Name: Crockpot Swedish Creamy Meatballs
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8
Cuisine: Swedish-American
Ingredients: 2 lb (about 50–60 count) frozen meatballs (beef or beef/pork blend); 1 (10.75 oz) can cream of mushroom soup (low-sodium preferred); 1 (14 oz) can beef broth (low-sodium preferred); 1 packet dry onion soup mix; 2 Tbsp A1 steak sauce (or Worcestershire sauce); 1 cup sour cream (full-fat for best creaminess); Optional seasonings: 1 tsp garlic powder, ½ tsp paprika, salt & black pepper to taste; For serving: cooked egg noodles, mashed potatoes, fresh parsley (chopped)

Tender meatballs simmered all day in a luscious, creamy gravy made with beef broth, sour cream, and savory seasonings. This easy Crockpot Swedish Creamy Meatballs recipe delivers classic comfort food flavors with minimal effort — perfect for busy weeknights, family dinners, or meal prep. Serve over noodles or mashed potatoes for pure satisfaction.

Why You’ll Love This Recipe:

You’ll adore this recipe because it brings the beloved taste of Swedish meatballs (think IKEA-inspired but even better!) straight to your table with almost zero hands-on time. The slow cooker works its magic, infusing every bite with deep, savory flavor while keeping the meatballs incredibly juicy and tender.

The sauce turns out luxuriously creamy and tangy thanks to sour cream stirred in at the end — no complicated roux or constant stirring required. It’s a true set-it-and-forget-it wonder that feels like a home-cooked gourmet meal but uses convenient shortcuts like frozen meatballs and pantry staples.

Kids and adults both devour it, it reheats beautifully, and it’s versatile enough for casual dinners or entertaining guests. Minimal cleanup and maximum cozy vibes — what’s not to love?

Yield: 8 servings

Crockpot Swedish Creamy Meatballs

Easy Crockpot Swedish meatballs in rich, creamy gravy — cozy comfort food with minimal effort, perfect over noodles.

Prep Time 5 minutes

Cook Time 8 hours

Additional Time 15 minutes

Total Time 8 hours 20 minutes

Ingredients

2 lb (about 50–60 count) frozen meatballs (beef or beef/pork blend)
1 (10.75 oz) can cream of mushroom soup (low-sodium preferred)
1 (14 oz) can beef broth (low-sodium preferred)
1 packet dry onion soup mix
2 Tbsp A1 steak sauce (or Worcestershire sauce)
1 cup sour cream (full-fat for best creaminess)
Optional seasonings: 1 tsp garlic powder, ½ tsp paprika, salt & black pepper to taste
For serving: cooked egg noodles, mashed potatoes, fresh parsley (chopped)

Instructions

Grab your trusty slow cooker (5–6 quart works great) and give the inside a quick spray of cooking oil so nothing sticks — your future self will thank you!
Pour in the can of cream of mushroom soup and the beef broth — it already smells comforting, right?
Sprinkle the entire packet of dry onion soup mix over the top like magic seasoning dust.
Add those 2 generous tablespoons of A1 steak sauce (or Worcestershire) — this is the secret to that tangy, addictive flavor!
If you like extra flavor, toss in garlic powder, paprika, and a pinch of salt & pepper now. Whisk everything together until smooth and inviting.
Open your bag of frozen meatballs and gently tumble them right into the creamy mixture — no need to thaw, they’ll cook perfectly!
Give everything a good stir so every meatball gets coated in that luscious sauce — cover and set your slow cooker to LOW for 6–8 hours or HIGH for 3–5 hours. Go live your day!
When the timer dings and your house smells amazing, open the lid and stir in the full cup of sour cream — watch the sauce turn beautifully creamy and dreamy.
Taste and adjust — maybe a little more pepper or a pinch of nutmeg for that classic Swedish touch. Let it sit 10–15 minutes on warm to meld flavors.
Serve hot over buttery egg noodles or fluffy mashed potatoes, sprinkle with fresh parsley for a pop of color, and enjoy every cozy, creamy bite — dinner is served!

Notes

The sauce thickens as it sits; thin with a splash of broth if needed. This recipe is very forgiving — perfect for beginners and busy cooks!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 409Total Fat 32gSaturated Fat 12gUnsaturated Fat 20gCholesterol 94mgSodium 1114mgCarbohydrates 13gFiber 3gSugar 6gProtein 18g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use low-sodium beef broth and soup if watching salt levels — you can always season at the end.
Stir the sour cream in during the last 15–30 minutes to prevent curdling and keep the sauce silky.
For thicker gravy, make a slurry with 1–2 Tbsp cornstarch + cold water and stir in 30 minutes before serving.
Frozen meatballs work best (no thawing needed), but homemade ones can be added if pre-browned lightly.
Spray the crockpot insert lightly with oil to prevent sticking.
Taste and adjust seasonings before serving — a pinch of nutmeg or extra Worcestershire can elevate the classic Swedish flavor.

Ingredients Notes:

Frozen meatballs: Choose beef or beef/pork blend (Swedish-style or homestyle) for authentic flavor and convenience — about 2 pounds is perfect for feeding a family. Cream of mushroom soup: Provides a creamy base and subtle umami; low-sodium version keeps things balanced. Beef broth: Adds rich meaty depth — low-sodium lets you control the salt.

Dry onion soup mix: Brings savory onion flavor and seasoning in one packet — super convenient shortcut. A1 or Worcestershire sauce: Adds tangy, complex depth that mimics traditional Swedish meatball seasoning. Sour cream: Stirred in at the end for that signature creamy, tangy finish — full-fat gives the richest texture. Optional seasonings: Garlic powder, paprika, parsley, salt & pepper — these enhance the cozy, warm profile without overpowering.

Variations and Substitutions:

Meatballs: Use turkey or chicken meatballs for a lighter version, or make homemade with ground beef/pork, breadcrumbs, egg, allspice, and nutmeg for authentic flavor.
Creamy element: Swap sour cream for heavy cream or half-and-half; use Greek yogurt for a tangier, protein-packed twist.
Soup: Substitute cream of chicken or celery soup if you prefer a different base note.
Gluten-free: Choose GF frozen meatballs, GF onion soup mix, and serve over rice, GF noodles, or mashed potatoes.
Dairy-free: Use dairy-free sour cream alternative and coconut cream instead of regular sour cream.
Spice it up: Add a pinch of cayenne or Dijon mustard for extra zing.
Veggie boost: Toss in sliced mushrooms or frozen peas during the last hour.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Freezer: Cool completely, then freeze in freezer-safe containers or bags for up to 3 months (sauce may separate slightly — stir well when reheating). Reheating: Warm gently on the stovetop or microwave with a splash of broth to loosen the sauce; avoid high heat to prevent curdling.