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.
Oh yummy! Guess what’s in my crock pot as I type . . ???? I’ve never fixed Swedish meatballs before, but the recipe was so simple (and I actually had all of the ingredients!). So far, it smells delicious! Thank you Brandie for sharing your creative cooking skills with us!
Great recipe, great taste. To all the whiners and complainers, go to ikea and eat them there
LOVED THIS RECIPE! Remember a recipe is a guide you need to change what you dislike. The blogger can’t know what you hate lol. I didn’t do low sodium because I do prefer a saltier taste (I would do low sodium on the cream of mushroom next time to cut down a teensy bit.) I didn’t have A1, so substituted Worchestire, and cut the sour cream in half just bc I tend to not love sour cream. With those changes I loved loved it. I can’t thank you enough for giving me a simple recipe to follow that will definitely be in my rotation now on! Delicious, change what you dislike, stop being hateful and blaming the writer bc she can’t read your mind. Also for what it’s worth I hate mushrooms but wanted to try what it would taste like and I promise you I will be using cream of mushroom more often!
If you triple this recipe, do you triple all of the ingredients? Any help is appreciated.
Thank you.
Hi Christine – yes. 🙂
What can I. Add to the sauce to make it have more of the Swedish taste? I have the home style frozen meatballs.
Did anyone double the sauce? I’m afraid the noodles will soak up most of the sauce and I want to be sure there is plenty of sauce after. Anyone have any tips from experience with this recipe?
Made these tonight for supper, for the family; they were good, but I added parsley, and my spices and less sour cream. Will make this again, thanks for the reipe.
Excited to try this! However, in the directions it doesn’t say anything about when to add the cream of mushroom. I’m assuming I should add it in the beginning vs with sour cream though? Thanks!
This recipe was fantastic! Thanks for sharing!!!
This was a delicious and simple dish. I used a brand of frozen meatballs called “Cooked perfect homestyle” that are sold at Publix. I’m not going to get hung up as to whether this dish is “authentic” swedish meatballs or not but will say again it was delicious.
Thank you! From me, my husband and 2 children who are riding out a hurricane. This meal literally made our lives today! Delish and will make it a LOT this fall and winter. Simple recipes that taste like a million bucks and provide comfort are the best. Thank you!!
Krista, prayers that you are safe and sound! Thank you for taking the time to let me know. It made my day!! ((hugs))
I know this is an old post, but I need help 🙂 I’m planning on freezing my own meatballs for use in this recipe, but what I need to know should they be cooked or raw before freezing for this use? I’m planning on doing a massive freeeze of meatbals 🙂
Thanks!
Whole Foods has Swedish meatballs in the frozen meat section
I made this as the recipe stated except added dill weed. This turned out delicious! I enjoy cooking and am a bit picky about my meals, this is a winner. Hubby said it is Houston restaurant quality! I served with toasted garlic bread and green beans. Thanks
I love hearing that! Glad you enjoyed it.
These are BOMB meatballs. They’re better than the IKEA ones, in my opinion. I used plain frozen beef meatballs and they turned out great! Will definitely have to double batch next time.
Do u think I can do this in my instapot?
Made this for supper earlier this evening and there were NO leftovers! Even my normally over the top picky toddler asked for a second helping! Only thing I did different was adding some mushrooms sautéed in garlic butter just before serving since they needed used before going bad. Will definitely make again but in a double batch!
Hello! I’m having so much fun with your recipes. I’m big on freezer to crockpot to table! Have you ever tried adding the starch (noodles) to the crockpot in last minutes of cooking?
I wish there was a recipe for the MEATBALLS! Cannot life cate any “Swedish” meatballs. ????
Made this today with what I had on hand – which was regular cream of mushroom soup and beef broth. Next time, I will definitely use low sodium, because my version has turned out much too salty (for my taste – I know my son and husband will think it’s perfect).
I used a bag of IKEA frozen meatballs. It tastes very similar to the meatball meal you can get in their restaurant.
Hello, recipe looks great however we don’t use steak sauce in our house. Is there anything that could be swapped for this so I can avoid buying a whole bottle just for 2 tbsp?? Thanks!
I’ve seen many comments using worchecshire sauce instead.
This is cooking now. I had to use flour and butter to make a roux, as I don’t have the cream soup.
If you have an Aldi nearby you can buy their house brand of of steak sauce that looks and tastes like A1 and cost about $1
This was delicious and so easy! I subbed the soup for cream of onion (all I had on hand) and homemade meatballs, and it was great! Next time, I will get the ingredients per the recipe and try that. I was feeling under the weather today and it was nice to have this comfort food ready to go in the crockpot for dinner. Thanks for sharing!
We made this today and will do so again! WOW! It is delicious! Thanks so much for this amazing recipe.
Do I add 1 cup of sour cream or the whole container of sour cream?
Yummy satisfying meal! I’ve had this pinned on my “Meatball” board for a while now. When I pulled it up late in the afternoon and still had to go shopping; I realized I didn’t have enough time to “Slow Cook”. So what do I always do……. Put it in the electric Pressure Cooker. Assembled as directed in the Pressure Cooker, except I substituted the Onion Soup mix with the Garlic with Herb version. Cooked on High pressure for 10 mins. and then let it Natural Release for 7 mins. before manually letting off the remaining pressure. At that point I turned the cooker to Med. with lid off and mixed in canned mushrooms until heated. Finally I allowed mixture to stop simmering before stirring in Sour Cream.
Hi Tiff! I’m sure a lot of folks will be glad to know how it turned out in the pressure cooker Love how you made it your own!