These crockpot Swedish meatballs are an incredibly comforting dish that couldn't be easier to make! They start with a bag of frozen meatballs that's simmered in a tangy mushroom and sour cream gravy. Perfection!
If you love creamy noodle dishes, try my Homemade Hamburger Helper Stroganoff or Crockpot Chicken Tortellini next!
There's something about a big pot of Swedish meatballs on a chilly evening that makes the whole house feel cozy. It's the kind of dinner that gets everyone to the table without having to call twice.
This is my take on the classic crockpot version, made with frozen meatballs, a can of cream of mushroom soup and a few pantry staples that I almost always have already.
I don't use any onion soup packets or cornstarch to thicken the gravy. Instead, I add freshly chopped onion and garlic for extra flavor with very little effort.
Why you'll love these crockpot Swedish meatballs
- Frozen meatballs go straight in with no thawing or browning
- A rich mushroom gravy with a gentle tangy kick
- The noodles go straight in the CrockPot and thicken the sauce naturally without any cornstarch!
What you'll need
Frozen meatballs - Use plain homestyle meatballs or Swedish meatballs if you can find them. They go into the Crockpot straight from the freezer.
Onion + garlic - Dice the onion finely so it melts into the gravy.
Cream of mushroom soup - This gives the gravy its body and that classic cozy flavor. Cream of chicken soup also works.
Beef broth - Low-sodium is my choice here, since the soup and Worcestershire already add plenty of salt.
Worcestershire sauce - Just one splash for a boost of flavor.
Balsamic vinegar + Dijon mustard - Just a little of each gives the creamy sauce that gentle tang that makes Swedish-style gravy so good!
Sour cream - Full-fat gives you the richest, smoothest finish.
Egg noodles - They're the classic pairing, but any short pasta like rotini, penne or bow ties works too.
Pro tip
Most recipes use cornstarch slurry, but I skip it and let the cooked noodles sit in the slow cooker for a full 10 minutes before serving. They soak up the extra broth, which turns a thin-looking sauce into a creamy gravy naturally.
How to make crockpot Swedish meatballs
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Add the frozen meatballs to the slow cooker and scatter the onion and garlic over the top. Pour in the cream of mushroom soup, beef broth, Worcestershire, balsamic, parsley and Dijon, then stir until every meatball is coated.
Cover and cook on low or high until the onion is soft and the meatballs are heated all the way through. The gravy will look quite thin at this point.
Near the end of the cooking time, cook the egg noodles in a separate pot and drain them well. Switch the slow cooker to warm and stir in the sour cream until the sauce turns smooth and creamy.
Stir the noodles into the crock and let everything rest for 10 minutes, until the sauce thickens and clings to every noodle.
Substitutions and variations
- Swap the cream of mushroom for cream of chicken or cream of celery if you don't like mushrooms.
- For a more traditional Swedish flavor, stir in a pinch of ground nutmeg or allspice.
- Leave out the noodles and keep the meatballs on warm with a cup of toothpicks for an easy party appetizer.
Helpful tips
- Let the sour cream come to room temperature and stir it in on the warm setting to avoid splitting.
- Cook the noodles a minute less than the package says, since they keep softening as they rest in the hot gravy.
- If your sauce thickens too much as it sits, stir in some extra beef broth to bring it back to the right consistency.
What to serve with crockpot Swedish meatballs
- Honey garlic roasted potatoes or creamy mashed potatoes
- Steamed green beans or Southern smothered cabbage
- A spoonful of cranberry sauce or the traditional Swedish lingonberry jam
Leftovers and storage
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- The noodles soak up even more gravy overnight, so reheat gently on the stovetop or in the microwave with a splash of beef broth.
- To freeze, leave out the noodles and freeze the meatballs and gravy for up to 3 months, then reheat as above.
More recipes you'll love
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Crockpot Swedish Meatballs
Ingredients
- 26 oz frozen meatballs
- 1 medium onion finely diced
- 2 garlic cloves finely chopped
- 1 10.5 oz can cream of mushroom soup
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ tablespoon balsamic vinegar
- 1 teaspoon dried parsley
- ½ tablespoon Dijon mustard
- 1 cup sour cream
- 12 oz egg noodles or any short pasta
Instructions
- Add the frozen meatballs to a 6-quart slow cooker and scatter the onion and garlic over the top.26 oz frozen meatballs1 medium onion2 garlic cloves
- Add the cream of mushroom soup, beef broth, Worcestershire sauce, balsamic vinegar, dried parsley and Dijon mustard. Stir until the soup is mostly smooth and the meatballs are well coated.1 10.5 oz can cream of mushroom soup2 cups beef broth1 tablespoon Worcestershire sauce½ tablespoon balsamic vinegar1 teaspoon dried parsley½ tablespoon Dijon mustard
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the onion is soft and the meatballs are heated through. The sauce will still look thin at this stage.
- About 15 minutes before the meatballs are done, cook the egg noodles in a large pot of salted boiling water for 1 minute less than the package directions. Drain well.12 oz egg noodles
- Switch the slow cooker to WARM and stir in the sour cream until the sauce is smooth.1 cup sour cream
- Stir the cooked noodles into the slow cooker, cover and let rest for 10 minutes, until the sauce thickens and clings to the noodles. Stir gently and serve.
- To keep the noodles separate instead, skip step 6 and spoon the meatballs and gravy over the cooked noodles.
Notes
- Don't worry if the sauce looks thin before the noodles go in. It thickens during the rest and keeps thickening as it sits, so loosen it with a splash of beef broth if it gets too thick.
- Use plain homestyle frozen meatballs or even Swedish meatballs if you can find them rather than Italian-seasoned ones.
- Bring the sour cream to room temperature before stirring it in so it stays smooth.
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