Crock-Pot Swedish Meatballs is the dinner hack you never knew you needed!
One of the secrets to getting delicious, hearty meals on the table (especially during the week) is using your Crock-Pot. Not only that, but using premade frozen items like cooked, frozen meatballs is even more of a game changer. Let the Crock-Pot do the work and you can put together a side while it’s finishing or resting—even on a busy day.
Swedish meatballs made their way to the U.S. in two distinct waves. The first was in the late 19th and early 20th centuries, brought over by Swedish immigrants who settled primarily in the Midwest, in states like Minnesota, Wisconsin, and Illinois. These hearty, spiced meatballs quickly became a staple in Scandinavian-American households.
The second wave came in 1985 when IKEA opened its first U.S. store in Plymouth Meeting, Pennsylvania. While IKEA had been serving food in its Swedish stores since the 1960s, their now-famous Swedish meatballs became a global phenomenon as the company expanded into the U.S.
The good news is that Crock-Pot Swedish meatballs deliver that comfort food taste without hours of standing over a hot stove. You will love the convenience of using your Crock-Pot to get this hearty dish on the table. The meatballs are tender, and the gravy is perfectly rich and a little salty, just as gravy should be.
What Kind Of Meatballs To Buy?
At most typical supermarkets, you will find several types of cooked meatballs in the frozen food aisle. You will usually see Italian meatballs, both bite-sized and dinner-sized, plus Swedish meatballs, and sometimes a plain (or “homestyle”) variety as well. For this recipe, choose either the Swedish or plain type—avoid any Italian-seasoned ones as the flavors will not be right with the rest of the recipe. Of course, you can also use homemade meatballs that you’ve made ahead of time and frozen.
How Do I Store Leftovers?
For leftovers, let the meatballs and gravy cool. Store in an airtight container in the fridge for up to 4 or 5 days. Reheat on high in your Crock-Pot for 30-45 minutes, or gently on the stove in a saucepan.
Can I Prep This Ahead?
Since the Crock-Pot does most of the work, an easy make-ahead option is to have everything prepped and ready to go. Prepare the onion and mushrooms and store in an airtight container, refrigerated, up to 24 hours ahead of time. You can pre-measure the seasonings and other add-ins as well.
Serving Suggestions
Serve Crock-Pot Swedish meatballs with steamed white or brown rice, or another starch of your choice. In our house, we love these meatballs with Mashed Red Potatoes. If you’re really rushed, try Microwave Mashed Potatoes. If you want to go all-IKEA, serve with a dollop of lingonberry preserve and a side of green peas. Other sides that work well with Crock-Pot Swedish meatballs include Air-Fryer Asparagus or Easy Sautéed Broccoli.
Crock-Pot Swedish Meatballs
Ingredients
- 2 1/4 cups low-sodium beef broth
- 1 can condensed cream of chicken soup 10 1/2 ounces
- 2 tablespoons Worcestershire sauce
- 3/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 28 ounces frozen cooked meatballs
- 1/2 cup mushrooms sliced
- 1/2 medium onion diced
- 3 teaspoons water
- 2 teaspoons cornstarch
- 3/4 cup sour cream
- 4 ounces cream cheese softened and cubed
- Freshly chopped parsley for garnish
Instructions
- In a large Crock-Pot, whisk together beef broth and condensed soup.
- Add Worcestershire sauce, garlic powder, paprika, salt, and black pepper, and stir.
- Place the frozen meatballs, mushrooms, and onion into the Crock-Pot, ensuring they are coated with the sauce.
- Cover the Crock-Pot and cook on high for 3-4 hours.
- Whisk the water and cornstarch together to make a slurry.
- Stir in the slurry and mix to combine. Add the sour cream and softened cream cheese, and mix. Cover and heat until the sauce is warmed through, about 30 minutes.
- Garnish with fresh parsley. Serve meatballs with sauce over noodles, rice, or mashed potatoes.
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