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Easy Slow Cooker Swedish Meatballs Recipe

Easy Slow Cooker Swedish Meatballs Recipe

Frozen fully cooked meatballs simmer in a creamy mushroom and beef sauce before sour cream is added near the end. This convenient Crockpot dinner makes about 6 servings and is delicious over egg noodles or mashed potatoes.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package, 26–32 ounces Frozen fully cooked meatballs
  • 1 10.5-ounce can Condensed cream of mushroom soup
  • 1 cup Beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1/2 teaspoon Ground black pepper
Finishing Ingredient
  • 1 cup Sour cream
Optional Additions
  • 1 tablespoon Fresh parsley, chopped
  • 1/2 teaspoon Paprika
  • 1–2 teaspoons Dijon mustard

Method
 

Step-by-Step
  1. Place the frozen fully cooked meatballs directly in the slow cooker. There is no need to thaw them first.
  2. Whisk the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, onion powder, and black pepper in a bowl until smooth. Pour the sauce over the meatballs and stir gently to coat.
  3. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the meatballs are hot throughout and the sauce is bubbling.
  4. Stir in the sour cream during the final 15–30 minutes. Replace the lid and let the sauce heat through without allowing it to boil.
  5. Garnish with chopped parsley if desired and serve over egg noodles, mashed potatoes, rice, or boiled potatoes.

Notes

Use good-quality frozen meatballs because their flavor strongly affects the dish. Add sour cream near the end to help prevent separation or graininess. For thicker sauce, use slightly less broth or let the uncovered dish stand for a few minutes before serving. Avoid cooking substantially longer than necessary because the meatballs can become soft.