This crockpot Swedish meatballs recipe is the ultimate comfort food! Tender homemade meatballs simmer in a rich, creamy gravy in a slow cooker for an easy family dinner that's cozy, hearty, and packed with flavor! Serve them over mashed potatoes, homemade egg noodles, or rice.
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There's something incredibly comforting about a big bowl of Swedish meatballs smothered in creamy gravy, especially when the slow cooker does most of the work for you. These crockpot Swedish meatballs are rich, savory, and packed with flavor, with tender meatballs and morel mushrooms simmered in a creamy sauce.
I know not everyone has access to morels, so feel free to substitute with your favorite mushrooms. If you're short on time, you can use frozen meatballs, but I went ahead and shared how to prepare the meatballs from scratch.
So, whether you're making Swedish meatballs for a cozy family dinner, a potluck, or a holiday gathering, this easy recipe is guaranteed to disappear fast. Next, try this tender and delicious slow cooker country style ribs recipe!
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🤔 What Are Swedish Meatballs?
It's fascinating to think that Swedish meatballs may actually trace their roots back to the Ottoman Empire! According to food historians, King Charles XII of Sweden brought the concept of seasoned meatballs back to Sweden after spending several years in Ottoman territory in the early 1700s. What started out as kofta eventually evolved into the classic Swedish meatballs we know today, served with creamy gravy, mashed potatoes, and lingonberries.
As someone who grew up eating Middle Eastern dishes like kofta kebabs, I can definitely see the connection. Both recipes start with seasoned ground meat shaped into small portions, often mixed with onion, breadcrumbs, and warm spices. The same concept applies to kotletai (Assyrian hamburgers). Traditional kofta leans heavily into bold flavors like parsley, onions, and sumac, while Swedish meatballs took a Scandinavian turn with cream sauce, nutmeg, and milder seasoning.
🔖 Ingredients & Substitutions
- Meat: Lean ground beef and ground pork or pork sausage. If you use pork sausage, you can reduce the salt by ½ tsp.
- Veggies: Onions, mushrooms (I'm using morels), and fresh garlic.
- Spices & Herbs: Sea salt, black pepper, mushroom seasoning (optional), smoked paprika, crushed red pepper, cayenne pepper,
- Soup: Cream of mushroom soup.
- Broth: Beef broth, or beef bone broth.
- Oil: Beef tallow or olive oil for sauteeing the veggies and frying the meatballs
- Eggs: Two large eggs.
- Sauce: Worcestershire sauce & browning & seasoning sauce. May substitute steak sauce.
- Bread Crumbs: Plain bread crumbs or Panko crumbs.
- Serve with: Egg noodles, mashed potatoes, or rice.
*See recipe card for full list of ingredients!
🍲 How to Make Crockpot Swedish Meatballs
Prepare Meatballs (skip if using frozen)
Step 1: Add the following ingredients to a mixing bowl: ground beef, pork sausage, beaten eggs, minced onion, crushed garlic, Panko crumbs, broth, Worcestershire sauce, browning & seasoning sauce, parsley, mushroom seasoning, salt, black pepper, smoked paprika, allspice, nutmeg, cayenne pepper, and thyme.
Step 2: Gently mix meatball ingredients, being careful not to overwork the mixture. Roll the meat mixture into approximately 1.5" meatballs. Heat 1 tablespoon of tallow in a cast-iron skillet and sear the meatballs on all sides, then transfer to a crockpot.
Pro Tip: You can use a cookie scoop to keep the meatballs uniform so they cook evenly. I ended up with 45 meatballs.
Slow Cook Meatballs in Gravy
Step 3: Melt 1 tablespoon of tallow in the same skillet. Add chopped onion and sauté for 15 minutes, or until caramelized. During the last 5 minutes, add the mushrooms. Stir in the slivered garlic during the final minute.
Step 4: Transfer onions, mushrooms, and garlic to the crockpot. Melt butter in the same skillet, then whisk in all-purpose flour to make a roux. Cook for 1 minute over medium heat, then pour into the crockpot.
Step 5: Add 3 cups of beef broth, cream of mushroom soup, heavy cream, Worcestershire sauce, browning & seasoning sauce, salt, black pepper, crushed red pepper, mushroom seasoning, and freshly ground nutmeg. Cook on low for 3½ hours. Stir in sour cream during the last half hour while you prepare the noodles.
🍽 Serving Suggestions
Serve crockpot Swedish meatballs and gravy over cooked egg noodles, mashed potatoes, or rice. Choose from the following veggie sides: parmesan roasted rainbow carrots, roasted sugar snap peas, or roasted broccoli and cauliflower.
👩🏼🍳 Pro Tips
- Don't overcrowd the skillet when browning the meatballs, or they'll steam instead of sear. Work in batches if needed.
- Stir the sauce a few times during cooking to keep it smooth and creamy.
- If the sauce gets too thick, stir in a splash of beef broth or cream before serving.
- These Swedish meatballs taste even better the next day, making them perfect for meal prep or holiday gatherings.
- Store leftover crockpot Swedish meatballs in an airtight container. Store noodles separately.
- Cool everything completely before freezing. Freeze the meatballs in the gravy for up to 3 months.
- To reheat, thaw overnight in the fridge, then reheat on the stovetop or in a crockpot on low.
🍜 Related Recipes
If you love this crockpot Swedish meatballs recipe, try these other yummy dishes too!
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📖 Recipe
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Ingredients
Equipment
Method
- Add the following ingredients to a mixing bowl: ground beef, pork sausage, beaten eggs, minced onion, crushed garlic, Panko crumbs, beef broth, Worcestershire sauce, browning & seasoning sauce, parsley, mushroom seasoning, salt, black pepper, smoked paprika, allspice, nutmeg, cayenne pepper, and thyme.
- Gently mix meatball ingredients, being careful not to overwork the mixture. Roll meat mixture into approximately 1.5" meatballs. Heat 1 tablespoon of tallow in a cast-iron skillet and sear the meatballs on all sides, then transfer to a crockpot.
- Melt 1 tablespoon of tallow in the same skillet. Add chopped onion and sauté for 15 minutes, or until caramelized. During the last 5 minutes, add the mushrooms. Stir in the slivered garlic during the final minute.
- Transfer onions, mushrooms, and garlic to the crockpot. Melt butter in the same skillet, then whisk in all-purpose flour to make a roux. Cook for 1 minute over medium heat, then pour into the crockpot.
- Add 3 cups beef broth, cream of mushroom soup, heavy cream, Worcestershire sauce, browning & seasoning sauce, salt, black pepper, crushed red pepper, mushroom seasoning, and freshly ground nutmeg. Cook on low for 3½ hours. Stir in sour cream during the last half hour while you prepare the noodles.
- Serve crockpot Swedish meatballs and gravy over cooked egg noodles, mashed potatoes, or rice. Garnish with chopped parsley.
Nutrition
Video
Notes
- You can use a cookie scoop to keep the meatballs uniform so they cook evenly. I ended up with 45 meatballs.
- Don't overcrowd the skillet when browning the meatballs, or they'll steam instead of sear. Work in batches if needed.
- Stir the sauce a few times during cooking to keep it smooth and creamy.
- If the sauce gets too thick, stir in a splash of beef broth or cream before serving.
- These Swedish meatballs taste even better the next day, making them perfect for meal prep or holiday gatherings.
- Store leftover crockpot Swedish meatballs in an airtight container. Store noodles separately.
- Cool everything completely before freezing. Freeze the meatballs in the gravy for up to 3 months.
- To reheat, thaw overnight in the fridge, then reheat on the stovetop or in a crockpot on low.
Kim says
We were lucky enough to be able to share this dinner with Hilda. It was delicious. A bit spicy at first but settled down after a few bites. Tasty comfort food for a cool Montana evening.
Hilda Sterner says
Thanks, Kim! If you decide to make some, leave out the cayenne! 🤭
Hilda Sterner says
We hope you give this recipe a try soon!