Crockpot Swedish Meatballs
These Crockpot Swedish Meatballs are a cozy family dinner made with tender meatballs, rich mushroom gravy, sour cream, and soft egg noodles. With only 10 minutes of preparation and a handful of everyday ingredients, the slow cooker takes care of most of the work. It's a hearty, creamy comfort food dinner that's just right for busy weeknights, chilly evenings, and those days when you want something homemade without spending hours in the kitchen.
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Ingredients
- 32 oz frozen meatballs (Use fully cooked frozen beef, homestyle, or beef and pork meatballs.)
- 10.5 oz cream of mushroom soup (One standard can. Creates the creamy base for the gravy.)
- 0.87 oz brown gravy mix (One packet. Adds savory flavor and helps thicken the sauce.)
- 2 cups beef broth (Lower sodium beef broth can be used to control the saltiness.)
- 2 tsp Worcestershire sauce (Adds depth and rich savory flavor.)
- 1 tsp garlic powder (Adds a mild garlic flavor.)
- ½ tsp onion powder (Adds subtle sweetness and savory flavor.)
- ½ tsp black pepper (Adds warmth and balances the creamy gravy.)
- ½ tsp salt (Adjust to taste depending on the saltiness of the broth and gravy mix.)
- 12 oz egg noodles (Wide egg noodles work best for holding the creamy gravy.)
- 1 cup sour cream (Full fat sour cream gives the smoothest, creamiest gravy.)
- fresh parsley (Chopped, for garnish.)
Instructions
- Step 1: Add the Meatballs to the Slow Cooker - Start by placing the frozen meatballs directly into your crockpot. There's no need to thaw them first if you're using fully cooked frozen meatballs, which is one of the reasons I appreciate this recipe on busy afternoons. Spread them out evenly across the bottom so the gravy can work its way around them. A slow cooker with a capacity of about 5 to 6 quarts gives you plenty of room for the meatballs, sauce, and noodles later.
- Step 2: Add the Gravy Ingredients and Seasonings - Next, add the cream of mushroom soup, brown gravy mix, beef broth, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Use a large spoon to gently stir everything together, making sure the soup and gravy mix are well combined with the broth. It may look a little thin or uneven at first, but that's completely normal. As everything heats, the ingredients blend into a smooth, savory gravy. Try to coat the meatballs as evenly as possible so each one picks up that delicious sauce.
- Step 3: Cook the Meatballs Until Hot and Tender - Place the lid on your slow cooker and cook on HIGH for approximately 2 hours, stirring occasionally if convenient. During this time, the meatballs heat through and absorb some of the gravy's savory flavor. The sauce also becomes more cohesive as it cooks. Before moving on, make sure the meatballs are thoroughly heated, reaching an internal temperature of 165°F. Slow cookers vary, so the exact cooking time may be a little longer. Keep the lid closed as much as possible because lifting it frequently allows heat to escape.
- Step 4: Stir in the Sour Cream - After the meatballs are fully heated, turn the slow cooker to LOW or WARM and stir in the sour cream. I like to add it gradually, gently mixing until the gravy looks smooth and creamy. This is the point where the sauce really comes together. The sour cream adds a lovely richness and slight tang that balances the beefy gravy. Avoid letting the sauce boil vigorously after adding it, since too much heat can cause the sour cream to separate. If the gravy looks too thick, stir in a small splash of warm beef broth.
- Step 5: Cook the Egg Noodles - While the meatballs finish, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until tender. I prefer checking them a minute before the suggested cooking time because noodles can soften further once they're mixed into the hot gravy. Drain them well in a colander, but don't rinse them. That little bit of starch left on the noodles helps the creamy sauce cling to every bite.
- Step 6: Combine the Noodles and Meatballs - Add the drained egg noodles directly to the slow cooker and gently toss everything together. Take your time here so you don't break up the noodles or meatballs. You want the sauce to coat the noodles thoroughly while leaving the meatballs intact. If the mixture seems a little thick after adding the pasta, a splash of warm beef broth will loosen it. The finished dish should be creamy and generously coated, not dry or soupy.
- Step 7: Garnish and Serve Warm - Sprinkle freshly chopped parsley over the top just before serving. The bright green parsley looks especially nice against the creamy gravy, and it adds a little freshness to a rich dinner. Spoon the meatballs and noodles into bowls while everything is warm. Around our table, I usually make sure there's a little extra gravy in each serving because somebody always wants more for their noodles.
Notes
Substitutions
- Turkey meatballs: Use fully cooked frozen turkey meatballs for a lighter alternative that still works beautifully with the creamy gravy.
- Cream of chicken soup: If you're out of cream of mushroom soup, cream of chicken can create a similarly smooth sauce with a slightly different savory flavor.
- Chicken broth: Replace beef broth with chicken broth if that's what you have available, although the finished gravy will taste a little lighter.
- Plain Greek yogurt: Use full fat plain Greek yogurt instead of sour cream for a tangier finish, adding it after turning off the heat to help prevent curdling.
- Mashed potatoes: Skip the egg noodles and spoon the creamy meatballs over fluffy mashed potatoes for another comforting meal.
- Gluten free noodles: Choose your favorite gluten free pasta and check that the meatballs, soup, gravy mix, and Worcestershire sauce are suitable for your dietary needs.
Variations
- Mushroom Swedish meatballs: Add sliced mushrooms to the slow cooker for extra texture and a more pronounced earthy flavor.
- Extra creamy meatballs: Stir in a couple of tablespoons of softened cream cheese along with the sour cream for a thicker, richer gravy.
- Swedish meatballs with peas: Add thawed frozen peas near the end of cooking for a little sweetness and color.
- Garlic lover's version: Increase the garlic powder slightly or add a small amount of minced garlic for a stronger garlic flavor.
- Traditional inspired version: Add a small pinch of ground allspice and nutmeg for the warm spice notes commonly associated with Swedish meatballs.
- Meatballs over rice: Serve the meatballs and gravy over steamed white rice instead of egg noodles for a simple change that still feels hearty.
Tips and Tricks
- Use fully cooked meatballs: Choose frozen meatballs that are already cooked, since the short slow cooker cooking time is designed for reheating them in the gravy.
- Check the seasoning before serving: Brown gravy packets and beef broth can contain plenty of salt, so taste the finished sauce before adding more.
- Keep the lid closed: Every time you lift the slow cooker lid, heat escapes and the cooking time can increase.
- Add sour cream near the end: This helps maintain a silky gravy and reduces the chance of the dairy separating.
- Cook noodles separately: Boiling the noodles on the stove gives you better control over their texture and prevents them from becoming overly soft.
- Watch the sauce consistency: If your gravy becomes thicker than you like, add warm broth a tablespoon or two at a time.
- Serve shortly after mixing: Egg noodles continue absorbing sauce as they sit, so the finished dish tastes best when served soon after combining.
- Choose a roomy slow cooker: Leave enough space to stir the meatballs and noodles together gently without spilling gravy over the sides.
Serving Ideas
- Buttered green beans: Their fresh, slightly crisp texture provides a lovely contrast to the rich, creamy gravy.
- Steamed broccoli: A simple vegetable side adds color and makes the dinner feel more balanced.
- Roasted carrots: Their natural sweetness works particularly well with the savory beef gravy.
- Warm dinner rolls: Soft rolls are wonderful for soaking up any extra gravy left on the plate.
- Simple garden salad: Crisp lettuce, cucumbers, and a light vinaigrette help balance the richness of the meal.
- Lingonberry preserves: A small spoonful on the side brings a sweet and tart contrast that is commonly enjoyed with Swedish meatballs.
Storage and Make Ahead Tips
- Refrigerating leftovers: Transfer leftovers to shallow airtight containers and refrigerate within 2 hours of cooking. Store for up to 3 to 4 days.
- Reheating on the stove: Warm the meatballs and noodles gently in a saucepan over medium low heat, adding a splash of beef broth to loosen the sauce. Reheat until the meatballs reach 165°F.
- Microwave reheating: Place a serving in a microwave safe bowl, cover loosely, and heat in short intervals, stirring between each, until thoroughly hot.
- Freezing leftovers: For better texture, freeze the meatballs and gravy separately from the noodles in airtight freezer containers for up to 2 to 3 months.
- Preparing ahead: Measure the seasonings and gather the pantry ingredients ahead of time. Keep the frozen meatballs properly frozen until you're ready to cook.
- Making noodles ahead: Cook the noodles separately, cool them promptly, and refrigerate in an airtight container until needed. Warm them before combining with the hot meatballs and gravy.
- Refreshing leftover gravy: Creamy sauces often thicken in the refrigerator, so don't worry if the leftovers look less saucy the next day. A small splash of broth and gentle stirring usually brings the texture back.
Private Notes
Servings: 4 servings
