Crock Pot Swedish Meatballs

Swedish meatballs on a wooden spoon over a Crock-Pot.

5 from 16 votes

The delicious Swedish meatball sauce in this recipe is to die for. Made with rich cream, butter, broth, aromatic thyme, and a touch of tangy mustard and Worcestershire sauce, it’s the fastest and easiest way to make pre-cooked, frozen meatballs feel fancy.

Prep Time5

Cook Time3

Total Time3 5

Course: Main Course

Cuisine: American

Servings:

Calories: 463kcal

Author: Ryan Allen

Equipment

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