Slow Cooker Swedish Meatballs with Sour Cream Gravy is a delightful dish that brings the taste of Sweden right to your kitchen. This comforting recipe features tender meatballs simmered in a creamy, savory sauce, making it perfect for family dinners or gatherings. The slow cooker method allows the flavors to meld beautifully, resulting in a meal that feels both indulgent and homely. Let’s dive into the deliciousness!

Why You’ll Love This Slow Cooker Swedish Meatballs

You’ll fall in love with this recipe for several reasons. First, it’s incredibly easy to prepare, making it a perfect choice for busy weeknights. The traditional Swedish meatballs slow cooker method ensures even cooking, resulting in tender meatballs in slow cooker. Plus, the creamy sauce is rich and flavorful, perfect when served over noodles or rice. It’s also a versatile dish; you can enjoy it as an appetizer or a main course. This crockpot Swedish meatballs recipe is sure to impress your family and friends!

Ingredients for Slow Cooker Swedish Meatballs

Gather these items:

• 1 1/2 pounds ground beef
• 1/2 cup finely chopped onion
• 1/3 cup plain breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• Chopped fresh parsley, for garnish (optional)

How to Make Slow Cooker Swedish Meatballs Step-by-Step

1. Step 1: In a large bowl, combine the ground beef, onion, breadcrumbs, milk, egg, salt, pepper, allspice, and nutmeg. Mix until just combined.
2. Step 2: Form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter.
3. Step 3: In a large skillet over medium heat, melt the butter and brown the meatballs in batches. Do not cook through; just brown the outside.
4. Step 4: Transfer the browned meatballs to a slow cooker.
5. Step 5: In a separate bowl, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce. Pour the mixture over the meatballs in the slow cooker.
6. Step 6: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
7. Step 7: Stir in the sour cream just before serving and heat through.
8. Step 8: Garnish with chopped parsley if desired, and serve over noodles, rice, or mashed potatoes.

Pro Tips for the Best Slow Cooker Swedish Meatballs

Keep these in mind:

• Great as an appetizer or main dish.
• Can be served over noodles, rice, or mashed potatoes.
• Leftovers can be stored in the refrigerator for up to 3 days.
• For a gluten-free option, use gluten-free breadcrumbs.
• Consider adding some fresh herbs for extra flavor.

Best Ways to Serve Slow Cooker Swedish Meatballs

This dish shines whether served as a hearty meal or a delightful appetizer. Enjoy Swedish meatballs with gravy over a bed of egg noodles, or pair them with mashed potatoes for a comforting dinner. You can also serve these easy slow cooker meatballs along with some crusty bread for a more casual meal or as part of a festive buffet.

How to Store and Reheat Slow Cooker Swedish Meatballs

To store, simply keep the leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in the microwave or on the stove until warmed through. This makes it a quick slow cooker meatball dinner option for any busy weeknight!

Frequently Asked Questions About Slow Cooker Swedish Meatballs

What’s the secret to perfect Slow Cooker Swedish Meatballs?

The secret lies in browning the meatballs before adding them to the slow cooker. This step enhances the flavor and texture, ensuring you have the best slow cooker meatball recipe. The combination of spices also adds depth to the dish.

Can I make Slow Cooker Swedish Meatballs ahead of time?

Absolutely! You can prepare the meatballs a day in advance and store them in the refrigerator. Just add them to the slow cooker with the sauce when you’re ready to cook. This is a great way to have a homemade Swedish meatballs in crockpot dish ready for busy nights.

How do I avoid common mistakes with Slow Cooker Swedish Meatballs?

To avoid common mistakes, ensure you don’t overcrowd the skillet when browning the meatballs. Brown them in batches to get that nice crust. Additionally, follow the cooking times closely to prevent overcooking, which can lead to dry meatballs.

Variations of Slow Cooker Swedish Meatballs You Can Try

There are many delicious variations to explore! Consider using ground turkey or chicken for a lighter twist on this classic dish. You can also add different spices or herbs to customize the flavor to your taste. For a unique touch, try serving these slow cooker meatballs with cream sauce made from a blend of cream and mustard. For more ideas, check out this spaghetti with garlic and oil recipe.

Slow Cooker Swedish Meatballs with Creamy Gravy

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow Cooker Swedish Meatballs with Sour Cream Gravy is a comforting and easy-to-make dish featuring tender meatballs in a creamy, savory sauce.

• Author: Robert
• Prep Time: 20 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 20 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Swedish
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 1/2 pounds ground beef
• 1/2 cup finely chopped onion
• 1/3 cup plain breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• Chopped fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, combine the ground beef, onion, breadcrumbs, milk, egg, salt, pepper, allspice, and nutmeg. Mix until just combined.
2. Form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter.
3. In a large skillet over medium heat, melt the butter and brown the meatballs in batches. Do not cook through; just brown the outside.
4. Transfer the browned meatballs to a slow cooker.
5. In a separate bowl, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce. Pour the mixture over the meatballs in the slow cooker.
6. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
7. Stir in the sour cream just before serving and heat through.
8. Garnish with chopped parsley if desired, and serve over noodles, rice, or mashed potatoes.

Notes

• Great as an appetizer or main dish.
• Can be served over noodles, rice, or mashed potatoes.
• Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 2g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 90mg