Slow Cooker Swedish Meatballs
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These quick and easy Slow Cooker Swedish Meatballs have all the flavor of a great Swedish meatball, with none of the fuss for a truly set it and forget it meal that’s ready in about 3 hours!JUMP TO RECIPE
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These Slow Cooker Swedish Meatballs are the ultimate lazy day comfort food! Super moist, and made with ground beef and ground pork, these delectable meatballs are well seasoned, and 100% cooked in the crockpot! No searing or baking involved! Just pop everything in your slow cooker, binge some Netflix, and boil egg noodles. Dinner effort level = 0.
Making the meatballs
These meatballs are packed with flavor, and made extra moist with grated onion and grated bread. No dry crumbly breadcrumbs from a box here! To make the meatballs, you will need:
- 80/20 ground beef and ground pork. More fat = more flavor and moisture.
- Grated white bread. You can use any white bread you like, or even sandwich rolls. Sourdough would also be great here. Steer clear or rye or wheat breads, as they will significantly adjust the flavor of the meatballs.
- Some flavor bombs: Worcestershire sauce and Dijon mustard. For umami and tang, respectively.
- Fresh parsley and garlic, for herby flavor.
- Fresh grated nutmeg. I prefer to grate as needed from whole nutmeg. It’s flavor is fresher and more prominent than it’s pre-ground cousin.
- Garlic powder, salt and fresh ground pepper.
- A grated onion, for flavor and moisture.
- A couple eggs, to tie it all together.
Once all the ingredients are prepped, mix everything up in a large bowl with your hands. Form into balls about 1 tbsp each, and layer in a pre-greased slow cooker. Some overlap is ok- but try and get as many layered on the bottom as you can.
Whipping up the sauce
Once the meatballs are all nestled in, you’ll whip up the quick and easy sauce. All you need to do is whisk together a few ingredients, and pour right over the meatballs in the slow cooker. Set slow cooker to high, cover, and cook for 3-4 hours, until the meatballs are cooked through.
Finishing the sauce
Once everything is cooked through, it’s time to finish the sauce. For this step, you’ll add a cornstarch slurry and some sour cream to help thicken the sauce and give it more body.
You’ll notice in the recipe that you add even more Kitchen Bouquet, Worcestershire sauce and Dijon in this step. This helps give the sauce layers of flavor. Once you add the thickener and these ingrendits, cover and cook the meatballs 5-10 minutes more until the sauce is thick and creamy.
What is Kitchen Bouquet, anyway?
Kitchen Bouquet was a staple of my mom’s kitchen growing up, and is an ingredient I always keep on my spice rack. A browning and seasoning sauce, it’s been around for over 100 years! My mom always used it for her gravy (which is amazing) and I use it in my gravy as well as in soups, stews and sauces. It adds a bit of richness that I love.
While you can certainly serve these meatballs up with the traditional egg noodles or mashed potatoes, in our house- we also like the occasional Swedish Meatball sandwich. Just add a thick slice of provolone to a roll, layer on the meatballs and sauce, and sprinkle on a bit of grated parmesan. Heaven!
Want to give this recipe a try?
If you make my Slow Cooker Swedish Meatballs, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more great recipes? Why not try my Greek Lamb Feta Meatball Bowls, Sunday Sauce with Meatballs, Bracciole and Sausage, World’s Best Pot Roast, or Easy Chicken and Dumplings!
Slow Cooker Swedish Meatballs
- 6-7 quart slow cooker
- cooking spray
- 1 lb 80/20 ground beef
- 1 lb ground pork
- 1 cup grated white bread
- 2 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 tbsp finely chopped fresh parsley
- 1/4 tsp fresh grated nutmeg
- 2 tsp minced garlic
- 1 tsp garlic powder
- salt and fresh ground pepper, to taste
- 1 small yellow onion, grated
- 2 large eggs
- 3 tsp Worcestershire sauce
- 2 tsp Kitchen Bouquet*
- 3 cups beef stock
- 1 cup half and half
- 2 tbsp melted butter
- 1/4 tsp fresh ground nutmeg
- 3 tbsp Dijon mustard
- 4 tbsp cornstarch
- 4 tbsp water
- 2/3 cup sour cream
- Make the meatballs: 1. Spray a 7 quart slow cooker with non stick spray to coat. 2. Add all meatball ingredients to a large mixing bowl, and mix together with hands until homogenous and well combined. Do not over mix. 3. Form mixture into balls (about 1 tbsp each), and roll between your hands until smooth and well formed.Place in bottom of crockpot layering and needed.Make the sauce and cook meatballs: 1. Whisk 1 tsp Worcestershire sauce , 1 tsp Kitchen Bouquet, the beef stock, half and half, melted butter, nutmeg, and 1 tsp Dijon. Pour the mixture over the meatballs, cover and cook for 3-4 hours on high util meatballs are cooked through. Finish and serve: 1. Once meatballs are cooked through, In a small bowl or liquid measure, whisk together 4 tbsp cornstarch and 4 tbsp water to make a slurry to thicken the sauce. 2. Add 2/3 cup sour cream, and remaining 2 tsp Dijon, 2 tsp Worcestershire sauce, and 1 tsp Kitchen Bouquet to the slurry and whisk well to combine. 3. Pour mixture into slow cooker, and stir well to combine. 4. Cover, and cook 5-10 minutes more, until thickened. Serve meatballs hot over noodles, mashed potatoes or on hoagie rolls with provolone cheese. Makes about 50 meatballs.
*Notes and Substitutions:
Kitchen Bouquet is a flavor enhancer/browning liquid that lends lots of flavor to the dish! You can find it in your grocers soup and stock aisle.
I highly recommend layering the flavors as directed above for the sauce!
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