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Crock Pot Swedish Meatballs

Crock Pot Swedish Meatballs is an easy recipe made with frozen meatballs, sour cream, steak sauce, cream of mushroom and seasonings.

A SIMPLE, FLAVORFUL SWEDISH MEATBALL RECIPE

After I shared the Crock Pot Spaghetti and Meatballs recipe a couple of weeks ago, I got a bunch of emails from folks asking for more recipes like that one. It really is the simple things, isn’t it? Crock Pot Swedish Meatballs is now one one of the most popular recipes on The Country Cook. Also, if this recipe tempts your tastebuds, you’re definitely gonna want to make my Crock Pot Sweet and Sour Meatballs.

Slow Cooker Meatballs and Gravy on top of egg noodles served with green beans and a roll

FREQUENTLY ASKED QUESTIONS:

What should I serve with Swedish Meatballs?

I usually serve these meatballs with egg noodles. If I am making a full-on dinner, I’d serve it with some steamed green beans and my Butter Swim Biscuits. And for dessert you gotta have my Easy Homemade Blueberry Cobbler.

Can this recipe be doubled?

Yes. Just make sure you have a large enough slow cooker to fit the doubled ingredients. If I’m serving for a crowd, I will mix together cooked egg noodles with the meatballs and keep my crock pot on the ‘warm’ or ‘buffet’ setting. But when it’s just my family, everyone can serve themselves and grab as many meatballs and sauce as they like.

Is this an authentic Swedish Meatball recipe?

No. The internet foodie world is quick to remind me of that fact since the day I posted this recipe but I’m never changing it – so there. Yes, I do know “real Swedish Meatballs are made from scratch with nutmeg” – etc. Move along – this recipe clearly isn’t for you.

Can I just make my own meatballs?

Absolutely. If you have your own favorite Swedish meatball recipe then go for it. However, I would cook them almost completely before adding to the slow cooker or else the gravy in this will end up too oily from the grease that the meatballs release when cooking (unless you plan to use turkey instead of ground beef or a super lean ground beef.) You will probably just have to adjust cooking time to make sure your meatballs are cooked all the way through.

What if I can’t find frozen Swedish Meatballs?

Just use your favorite frozen meatball brand here. It doesn’t have to specifically be a Swedish-style meatball. They aren’t always easy to find but I’ve made this recipe with many different kinds of frozen meatballs and it all works great just don’t use Italian meatballs. Those flavors won’t work with these flavors. Try to look for a “Homestyle” meatball flavor.

How do I store leftovers?

Store leftovers in the refrigerator (in an airtight lidded container) for up to 3 days. Just put it in a pot on the stove to reheat or in the microwave.
This dish can be frozen for up to 3 months. Allow it to cool then put in a freezer safe container. If you do freeze, try to reheat slowly so the gravy doesn’t separate. I don’t think I would try freezing with the noodles if you made those and mixed it all together. The noodles will continue to absorb any liquid and get mushy.

Swedish Meatballs with cooked egg noodles combined and shown in an oval slow cooker

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • cream of mushroom soup – my family don’t really like mushrooms but you do not get any kind of mushroom flavor or from this and we all love it. Honestly, no one knows that it was used except me. However, having said that, you can substitute with other cream soups but you really should try it this way. Or perhaps try making a Homemade Cream of Mushroom Soup!
  • beef broth – I recommend a low or no sodium broth because most of the other ingredients have plenty of salt in them. If you have sodium issues, make sure to choose low or no sodium options where possible.
  • dry onion soup mix (or make your own Homemade Dry Onion Soup mix) – this is going to add a lot of flavor but won’t make it taste super “onion-y”. If you want a stronger onion flavor, try sautéing up some sliced onions then add them to the pot.
  • A1 steak sauce – this is my little secret ingredient. I think that is what really sets this recipe apart from others. It is not a strong overwhelming flavor. It just adds that background flavor that has everyone wondering what is added to this dish that they can’t quite put their finger on. You could substitute with a dash of Worcestershire sauce as well. Or if you just can’t possible stand the idea, just leave it out (but you’re really missing out on good stuff!)
  • frozen meatballs – I talk more in detail about these above in the FAQ section (Frequently Asked Questions).
  • sour cream – this is going to give you that delicious creaminess. You could substitute with plain Greek yogurt or a little bit of heavy cream. If you don’t like it creamy, just leave it out.
  • egg noodles – this is just for serving. You serve it however you like! Mashed potatoes are yummy too!
frozen meatballs, beef broth, cream of mushroom, onion soup mix, A1 sauce, egg noodles

HOW TO MAKE CROCK POT SWEDISH MEATBALLS:

In a 5-6 quart slow cooker, mix cream of mushroom soup with beef broth, onion soup mix and steak sauce. Stir well.

beef broth, cream of mushroom soup, a1 steak sauce

Then add in frozen meatballs.

frozen meatballs added to slow cooker

Cover and cook on low for 6-8 hours or on high 3-5 hours.

Ninja Cooking system, slow cooker setting

When meatballs are ready, stir in sour cream.

sour cream added to cooked meatballs and gravy

At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.

Crock Pot Swedish Meatballs in a thick, creamy sauce

Mix noodles and meatballs together.

Crock Pot Swedish Meatballs, sauce and cooked egg noodles

Or serve meatballs on top of noodles

Slow Cooker Meatballs in Gravy Sauce

CRAVING MORE RECIPES?

Originally published: May 2015
Updated & republished: April 2019

Crock Pot Swedish Meatballs and Gravy

Crock Pot Swedish Meatballs (+Video)

Crock Pot Swedish Meatballs is an easy recipe made with frozen meatballs, sour cream, steak sauce, cream of mushroom and seasonings. Better than Ikea!
4.92 from 423 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6

Ingredients

  • 10.75 ounce can cream of mushroom soup (low sodium)
  • 14 ounce can beef broth (low sodium)
  • 1 packet dry onion soup mix
  • 2 Tablespoons A1 steak sauce
  • 2 pound bag frozen meatballs
  • 16 ounce package egg noodles
  • 1 cup sour cream

Instructions

  • In a 5-6 quart slow cooker, mix 10.75 ounce can cream of mushroom soup (low sodium) with 14 ounce can beef broth (low sodium), 1 packet dry onion soup mix and 2 Tablespoons A1 steak sauce. Whisk together well.
  • Then add in 2 pound bag frozen meatballs and stir. Cover and cook on low for 6-8 hours or on high 3-5 hours.
  • Just before meatballs are done, put a pot of water on the oven to boil for your 16 ounce package egg noodles (make according to package directions.) Drain noodles well when done.
  • After meatballs have finished cooking, stir in 1 cup sour cream.
  • Mix noodles and meatballs together or serve meatballs on top of noodles.

Video

YouTube video

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • You can store leftovers in the refrigerator (in an airtight lidded container) for up to 3 days. Just put it in a pot on the stove to reheat or in the microwave.
  • This dish can be frozen for up to 3 months. Allow it to cool then put in a freezer safe container. If you do freeze, try to reheat slowly so the gravy doesn’t separate. I don’t think I would try freezing with the noodles if you made those and mixed it all together. The noodles will continue to absorb any liquid and get mushy.
Course: Main Course
Cuisine: American

Nutrition

Calories: 622kcal | Carbohydrates: 27g | Protein: 31g | Fat: 42g | Sodium: 829mg | Fiber: 1g | Sugar: 3g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




344 Comments

  1. 5 stars
    Substituted Campbell’s Cream of Mushroom and Roasted Garlic. It was so good! I also started it on the stove and moved to crockpot to finish cooking. Thank you for the recipe, will be making this often!

    1. I’ve never tried, I’m sorry! It seems like it should work as long as you cook the ground beef first. If you give it a try, I’d love to know how it turns out for you!

  2. Can you use Cream of Celery Soup in place of the Cream of Mushroom? I have a family member that is allergic to mushrooms, and I would like to give this a try!

    1. As long as you like the taste of celery with the other flavors. I’m not sure I would personally like the flavor but if you think you would then go for it. I would probably rather use cream of chicken for a substitute.

  3. 5 stars
    This was amazing recipe ! I have some to freeze ( without noodles) and a couple for the fridge. I will have to see what other recipes you have !! 🙂

  4. Hi Heather! I have never made this on the stove top. I developed this recipe specifically for the slow cooker. I am sure you could but since I haven’t tested it. I don’t think you’d really have to change anything (in terms of amounts) but like I said, I haven’t personally tested it. However, if you give it a try, please come back and let us know how it turned out for you!