Name: Crockpot Swedish Meatballs
Prep time: 10 min
Cook time: PT-483902H21M25S
Yield: 8
Cuisine: Swedish
Ingredients: 36 ounces frozen meatballs; 1 onion, diced; 3 – 5 garlic cloves, minced; 10 oz can cream of mushroom soup; 1 ½ cups low-sodium beef broth; 1 cup half and half; 2 tablespoons Worcestershire sauce; ¾ teaspoon black pepper; ½ teaspoon paprika; fresh parsley, for garnish (optional)

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This Crockpot Swedish Meatballs recipe combines convenience with comfort. Juicy meatballs cook slowly in a creamy sauce, making dinner both effortless and delicious, perfect for busy weeknights.

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Swedish meatballs have that perfect balance of homestyle cooking and effortless elegance, making them just as fitting for a busy weeknight.

With just a few simple ingredients, a bit of mixing, and a hands-off cooking approach, I get a meal that’s pure comfort food magic.

Why I love this recipe

I’m a huge fan of easy recipes that don’t skimp on flavor, and this one is a winner. This crockpot Swedish meatballs recipe is creamy, comforting, and so easy to make. I just toss everything in, let it simmer, and get ready for pure deliciousness. I have a hearty, flavorful dish that works over noodles, mashed potatoes, or its own.

Ingredients

frozen meatballs
onion
garlic cloves
cream of mushroom soup
low-sodium beef broth
half and half
Worcestershire sauce
black pepper
paprika
parsley

If serving over mashed potatoes or egg noodles, I recommend adding ½ cup more beef broth for extra sauce. Simply cook the recipe as written with ½ cup added beef broth.

Step by step

Add the meatballs to the crockpot. Sprinkle the onion and garlic over the top.
Pour in the mushroom soup, beef broth, half and half, Worcestershire sauce, black pepper, and paprika.
Cover and cook on LOW for 3-5 hours, stirring halfway through to distribute heat evenly. If using fresh homemade meatballs, cook on LOW for 4-6 hours or until they reach an internal temp of 160-165°F.
Once heated through, top with freshly chopped parsley. Serve on its own or over egg noodles or mashed potatoes. Enjoy!

slow cooker swedish meatballs before cooking

Love slow cooker recipes? My crock pot baked ziti and slow cooker white chicken chili are must-tries!

Tips for best results

Use a 5-quart or larger slow cooker to prevent overcrowding.
Use low-sodium beef broth to control the saltiness of the dish.
Stir gently halfway through cooking to evenly coat the meatballs in the sauce.
Let the meatballs rest for a few minutes after cooking to allow the sauce to thicken naturally.

wooden spoon in slow cooker swedish meatballs

Variations

Swap the half & half with heavy cream for a richer sauce or use sour cream, but stir it in at the end of cooking to prevent curdling.

For more depth flavor, add 8 ounces of sliced mushrooms at the start of cooking with onions and garlic.

Serving suggestions

Keep it simple with egg noodles or whipped mashed potatoes, or turn them into a party appetizer. If you’re craving something more, serve them alongside roasted veggies or warm garlic bread.

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Storage

Transfer the leftover meatballs to an airtight container and refrigerate for up to 3 days. To reheat, pop them in the microwave or warm them on the stove over low heat. If the sauce gets too thick, a little beef broth or cream will fix it.

If you try this recipe please comment and rate it below, I love hearing from you!