Move over, Ikea! There’s a new sheriff in town, and… it’s me! These crockpot Swedish meatballs are such a classic, tasty dish that my whole family enjoys without the added stress of navigating our favorite warehouse store. If you’re in the mood for something simple, comforting, and flavorful, this is the recipe for you. I used frozen meatballs to make this recipe quick to throw together, and I love that the crockpot does all the work for me!
Tips for Success
If you feel like the sauce is too thin, add a bit more cornstarch to help make it thicker. If you need to shorten the cooking time, I recommend cooking on high for 2 hours. If leaving the meatballs in the crockpot for serving, turn to the “keep warm” setting after adding the sour cream and parsley.
Serving Suggestions
These crockpot Swedish meatballs pair well with a variety of sides. I love Mashed Potatoes, Lemon Parmesan Roasted Broccoli, Homemade Crescent Rolls, and Garlic Mashed Cauliflower. Add a side of lingonberry jam or Cranberry Sauce for a classic meal! To reheat, warm them up in the crockpot until fully heated through. You can also mix in a bit more half-and-half to help make the sauce creamy again. I do not recommend freezing this recipe.
How to Make Crockpot Swedish Meatballs Step by Step
Mix the Sauce: In a medium bowl, whisk together 1¼ cups of low-sodium beef broth, ½ cup of half-and-half, 2 tablespoons of cornstarch, 1 tablespoon of Worcestershire sauce, 1 teaspoon of minced garlic, 1 teaspoon of Dijon mustard, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Add the Meatballs: Spray the slow cooker with nonstick cooking spray. Add 26 ounces of frozen cooked meatballs. Pour in the sauce and stir. Cook the Meatballs: Cook on low for 4 hours. Add the Sour Cream: Stir in ½ cup of sour cream. Top with Parsley: Top with 2 tablespoons of minced fresh parsley and serve.
