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Easy Slow Cooker Swedish Meatballs Recipe

Easy Slow Cooker Swedish Meatballs

Frozen fully cooked meatballs simmer in a rich mushroom and brown gravy sauce before sour cream is added near the end. This easy Crockpot dinner serves about six as a main dish or eight as an appetizer.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Meatballs and Sauce
  • 2 pounds Frozen fully cooked Swedish meatballs
  • 1 10.5-ounce can Condensed cream of mushroom soup
  • 1 packet, about 0.87–1 ounce Brown gravy mix
  • 1 cup Beef broth
  • 1 cup Sour cream
Seasonings
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper
Garnish
  • 2 tablespoons, optional Fresh parsley, chopped

Method
 

Step-by-Step
  1. Add the frozen fully cooked Swedish meatballs to a 5- to 6-quart slow cooker. Do not thaw them first; frozen meatballs hold their shape well as they warm and cook.
  2. In a bowl, whisk together the condensed cream of mushroom soup, beef broth, brown gravy mix, Worcestershire sauce, garlic powder, and black pepper until the mixture is as smooth as possible.
  3. Pour the sauce over the meatballs and stir gently to coat. Cover the slow cooker and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the meatballs are hot and the sauce is bubbling.
  4. Stir in the sour cream during the last 20–30 minutes of cooking. Keep the cooker on LOW or warm afterward, and do not boil the sauce after adding the sour cream.
  5. Garnish with chopped fresh parsley if desired. Serve over egg noodles, mashed potatoes, or rice.

Notes

Keep the meatballs frozen when they go into the slow cooker. Add sour cream near the end and avoid boiling afterward so the sauce stays smooth. Refrigerate leftovers promptly and reheat gently.