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.
I served this last night for the first time to our company. Everyone loved it. Easy and very tasty. I will cook it again.
Made it for the 1st time tonight. This is the definition of an easy crowd pleaser! I like mushrooms so I threw in a package and they made it a little extra saucy which like. It’s only my husband and I, so I have plenty for lunch and dinner leftovers. I keep my noodles cooked in a separate container so I just heat up what I want for 1 meal. I’ll definitely be making this again!
Awww Michele – thank you so much! I am absolutely thrilled you love this one and am so appreciative that you took the time to come back and comment!
Forgot to 5 star rate!
Love how your name is spelled . I have made this recipe so many times and even when I am out of steak sauce, I just whip up some and it always turns out perfect! I have even used half meatballs and an 8oz pack of mushrooms and it turns out great! I’ve made it mostly in the crockpot but sometimes on the stovetop. This is my go-to recipe for Swedish Meatballs! Thank you!
Ha! I love it! I’ve meet so many other Brandie’s through this website and I love it! All the 70’s babies!! Thank you SO much for commenting – it makes my day and I’m so so happy you love this one!!
Hey I am about to throw all this in the crock pot and I am wanting mushrooms too. When did you add yours?? At the end??
Simple recipe, and tasty too 🙂 I like uncomplicated recipes because life is too complicated already. I didn’t have 8 hours, so I mixed the sauce ingredients in a pot over the stove, on medium heat. When it started to bubble, I threw in the frozen meatballs. I let it go on low for maybe 30 mins and they were done, just added in the sour cream at the end. The whole thing took maybe 30 mins. Just in case anyone else is in a time crunch, thought I would share this! Thanks for an easy recipe!
Exactly right – life is certainly complicated enough! Thanks so very much for the added tips for doing it on the stovetop too – I’m sure others will really appreciate it!
This turned out to be a hit in my house. This is my first time making Swedish meatballs so I searched a lot of recipes before finding this one. I am Jamaican and we like a little heat in our food so I added crushed red pepper flakes and tweaked the receptor a little.
I added Worcestershire sauce in addition to the A1 steak sauce and crushed red pepper flakes. I ended up using 3 bags of the organic grass fed beef homestyle flame broiled meatballs by (Cooked Perfect) (baked it for 22 mins first before adding it to the crockpot. I also used 1/2 thinly sliced Vidalia onions, a bundle of chopped green onions, three stalks of fresh chopped celery sticks, and some minced garlic.
I will be adding this to my repertoire of recipes. Thank you!!!!☺️☺️
Thanks so very much Simone! I love how you took the recipe and really made it your own – thanks so much for taking the time to come back and comment!
Making this for the 3rd time in 2 mo- subbed cream of chx bc we never have mushroom, otherwise everything as listed- SO good! Thank you!!
Yay – thanks so very much Anne! I have to say this is probably one of my most favorite recipes on here. I make it pretty often. Easy but yummy! Thank you for taking the time to comment – I really appreciate it!
Delicious .. served over white rice, only because it absorbed that sauce so wonderfully. We loved it! Thank you for a fantastic recipe, and I’m sorry you have to deal with such ridiculous comments, I really wish people would actually read. I couldn’t do it! Props to you!
Ha – thanks so much Mandy! Reading is a lost art these days (and usually from much older people like myself who should be experts at it! LOL) So, so thrilled you loved this one – thank you so much!
This recipe was delicious! I substituted light sour cream and made my own cream of mushroom soup (Watkins). This is definitely a keeper. Thanks for sharing your knowledge.
Seriously… These were delicious! I was hosting a last minute “Celebration of Life” get together after a sudden passing in the family and was in need of some quick and easy apps. I did not have time to actually cook them in the crock pot, so we defrosted the meatballs, then simmered the meatballs and all sauce ingredients, except the sour cream, until bubbly and heated through. Stirred in the sour cream, and then put them into the crock pot on warm for everyone to help themselves. All who tried them said they were amazing. Thanks for a great recipe, definitely keeping this one on hand!
Easy to put together with minimal ingredients, especially if you’re craving Swedish Meatballs! You will love the sauce, even before the sour cream is added. I tend to use more sour cream because I like it that way. Enjoy!
I am not one to start fooling with a recipe before I’ve made the original, but when I was ready to put it together, I was out of onion soup mix. I ALWAYS have onion soup mix on hand so this caused a moment of panic. Figuring the soup mix was the flavor profile, I substituted a half envelope of Italian and a half envelope of Ranch dressing mixes. My husband went crazy for this. I guess we’ll have to call it California meatballs!
I am down for some California Meatballs – ha! I’m glad you were able to make it work and you loved it!! I appreciate you taking the time to come back and comment 🙂
This was very very good! Thank you for sharing. Did the recipe exactly as written and served over cauliflower rice.
I really love hearing that Kimberly! Thanks so very much!
This one was easy peasy lemon squeezy and ohhh so good. Made it exactly as stated. My daughters killed this and had no leftovers
YES!! That makes me so happy to read!! Thanks so much for taking the time to come back and leave a review!
What can I substitute for sour cream?
I used 1/2 tbs of mustard instead and it was great and you can add it to the crock pot right away add a tsp of allspice or nutmeg to get an even better flavor.
I have been making this recipe for over a year and it is always a hit! This is my go-to to bring to church potlucks and people always ask for the recipe! They are shocked how simple and easy it is! I prefer cooking it on low for 8 hrs. I also prefer the recipe as-is but I have substituted cream of chicken for those who don’t like mushrooms. I’ve also had to use homestyle meatballs when the store has been out of the Swedish Style meatballs. Heck, I’ve even had to use Italian Style and still tastes great! I do love the Kroger Brand Swedish Style meatballs. I found them at my local Fry’s. If you’re wondering which stores carry Kroger, here’s a list:
Just made these and my man said these are probably the best Swedish meatballs he has ever had!!! Just had to use regular meatballs because my grocery store didn’t have the frozen swedish ones. I also added the allspice and nutmeg as suggested in the comments. Delicious! Thank you for this easy and awesome recipe! Will definitely make it again!!
This is a great recipe. It’s delicious. Next time I’ll use homemade meatballs instead of frozen. Thanks for the recipe.
These are a family favorite Brandie! Thank you! Whoever these naysayers are-ignore them! I am a seasoned cook (I also am Swedish) and this a great family dinner . I use pre-made meatballs from the Florida Publix meat counter as I can’t find good frozen ones here. Thank you again for this recipe. We use it a lot.
can I exchange the sour cream for plain yogurt?
i use plain greek yogurt because it taste most like real sour cream and it it amazing. this is exactly how my mother made this but with home made meatballs. always a family favorite.
Do you have a recipe that has homemade meatballs instead of frozen ones? Do you think if I made my own meatballs that freezing them in necessary for this recipe?
You could make your own but just know that they will release grease into the mixture while cooking even with lean meat. You could cook them some first to help release some of that grease then put them into slow cooker.
I made this last night, turned out great. We loved it. The only thing I changed was the soup, I used cream of chicken instead of cream of mushroom.. Will definitely make this again
I’m so happy to hear that, Fran! Thanks so much!
I use 3 lb of meatballs what would I alter the rest of the ingredients to
Delicious! I’ve made this twice now in two weeks. My husband loved it! My family must like a lot of sauce as the second time I made it I doubled everything (other than the meatballs and noodles) and it was more than enough sauce for us that time. Thanks for the recipe! It will be in our rotation!
I been using this recipe for a few years now. It’s one of our family favorites. It’s easy and delicious!