Crockpot Swedish Meatballs (From Scratch!) Recipe

Introduction

These Crockpot Swedish Meatballs are a comforting, flavorful dish made entirely from scratch. Tender meatballs simmer in a creamy, savory sauce, perfect for serving over egg noodles or mashed potatoes. Using the crockpot means effortless cooking with delicious results.

Ingredients

• 2 lb ground beef
• ½ cup panko bread crumbs
• 2 tsp dried parsley
• 1½ tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp allspice
• ½ tsp nutmeg
• ½ tsp ground pepper
• 1 egg
• 1 egg yolk
• 2 cups beef broth
• ½ cup heavy cream
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 3 tbsp cornstarch
• ½ cup sour cream

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine ground beef, panko bread crumbs, dried parsley, salt, onion powder, garlic powder, allspice, nutmeg, pepper, egg, and egg yolk. Mix gently with clean hands until evenly combined, being careful not to overmix.
3. Step 3: Shape the mixture into 1-inch meatballs, using about two tablespoons per meatball, and place them evenly spaced on the prepared baking sheet. You should make approximately 30 meatballs.
4. Step 4: Bake the meatballs for 10 minutes, until a crust forms and they are lightly browned; they will not be fully cooked at this stage.
5. Step 5: Transfer the meatballs to the crockpot, stacking them if needed.
6. Step 6: In a large bowl, whisk together beef broth, heavy cream, Worcestershire sauce, Dijon mustard, and cornstarch until smooth. Pour this sauce over the meatballs in the crockpot.
7. Step 7: Cover and cook on high for 2 hours or on low for 4 hours. For a thicker sauce, leave the lid slightly open during the last 30 to 60 minutes to allow steam to escape.
8. Step 8: Stir in the sour cream gently with a rubber spatula. Taste and adjust seasoning with salt and pepper if needed.
9. Step 9: Garnish with fresh chopped parsley, sour cream, or lingonberry jam if desired. Serve warm over rice, egg noodles, or mashed potatoes.

Tips & Variations

• For extra flavor, brown the meatballs in a skillet before baking to deepen the crust.
• Use half beef and half ground pork for a more tender texture.
• Lingonberry jam is a traditional accompaniment that adds a touch of sweetness and brightness.
• To make it gluten-free, substitute panko with gluten-free breadcrumbs.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally. Avoid boiling when reheating to keep the sauce smooth and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Swedish meatballs?

Yes, you can freeze the cooked meatballs and sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can I make the sauce without heavy cream?

You can substitute heavy cream with whole milk or half-and-half, but the sauce will be less rich and creamy. For a dairy-free option, use coconut milk or a non-dairy cream alternative.

Crockpot Swedish Meatballs (From Scratch!) Recipe

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4.8 from 113 reviews

This Crockpot Swedish Meatballs recipe from scratch delivers tender, flavorful meatballs simmered in a rich and creamy sauce. The meatballs are first baked to form a crust, then slow-cooked in a luscious broth-based sauce enriched with heavy cream, Dijon mustard, and Worcestershire sauce. Finished with a swirl of sour cream and optional lingonberry jam, this comforting dish is perfect served over mashed potatoes, egg noodles, or rice for an authentic Swedish-inspired meal.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: Approximately 30 meatballs, serves 6-8 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Meatballs

• 2 lb ground beef
• ½ cup panko bread crumbs
• 2 tsp dried parsley
• 1½ tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp allspice
• ½ tsp nutmeg
• ½ tsp ground pepper
• 1 egg
• 1 egg yolk

Sauce

• 2 cups beef broth
• ½ cup heavy cream
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 3 tbsp cornstarch
• ½ cup sour cream

Instructions

1. Preheat and Prepare: Heat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Mix Meatball Ingredients: In a large mixing bowl, combine ground beef, panko bread crumbs, dried parsley, kosher salt, onion powder, garlic powder, allspice, nutmeg, ground pepper, egg, and egg yolk. Gently mix using clean hands until ingredients are evenly combined without overmixing to keep meatballs tender.
3. Form Meatballs: Shape the mixture into 1-inch, two-tablespoon portions forming approximately 30 meatballs. Arrange them evenly spaced on the parchment-lined baking sheet.
4. Bake Meatballs: Bake for about 10 minutes until the meatballs develop a solid crust and lightly brown. They will not be fully cooked at this stage but will finish cooking in the crockpot.
5. Transfer to Crockpot: Move the baked meatballs into the crockpot, layering them evenly. It is okay to stack meatballs in several layers.
6. Prepare Sauce: In a large bowl, whisk together beef broth, heavy cream, Worcestershire sauce, Dijon mustard, and cornstarch until smooth and fully combined.
7. Cook in Crockpot: Pour the sauce over the meatballs in the crockpot. Seal and cook on high for 2 hours or low for 4 hours. For a thicker sauce, leave the lid cracked open for the last 30–60 minutes to allow steam to escape and the sauce to reduce.
8. Add Sour Cream and Season: Stir in the sour cream gently using a rubber spatula. Taste and adjust seasoning with additional salt and pepper if needed.
9. Garnish and Serve: Garnish with freshly chopped parsley, a dollop of sour cream, and optionally lingonberry jam. Serve warm over rice, egg noodles, or mashed potatoes.

Notes

• Do not overmix the meat mixture to avoid tough meatballs.
• Baking the meatballs before slow cooking helps them hold together and develop better texture.
• Adjust sauce thickness by controlling how long you reduce it in the crockpot with the lid cracked.
• Lingonberry jam is a traditional accompaniment but optional.
• For gluten-free, substitute panko with gluten-free breadcrumbs.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: swedish meatballs, crockpot meatballs, slow cooker recipe, comfort food, creamy meatballs, homemade meatballs