These Crock Pot Swedish Meatballs are irresistible as a weeknight dinner or game-day appetizer. Made with frozen meatballs in a homemade creamy sauce, it's one that's sure to please!
Jump to:
What makes these easy Crock Pot Swedish meatballs such a hit is that rich and creamy sauce – it’s way more impressive than what you’ll find at Ikea! You'd never guess the Worcestershire and mustard are in there, but they add a zing of flavor that really elevates the dish.
After you try this recipe, next you're going to want to try my other frozen meatball recipes! From Crock Pot Honey Garlic Meatballs to Crock Pot Meatballs and Gravy and these Crock Pot BBQ Meatballs too.
Why You’ll Love This Swedish Meatballs Recipe
- A Crowd Favorite: These disappear fast in our house and they’re always a hit at parties and potlucks, too. The flavor is so good, seriously!
- Fast and Easy to Make: As someone who’s pretty busy, I love recipes with less than 10 minutes of prep time. This Crock Pot Swedish meatballs recipe only takes 5!
- Simple, Pantry-Ready Ingredients: All you need are simple ingredients to get the classic Swedish meatball sauce flavor. This one is perfect for using up leftover egg noodles you have around, too!
Ingredients
- Frozen Meatballs: Buying pre-cooked, frozen meatballs is what makes this recipe so easy. I love beef ones the best, but ground turkey, chicken, or pork could also work.
- Butter, All-Purpose Flour, and Low Sodium Beef Broth: These pantry staples are used to make the amazing gravy that goes over the meatballs.
- Heavy Cream: Cream gives the sauce rich, creamy flavor. You could use half and half for a lighter version, or substitute cream of mushroom or cream of celery soup if that’s what you have on hand.
- Worcestershire Sauce, Dijon Mustard, and Thyme: These add tons of savory flavor to the sauce. You could replace Worcestershire with A1 steak sauce if needed.
- Dried Seasonings: A mix of salt, pepper, and thyme enhance the overall flavor of the dish bringing everything together.
- Egg Noodles: These will get cooked and drained separately from the Crock Pot and then added in at the end of the cooking time.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make The Sauce Thicker and Creamier: To thicken up the sauce, you can add a bit more flour to it. I have also tried stirring in a dollop of sour cream for extra creaminess!
- Use Homemade Meatballs: If you’re making meatballs from scratch, be sure to sear or bake them first so they don’t fall apart or get mushy while in the slow cooker. Your cook time will change a bit too, so just keep an eye on them.
- Add Some Heat: For those who love spicy food, sprinkle on a little paprika, chili powder, or chili flakes for an added kick.
- Add Some Vegetables: Sauteed mushrooms, onions, or green peppers can be stirred into the sauce before serving for extra flavor.
How to Make Swedish Meatballs in the Crock Pot
These are so easy! Here’s exactly how to make Swedish meatballs. You’ll want to cook the egg noodles separately and drain them before stirring them in at the end of the cooking time.
- Step 1: Make the Gravy. Add the melted butter and beef broth to your Crock Pot, then slowly whisk in the flour. Be sure you get rid of all the lumps.
- Step 2: Whisk in the Other Sauce Ingredients. Add the heavy cream, Worcestershire sauce, mustard, pepper, salt, and dried thyme.
- Step 3: Add the Meatballs. Add the meatballs to your Crock Pot and stir the sauce over them until they're fully coated.
- Step 4: Cover and Cook. Cook on low for 6-8 hours or on high for 3-5 hours. During the last 30 minutes of the cooking time, you can boil water for your egg noodles, cook and drain them, then set them aside.
- Step 5: Add the Noodles. Stir everything together and serve!
Hint: No Need to Thaw!
You can add the frozen meatballs straight from the freezer into the crockpot! If by chance they are thawed out, keep an eye on them, as they will likely cook much more quickly.
Expert Tips
- Deciding on the Best Frozen Meatballs: Look for a plain or "homestyle" meatball flavor, not Italian meatballs. That way the spices you add will give the sauce the classic, creamy Swedish meatball flavor.
- When Serving a Crowd: It’s easy to double this recipe, just be sure your Crock Pot is large enough to fit everything. If you're serving to a crowd, mix in the egg noodles and keep the slow cooker on the "warm" setting so it's easy to dish out everything in one spoonful.
- Storing and Reheating: Store leftovers in the refrigerator in an airtight container for up to 3 days, or frozen for up to 3 months. The noodles don't freeze well when mixed with the meatballs, so I recommend making fresh noodles when you go to reheat the dish. Reheat slowly so the gravy doesn't separate.
Serving Suggestions
Great for a busy weeknight dinner, these Crock Pot Swedish meatballs and noodles are a family favorite and they make great leftovers, although they rarely last that long in our house!
- Serve them with slow cooker green beans or Southern collard greens and freshly baked biscuits for a comforting meal on a cold night. For dessert, have Cracker Barrel fried apples.
- Bring them as an appetizer for a party, game day gathering, or potluck and serve them with little smokies and crockpot artichoke dip.
- Pair them with potatoes! I love having cheesy crack potatoes or cheesy bacon ranch potatoes with the meatballs, or you can spoon them over top of classic crockpot mashed potatoes.
Crock Pot Swedish Meatballs
Ingredients
- 1 (28 oz) bag frozen meatballs
- ⅓ cup butter (melted)
- 2 cups low sodium beef broth
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 1 tsp ground black pepper
- 1 tsp salt
- ½ tsp thyme
- 1 (16 oz) egg noodles (cooked and drained)
Instructions
- In a 6-quart slow cooker, add melted butter and beef broth. Slowly whisk in the flour until there are no lumps.
- Add heavy cream, Worcestershire sauce, pepper, salt, and dried thyme. Whisk until well combined.
- Pour in meatball and stir until well coated.
- Cover and cook on low for 6-8 hours or on high for 3-5 hours.
- Add in cooked egg noodles and mix.
Notes
- Deciding on the Best Frozen Meatballs: Look for a plain or "homestyle" meatball flavor, not Italian meatballs. That way the spices you add will give the sauce the classic, creamy Swedish meatball flavor.
- When Serving a Crowd: It’s easy to double this recipe, just be sure your Crock Pot is large enough to fit everything. If you're serving to a crowd, mix in the egg noodles and keep the slow cooker on the "warm" setting so it's easy to dish out everything in one spoonful.
- Storing and Reheating: Store leftovers in the refrigerator in an airtight container for up to 3 days, or frozen for up to 3 months. The noodles don't freeze well when mixed with the meatballs, so I recommend making fresh noodles when you go to reheat the dish. Reheat slowly so the gravy doesn't separate.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Deb says
My family loved this meal. I made it gluten free for my daughter by using corn starch and GF noodles. I will be making this again
Ryan Allen says
Thanks for your tips on making it gluten free.