Slow Cooker Swedish Meatballs
Slow Cooker Swedish Meatballs is a comforting dish that combines tender meatballs with a creamy, savory sauce, all simmered together to make dinnertime easy and satisfying
Frozen meatballs, cream of mushroom soup, and a few pantry staples create a rich, flavorful sauce that makes this recipe perfect for a busy day.
Swedish Meatballs are traditionally served over mashed potatoes with a side of lingonberry jam. The sweetness of the jam perfectly balances the savory creaminess of the sauce. If you can’t find lingonberry jam, cranberry sauce is a fantastic substitute that brings similar flavors to the table.
Slow Cooker Swedish Meatballs Recipe Highlights
- Only five minutes of hands-on time needed.
- We only need a handful of basic pantry items.
- Everyone loves these tender meatballs, from kids to adults.
- Serve over mashed potatoes, noodles, or even rice.
- Set and Forget: Perfect for busy days when you want dinner to cook itself.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
MEATBALLS – Using frozen meatballs makes this recipe super convenient and saves time! You can choose beef, pork, or a blend, depending on your preference. They’ll absorb all the delicious flavors as they cook in the sauce.
CREAM OF MUSHROOM SOUP – This is the base of our creamy sauce. It adds rich, savory flavor and helps create that smooth, velvety texture. If you’re not a mushroom fan, you can substitute cream of chicken or even cream of celery soup.
BROTH – The beef broth helps thin the soup while adding depth to the flavor. If you want to go lighter, feel free to use a reduced-sodium version. You could also use chicken broth if needed, but beef works best for that traditional Swedish flavor.
SOUR CREAM – Sour cream adds tanginess and richness to the sauce, making it wonderfully creamy. You can swap it with Greek yogurt for a lighter option, though sour cream gives it a classic feel.
WORCESTERSHIRE SAUCE – A dash of Worcestershire adds a slight umami kick, enhancing the savory flavor of the sauce. It’s that “can’t quite put your finger on it” ingredient that makes the dish stand out.
SEASONING – A combination of salt, black pepper, and garlic powder helps to bring out all the flavors in the sauce. The garlic powder provides a mild garlic flavor, while the salt and pepper ensure the dish is well-balanced and seasoned.
THICKENING – Cornstarch mixed with cold water is used to thicken the sauce towards the end of cooking. This helps the sauce achieve a creamy consistency that clings nicely to the meatballs without being too runny.
How To Make Slow Cooker Swedish Meatballs
Please check the printable recipe card below for more detailed instructions.
- Place frozen meatballs in the slow cooker.
- Whisk together the cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper, and pour this sauce over the meatballs.
- Cover and cook on low for 3-4 hours until meatballs are heated through.
- Stir in the cornstarch slurry during the last 30 minutes of cooking to thicken the sauce.
Leftovers and Storage
STORE – Keep leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will continue to absorb the flavors over time, so it can be even better the next day.
FREEZE – You can freeze the chicken and sauce for up to 2 months. Make sure to cool completely before freezing in an airtight container.
REHEAT – To reheat the Slow Cooker Swedish Meatballs, gently warm the chicken in a skillet over medium-low heat, adding a splash of stock or cream to loosen the sauce. You can also reheat it in the microwave, but the sauce may lose some of its texture.
EXPERT TIP – To prevent the sauce from separating when reheating, heat it gently over low heat and stir frequently. Adding a little extra sour cream or broth can help keep the sauce smooth and creamy.
MAKE AHEAD – You can make the sauce up to a day in advance and refrigerate it. When you’re ready to serve, simply warm the sauce and add freshly cooked chicken.
More Easy and Delicious Slow Cooker Beef Recipes
Serving Suggestions
VEGETABLES – Oven-roasted Candied Carrots, Air Fryer Zucchini, or Sautéed Green Beans add color and balance to the richness of the dish.
MASHED POTATOES – The creamy sauce pairs well with mashed potatoes, creating a comforting, hearty meal.
OATMEAL DINNER ROLLS – Soft, warm rolls are perfect for sopping up every last bit of sauce.
PASTA – A simple pasta like fettuccine or egg noodles makes such as our easy German Spaetzle.
Recipe Success Tips
FOR EXTRA CREAMINESS – Want an even richer sauce? You can add a splash of heavy cream toward the end of cooking. It’ll give the sauce an indulgent texture and an extra layer of richness without altering the flavor.
THICKER SAUCE SECRET – If you like an even thicker sauce, after stirring in the cornstarch, leave the slow cooker uncovered for the last 15-20 minutes to allow some moisture to evaporate.
Sautéing for Extra Flavor – If you have a few extra minutes, you can sauté the frozen meatballs in a bit of butter or oil before adding them to the slow cooker. It’ll give them a nice browned exterior and add extra flavor to the dish.
Low-Sodium Tip – If you’re watching your salt intake, you can use low-sodium versions of both the broth and the cream of mushroom soup. This way, you can control the salt level without sacrificing flavor.
Leftover Love – If you end up with extra sauce, save it! It makes a great gravy for roasted vegetables or even as a sauce for pasta or rice the next day.
Commonly Asked Questions
How do I reheat the meatballs without drying them out?
The best way to reheat is to warm them gently on the stovetop over low heat, adding a splash of broth or milk to the sauce if it has thickened too much. You can also reheat in the microwave, stirring occasionally to ensure they heat evenly.
Can I use fresh meatballs instead of frozen ones?
Yes, you can use fresh meatballs! Try our easy Baked Meatballs or our Turkey Meatballs.
Is there a way to make this dish lighter?
For a lighter version, you can use low-fat sour cream, reduced-sodium beef broth, and a lighter cream of mushroom soup. You can also try using turkey or chicken meatballs instead of beef.
Can I make Slow Cooker Swedish Meatballs without using cream of mushroom soup?
If you’re not a fan of cream of mushroom, feel free to substitute it with cream of chicken or even cream of celery. You can also make your own homemade cream sauce by thickening some broth and cream with flour.
Can I cook this on high if I’m short on time?
Yes, you can cook this on high for about 2 hours instead of on low for 3-4 hours. Just keep an eye on it to make sure the sauce doesn’t get too thick or start to burn.
More Easy and Delicious Slow Cooker Recipes
Slow Cooker Swedish Meatballs
Ingredients
- 1 24 ounce-bag frozen meatballs
- 2 10.5 ounce-cans cream of mushroom soup
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoon Worcestershire sauce
- 2 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water cold
- parsley fresh, chopped – to garnish
Instructions
- Place frozen meatballs into the slow cooker.
- Whisk the cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper in a mixing bowl until smooth.
- Pour the sauce over the meatballs.
- Cover and cook on low for 3-4 hours until the meatballs are heated through and the sauce is creamy.
- Mix the cornstarch with water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking. This will help to thicken the sauce.
- Once the sauce has thickened, stir well and garnish with parsley before serving.
Equipment
Notes
Slow Cooker Time
ON LOW – 3-4 hoursNutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
loved this. i have tried with beef meatballs and chicken meatballs. fabulous! thank you