Crockpot Swedish Meatballs: Easy Recipe for a Delicious Meal

Crockpot Swedish Meatballs: Imagine tender, savory meatballs, simmered to perfection in a creamy, dreamy sauce, all with minimal effort. Sounds too good to be true? It’s not! This classic comfort food just got a whole lot easier, thanks to the magic of your slow cooker.

Swedish Meatballs, or Köttbullar as they’re known in Sweden, are more than just a tasty dish; they’re a cultural icon. Traditionally served at festive gatherings and family meals, these little morsels of deliciousness represent warmth, hospitality, and the simple pleasures of life. While the exact origins are debated, many believe they have roots in Turkish cuisine, brought to Sweden by King Charles XII in the early 18th century. Over time, the recipe evolved, becoming the beloved dish we know and adore today.

What makes Crockpot Swedish Meatballs so irresistible? It’s the perfect combination of flavors and textures. The savory meatballs, often made with a blend of ground beef and pork, are incredibly tender and juicy. The creamy sauce, typically featuring beef broth, sour cream, and a touch of Dijon mustard, adds a rich and tangy element that complements the meatballs beautifully. And let’s not forget the convenience! With this crockpot version, you can simply toss everything in, set it, and forget it. Perfect for busy weeknights or effortless entertaining. Get ready to experience the ultimate comfort food with this easy and delicious recipe!

Ingredients:

• For the Meatballs:
• 1 pound ground beef
• 1 pound ground pork
• 1 cup breadcrumbs (plain, unseasoned)
• 1/2 cup milk
• 1 large egg, lightly beaten
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter, for browning
• For the Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup sour cream
• 1/4 cup Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: 1/4 cup dry sherry or white wine

Preparing the Meatballs:

Okay, let’s get started with the meatballs! This is where the magic begins. Trust me, homemade meatballs are SO much better than store-bought, and they’re surprisingly easy to make.

1. Combine the Ingredients: In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, milk, egg, chopped onion, minced garlic, parsley, allspice, nutmeg, salt, and pepper. Don’t overmix! Overmixing can lead to tough meatballs. Use your hands (they’re the best tools for this!) or a wooden spoon to just bring everything together until it’s evenly distributed.
2. Form the Meatballs: Now, it’s time to form the meatballs. I like to use a small cookie scoop to ensure they’re all roughly the same size – about 1 inch in diameter. This helps them cook evenly. If you don’t have a cookie scoop, just use your hands to roll them into small, round balls. Place the meatballs on a plate or baking sheet lined with parchment paper. This will prevent them from sticking.
3. Brown the Meatballs (Important!): This step is crucial for developing flavor and preventing the meatballs from falling apart in the crockpot. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides until they’re nicely seared. You don’t need to cook them all the way through at this point; you just want to get a good crust on them. Remove the browned meatballs from the skillet and set them aside.

Making the Creamy Sauce:

While the meatballs are browning, or after you’ve finished browning them, you can start on the sauce. This sauce is what makes these Swedish meatballs truly special. It’s rich, creamy, and packed with flavor.

1. Create the Roux: In the same skillet you used to brown the meatballs (don’t wipe it out – all those browned bits are flavor!), melt the 4 tablespoons of butter over medium heat. Once the butter is melted, whisk in the 4 tablespoons of all-purpose flour. Whisk constantly for about 1-2 minutes, until the mixture forms a smooth paste and starts to turn a light golden brown. This is called a roux, and it’s the base of our creamy sauce. Be careful not to burn the roux, as this will give the sauce a bitter taste.
2. Whisk in the Broth: Slowly pour in the beef broth, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and thickened. This may take a few minutes. If you do get some lumps, don’t panic! You can use an immersion blender to smooth them out, or strain the sauce through a fine-mesh sieve.
3. Add Flavor: Stir in the Dijon mustard, Worcestershire sauce, onion powder, and garlic powder. If you’re feeling fancy, add the optional dry sherry or white wine at this point. It adds a lovely depth of flavor. Season with salt and pepper to taste. Remember that the beef broth may already be salty, so start with a small amount of salt and add more as needed.
4. Incorporate Sour Cream: Reduce the heat to low and gently stir in the sour cream. Be careful not to boil the sauce after adding the sour cream, as this can cause it to curdle. Just heat it through gently until it’s warmed.

Combining and Cooking in the Crockpot:

Now for the easiest part – letting the crockpot do its thing! This is where all the flavors meld together and create a truly unforgettable dish.

1. Layer in the Crockpot: Place the browned meatballs in the bottom of your crockpot. Pour the creamy sauce over the meatballs, making sure they’re all evenly coated.
2. Cook on Low: Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours. The meatballs are done when they’re heated through and the sauce is bubbly. Cooking on low for a longer period will result in more tender meatballs and a richer sauce.
3. Serve and Enjoy!: Once the meatballs are cooked, give them a gentle stir. Serve them hot over egg noodles, mashed potatoes, or rice. Garnish with fresh parsley, if desired. These Swedish meatballs are also delicious served with a side of lingonberry jam, which adds a touch of sweetness and tartness that complements the savory flavors perfectly.

Tips and Variations:

• Breadcrumbs: I prefer using plain, unseasoned breadcrumbs for this recipe, but you can also use panko breadcrumbs for a slightly crispier texture.
• Meat Mixture: You can adjust the ratio of ground beef to ground pork to your liking. Some people prefer using all ground beef, while others prefer using all ground pork. I find that a 50/50 blend gives the best flavor and texture.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the meatball mixture or the sauce.
• Mushroom Variation: For a mushroomy twist, sauté some sliced mushrooms in the skillet before making the sauce. Add the sautéed mushrooms to the crockpot along with the meatballs and sauce.
• Make Ahead: You can prepare the meatballs and sauce ahead of time and store them in the refrigerator for up to 24 hours before cooking in the crockpot.
• Freezing: These Swedish meatballs freeze beautifully! Let them cool completely, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. To reheat, thaw them in the refrigerator overnight and then warm them up in the crockpot or on the stovetop.
• Serving Suggestions: Besides egg noodles, mashed potatoes, and rice, these Swedish meatballs are also delicious served over polenta, quinoa, or even cauliflower rice for a low-carb option.

Enjoy your delicious Crockpot Swedish Meatballs! I hope you love this recipe as much as I do. It’s a family favorite that’s perfect for weeknight dinners or special occasions.

Conclusion:

So, there you have it! My take on Crockpot Swedish Meatballs, a dish that’s guaranteed to become a weeknight staple. I truly believe this recipe is a must-try for so many reasons. First and foremost, the ease of preparation is unmatched. Seriously, dump everything in the crockpot, set it, and forget it! What could be better than coming home to a warm, comforting, and flavorful meal after a long day?

Beyond the convenience, the flavor profile is simply divine. The creamy, savory sauce, infused with the subtle sweetness of allspice and the tang of Dijon mustard, perfectly complements the tender, juicy meatballs. It’s a symphony of flavors that will tantalize your taste buds and leave you craving more. And because it’s made in the slow cooker, the flavors have ample time to meld together, creating a depth of richness that you just can’t achieve with stovetop methods.

But the best part? This recipe is incredibly versatile! While I love serving these Crockpot Swedish Meatballs over egg noodles, the possibilities are endless. For a lighter option, try serving them over mashed cauliflower or zucchini noodles. They’re also fantastic served as appetizers at parties – just spear them with toothpicks and let your guests enjoy!

Looking for variations? Consider adding a splash of Worcestershire sauce to the sauce for an extra layer of umami. Or, if you like a little heat, add a pinch of red pepper flakes. You can also experiment with different types of ground meat. While I typically use a combination of ground beef and pork, ground turkey or even ground chicken would work well too. For a vegetarian option, use plant-based meatballs. Just be sure to adjust the cooking time accordingly.

Another fun variation is to add some sautéed mushrooms to the crockpot along with the other ingredients. The mushrooms will soak up all the delicious sauce and add a wonderful earthy flavor to the dish. You could also add some chopped onions or garlic for even more flavor.

I’ve made these Crockpot Swedish Meatballs countless times, and they always disappear in a flash. My family absolutely loves them, and I know yours will too. It’s a crowd-pleaser that’s perfect for busy weeknights, potlucks, or even a cozy weekend dinner.

So, what are you waiting for? Grab your crockpot, gather your ingredients, and get cooking! I promise you won’t be disappointed. This recipe is a surefire way to impress your family and friends with minimal effort.

And most importantly, I want to hear about your experience! Once you’ve tried this recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and how much you enjoyed it. I’m always eager to hear from my readers and learn from your experiences. Sharing your feedback helps me improve my recipes and also inspires other cooks to give them a try. So, don’t be shy – share your culinary adventures with me! Happy cooking, and I hope you enjoy these incredibly easy and delicious Crockpot Swedish Meatballs as much as we do!