Slow Cooker Swedish Meatballs (From Frozen)


59 Comments


This post may contain affiliate links. Please read our disclosure policy.

Make easy Slow Cooker Swedish Meatballs for dinner tonight! This is a classic recipe with plenty of thick and creamy gravy and cinch to throw together with the help of frozen cooked meatballs.

meatballs in swedish sauce in slow cooker
Save Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

If you want to try something new in your kitchen, this recipe will be perfect for you! It only takes about 10 minutes to prepare, and then just let the crockpot do all the work while you go about your day.

What are Swedish Meatballs?

Swedish meatballs are slightly creamy in a brown gravy sauce. The sauce also has a different seasoning than traditional meatballs, adding a rich flavor. They are sometimes made with onion soup mix, instead of gravy.

Recipe Ingredients

swedish meatballs ingredients on a table
  • Meatballs – I am using frozen meatballs to save time, but you can make homemade meatballs. My favorite is Costco Italian meatballs, but any homestyle or Italian style will work great. These are usually made from ground beef and we use these same meatballs in our Barbecue Meatballs, or our Salisbury Steak Meatballs.
  • Cornstarch – This helps to thicken the sauce.
  • The Gravy – Water, beef broth, cream of mushroom soup, brown gravy mix and Worcestershire sauce. Sour cream is added just before serving (or heavy cream). Plain greek yogurt can be substituted for the sour cream if desired.
  • Seasonings – Use dried parsley, garlic powder, onion powder and fresh parsley for garnishing
  • {The Full Recipe in the Recipe Card Below the Images}

How to Make Swedish Meatballs in the Crockpot:

Step One – Combine the cornstarch and the water until smooth, then add the beef broth and stir. Add the meatballs.

Step Two -Add the seasonings, Worcestershire sauce, cream of mushroom soup, and gravy mix. Wait to add the sour cream.

Step Three – Stir together well; it’s ok if the cream of mushroom soup is chunky, it will melt during the cooking time.

Variations

Want to change things up, try one or more of these adaptions:

  • Use a can of golden mushroom soup instead of cream of mushroom for a richer, deeper flavor.
  • Stir in ½ cup of shredded Swiss or Parmesan cheese before serving for an extra creamy, savory sauce.
  • Use greek yogurt instead of sour cream for a healthier dish.
  • Add sliced mushrooms or small can of mushrooms.
finished cooking swedish meatballs in slow cooker

Step Four – Place the lid on the slow cooker—cook on high for 3 hours or low for 5 hours. Stir occasionally during the last hour of cooking.

Step Five- Once the meatballs are done, stir in the sour cream (or heavy cream) and serve the meatballs over egg noodles and garnish with parsley.

meatballs in slow cooker and meatballs on noodles on a plate.

My Serving Suggestions

  • Serve as an appetizer with toothpicks and small plates.
  • Wide egg noodles are the most poplular choice with Swedish meatballs, don’t mix them into the slow cooker, let each guest choose how much noodles and meatballs they want.
  • Crockpot Mashed Potatoes are a great side dish for anything with gravy!
  • Rice is one of my favorite ways to serve this. It soaks up more gravy than any of the other options.
  • Great served with chopped fresh dill on any way you serve them.

Recipes FAQs

How to Store:

They will last for a few days in the refrigerator, up to 4 days. Once they have cooled, you can place them in the fridge. The frozen Swedish meatballs will last for about three months in the freezer. Ensure they are cooled and stored in an airtight container or freezer bag.

How to Reheat

The quickest way to reheat a small serving of these meatballs is in the microwave. You can also reheat it on the stovetop in a saucepan.

Can you overcook meatballs in a slow cooker?

Frozen meatballs only get better with time, they stay very moist and soak up the flavors of the sauce while cooking. Though there is a point when the entire dish will overcook and burn, don’t let this cook too much longer than the suggested cooking time.

swedish meatballs on a a white plate

Reader Reviews:

“Great recipe. I like to add fresh dill on top when serving. It adds great flavor to the dish.” – Tom

“My husband LOVES this recipe. I’ve served them over mashed potatoes and noodles, but his favorite is all by themselves. Today he requested extra mushrooms so I added a large can of stems and pieces.” – Marissa

Other meatball recipes to try next!

finished cooking swedish meatballs in slow cooker

Slow Cooker Swedish Meatballs Recipe

4.67 from 18 votes
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 8
Swedish meatballs are tender, spiced meatballs served in a creamy, savory gravy, traditionally paired with mashed potatoes or egg noodles.

Ingredients 
 

  • 3 cups beef broth
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 32 oz. frozen cooked meatballs, Italian or home style works fine.
  • 10.5 oz. can cream of mushroom soup
  • .87 oz. package of brown gravy mix
  • 2 Tbsp. worcestershire sauce
  • 1 1/2 Tbsp. dried parsley
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 cup sour cream OR heavy cream, (WAIT TO ADD) – Can use plain greek yogurt
  • fresh parsley for garnishing
  • large egg noodles for serving

Instructions 

  • In a small bowl add the cold water and corn starch, whisk with a fork until smooth. Add to the slow cooker along with the broth. Mix the broth with the cornstarch slurry.
  • Add meatballs to the bottom of the slow cooker.
  • Top with cream of mushroom soup, brown gravy mix, Worcestershire sauce, dried parsley, garlic powder, and onion powder. Stir well to mix all ingredients. It's ok if the cream of mushrooms doesn't dissolve, it will melt with the cooking time.
  • Place the lid on the slow cooker and cook on high for 3 hours or low for 5 hours. Stir occasionally towards the end of the cooking time.
  • When cooking time is complete, add the sour cream and stir. Serve the meatballs and gravy over large egg noodles or rice.

How to Video

Sarah’s Notes

How to store?
Meatballs will last in the fridge for about four days or in the freezer for three months.
How to reheat?
The quickest way to reheat a small serving of these meatballs is in the microwave. You can also reheat it on the stovetop in a saucepan.
Variations
  • Use a can of golden mushroom soup instead of cream of mushroom for a richer, deeper flavor.
  • Stir in ½ cup of shredded Swiss or Parmesan cheese before serving for an extra creamy, savory sauce.
  • Use greek yogurt instead of sour cream for a healthier dish.
  • Add sliced mushrooms or small can of mushrooms.
My Serving Suggestions:
  • Serve as an appetizer with toothpicks and small plates.
  • Wide egg noodles are the most poplular choice with Swedish meatballs, don’t mix them into the slow cooker, let each guest choose how much noodles and meatballs they want.
  • Crockpot Mashed Potatoes are a great side dish for anything with gravy!
  • Rice is one of my favorite ways to serve this. It soaks up more gravy than any of the other options.
  • Great served with chopped fresh dill on any way you serve them.

Nutrition

Calories: 370kcal | Carbohydrates: 6g | Protein: 22g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium: 732mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

Other recipes you may like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




59 Comments

  1. Anonymous says:

    5 stars
    Easy and tasty!

  2. Kris says:

    5 stars
    Great recipe. Very easy to make and taste delicious, my entire family loved it.

  3. Amelia says:

    I realize this is the Magical Slow Cooker (which I love) but I just got an Instant Pot and would like to try this recipe in it. Any changes, tips or should it be good to go?

    1. Sarah Olson says:

      It should be fine! If you get a burn warning, add a splash more water.

  4. Elaine says:

    Can I use Half/Half cream instead of sour cream or heavy cream?

    1. Sarah Olson says:

      Yes! That will work just fine

      1. Elaine says:

        Is it okay to use the frozen Swedish meatballs?

      2. Sarah Olson says:

        Yes

  5. Marilyn Sanders says:

    Can I use anything other that mushroom soup? Can’t stand mushrooms and am celiac , Campbell soups are not GF.

    1. Sarah Olson says:

      Try pacific foods cream of chicken.

    2. Eva says:

      I use cream of celery and itโ€™s delicious

    3. Amanda R. says:

      Campbell’s make gluten free versions now, too. I am using it today!

      1. Sarah Olson says:

        Yay! That’s SO Great to hear.

  6. Mary says:

    5 stars
    Looks yummy! Anxious to try all kinds of things! Thanks….stay happy and healthy! I’m a hemorrhagic stroke survivor and so thankful to be alive! Hugs

  7. Lorraine says:

    Can you replace cream of mushroom soup with something else?

    1. Sarah Olson says:

      Cream of celery is a great option . It has no distinct flavor.

  8. Joyce Maier says:

    Can you use cream of chicken soup if you do not like mushroom.

    1. Sarah Olson says:

      Yes, or cream of celery.

      1. Bill says:

        Cream of onion is great with this.

  9. Lois Kratohvil says:

    Is there a substitute for the cream of mushroom soup?

    1. Sarah Olson says:

      Yes, cream of celery.

  10. Rev Mary Frazier says:

    Sounds delicious