Name: Crockpot Swedish Meatballs
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6
Cuisine: American
Ingredients: 10.75 ounce can cream of mushroom soup (low sodium); 14 ounce can beef broth (low sodium); 1 packet dry onion soup mix; 2 Tablespoons A1 steak sauce; 2 pound bag frozen meatballs; 1 cup sour cream

This Crock Pot Swedish Meatballs recipe is my go-to when I need an effortless, comforting dinner that everyone loves. Tender meatballs simmer all day in a rich, creamy gravy with hints of savory onion and a secret splash of steak sauce for depth. The best part? It all cooks in the slow cooker while you get on with your day. Whether served over egg noodles, mashed potatoes, or rice, it’s the kind of meal that feels like a warm hug at the end of a busy day.

Why You’ll Love It

This recipe is the definition of cozy, no-fuss cooking. I love that you can just toss everything into the slow cooker in the morning and come home to a ready-to-eat dinner that feels special. It’s perfect for busy families, meal prepping, or even casual entertaining. The creamy gravy is so irresistible you’ll want to mop it up with bread or serve it over your favorite carbs. Plus, kids and picky eaters usually go wild for it—always a win in my book.

Ingredients

Frozen meatballs – I like to keep a big bag in the freezer for last-minute meals. “Homestyle” varieties work best here for their neutral, savory flavor.
Cream of mushroom soup – Don’t worry if you’re not a mushroom fan; it just adds a creamy base with no mushroom chunks. You can swap for cream of chicken or celery.
Beef broth – I go for low-sodium so I can control the salt level, especially with the onion soup mix.
Dry onion soup mix – This is the shortcut magic that packs big savory flavor with no extra chopping.
A1 steak sauce – My secret weapon. Just a splash gives a subtle depth that keeps everyone guessing what makes this gravy so good.
Sour cream – Adds that essential creamy finish. If sour cream isn’t your thing, try Greek yogurt or even heavy cream.
Egg noodles (optional) – For serving. I love buttery egg noodles, but mashed potatoes or rice work just as well.

Tips and Tricks

I always recommend whisking together the cream of mushroom soup, beef broth, onion soup mix, and steak sauce until smooth before adding the meatballs. It ensures the gravy stays lump-free. And don’t forget to stir in the sour cream at the end, off the heat, so it stays silky and doesn’t curdle. When I’m feeding a crowd, I’ll even cook the noodles ahead and keep everything warm in the slow cooker on the buffet setting so guests can serve themselves.

Flavor Variations

Want a nod to classic Swedish flavors? Add a pinch of ground nutmeg or allspice to the gravy. For a lighter version, swap in turkey or chicken meatballs with cream of chicken soup. I’ve even added sautéed mushrooms or caramelized onions when I have extra time—they melt into the sauce beautifully. And for a richer finish, sometimes I’ll swirl in a splash of heavy cream with the sour cream.

Make Ahead Tips

This is one of my favorite prep-ahead meals. You can mix the sauce ingredients the night before and store in the fridge, then just dump it over the meatballs in the slow cooker in the morning. If you’re making your own meatballs, bake or pan-fry them ahead and freeze. Then you can toss them in frozen without adding extra time. It’s one of those recipes that makes busy days feel easier.

Serving Suggestions

My family is all about serving these meatballs over buttery egg noodles that soak up all the creamy sauce. But mashed potatoes are also a classic, or even rice for something different. I usually round it out with a simple green veggie like steamed green beans or roasted broccoli. And if it’s a Sunday dinner or I have company, I’ll bake some warm rolls or biscuits to help scoop up every last bit of that gravy.

Storage

Leftovers store beautifully in the fridge for 2–3 days in an airtight container. The flavors actually get even better as they sit. To reheat, just gently warm them in a pot on the stove or in the microwave. You can also freeze the meatballs and sauce (without the noodles) for up to 3 months. I like to portion them out in freezer containers for easy future dinners. Just thaw in the fridge overnight and reheat slowly so the sauce stays creamy.

FAQs

Can I use homemade meatballs? Absolutely! Just make sure they’re nearly cooked through before adding so the sauce doesn’t get greasy.
Is this authentic Swedish? No—it’s a simplified, American-style version made for busy weeknights. Traditional Swedish meatballs are spiced with nutmeg and allspice and made from scratch.
What if I can’t find Swedish-style frozen meatballs? Any “homestyle” frozen meatball works well. Just avoid Italian-style with herbs and cheese.
Can I skip the sour cream? You can, but you’ll lose that signature creamy finish. Greek yogurt or heavy cream work as alternatives.
Can I double the recipe? Definitely. Just make sure your slow cooker is big enough to hold everything.

Final Thought

These Crock Pot Swedish Meatballs have become a staple in my meal rotation because they’re so easy and always get rave reviews. There’s just something so comforting about a big bowl of tender meatballs in rich, creamy gravy. It’s the kind of dinner that makes any day feel a little more special—and I hope it becomes a favorite in your home too.

Yield: 6