Slow Cooker Swedish Meatballs
When the weather turns from summer to fall these Slow Cooker Swedish Meatballs is the first recipe I reach for. This crockpot recipe is creamy, savory, and packed with so much cozy flavors. It comes together with just a handful of ingredients and, best of all, your cooker does all of the work.
Rich, comforting, and so easy, your family is going to love this one!
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This slow cooker Swedish meatballs recipe has become one of my family’s go-to weeknight dinners because it takes only a few minutes to prep before the slow cooker takes over and does the rest. Since it starts with a bag of frozen meatballs, there is no shaping or browning, no mess to clean up before the cooking begins, no multiple dishes to dirty before getting to the actual cooking. Just simply pour, stir, and let the slow cooker work its magic!
The sauce is where this recipe really shines. Between the cream of mushroom soup, the onion soup mix, a splash or two of Worcestershire sauce – every single bite is loaded with a ton of flavor. Then, once the sour cream gets added at the end, the sauce turns silky and rich, which is exactly what you want spooned over a big pile of mashed potatoes
Why you’ll love this Slow Cooker Swedish Meatballs
Delicious – The sauce is creamy, savory, and full of flavor thanks to the onion soup mix and Worcestershire sauce.
Easy to Cook – There is no previous cooking involved – just toss everything in the slow cooker!
Simple Ingredients – Every ingredient can be found at any grocery store and you likely already have some of the ingredients already in your pantry!
Set it and Forget it – Once everything is in the slow cooker, you are free to move on about your day.
Ingredients
Frozen Meatballs – a 28 ounce bag makes this recipe effortless! Beef, turkey, or a beef and pork blend would work well here!
Broth – Beef broth adds a savory flavor while adding to the amount of sauce you will end with.
Cream of Mushroom Soup – This forms the creamy base of the sauce and helps thicken the sauce as it cooks.
Lipton Onion Soup Mix – This one ingredient packs the biggest punch, giving the sauce its oniony flavor.
Baby Bella Mushrooms – Sliced mushrooms soak up all the flavor and adds the best flavor and texture to the dish. Alternatively, you could add white button mushrooms instead.
Worcestershire Sauce – Just two tablespoons is all you need to add that classic Swedish meatball flavor.
Sour Cream – Stirred in at the very end, this gives the dish that creamy, tangy finish!
The full recipe, along with the ingredients, can be found below.
Supplies needed to make Slow Cooker Swedish Meatballs
- A slow cooker (a 6 quart slow cooker works great for this recipe).
- A mixing bowl for whisking the sauce together.
- A whisk or fork to combine your sauce ingredients.
- Measuring cups and spoons
How to make Slow Cooker Swedish Meatballs
First, pour the entire bag of frozen meatballs in your slow cooker. There is no need to thaw them first!
Second, in a bowl, whisk together your broth, cream of mushroom soup, Lipton onion soup mix, and Worcestershire sauce until everything is well combined and smooth.
Then, pour the sauce over your meatballs, making sure everything gets a good coating of the sauce.
Next, add your sliced baby bella mushrooms right on top of the sauce and meatballs. They will soften and soak up all that yummy flavor as everything cooks.
After that, cover the slow cooker and cook on high for about 4 hours or until the meatballs are cooked through and the sauce has become hot and thick.
Once the cooking time is up, turn off the slow cooker and stir in your sour cream. Mixing the sour cream after the heat is off helps keep the sauce nice and smooth and prevents it from separating or curdling.
Finally, serve your meatballs over mashed potatoes, rice, pasta, or egg noodles. Basically, whatever your family loves most!
Tips
- Turn off the slow cooker before stirring in the sour cream. Adding it while the heat is still on can cause the sauce to separate and the sour cream to possibly curdle.
- If you like a thicker sauce, let the meatballs cook uncovered for the last 20 minutes on high.
- Leftover sauce is delicious spoons over baed potatoes!
- For fresh finishing touch, sprinkle on chopped parsley over the top.
- If you prefer your mushrooms to have a firmer texture, add them during the last hour of cooking instead of from the start.
FAQs
Recipe
Slow Cooker Swedish Meatballs
Ingredients
- 28 ounce Frozen Meatballs
- 8 ounce Baby Bella Mushrooms, sliced
- 1 cup Beef or Vegetable Broth
- 1 can Cream of Mushroom Soup
- 1 packet Lipton Onion Soup Mix
- 2 tablespoon Worcestershire Sauce
- 1 cup Sour Cream
Instructions
- Pour the entire back of meatballs in your slow cooker.
- Stir together your broth, cream of mushroom soup, onion soup mix, and Worcestershire sauce and pour the mixture over the meatballs.
- Add your sliced mushrooms over the top of your meatballs and sauce.
- Cover and cook on high for about 4 hours, until the meatballs are heated through.
- Turn off the slow cooker and stir in the sour cream.
- Serve over mashed potatoes, rice, pasta, or egg noodles alongside a favorite veggie like peas, broccoli, or green beans.
Notes
- Stir in sour cream after the heat is off to keep the sauce smooth and to prevent separating.Â
- For a thicker sauce, leave the lid off for the last 20 minutes of cooking.Â
- If you prefer your mushrooms firmer, add them at the end instead of the beginning and let them cook for about an hour.Â
More Recipes to Try
Air Fried Buttery Parmesan Chicken Meatballs
If you try any of these recipes, I would love for you to come back and leave a comment!
