crockpot Swedish Meatballs are part of our regular dinner rotation. Let me show you exactly how to make them.
The Cozy Night I Fell in Love with Crockpot Swedish Meatballs
The Story: From Weeknight Chaos to Crockpot Hero
I remember the exact evening I first made Crockpot Swedish Meatballs. It had been one of those Colorado days where the temperature dropped faster than expected. I was exhausted. The kids were asking, “What’s for dinner?” way too early.
I opened my freezer and spotted a bag of frozen meatballs. That was my starting point. After rummaging through the fridge and pantry, I pulled out beef broth, Dijon mustard, Worcestershire sauce, and a half-used container of sour cream.
Into the Crockpot everything went. Four hours later, the house smelled amazing. When I finally spooned the creamy meatballs over egg noodles and set the plates down, there wasn’t a single complaint from anyone at the table—a rare victory! This dish quickly became a weeknight staple, right up there with our Cheesy Steak Rice and my fallback Forgotten Chicken Recipe.
Why This Crockpot Swedish Meatballs Recipe Works Every Time
What makes this recipe shine is how the slow cooker gently heats the meatballs while allowing the sauce to thicken naturally. The mix of beef broth, half-and-half, Dijon mustard, and Worcestershire creates a rich and layered flavor base. When you stir in sour cream at the end, the sauce turns luxuriously creamy.
Even better, because you’re starting with frozen cooked meatballs, you skip all the browning, rolling, and frying. It’s the kind of no-fuss, reliable dinner I love making (and my kids love eating).
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Crockpot Swedish Meatballs
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Description
Creamy and flavorful Crockpot Swedish Meatballs made with frozen cooked meatballs and a rich homemade sauce. This slow cooker recipe is perfect for busy weeknights and delivers tender, juicy meatballs with a luscious, savory gravy.
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)
½ cup sour cream
2 tablespoons minced fresh parsley
Instructions
1. In a medium bowl, whisk together beef broth, half-and-half, cornstarch, Worcestershire sauce, garlic, Dijon, salt, and pepper until smooth.
2. Spray slow cooker with nonstick cooking spray. Add the frozen meatballs.
3. Pour the sauce over the meatballs. Stir to coat evenly.
4. Cook on LOW for 4 hours or HIGH for 2 hours.
5. About 10 minutes before serving, stir in the sour cream until well combined and creamy.
6. Garnish with minced parsley before serving.
7. Serve hot over egg noodles, rice, or mashed potatoes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a thicker sauce, add an extra tablespoon of cornstarch.
For added flavor, use homemade meatballs instead of frozen.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Swedish, American
Nutrition
- Serving Size: 1.5 cups
- Calories: 404
- Sugar: 1g
- Sodium: 415mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 106mg
Ingredients That Make the Magic
Frozen Meatballs or Homemade? Let’s Talk Options
One of the best parts about Crockpot Swedish Meatballs is how customizable they are. Short on time? Grab a bag of frozen cooked meatballs from your local grocery store. They work perfectly for this recipe.
If you’re feeling ambitious or want full control over the flavor and ingredients, homemade meatballs are also an option. Just make sure they’re fully cooked before adding to the slow cooker.
For another great beef-based, low-effort dinner, check out my Keto Beef Stir Fry or learn about prepping budget beef cuts in my Chuck Roast Guide.
Building the Perfect Swedish Meatball Sauce
Here’s what you’ll need for that signature creamy sauce:
| Ingredient | Purpose |
|---|---|
| Beef Broth | Provides a savory base |
| Half-and-Half | Adds richness |
| Cornstarch | Helps thicken the sauce |
| Worcestershire Sauce | Adds umami depth |
| Garlic | Boosts savory flavor |
| Dijon Mustard | Gives subtle tang |
| Salt & Pepper | Balances flavor |
| Sour Cream | Brings creamy texture |
| Parsley | Adds a pop of color |
This sauce hits all the right notes: creamy, savory, slightly tangy, and deeply comforting.
Step-by-Step: How to Cook Crockpot Swedish Meatballs
Mixing and Prepping the Sauce
Start by whisking together your sauce ingredients:
Beef broth, half-and-half, cornstarch, Worcestershire sauce, minced garlic, Dijon mustard, salt, and pepper. Make sure the cornstarch dissolves completely to avoid lumps later.
Spray your slow cooker with nonstick spray to prevent sticking. Place your frozen meatballs directly into the crock.
Pour your sauce mixture over the meatballs and give everything a good stir to ensure even coating.
For other delicious dump-and-go slow cooker meals, you’ll love our Honey Garlic Butter Shrimp and Broccoli or these Quick Beef Tacos.
Slow Cooking: Times and Temperature Tips
Set your Crockpot on LOW for 4 hours. If you’re short on time, HIGH for about 2 hours works too.
Don’t stir too often, but halfway through, a gentle stir helps distribute flavors.
About 10-15 minutes before serving, stir in the sour cream. This prevents curdling and keeps the sauce silky smooth.
Always make sure meatballs reach an internal temp of at least 165°F. Yes—you can start with raw homemade meatballs as long as you check for doneness by the end.
Secrets to Perfect, Moist Crockpot Swedish Meatballs
Should You Brown Meatballs First?
One of the most common questions is: Do I need to brown meatballs before slow cooking? For frozen precooked meatballs, no browning is needed. Just toss them straight in.
If you’re making homemade meatballs, browning does add an extra layer of flavor and helps hold them together better during cooking. Totally your call.
This browning technique also works wonders in recipes like our Chili Oil Chicken Wings or even hearty soups like my Tomato Egg and Beef Noodle Soup.
The Best Sauce for Swedish Meatballs: Tips & Variations
The magic of Swedish meatballs lies in the sauce. The balance of sour cream, broth, and seasonings creates a silky, flavorful finish.
If you prefer a thicker sauce, add a bit more cornstarch next time. Want extra tang? Increase the Dijon mustard or add a splash of lemon juice.
For an extra touch of indulgence, sprinkle a little grated Parmesan before serving. Trust me, your taste buds will thank you.
Conclusion: A Stress-Free Dinner That Tastes Like You Worked All Day
Whether you’re cooking for your family or meal-prepping for the week, Crockpot Swedish Meatballs deliver comfort and flavor with almost zero effort. This is the kind of recipe that makes you feel like a dinner hero, even on your busiest days.
FAQs About Crockpot Swedish Meatballs
Do I need to brown meatballs before slow cooker?
No, especially if using frozen precooked meatballs. But if making homemade, browning first adds flavor.
What is the best sauce for Swedish meatballs?
A creamy sauce made from beef broth, half-and-half, Worcestershire sauce, garlic, Dijon mustard, and sour cream.
Can I put raw meatballs in the slow cooker?
Yes! Just make sure they reach 165°F inside before serving for food safety.
What is the secret to moist meatballs?
Slow cooking on low heat, plus the fat from sour cream and half-and-half, keeps meatballs juicy and tender.