Creamy Crockpot Meatballs Swedish

This creamy crockpot meatballs recipe with a Swedishstyle sauce delivers cozy comfort without the fuss. It’s perfect for those nights when you want something hearty, indulgent, and effortless. The slow cooker does all the work while the sauce simmers into a rich, tangy, and deeply satisfying finish that tastes like you spent hours cooking.

I first made these during a busy weeknight and loved how relaxed I felt knowing dinner was taken care of. Now it’s a go to for comfort food cravings when I don’t want to stand over the stove.

Ingredients

• Frozen meatballs: about 24 to 28 pieces, using frozen saves time and works perfectly
• Cream of mushroom soup: one can, gives the sauce its creamy texture and classic flavor
• Beef broth: one cup, adds richness and balances the creaminess
• Sour cream: half a cup, brings the authentic Swedish tang and smoothness
• Soy sauce: one to two tablespoons, adds deep salty umami notes
• Worcestershire sauce: one tablespoon, layers of savory complexity
• Dijon mustard: one teaspoon, subtle kick that brightens the sauce
• Garlic powder: one teaspoon, easy way to add garlic flavor without peeling cloves
• Onion powder: one teaspoon, complements the garlic powder for a rounded flavor
• Black pepper: half a teaspoon, freshly cracked if you want extra aroma
• Cornstarch: one tablespoon plus two tablespoons water, optional thickener if you like a denser sauce

Instructions

Add the meatballs to your crockpot:

Place the frozen meatballs straight into the crockpot. Do not thaw them first to keep the texture intact and save time.

Mix the sauce ingredients:

In a mixing bowl combine the cream of mushroom soup, beef broth, soy sauce, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, and black pepper. Whisk everything together until smooth. You’ll notice an inviting creamy texture and a savory aroma.

Pour sauce over meatballs:

Pour the sauce mixture evenly over the meatballs in the crockpot. Use a spoon to gently stir ensuring every meatball is coated with sauce.

Cook low and slow:

Cover the crockpot and cook on low for four to five hours or on high for two to three hours. Avoid lifting the lid to keep the heat and moisture trapped inside for perfectly cooked meatballs.

Stir in the sour cream:

About thirty minutes before serving, carefully add the sour cream and gently stir to combine. This step enriches the sauce making it extra creamy and smooth.

Thicken if needed:

If you prefer a thicker sauce mix the cornstarch with water until smooth and stir into the crockpot. Cook for another fifteen to twenty minutes to allow the sauce to thicken nicely.

Serve and flex:

Serve meatballs and sauce over egg noodles, mashed potatoes, or rice. If you want a touch of color and freshness sprinkle some chopped parsley on top.

My favorite ingredient in this dish has to be the sour cream. It gives the sauce that tangy richness you expect from Swedish style cooking. The first time I served this to family everyone kept going back for seconds and said it tasted like it came from a fancy restaurant even though it was so easy to make.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or microwave stirring occasionally to maintain creaminess.

Ingredient Substitutions

You can swap the frozen meatballs for homemade ones if you have more time. Use ground beef, pork, or turkey mixed with your favorite seasonings. Instead of cream of mushroom soup try cream of celery or cream of chicken for a different flavor profile.

Serving Suggestions

This dish pairs beautifully with buttery egg noodles, traditional mashed potatoes, or steamed rice. For a simple vegetable side serve with roasted broccoli or green beans to balance the richness.

This crockpot meatballs recipe is an easy, comforting meal that’s perfect for busy weeknights. Pair with egg noodles or mashed potatoes for a cozy family dinner.

Your Recipe Questions Answered

→ Can I use frozen meatballs directly?

Yes, frozen meatballs can be placed directly into the crockpot without thawing, making this dish easy and convenient.

→ What gives the sauce its creamy texture?

The creamy texture comes from a combination of cream of mushroom soup and sour cream, which are gently stirred in during cooking.

→ How can I thicken the sauce?

Mix cornstarch with water and stir it into the sauce about 15–20 minutes before serving to reach your desired thickness.

→ What sides pair well with this dish?

This dish pairs beautifully with mashed potatoes, egg noodles, or steamed rice, complementing the creamy sauce and tender meatballs.

→ Can I adjust the seasoning for more tanginess?

Adding a bit more sour cream or Dijon mustard can enhance the tangy notes in the sauce to suit your taste.