Crock Pot Swedish Meatballs

This comforting Crock Pot Swedish Meatballs recipe transforms frozen meatballs into a delicious family meal with minimal effort. The creamy sauce develops rich flavors while your slow cooker does all the work, creating a satisfying dish that rivals restaurant versions.

I first made these Swedish meatballs during a particularly hectic holiday season when I needed something that could cook while I was out running errands. My family demolished the entire batch and now requests them whenever we have houseguests.

Ingredients

• Frozen meatballs: choose good quality beef or beef and pork blend for authentic flavor
• Cream of mushroom soup: low sodium version creates a silky base without overwhelming salt
• Beef broth: adds richness and thins the sauce to perfect consistency
• Dry onion soup mix: provides complex seasoning without measuring individual spices
• A1 steak sauce: this secret ingredient adds depth and tanginess that makes the sauce special
• Egg noodles: wide egg noodles are traditional but any pasta works well
• Sour cream: added at the end creates the signature creamy texture and slight tang

How To Make Crock Pot Swedish Meatballs

Prepare the sauce:

Whisk together cream of mushroom soup, beef broth, dry onion soup mix and A1 steak sauce in your slow cooker until completely smooth. Take your time here to ensure no lumps remain as this creates the silky texture Swedish meatballs are known for.

Add the meatballs:

Gently fold frozen meatballs into the sauce mixture, ensuring each meatball gets coated. There's no need to thaw them first, which makes this recipe incredibly convenient. The slow cooking process will heat them thoroughly while allowing them to absorb the flavors.

Cook low and slow:

Cover and cook on low heat for 6 to 8 hours until the sauce has thickened slightly and the meatballs are heated through. The longer cooking time allows flavors to meld beautifully. If you're short on time, cook on high for 3 to 5 hours instead.

Prepare the noodles:

About 15 minutes before serving, boil water and cook egg noodles according to package directions. Be careful not to overcook them as they should remain slightly firm to hold up to the sauce. Drain thoroughly to prevent watery sauce.

Finish with sour cream:

Once the meatballs have finished cooking, gently stir in the sour cream until fully incorporated. Do this when the mixture has stopped bubbling to prevent curdling. This final touch creates the signature creamy finish.

Serve with love:

Either mix the meatballs and sauce with the noodles directly in the pot or serve the meatballs and sauce over a bed of noodles in individual dishes. Garnish with fresh parsley if desired.

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The A1 steak sauce is truly the secret star in this recipe. I discovered this addition by accident when I was out of Worcestershire sauce one day and needed a substitute. The slight tang and complex flavor it adds creates that authentic Swedish taste that keeps my family requesting this dish at least twice a month during winter.

Make Ahead Instructions

This Swedish meatball recipe is perfect for meal planning. You can assemble everything in the slow cooker insert the night before, store it covered in the refrigerator, then place it in the slow cooker base in the morning. Add an extra 30 minutes to the cooking time if starting from cold. The flavors actually develop even more with this method, making it taste even better.

Perfect Pairings

Swedish meatballs traditionally pair beautifully with lingonberry jam, which offers a sweet tart contrast to the creamy sauce. If you cannot find lingonberry jam, cranberry sauce makes an excellent substitute. For a complete meal, serve with a simple side of steamed vegetables like green beans or a crisp cucumber salad with dill dressing to cut through the richness of the dish.

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Troubleshooting Tips

If your sauce seems too thin after cooking, you can thicken it by creating a slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this into the hot meatball mixture about 30 minutes before serving. Keep the lid off and allow it to thicken as it finishes cooking. Conversely, if the sauce becomes too thick, add a splash of beef broth or milk to reach your desired consistency.

This recipe has become my go to solution for busy weeknights when I need to feed a hungry family with minimal effort. The combination of convenience and flavor makes it one of my most requested recipes from friends and family. While it may not be completely authentic to traditional Swedish cooking, this Americanized version delivers incredible comfort food satisfaction that will have everyone asking for seconds.

Frequently Asked Questions

→ Can I use homemade meatballs instead of frozen ones?

Yes, you can use homemade meatballs, but precook them before adding to the slow cooker to prevent breaking apart.

→ How long should I cook the meatballs on high?

Cook the meatballs on high for 3-5 hours, ensuring they are heated through and tender.

→ What can I substitute for A1 steak sauce?

You can replace A1 steak sauce with Worcestershire sauce or soy sauce for a similar savory flavor profile.

→ Can I use fresh mushrooms instead of cream of mushroom soup?

Yes, sauté fresh mushrooms and create a homemade creamy sauce using heavy cream or milk and a thickener like cornstarch.

→ Is this dish suitable for freezing leftovers?

Yes, you can freeze leftovers in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave.