I recently tried making Slow Cooker Swedish Meatballs for the first time, and it quickly became a new family favorite. The process was so easy, just toss everything in the slow cooker and let it do its magic. The meatballs turned out tender and flavorful, with that perfect creamy sauce that made each bite irresistible. It’s now my go-to comfort food for busy weeknights!
Slow Cooker Swedish Meatballs
4
servings15
minutes4
hours300
kcalThese Slow Cooker Swedish Meatballs are tender, flavorful, and simmered in a creamy, savory gravy. Perfect served over egg noodles, mashed potatoes, or rice, this cozy dish is a comforting family favorite made easy in the slow cooker.
Ingredients
- For the Meatballs:
1 lb (450 g) ground beef
1 lb (450 g) ground pork
1 cup breadcrumbs
1 small onion, finely grated
2 cloves garlic, minced
1 large egg
½ cup milk
½ tsp salt
½ tsp allspice (optional, traditional flavor)
½ tsp black pepper
½ tsp nutmeg
- For the Sauce:
2 cups beef broth
1 cup heavy cream
2 tbsp Worcestershire sauce
2 tbsp soy sauce
¼ cup all-purpose flour (for thickening)
3 tbsp unsalted butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
- Make the meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, grated onion, garlic, egg, milk, salt, pepper, allspice, and nutmeg. Mix gently until just combined. Form into 1-inch meatballs.
- Brown the meatballs (optional but recommended): Heat a skillet with a little oil and sear the meatballs on all sides until golden. This helps lock in flavor and prevents them from falling apart in the slow cooker.
- Prepare the sauce: In the same skillet, melt butter. Stir in flour and cook for 1–2 minutes to make a roux. Slowly whisk in beef broth, then add Worcestershire sauce and soy sauce. Stir until smooth and slightly thickened.
- Slow cook: Transfer browned meatballs to the slow cooker. Pour the sauce over the top. Cover and cook on low for 4–6 hours or high for 2–3 hours until meatballs are fully cooked and tender.
- Finish the sauce: Stir in heavy cream during the last 30 minutes of cooking. Taste and adjust seasoning with salt and pepper.
- Serve: Garnish with chopped parsley and serve warm over egg noodles, mashed potatoes, or rice.
Nutrition Information
- Calories: ~420 kcal
- Protein: 23 g
- Carbohydrates: 18 g
- Fat: 30 g
- Saturated Fat: 13 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 780 mg
Expert Tips and Variations
For substitutions, you can use ground turkey or chicken in meatballs instead of beef for a lighter version. Adding a splash of Dijon mustard or nutmeg can elevate the flavor, while a teaspoon of Worcestershire sauce adds depth. Be careful not to overmix the meat mixture to keep the meatballs tender, and avoid overcrowding the slow cooker to ensure even cooking.
How to Store and Reheat Swedish Meatballs
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a little broth or water if needed to loosen the sauce.
Things People Ask
Is stroganoff sauce the same as Swedish meatball sauce?
No, stroganoff sauce is usually made with mushrooms, sour cream, and paprika, while Swedish meatball sauce is a creamy beef gravy flavored with Worcestershire, soy, and sometimes nutmeg.
What is the difference between Swedish and Norwegian meatballs?
Swedish meatballs are smaller, spiced with nutmeg and allspice, and served in creamy gravy, while Norwegian meatballs (kjøttkaker) are larger, flatter, and usually served with brown gravy and potatoes.
What are some variations of Swedish meatballs?
Variations include using ground turkey or chicken for a lighter version, adding mushrooms to the sauce, or making them dairy-free with coconut milk instead of cream.
How do I thicken the sauce if it’s too runny?
If the sauce is thinner than you’d like, whisk 1–2 tablespoons of cornstarch with cold water and stir it into the sauce. Let it cook for another 15 minutes until thickened.
