This slow cooker Swedish meatballs recipe is the ultimate comfort food. This recipe is so easy to make, thanks to the help of pre-made, frozen meatballs cooked to perfection in your slow cooker, served on egg noodles or rice, and with a rich and creamy sauce. If you’re looking for a warm and hearty meal to serve on a cold winter day, these slow-cooker Swedish meatballs are a must-make.
With only 4 ingredients, these slow cooker Swedish meatballs are the perfect recipe for a weeknight dinner or any family gathering, holiday, or potluck. If you want to try something new in your kitchen, this recipe will be perfect for you! It only takes about 5 minutes to prepare, and then just let the crockpot do all the work while you go about your day.
What are Swedish Meatballs?
Swedish meatballs are meatballs that are cooked in a creamy gravy sauce. The main difference, of course, between the Swedish and the Italian meatballs, is the meatball sauce. Unlike their Italian counterpart, these meatballs are served in a rich and creamy gravy-like sauce.
Why you will love these slow cooker Swedish meatballs recipe
- Easy to make and versatile. Use whatever frozen meatballs you can find. You can substitute the can of chicken and can of mushroom soup for a can of condensed beef or veggies soup or you can use a package of gravy.
- Crowd-pleaser. Whether you are hosting a dinner party or having a cozy night in, these crockpot Swedish meatballs will impress your friends and family. Serve over egg noodles, rice, or creamy mashed potatoes for a truly authentic Swedish experience.
- Quick and Easy. These slow-cooker Swedish meatballs have become one of my go-to weeknight recipes. It is a dump-and-go kind of recipe. Add all ingredients in and let the slow cooker do all the work.
Ingredients
For this recipe you only need 4 simple ingredients:
- Frozen meatballs: Use your favorite brand of frozen meatballs.
- A can of cream of chicken condensed soup – I use the low-fat healthy version in my local grocery store
- A can of cream of mushroom condensed soup – I use the low-fat healthy version in my local grocery store
- Half a cup of Beef broth
This is the slow cooker/crockpot that I have had for many years and love!
How to make these slow cooker Swedish meatballs
Add the frozen meatballs to the slow cooker/crockpot. In a bowl, combine the cans of chicken and mushroom soup with half a cup of the beef broth and stir well to combine. Pour the mixture over the meatballs. Cover the crockpot and cook on high for 4 hours or low for 6 hours. Stir halfway through the cooking time.
— For a creamier sauce, add 2/3 cup sour cream or 1/4 cup heavy cream, and cook for another 15 mins.
— If you want a thicker sauce, then stir 1 tablespoon of cornstarch or flour into 1/3 cup of cold milk before adding it to the meatballs.
Serve over white rice, noodles, or mashed potatoes.
Pro Tips and FAQs:
- To Store – You can store the meatballs in the fridge for up to 5 days. Once the meatballs have cooled, you can place them in the fridge. Make sure you have them in an airtight container so as not to spoil sooner.
- To Freeze – The frozen Swedish meatballs will last for about three months in the freezer. Ensure they are cooled and stored in an airtight container or freezer bag.
- To Reheat – The quickest way to reheat a small serving of these meatballs is in the microwave. You can also reheat it on the stovetop in a saucepan.
Other recipes I think you will love!
Italian Sausage Ravioli Alfredo with Spinach
Kufteta – A Traditional Bulgarian meatball recipe
Easy and Healthy Homemade Air Fryer Meatballs Recipe
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4 ingredients slow cooker Swedish meatballs
Ingredients
- 1 bag (32 oz) frozen Italian style or homestyle meatballs
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup Beef broth
Instructions
- Add the frozen meatballs to the slow cooker/crockpot.
- In a bowl, combine the cans of chicken and mushroom soup with half a cup of the beef broth and stir well to combine.
- Pour the mixture over the meatballs.
- Cover the crockpot and cook on high for 4 hours or low for 6 hours.
- Stir halfway through the cooking time.
- Serve over rice, noodles, or mashed potatoes.
- Enjoy!