Crock Pot Beef Swedish Meatballs

This Crock Pot Beef Swedish Meatballs recipe is a creamy and savory dish, which includes frozen cooked meatballs and sour cream. It’s the perfect weeknight dinner, ready in about 4 hours and 40 minutes.

Crock Pot Beef Swedish Meatballs Ingredients

• 2 cups beef broth
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 2 tablespoons steak sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 (28 ounce) package frozen cooked meatballs, thawed
• 1 onion, diced
• 1 cup sour cream

How To Make Crock Pot Beef Swedish Meatballs

1. Prepare the sauce base: In the slow cooker, whisk together beef broth and cream of mushroom soup until smooth.
2. Add seasonings: Mix in steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper.
3. Add meatballs and onion: Stir in the thawed meatballs and diced onion.
4. Slow cook: Cover and cook on High for 4 hours.
5. Add sour cream: Stir in sour cream and cook for an additional 30 minutes, or until the sauce is heated through.
6. Serve: Spoon over noodles, rice, or mashed potatoes and enjoy.

Recipe Tips

• Can I use homemade meatballs?
  Yes, just be sure they’re fully cooked before adding to the crock pot.
• How to prevent curdled sauce:
  Add the sour cream at the end of cooking and don’t let it boil.
• What if I only have frozen meatballs?
  Thaw them in the fridge overnight or microwave briefly before using.
• Can I make this dairy-free?
  Use dairy-free sour cream and a mushroom soup alternative.
• How to thicken the sauce:
  Add a cornstarch slurry near the end if you prefer a thicker consistency.

What To Serve With Swedish Meatballs

These creamy meatballs go great with comforting sides like:

• Egg noodles
• Mashed potatoes
• Steamed broccoli
• Rice pilaf
• Garlic bread

How To Store Swedish Meatballs

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently.

Swedish Meatballs Nutrition Facts

• Calories: 429
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 127mg
• Sodium: 1072mg
• Total Carbohydrate: 17g
• Dietary Fiber: 1g
• Total Sugars: 2g
• Protein: 26g
• Iron: 4mg
• Potassium: 574mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on Low instead of High?
Yes, cook on Low for about 6 to 7 hours, then add sour cream and cook 30 more minutes.

Do I need to brown the meatballs first?
No, since they are pre-cooked, there’s no need to brown them.

Can I double the recipe?
Yes, just ensure your slow cooker is large enough and increase the cook time slightly.

What kind of steak sauce should I use?
Any brand like A1 or a generic steak sauce works well.

Can I use Greek yogurt instead of sour cream?
Yes, for a tangier, slightly lighter version.

Try More Recipes:

• Crock Pot Beef Salisbury Steak
• Crock Pot Beef Barley Vegetable Soup
• Crock Pot Beef Meatballs

Crock Pot Beef Swedish Meatballs

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

4

hours 

30

minutes

Calories

429

kcal

A rich and creamy slow cooker dish featuring tender meatballs simmered in a flavorful mushroom sauce.

Ingredients

• 2 cups beef broth
  

• 1 (10.5 ounce) can condensed cream of mushroom soup
  

• 2 tablespoons steak sauce
  

• 1 tablespoon Worcestershire sauce
  

• 1 teaspoon garlic powder
  

• ½ teaspoon paprika
  

• ½ teaspoon salt
  

• ½ teaspoon ground black pepper
  

• 1 (28 ounce) package frozen cooked meatballs, thawed
  

• 1 onion, diced
  

• 1 cup sour cream

Directions

• Whisk together broth and soup in a slow cooker.
  
• Stir in steak sauce, Worcestershire, garlic powder, paprika, salt, and pepper.
  
• Add meatballs and onion; stir to coat.
  
• Cover and cook on High for 4 hours.
  
• Stir in sour cream and cook another 30 minutes until heated through.