Crock Pot Swedish Meatballs

5 from 17 votes

These Crock Pot Swedish Meatballs are an easy slow cooker dinner made with frozen meatballs in a rich, creamy homemade sauce. Perfect for weeknights, game day, or serving over mashed potatoes or egg noodles.

Prep Time5

Cook Time3

Total Time3 5

Course: Main Course

Cuisine: American

Servings:

Calories: 225kcal

Author: Ryan Allen

Equipment

Ingredients

1 (28 oz) bag frozen homestyle meatballs
2 cups low sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon dried thyme
1 ounce packet of brown gravy mix
1 cup heavy cream
2 tablespoons cornstarch
1 cup sour cream
1 (16 oz) egg noodles (cooked and drained)

Instructions

Add the beef broth, Worcestershire sauce, Dijon mustard, black pepper, salt, onion powder, thyme, and gravy mix to the Crock Pot. Whisk until well combined.
Pour the meatballs into the sauce and toss to coat.
Cover and cook on high for 3-4 hours or low for 5-6 hours. Twenty minutes before the cooking time is up, cook the egg noodles according to the box directions until al dente. Then drain and set aside.
In a medium bowl, whisk together the heavy cream and cornstarch until well combined, then pour over the meatballs. Then, add sour cream and mix until well combined.
Add the cooked pasta to the sauce and toss to coat. Garnish with fresh chopped parsley before serving and enjoy!

Video

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