Crockpot Swedish Meatballs
Crockpot Swedish meatballs make a comforting dinner with tender meatballs coated in a rich, creamy gravy. Using frozen meatballs and a few pantry staples keeps prep work simple while the slow cooker handles the cooking.
Cream of mushroom soup, beef broth, and brown gravy mix create a savory sauce, while sour cream adds a smooth, tangy finish. Toss everything with egg noodles and sprinkle with fresh parsley for a hearty meal that’s perfect for busy weeknights.
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Why You’ll Love This Recipe
- Quick and easy prep: Just 10 minutes of prep time is all you need before letting your slow cooker do the work.
- Simple ingredients: Frozen meatballs, pantry staples, and a few seasonings make this an easy meal to put together.
- Rich and creamy sauce: Cream of mushroom soup, brown gravy, beef broth, and sour cream create a flavorful sauce that coats every meatball.
- Perfect for busy weeknights: Everything comes together in just over two hours, making it a convenient dinner option.
- A complete comfort meal: Tender meatballs and egg noodles make a hearty, satisfying dinner that serves four.
Crockpot Swedish Meatballs Ingredients
- Frozen meatballs
- Cream of mushroom soup
- Brown gravy mix
- Beef broth
- Worcestershire sauce
- Garlic powder
- Onion powder
- Pepper
- Salt
- Egg noodles
- Sour cream
- Fresh parsley for garnish
How To Make Crockpot Swedish Meatballs
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Add the frozen meatballs, cream of mushroom soup, brown gravy mix, beef broth, Worcestershire sauce, garlic powder, onion powder, pepper, and salt to your slow cooker.
Stir everything together until the meatballs are coated in the sauce. Cover and cook on high for 2 hours, allowing the meatballs to heat through and the flavors to combine.
After 2 hours, add the sour cream to the slow cooker. Stir until the sour cream is fully incorporated and the sauce becomes smooth and creamy.
While the meatballs finish cooking, prepare the egg noodles according to the package directions. Drain the noodles, then add them to the slow cooker. Gently toss everything together until the noodles are coated in the creamy sauce.
Sprinkle freshly chopped parsley over the Crockpot Swedish Meatballs and serve warm.
Crockpot Swedish Meatballs FAQs
Can I use homemade meatballs instead of frozen meatballs?
Yes! Homemade meatballs work well in this recipe. For best results, cook them before adding them to the slow cooker. You may need to adjust the cooking time depending on their size and temperature.
Can I cook Crockpot Swedish Meatballs on low instead of high?
Yes, you can cook the meatballs on low for approximately 4 hours instead of 2 hours on high. Make sure the meatballs are heated through before stirring in the sour cream.
Can I use a different type of soup?
Yes! Cream of chicken soup can be used instead of cream of mushroom soup. It will change the flavor slightly, but the sauce will still be creamy and delicious.
How do I keep the sour cream from curdling?
For the smoothest sauce, use full-fat sour cream and stir it in at the end of cooking. Avoid boiling the sauce after adding the sour cream, as high heat can cause it to separate.
Can I make Crockpot Swedish Meatballs ahead of time?
Yes! You can prepare the meatballs and sauce ahead of time and store them in the refrigerator for up to 3 to 4 days. For the best texture, store the cooked egg noodles separately and combine them when reheating.
Can I freeze leftover Crockpot Swedish Meatballs?
Yes, although the sour cream sauce may separate slightly after thawing. For the best results, freeze the meatballs and sauce without the egg noodles in an airtight container for up to 2 to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring until the sauce is smooth.
Crockpot Swedish Meatballs
Ingredients
- 32 oz frozen meatballs
- 10.5 oz can cream of mushroom soup
- 0.87 oz packet brown gravy
- 2 cups beef broth
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp pepper
- ½ tsp salt
- 12 oz egg noodles
- 1 cup sour cream
- Fresh parsley to garnish
Instructions
- Add meatballs, cream of mushroom soup, brown gravy mix, beef broth, worcestershire sauce and seasonings to the slow cooker.
- Stir to combine and cook on high for 2 hours.
- Stir in the sour cream after 2 hours of cooking.
- Cook egg noodles according to package directions, add to the slow cooker, and toss.
- Top with chopped parsley to serve.
