Creamy Crockpot Meatballs Swedish (Ready-to-Print Version)
Tender meatballs in a creamy Swedish-style sauce simmered slowly for cozy, comforting flavors.
# What You’ll Need:
→ Meatballs
01 -
24–28 frozen store-bought meatballs (beef, pork, or turkey)
→ Sauce
02 -
1 can (10.5 oz) cream of mushroom soup
03 -
1 cup beef broth
04 -
½ cup sour cream
05 -
1 to 2 tablespoons soy sauce
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon Dijon mustard
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
½ teaspoon black pepper
11 -
1 tablespoon cornstarch (optional)
12 -
2 tablespoons water (to mix with cornstarch, optional)
# Step-by-Step Guide:
01 -
Place frozen meatballs directly into the crockpot; no thawing necessary.
02 -
In a bowl, whisk together cream of mushroom soup, beef broth, soy sauce, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, and black pepper until smooth.
03 -
Cover the meatballs evenly with the sauce mixture, stirring gently to coat all meatballs.
04 -
Cover the crockpot and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours without lifting the lid during cooking.
05 -
About 30 minutes before serving, gently stir the sour cream into the crockpot to enrich the sauce.
06 -
If desired, blend cornstarch with water and stir into the crockpot; cook for an additional 15 to 20 minutes to thicken the sauce.
07 -
Spoon the creamy meatballs and sauce over egg noodles, mashed potatoes, or rice and garnish with parsley if preferred.
# Handy Tips:
01 -
Avoid lifting the crockpot lid during cooking to ensure even heat distribution and tender meatballs.