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.
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.
FREQUENTLY ASKED QUESTIONS:
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.
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.
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.
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.
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.
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.
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!
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.
Then add in frozen meatballs.
Cover and cook on low for 6-8 hours or on high 3-5 hours.
When meatballs are ready, stir in sour cream.
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.
Mix noodles and meatballs together.
Or serve meatballs on top of noodles
CRAVING MORE RECIPES?
Originally published: May 2015
Updated & republished: April 2019
Crock Pot Swedish Meatballs (+Video)
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
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.
Nutrition
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.
UNFORTUNATELY …..I made this for the folks that work for me. The cultures vary from Latinos to Asians to South Pacific Islanders to European Americans. Well, they ALL loved it. Now they keep requesting that I made it again and again and again. They all say thank you!!! 🙂 With much love. GOD BLESS…Regards, Pastor Dan
I love it! Food really does bring us all together, doesn’t it? 🙂 Made my day to read this!
Made this tonight and hubby went back for seconds.
Love, love, love these meatballs! My hubby was crazy for them as well, this recipe is going in my normal rotation 🙂 Thanks for the great, easy recipe!!
Hi Bridgitte! Yay!! Thank you so, so much for coming back to let me know how much you enjoyed it!!
I bought everything to make this tonight. Then realized I bought beefy onion soup mix. Will that that make a big difference in the flavor you think. I have loved all your recipes I’ve made. So I hate to mess this one up
I have made this several times and it’s a hit with everyone including my 1 and 2 year old picky eaters! Thanks for another great recipe.
I didn’t see that the recipe called for low sodium broth and got regular. I’m making it the night before and don’t plan on adding the sour cream until tomorrow. I’m wondering about the sodium level if it’s too salty I’m thinking maybe add a potato to it. With the addition of the sour cream later. Wish me luck! I’m making it for Father’s Day, he loves Swedish meatballs.
Just made this this afternoon. I have a party to go to and this is the appetizer that I am taking The only change I made is that I did not use frozen meatballs nade my own from scratch. Thanks for the rest of the ingredients. .
This is a great recipe! My husband loved it and said it was a keeper.
I got a late start on making this for dinner tonight. If I allow it to cook on high for even 3 hours it will be like 8:30 before it’s done. Any tips on how I can speed up the process? Can I defrost the meatballs first and then put them in the slow cooker and maybe only cook it for an hour?
My almost-grown grandson is coming to visit this summer, so I am looking for easy recipes to make ahead or in slow cooker. I want to have lots of time to visit! This one is a great idea and I’ll definitely make it while he’s here. In fact, he will probably want the recipe so he can make it when he goes off to college!
Awwww – what a great Grandma! Hope you both LOVE this one and make lots of memories together!
I made a batch and a half.. because I over do everything.
Can I freeze some once it’s cooked? Without noodles obviously.
I’m always cool with leftovers. But we’d have to eat it for breakfast, lunch and dinner to use up the what we have.
Hi Dara,
I usually freeze all my meatball leftovers because I always make too much. .
Definitely a keeper! I put in a bit of Worcestershire to make them extra fancy and added some mushrooms to make them healthy. Mushrooms are a veggie, therefore, anything you add them to is healthier. They have a stroganoff vibe that I love. Thanks for the recipe!
Ange – I love your reasoning there! LOL! Exactly! So happy you enjoyed this!
I made this recipe tonight! It was fabulous! So early, got up this morning and put together! Thank You so much for all the recipes you post. I follow you on Pinterest! Until the next recipe!
Woo hoo! Love reading that Billie! I appreciate you coming back and sharing your thoughts on it!!
Hi! So glad I found this recipe. It’s so much easier than the one I was using. I got hooked on Swedish meatballs after a trip to Ikea lol. I serve them with mashed potatoes and cranberry sauce. This was delicious! Thank you! Can wait to try more of your recipes.
I want to make this for dinner tomorrow but I am normally out for 10 hours. Will that be too long to cook this in the crockpot? If so, I can make it today and reheat tomorrow after work. Just curious what you would recommend. Thanks!
OMG!!!!!! I can’t WAIT to try this! Wish I had it in my crock right now. (I must be hungry!) With the ingredients you have listed, that goes into this, I know this is going to become a family fav!!!! Thanks for the recipe! <3
can i use fresh meatballs instead of frozen?
You sure can
933
I’m trying this recipe today. It’s cooking in my crockpot now. I used every ingredient listed and it definitely don’t even cover the meatballs. Is that normal? I want my noodles wet with the liquid
Great recipe! Made this tonight on stove top. I was in a hurry so I had the heat turned up and the sauce was thickening too fast. Next time I hope I can make this in the crockpot, it was great tonight but I bet it will be amazing after using crockpot. I just found your site so this is the first recipe I’ve made and I can’t wait to make some more! Thanks for sharing!
Yahoo!!! Thanks so much for coming back to let me know! I’m sure folks will appreciate knowing how it turned out on the stove top!
Love this recipe! It’s so easy and delicious that it’s become a staple in our house! I found turkey meatballs at target that are delicious and healthy to sub in for the swedish meatballs. I’m also going to try throwing in a bag of frozen peas to make it all in one meal. Thanks for the recipe!
Brandie,
I loved it! Easy to make and your recipe worked like a charm for me. I did add some additional sour cream to mine just because I like them really creamy. Thanks so much for posting this!
The no yolks noodles seem to work the best.
If I want to make my own meatballs, should they be cooked first or can they be put in the crock pot raw…..looks delish!…thanks
Hi AJ – thank you! I have only ever made this with frozen meatballs. You have to be careful with raw meatballs because they will produce fat as they cook and that fat will mix with your other ingredients and it can taste greasy. So if you try it – be sure to use a very low fat meat. 🙂
i just made these for the first time – used the golden mushroom soup and it made a darker gravy – amazing!!!! was a HUGE hit here! thank you so much! i am a new follower!!!!
Made this recipe today. I am a salt fanatic (husband accuses me of needing a fertilizer spreader to apply it), and this recipe was too salty for me. Hubby and kids wouldn’t eat it at all. If I made it again, I’d use low sodium soup and sodium-free broth. Maybe skip the A-1 and use seasonings instead?