Crockpot Swedish Meatballs
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
6
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Calories
438 kcal
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Course
Main Course
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Cuisine
Swedish
Crockpot Swedish Meatballs
Description
This recipe features meatballs cooked in a slow cooker with a sauce made of beef broth, cream of mushroom soup, half and half, and seasoning including garlic powder, onion powder, paprika, and Worcestershire sauce. The sauce is thickened with cornstarch and finished with sour cream stirred in at the end, providing a smooth, creamy texture that coats the tender meatballs evenly.
The slow cooking on low or high heat allows the meatballs to absorb the sauce flavors while maintaining tenderness. Using either frozen or fully cooked homemade meatballs is suitable, though cooking times vary slightly to ensure doneness. The sauce has seasoning depth from the spices and savory mushroom base.
These meatballs are suitable for serving alongside classic partners such as egg noodles, mashed potatoes, or steamed vegetables to complete a meal with protein and sauce. This dish is practical for preparing ahead or a low-effort dinner.
Leftovers keep well refrigerated up to four days in an airtight container. Freezing is not recommended for the creamy sauce as it may separate on reheating. Using frozen meatballs speeds preparation, but homemade meatballs require ensuring they are cooked before slow cooking to prevent undercooking.
Ingredients
- 32 ounces meatballs frozen, homestyle
- 1 1/2 cups beef broth low sodium
- 10.5 ounce cream of mushroom soup can
- 1/2 cup half and half
- 2 Tablespoons cornstarch
- 2 Tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup sour cream
Instructions
- Pour meatballs into the bowl of your crockpot.
- In a large bowl, combine the beef broth, cream of mushroom soup, half and half, cornstarch, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and paprika. Whisk until smooth.
- Pour the sauce over the meatballs. Cover with the lid and cook for 3-4 hours on high or 5-6 hours on low. Stir in the sour cream and serve.
Notes
- Both frozen and fully cooked homemade meatballs work; homemade require cooking before adding and reduce slow cook time slightly.
- Store leftovers in the fridge for up to four days in an airtight container; freezing is not recommended due to sauce separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 109mg | 36% |
| Sodium | 817mg | 34% |
| Potassium | 642mg | 14% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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