Swedish Meatballs in the Crockpot

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Have you tried Swedish meatballs in the Crockpot? If not, this super simple slow cooker meatballs recipe is great for appetizers, lunches, or even dinner!

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The great thing about making anything in the Crockpot is that it’s easier. It’s the simplest way to make anything because you don’t have to monitor the whole process and there’s not so much time spent in the kitchen.

Today, we’re using the slow cooker to make an awesome version of Swedish meatballs.

Meatballs are a very versatile food. You can use them for appetizers, serve them over noodles for a nice dinner, or pair them with with fresh or steamed veggies and eat them at lunch time. The possibilities are truly endless.

While you are drooling over these Swedish meatballs in the Crockpot, check out some of my other meatball recipes as well. They’re all delicious, easy, and great for meal prep.

My favorite are these Dr. Pepper meatballs, another great option are Coca Cola meatballs, these Weight Watchers meatballs are lightened up and a little more healthy if you need that while these sweet and sour meatballs are just dying to be your next appetizer!

Here’s what you’ll need to make Swedish meatballs in Crockpots or slow cookers:

Making Swedish meatballs in Crockpot or slow cookers is easier than you think. This recipe uses pretty standard ingredients for homemade meatballs. If you want to just make the sauce…no one would blame you for using frozen meatballs!

• 2 pounds lean ground beef
• 1 tablespoon Worcestershire sauce
• 1/2 cup plain breadcrumbs
• 2 large eggs, lightly beaten
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons olive oil, divided
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 1/4 cup sour cream

How to make slow cooker Swedish meatballs:

In a large mixing bowl, combine the ground beef, Worcestershire sauce, breadcrumbs, eggs, allspice (if using,) onion powder, salt, and pepper. Mix until just combined.

Using a 1 tablespoon cookie scoop, portion the meat mixture and roll into a ball.

Heat a skillet over medium-high heat until hot. Add 1 tablespoon olive oil and then part of the meatballs, browning on all sides.

It is not necessary to cook the meatballs all the way through. Transfer the meatballs to the slow cooker and continue browning the remaining meatballs in the remaining olive oil until they are all browned.

With all of the meatballs resting in the crock of the slow cooker, add the butter to the skillet to melt. Whisk in the flour, allowing it to cook for about 2 minutes.

Slowly whisk in the beef broth until the gravy is thick.

Remove the skillet from the heat and stir in the sour cream until blended.  Pour the gravy over the meatball in the slow cooker.

Cover and cook on low for 4 hours or high for 2 hours.

Gently toss the meatballs in the gravy. Sprinkle with chopped parsley and serve over egg noodles or mashed potatoes.

Enjoy!

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Swedish Meatballs in the Crockpot

Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Have you tried Swedish meatballs in the Crockpot? If not, this super simple slow cooker meatballs recipe is great for appetizers, lunches, or even dinner!

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Ingredients

• 2 pounds lean ground beef
• 1 tablespoon Worcestershire sauce
• 1/2 cup plain breadcrumbs
• 2 large eggs, lightly beaten
• 1 1/2 teaspoons ground allspice, optional (I did not use it.)
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons olive oil, divided
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 1/4 cup sour cream

Instructions

1. In a large mixing bowl, combine the ground beef, Worcestershire sauce, breadcrumbs, eggs, allspice (if using,) onion powder, salt, and pepper. Mix until just combined.
   
2. Using a 1 tablespoon cookie scoop, portion the meat mixture and roll into a ball.
   
3. Heat a skillet over medium-high heat until hot. Add 1 tablespoon olive oil and then part of the meatballs, browning on all sides. It is not necessary to cook the meatballs all the way through. Transfer the meatballs to the slow cooker and continue browning the remaining meatballs in the remaining olive oil until they are all browned.
   
4. With all of the meatballs resting in the crock of the slow cooker, add the butter to the skillet to melt. Whisk in the flour, allowing it to cook for about 2 minutes.
   
5. Slowly whisk in the beef broth until the gravy is thick.
   Remove the skillet from the heat and stir in the sour cream until blended. Pour the gravy over the meatball in the slow cooker.
   
6. Cover and cook on low for 4 hours or high for 2 hours.
   

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