Swedish Meatballs
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These Crockpot Swedish Meatballs are the ultimate shortcut comfort food. Frozen cooked meatballs simmer in a rich, creamy gravy made with beef broth, heavy cream, and au jus seasoning, creating an easy slow cooker dinner with almost no prep. Serve them over egg noodles or mashed potatoes for a cozy meal that’s perfect for busy weeknights.
Easy Swedish Meatballs
This is one of those dinners that feels homemade without requiring much work. A few pantry staples and a bag of frozen meatballs are all it takes to make a rich, comforting meal everyone looks forward to.
- Uses frozen cooked meatballs: Skip making meatballs from scratch and get dinner on the table with almost no prep.
- No canned soup: The creamy gravy is made with beef broth, heavy cream, au jus seasoning, and sour cream for a richer, fresher flavor.
- Perfect for busy weeknights: Spend just a few minutes assembling everything, then come back to a hot, comforting dinner.
- Easy to serve your way: Spoon the meatballs over egg noodles, mashed potatoes, or even rice for a hearty meal.
I originally threw this recipe together on one of those evenings when I had absolutely no desire to cook. I spotted a bag of homemade meatballs in the freezer and decided to see if I could turn them into dinner with almost no effort. It ended up being such a hit that I make a point to keep meatballs stocked in the freezer just so we can have this recipe on repeat.
Jesseca’s Recipe Review
This recipe completely changed the way I look at frozen meatballs. I always assumed Swedish meatballs meant making everything from scratch, but this shortcut version is every bit as comforting with a fraction of the work. The gravy is rich, creamy, and tastes like it simmered all day. It’s become one of those dinners I keep in my back pocket for nights when I need something easy but still want everyone to leave the table happy.
Tip from Jesseca:
If you have freezer space, make a double batch of homemade meatballs and freeze them in meal-sized portions. They work beautifully in this recipe and make dinner feel homemade with almost zero effort. It’s one of my favorite ways to make future me’s life a little easier.
Crockpot Swedish Meatballs Ingredients
Everything works together to create a rich, creamy gravy without relying on canned soup, and if you already have homemade meatballs in the freezer, you’re halfway to dinner.
- Beef broth: The base of the gravy. I like using low-sodium beef broth so I can control the salt since the au jus mix adds plenty of seasoning.
- Heavy cream: Gives the sauce its rich, velvety texture. I don’t recommend substituting milk or half-and-half, which can make the gravy thinner and are more likely to separate.
- Au jus gravy mix: Adds savory beef flavor and seasons the gravy without needing a long list of spices.
- Frozen cooked meatballs: Homemade or store-bought both work well. There’s no need to thaw them first.
- Cornstarch + water: Mixed into a slurry near the end of cooking to thicken the gravy until it’s perfectly spoonable.
- Sour cream: Stirred in just before serving for that classic tangy Swedish meatball flavor and an extra creamy finish.
Variations
One of my favorite things about these 4 Hour Crockpot Swedish Meatballs is how easy they are to customize with whatever you already have on hand. The creamy gravy is incredibly forgiving, making it simple to put your own spin on the recipe.
- Use store-bought meatballs: Fully cooked frozen meatballs work just as well as homemade. There’s no need to thaw them first.
- Add mushrooms: Stir in 8 ounces of sliced mushrooms during the last hour of cooking for extra flavor and texture.
- Try turkey or chicken meatballs: A lighter option that still pairs beautifully with the creamy sauce.
- Add a splash of Worcestershire sauce: One or two teaspoons deepen the savory flavor without overpowering the gravy.
- Season with nutmeg: Traditional Swedish meatballs often include a pinch of ground nutmeg. Stir in 1/8 teaspoon if you’d like a more classic flavor.
- Finish with fresh herbs: A sprinkle of chopped parsley or fresh dill adds color and brightens the rich sauce.
- Serve it your way: Spoon the meatballs over buttered egg noodles, creamy mashed potatoes, or steamed rice. They’re even delicious with crusty bread for soaking up every last bit of gravy.
Stovetop Instructions
Don’t have time to pull out the slow cooker? You can easily make these Swedish meatballs on the stovetop instead. It’s a great option when you need dinner on the table a little faster.
1. In a large saucepan or Dutch oven, whisk together the beef broth, heavy cream, and au jus gravy mix.
2. Add the frozen cooked meatballs and bring the sauce to a gentle simmer over medium heat.
3. Reduce the heat to medium-low, cover, and cook for 20 to 25 minutes, stirring occasionally, until the meatballs are heated through.
4. Whisk together the cornstarch and 2 tablespoons of cold water until smooth. Stir the slurry into the sauce and simmer for 2 to 3 minutes, or until the gravy has thickened.
5. Remove the pan from the heat and stir in the sour cream just before serving.
Serve over egg noodles, mashed potatoes, or rice, and enjoy while the gravy is hot and creamy.
What to Serve With Slow Cooker Swedish Meatballs
These Slow Cooker Swedish Meatballs are rich, creamy, and hearty, so they pair best with simple sides that soak up every last spoonful of gravy. Whether you’re serving them for a weeknight dinner or a holiday meal, you have plenty of delicious options.
- Egg noodles: The classic choice. Wide egg noodles catch the creamy gravy perfectly.
- Mashed potatoes: Fluffy mashed potatoes turn this into the ultimate comfort food dinner.
- Steamed rice: White or brown rice makes an easy, family-friendly alternative.
- Roasted vegetables: Broccoli, carrots, Brussels sprouts, or green beans add a little freshness to balance the richness of the sauce.
- Dinner rolls or crusty bread: Perfect for mopping up every last bit of the creamy gravy.
- Simple side salad: A crisp green salad with a light vinaigrette keeps the meal from feeling too heavy.
- Buttered peas: A quick side that’s a favorite with kids and comes together in just a few minutes.
No matter how you serve them, don’t forget an extra spoon. The creamy gravy is just as good as the meatballs, and no one wants to leave any behind.
Frequently Asked Questions
Yes! Fully cooked frozen meatballs work perfectly in this recipe. There’s no need to thaw them first. Homemade meatballs will give you the best flavor, but store-bought meatballs are a great shortcut for busy nights.
Yes, as long as your slow cooker is large enough. A 6 to 8-quart slow cooker can usually handle a double batch. You may need to add an extra 30 to 60 minutes of cooking time if the crock is very full.
If the gravy hasn’t thickened enough, give the cornstarch slurry a few extra minutes to work. Slow cookers can vary, so the sauce may need an additional 5 to 10 minutes after adding the slurry. Be sure to keep the lid on while it thickens.
I don’t recommend it. Since the meatballs are already fully cooked, they only need enough time to heat through and absorb the flavors of the gravy. Cooking them longer can cause the sauce to become too thick, and the dairy has a greater chance of separating. For the creamiest results, stick with 4 hours, then stir in the cornstarch slurry and sour cream just before serving.
Storage and Reheating Instructions
If you happen to have leftovers, they reheat beautifully for an easy lunch or second dinner. Just keep in mind that the gravy will continue to thicken as it chills.
Refrigerator. Let the Swedish meatballs cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
Reheating
- Stovetop: Warm over medium-low heat, stirring occasionally, until heated through. If the gravy is thicker than you’d like, stir in a splash of beef broth or milk to loosen it.
- Microwave: Heat individual portions in 30-second intervals, stirring between each, until hot. Add a splash of beef broth or milk if needed to restore the creamy consistency.
Avoid boiling the gravy during reheating, as high heat can cause the dairy to separate.
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Crockpot Swedish Meatballs with Frozen Meatballs
Ingredients
- 2 cups beef broth
- 1 cup heavy cream
- 1 packet au jus gravy mix
- 30 to 40 frozen cooked meatballs
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/4 cup sour cream
Instructions
- In the slow cooker, whisk together the beef broth, heavy cream, and au jus gravy mix until smooth.
- Add the frozen meatballs and gently stir to coat.
- Cover and cook on high for 3 to 4 hours, or until the meatballs are hot throughout.
- About 30 minutes before serving, whisk together the cornstarch and cold water until smooth. Stir the slurry into the slow cooker, cover, and continue cooking until the gravy has thickened.
- Stir in the sour cream just before serving.
- Serve over egg noodles, mashed potatoes, or rice with a sprinkle of fresh parsley if desired.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
