Crockpot Swedish Meatballs

Serves: 6 | Cook Time: 4 hours (on low) or 2 hours (on high)

Hey there!

If you’re craving comfort food but don’t want to spend hours in the kitchen, this Crockpot Swedish Meatballs recipe is your new best friend. It’s cozy, creamy, and just the kind of thing you want to come home to after a long day. The slow cooker does all the work while you do literally anything else. It’s hearty, rich, and packed with flavor.

🧾 What You’ll Need

For the meatballs (store-bought shortcut):

  • 1 (28 oz) bag of frozen fully-cooked meatballs (beef or turkey)

For the gravy:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Optional for serving:

  • Egg noodles, mashed potatoes, or rice
  • Fresh parsley, chopped
a frozen bag of fully-cooked meatballs, 2 tablespoons butter in a dish, 2 tablespoons flour in a small bowl, a measuring cup with beef broth, a small bowl of heavy cream, a bottle of Worcestershire sauce, a spoonful of Dijon mustard, salt, pepper, garlic powder, and onion powder in pinch bowls

💛 Why I Love This Recipe

This one’s close to my heart. I remember making this after a long week, tossing everything in the slow cooker and curling up with a book while my kitchen filled with that cozy, creamy smell.

  • Easy, no fuss. You just throw everything in.
  • Store-bought shortcut. Frozen meatballs mean no mess or raw meat.
  • Tastes homemade. That creamy gravy is everything.
  • Flexible. Serve it over whatever you’ve got—noodles, potatoes, rice.
  • Freezer-friendly. Leftovers? Even better the next day.

🧪 Why This Recipe Works (Quick Science)

  • Butter + flour = roux. It thickens the sauce perfectly.
  • Cream adds richness. Heavy cream gives the gravy that luscious texture.
  • Worcestershire & mustard add depth and balance to the creamy base.
  • Slow cooking lets the meatballs soak up all the flavor.

🍽 Meal Plan Ideas

  • Monday: Swedish meatballs over mashed potatoes + steamed green beans
  • Tuesday: Leftovers over buttered noodles with roasted carrots
  • Friday night treat: Serve with crusty bread + simple side salad

😬 Common Mistakes

  • Skipping the roux: Don’t toss flour straight into the crockpot! It needs to be cooked in butter first or the gravy will taste chalky.
  • Overcooking: Set a timer! Too long in the slow cooker and the sauce can separate.
  • Adding cream too early: Add it after cooking so it doesn’t curdle.

🍴 What to Serve With

  • Buttered egg noodles (classic!)
  • Creamy mashed potatoes
  • Steamed broccoli or green beans
  • Roasted carrots
  • Garlic bread or rolls

❓ FAQ

Can I use homemade meatballs?
Yes! Just make sure they’re fully cooked before adding to the slow cooker.

Can I use milk instead of cream?
You can, but the sauce will be thinner. Add a bit more flour if needed.

Is this freezer-friendly?
Yes! Cool completely, then store in freezer-safe containers up to 3 months.

🧠 Pro Tips

  1. Brown your roux well. A light golden color adds great flavor.
  2. Whisk the gravy constantly while adding broth to avoid lumps.
  3. Add cream at the end to keep it smooth and silky.
  4. Keep the heat low—don’t cook it on high for too long or the cream can split.
  5. Use beef meatballs for the most classic flavor.

🔧 Tools You’ll Need

  • Slow cooker (crockpot)
  • Medium saucepan
  • Whisk
  • Wooden spoon
  • Measuring cups & spoons
  • Mixing bowl (for gravy)

🔄 Substitutions & Variations

  • Use turkey or chicken meatballs for a lighter version.
  • Swap cream for evaporated milk if you need a dairy-friendly twist.
  • Add mushrooms for extra heartiness.
  • Gluten-free? Use gluten-free flour and noodles.

⏳ Make Ahead Tips

  • Make the gravy up to 2 days ahead and store in the fridge.
  • Use pre-cooked homemade meatballs from your freezer.

👩‍🍳 Step-by-Step Instructions

1. Make the roux

Melt 2 tbsp butter in a saucepan over medium heat. Add 2 tbsp flour and whisk constantly until golden.

melted butter and flour being whisked together in a saucepan, forming a smooth golden roux

2. Add broth

Slowly pour in 2 cups beef broth while whisking. Cook 2–3 min until thickened.

thick, golden beef broth gravy bubbling gently in a saucepan, with a whisk stirring through

3. Stir in seasonings

Whisk in 1 tbsp Worcestershire, 1 tsp Dijon mustard, ½ tsp garlic powder, ½ tsp onion powder, and salt & pepper to taste.

seasonings (Worcestershire, Dijon mustard, garlic and onion powder) being whisked into the gravy, with the mustard just dissolving into the sauce

4. Add meatballs

Place 28 oz frozen meatballs into crockpot. Pour gravy over the top.

frozen meatballs being added to a crockpot, with creamy golden gravy being poured over them, coating each meatball

5. Cook on low or high

Cover and cook on LOW for 4 hours or HIGH for 2 hours until hot and bubbly.

6. Stir in cream

Turn off heat. Stir in 1 cup heavy cream until smooth.

heavy cream being poured into hot meatball gravy, creating creamy swirls in the sauce as it's stirred in gently

7. Serve

Serve over egg noodles, mashed potatoes, or rice. Sprinkle with parsley.

creamy Swedish meatballs served on buttered egg noodles, parsley sprinkled on top, sauce glistening and thick, meatballs perfectly coated

🥡 Leftovers & Storage

  • Store in the fridge in airtight containers for up to 4 days.
  • Reheat gently in the microwave or stovetop—add a splash of broth or cream if it gets too thick.
  • Freeze in single servings for easy lunches or dinners later!

🧁 Wrap-Up

These crockpot Swedish meatballs are like a warm hug in a bowl. Simple ingredients, big flavor, and that cozy gravy that brings everyone running to the table. I hope you give it a try—and when you do, leave a comment below! I’d love to hear how it turned out for you, or help answer any questions you have. ❤️

Crockpot Swedish Meatballs

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