18 Creamy Swedish Meatball Recipes for Crock Pot Perfection

Hearty, comforting, and effortlessly delicious—that’s what you get with these creamy Swedish meatball recipes made right in your crock pot. Perfect for busy weeknights or cozy gatherings, these dishes bring the warmth of Scandinavian comfort food to your table with minimal fuss. Ready to find your new favorite? Dive into our roundup and get ready for crock pot perfection!

Classic Swedish Meatballs with Creamy Gravy in Crock Pot

My family’s love for Swedish meatballs started during a cozy holiday party years ago, and I’ve been perfecting this slow-cooker version ever since. Making them in the crock pot means I can prep everything in the morning and come home to a comforting, ready-to-eat dinner that fills the whole house with savory aromas. It’s become my go-to for busy weeknights or when I’m craving something hearty without a lot of fuss.

Ingredients

• Ground beef – 1 lb
• Breadcrumbs – ½ cup
• Egg – 1 large
• Onion – ¼ cup, finely chopped
• Butter – 2 tbsp
• Beef broth – 1 ½ cups
• Heavy cream – ½ cup
• Flour – 2 tbsp
• Worcestershire sauce – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Allspice – ¼ tsp

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, salt, black pepper, and allspice until fully mixed.
2. Shape the mixture into 1-inch meatballs, placing them on a plate as you go.
3. Melt the butter in a skillet over medium-high heat until it sizzles.
4. Brown the meatballs in the skillet for 2–3 minutes per side, until golden but not cooked through.
5. Transfer the meatballs to the crock pot using a slotted spoon.
6. Sprinkle the flour into the skillet with the remaining butter and cook for 1 minute, stirring constantly to form a roux.
7. Gradually whisk in the beef broth and Worcestershire sauce until the mixture is smooth and thickened, about 2–3 minutes.
8. Pour the gravy over the meatballs in the crock pot, ensuring they are evenly coated.
9. Cover and cook on low for 4–5 hours or until the meatballs reach an internal temperature of 165°F.
10. Stir in the heavy cream during the last 15 minutes of cooking to warm through without curdling.

Let the meatballs rest for 5 minutes before serving to let the gravy thicken slightly. I love how tender they turn out, with a rich, creamy sauce that clings to every bite. Serve them over egg noodles or mashed potatoes for a complete meal that feels like a warm hug on a chilly evening.

Slow-Cooked Swedish Meatballs with Lingonberry Sauce

There’s something magical about coming home to a kitchen filled with the aroma of slow-cooked comfort food—especially when it’s these tender Swedish meatballs simmering in a creamy sauce. I first fell in love with this dish during a cozy winter potluck, and now it’s my go-to for busy weeknights when I want to set it and forget it. Trust me, your slow cooker will do all the heavy lifting here, leaving you with a meal that feels both rustic and elegant.

Ingredients

Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Heavy cream – 1 cup
Beef broth – 2 cups
Flour – 2 tbsp
Lingonberry jam – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, egg, ¼ cup of the heavy cream, ½ tsp salt, and ¼ tsp black pepper. 2. Use your hands to mix the ingredients until just combined—overmixing can make the meatballs tough. 3. Roll the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet. 4. Heat a large skillet over medium-high heat and brown the meatballs for 2–3 minutes per side, until golden but not cooked through. 5. Transfer the meatballs to the slow cooker. 6. In the same skillet, whisk the flour into the pan drippings and cook for 1 minute to form a roux. 7. Gradually pour in the beef broth, whisking constantly to avoid lumps. 8. Stir in the remaining ¾ cup heavy cream, ½ tsp salt, and ¼ tsp black pepper, then bring the sauce to a simmer. 9. Pour the sauce over the meatballs in the slow cooker. 10. Cover and cook on low for 6 hours or high for 3 hours, until the meatballs are tender and cooked through. 11. Stir in the lingonberry jam during the last 30 minutes of cooking to let it meld into the sauce. So velvety and rich, the sauce clings to each meatball with a subtle tang from the lingonberries. I love serving these over buttery egg noodles or mashed potatoes to soak up every last drop, and they’re even better the next day as leftovers.

Easy Crock Pot Swedish Meatballs with Egg Noodles

Growing up in a busy household, my mom swore by her slow cooker for getting dinner on the table without the fuss, and this recipe for Swedish meatballs is my own super-simple take on that tradition. It’s the kind of cozy, hands-off meal I rely on during hectic weeknights, and the aroma that fills the house as it simmers is pure comfort. Honestly, if I can manage this after a long day, anyone can—it’s that straightforward.

Ingredients

• Frozen meatballs – 1 (24 oz) bag
• Cream of mushroom soup – 2 (10.5 oz) cans
• Beef broth – 1 cup
• Worcestershire sauce – 1 tbsp
• Egg noodles – 1 (12 oz) package
• Sour cream – ½ cup

Instructions

1. Place the frozen meatballs into a 6-quart slow cooker.
2. Pour the cream of mushroom soup, beef broth, and Worcestershire sauce over the meatballs.
3. Stir the ingredients in the slow cooker until the meatballs are evenly coated with the sauce.
4. Cover the slow cooker with its lid and cook on Low heat for 6 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature and prevent heat loss.)
5. Bring a large pot of salted water to a rolling boil over high heat.
6. Add the egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
7. Drain the cooked egg noodles thoroughly in a colander.
8. Turn off the slow cooker and stir in the sour cream until the sauce is smooth and creamy. (Tip: Adding sour cream at the end prevents curdling and keeps the sauce velvety.)
9. Serve the meatballs and sauce immediately over the cooked egg noodles. (Tip: For extra freshness, garnish with chopped parsley right before serving.)

Just spooned over those tender egg noodles, this dish delivers a rich, savory gravy that’s creamy without being heavy, and the meatballs stay wonderfully juicy. I love how the Worcestershire adds a subtle depth that balances the tang from the sour cream—it’s a hug in a bowl. Sometimes, I’ll even double the recipe and freeze portions for those nights when I need comfort in a hurry.

Herb-Infused Swedish Meatballs in Creamy Dill Sauce

Craving something cozy and comforting? I first tried these Swedish meatballs at a friend’s holiday party last winter, and I’ve been tweaking the recipe ever since to get that perfect balance of herbs and creaminess. There’s something magical about how the dill sauce brings everything together—it’s become my go-to dish for chilly evenings when I want to impress without spending hours in the kitchen.

Ingredients

Ground beef – 1 lb
Breadcrumbs – ½ cup
Milk – ¼ cup
Egg – 1
Fresh dill – 2 tbsp chopped
Allspice – ½ tsp
Butter – 2 tbsp
Flour – 2 tbsp
Beef broth – 1 cup
Heavy cream – ½ cup

Instructions

1. Combine ground beef, breadcrumbs, milk, egg, 1 tbsp dill, and allspice in a large bowl until fully mixed.
2. Shape the mixture into 1-inch meatballs using your hands, placing them on a parchment-lined baking sheet.
3. Melt butter in a large skillet over medium heat until it bubbles but doesn’t brown.
4. Cook meatballs in the skillet for 8-10 minutes, turning every 2 minutes until all sides are browned and internal temperature reaches 160°F.
5. Remove meatballs from the skillet and set aside on a clean plate, keeping the drippings in the pan.
6. Sprinkle flour into the skillet and whisk continuously for 1 minute until it forms a golden paste.
7. Pour beef broth into the skillet slowly while whisking to prevent lumps from forming.
8. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
9. Stir in heavy cream and remaining 1 tbsp dill, heating for 2 more minutes until steam rises but before boiling.
10. Return meatballs to the skillet, spooning sauce over them and heating for 1 final minute. Each meatball emerges tender with a velvety sauce that clings perfectly—the dill brightens the rich cream while the allspice adds warmth underneath. I love serving these over egg noodles to catch every drop of sauce, or with lingonberry jam for that authentic sweet-tart contrast.

Swedish Meatball Stroganoff for the Crock Pot

Years ago, my friend Lena shared her Swedish grandmother’s meatball recipe with me during a particularly hectic week, and I’ve been adapting it for my slow cooker ever since. You know those days when you want something comforting but don’t have hours to stand over the stove? This Swedish Meatball Stroganoff solves that beautifully while keeping all the rich, creamy goodness intact. It’s become my go-to for busy weeknights and casual dinner parties alike.

Ingredients

Frozen meatballs – 32 oz
Beef broth – 2 cups
Sour cream – 1 cup
Flour – 3 tbsp
Worcestershire sauce – 1 tbsp
Dijon mustard – 1 tsp
Egg noodles – 12 oz

Instructions

1. Place 32 oz frozen meatballs in your crock pot.
2. Pour 2 cups beef broth over the meatballs.
3. Whisk together 1 cup sour cream, 3 tbsp flour, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard in a separate bowl until completely smooth.
4. Stir the sour cream mixture into the crock pot with the meatballs and broth.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
6. Cook 12 oz egg noodles according to package directions in a separate pot during the last 15 minutes of cooking time.
7. Drain the cooked noodles thoroughly.
8. Stir the cooked noodles into the crock pot sauce until evenly coated.
9. Serve immediately while hot.

Serve this stroganoff over the tender egg noodles and watch how the creamy sauce clings perfectly to every strand. Something magical happens when the tangy sour cream melds with the savory meatballs – it creates this velvety texture that’s both comforting and sophisticated. I love garnishing mine with fresh dill or serving it alongside roasted Brussels sprouts for a complete meal that always earns compliments.

Spiced Swedish Meatballs with Mushroom Gravy

Last weekend, I found myself craving that cozy IKEA meatball experience but wanted to add my own spicy twist. There’s something so comforting about rolling those little meatballs while the gravy simmers on the stove—it’s become my favorite Sunday cooking ritual that makes the whole house smell incredible.

Ingredients

Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Allspice – 1 tsp
Nutmeg – ½ tsp
Butter – 3 tbsp
Flour – 2 tbsp
Beef broth – 2 cups
Heavy cream – ½ cup

Instructions

1. Combine ground beef, breadcrumbs, egg, allspice, and nutmeg in a large bowl. 2. Mix with your hands until just combined—overmixing makes tough meatballs. 3. Roll mixture into 1-inch balls using about 1 tablespoon per meatball. 4. Melt 2 tablespoons butter in a large skillet over medium-high heat. 5. Brown meatballs for 3-4 minutes per side until golden brown. 6. Remove meatballs from skillet and set aside. 7. Melt remaining 1 tablespoon butter in the same skillet. 8. Whisk in flour and cook for 1 minute until golden. 9. Gradually pour in beef broth while whisking constantly to prevent lumps. 10. Bring gravy to a simmer and cook for 3 minutes until thickened. 11. Stir in heavy cream and return meatballs to the skillet. 12. Simmer meatballs in gravy for 8-10 minutes until cooked through to 165°F. 13. Let rest for 2 minutes before serving—this allows the gravy to cling better. What makes these meatballs truly special is how the creamy mushroom gravy clings to each tender sphere, with the warm spices creating this incredible depth that’s both familiar and exciting. I love serving them over mashed potatoes to soak up every drop of that rich sauce, though they’re equally fantastic with egg noodles for a quicker weeknight meal.

Slow-Cooker Swedish Meatballs and Mashed Potatoes

Craving comfort food that practically cooks itself? Coming home to the aroma of these Swedish meatballs simmering in creamy gravy is my favorite winter ritual, especially after a long day when I want something hearty without the fuss. This slow-cooker version lets me prep everything in minutes, then forget about it while the flavors meld into pure coziness.

Ingredients

Frozen meatballs – 24 oz
Beef broth – 2 cups
Heavy cream – 1 cup
Flour – ¼ cup
Worcestershire sauce – 1 tbsp
Dijon mustard – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Potatoes – 2 lbs
Butter – 4 tbsp
Milk – ½ cup

Instructions

1. Whisk together flour and ½ cup beef broth in a small bowl until completely smooth to prevent lumps in your gravy.
2. Pour remaining beef broth into a 6-quart slow cooker.
3. Add the flour-broth mixture to the slow cooker and whisk to combine.
4. Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper.
5. Add frozen meatballs to the slow cooker, pushing them down into the liquid.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours until meatballs are heated through.
7. Peel potatoes and cut into 1-inch cubes for even cooking.
8. Place potatoes in a large pot and cover with cold water by 1 inch.
9. Bring potatoes to a boil over high heat, then reduce to a simmer.
10. Cook potatoes for 15-20 minutes until they pierce easily with a fork.
11. Drain potatoes completely and return them to the hot pot for 1 minute to evaporate excess moisture.
12. Mash potatoes with a potato masher until no large chunks remain.
13. Heat milk and butter in microwave for 45 seconds until butter melts.
14. Pour warm milk mixture into potatoes and stir until creamy and smooth.
15. Stir heavy cream into the slow cooker meatballs and cook for 15 more minutes until gravy thickens.
16. Serve meatballs and gravy over mashed potatoes.Zesty and rich, the tender meatballs swim in a velvety gravy that clings beautifully to the fluffy potatoes. I love serving this over egg noodles for variation, or topping it with fresh dill for a bright, herbal contrast to the deep savory notes.

Homemade Swedish Meatballs with Sour Cream Sauce

Very few comfort foods transport me back to cozy family dinners quite like Swedish meatballs. I first fell in love with this dish during a snowy weekend visit to a friend’s house, where her grandmother served the most tender meatballs in a velvety sauce. Now, I make this recipe whenever I need that warm, nostalgic hug from a meal.

Ingredients

Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Onion – ¼ cup, finely chopped
Butter – 2 tbsp
Flour – 2 tbsp
Beef broth – 1 ½ cups
Sour cream – ½ cup
Salt – 1 tsp
Black pepper – ¼ tsp

Instructions

1. Combine ground beef, breadcrumbs, egg, chopped onion, ½ tsp salt, and ⅛ tsp black pepper in a large bowl.
2. Mix with your hands until just combined—overmixing makes tough meatballs.
3. Shape mixture into 1-inch balls using a small cookie scoop for even sizing.
4. Melt 1 tbsp butter in a large skillet over medium heat.
5. Brown meatballs in batches for 3-4 minutes per side until golden brown.
6. Remove meatballs from skillet and set aside.
7. Melt remaining 1 tbsp butter in the same skillet.
8. Whisk in flour and cook for 1 minute until golden.
9. Gradually whisk in beef broth, scraping up browned bits from the pan bottom.
10. Simmer sauce for 3-4 minutes until slightly thickened.
11. Reduce heat to low and whisk in sour cream until smooth.
12. Return meatballs to skillet and simmer for 5 minutes until heated through.
13. Season sauce with remaining salt and pepper.Every bite delivers incredibly tender meatballs coated in that rich, tangy sauce that clings perfectly to each morsel. I love serving these over egg noodles with a sprinkle of fresh dill, though mashed potatoes make an equally comforting base for soaking up every last drop of that creamy sauce.

Crock Pot Swedish Meatballs with Caramelized Onions

My slow cooker has been working overtime lately, especially during these chilly fall evenings when I crave something warm and comforting without spending hours in the kitchen. There’s something magical about coming home to the aroma of caramelized onions and savory meatballs filling the house—it instantly makes everything feel cozier, even after the longest workday.

Ingredients

– Ground beef – 1 lb
– Yellow onion – 1 large
– Butter – 2 tbsp
– Beef broth – 1 cup
– Heavy cream – ½ cup
– All-purpose flour – 2 tbsp
– Egg – 1
– Breadcrumbs – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Nutmeg – ¼ tsp

Instructions

1. Thinly slice 1 large yellow onion into half-moons.
2. Melt 2 tbsp butter in a skillet over medium-low heat.
3. Add sliced onions to the skillet and cook for 20 minutes, stirring occasionally until golden brown and sweet.
4. While onions cook, combine 1 lb ground beef, ¼ cup breadcrumbs, 1 egg, 1 tsp salt, ½ tsp black pepper, and ¼ tsp nutmeg in a large bowl.
5. Mix the meatball ingredients with your hands until just combined—overmixing can make the meatballs tough.
6. Shape the mixture into 1-inch meatballs using a cookie scoop for even sizing.
7. Transfer caramelized onions to the slow cooker, spreading them evenly across the bottom.
8. Arrange meatballs in a single layer over the onions.
9. Pour 1 cup beef broth over the meatballs.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours until meatballs reach 165°F internal temperature.
11. Whisk 2 tbsp flour into ½ cup heavy cream until smooth to prevent lumps in the sauce.
12. Stir the cream mixture into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
13. Let the dish rest for 10 minutes before serving—this allows the sauce to thicken further and the flavors to meld beautifully. But these Swedish meatballs truly shine with their velvety cream sauce clinging to each tender meatball, while the caramelized onions melt into the background with subtle sweetness. I love serving them over egg noodles to soak up every drop of that rich sauce, though mashed potatoes make an equally comforting base for this cozy meal.

Swedish Meatball Soup with Creamy Broth

Cozying up with a warm bowl of soup is my favorite way to unwind after a busy day, especially when it involves the comforting flavors of Swedish meatballs. I first tried this soup at a friend’s holiday party and have been tweaking the recipe ever since to get that perfect creamy broth. It’s become my go-to comfort food that somehow feels both elegant and completely approachable.

Ingredients

• Ground beef – 1 lb
• Breadcrumbs – ½ cup
• Egg – 1
• Onion – 1 medium, finely chopped
• Butter – 2 tbsp
• Flour – 3 tbsp
• Beef broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Allspice – ¼ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Combine ground beef, breadcrumbs, egg, half the chopped onion, ½ tsp salt, ¼ tsp black pepper, and allspice in a large bowl.
2. Mix with your hands until just combined—overmixing makes tough meatballs.
3. Form mixture into 1-inch meatballs and place on a parchment-lined baking sheet.
4. Bake meatballs at 400°F for 15 minutes until browned and cooked through.
5. Melt butter in a large pot over medium heat.
6. Add remaining onion and cook for 5 minutes until translucent.
7. Sprinkle flour over onions and cook for 1 minute while stirring constantly.
8. Gradually whisk in beef broth until smooth to prevent lumps.
9. Bring broth to a simmer and cook for 5 minutes until slightly thickened.
10. Stir in heavy cream and remaining salt and pepper.
11. Add baked meatballs to the soup and simmer for 10 minutes—don’t boil or cream may separate.
12. Stir in chopped parsley just before serving.

Gently ladle this soup into deep bowls to showcase the tender meatballs floating in that velvety broth. The creamy texture contrasts beautifully with the hearty meatballs, while the hint of allspice adds that distinctive Swedish flavor profile. I love serving it with crusty bread for dipping, or over egg noodles for a more substantial meal that always disappears quickly.

Slow-Cooked Swedish Meatballs with Cranberry Glaze

Unbelievably cozy and perfect for chilly evenings, I first discovered this Swedish meatball recipe during a holiday potluck and have been tweaking it ever since. There’s something magical about how the slow cooker transforms simple ingredients into such comforting flavors, making it my go-to dish when I want the house to smell amazing all day without much effort.

Ingredients

Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Heavy cream – ¼ cup
Beef broth – 2 cups
Flour – 2 tbsp
Cranberry sauce – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Combine ground beef, breadcrumbs, egg, heavy cream, salt, and black pepper in a large bowl.
2. Mix the ingredients thoroughly with your hands until fully incorporated.
3. Roll the mixture into 1-inch meatballs, placing them on a baking sheet as you work.
4. Brown the meatballs in a skillet over medium-high heat for 2-3 minutes per side until golden brown.
5. Transfer the browned meatballs to your slow cooker insert.
6. Whisk together beef broth and flour in a separate bowl until no lumps remain.
7. Pour the broth mixture over the meatballs in the slow cooker.
8. Cover and cook on LOW heat for 6 hours.
9. Stir in cranberry sauce during the final 30 minutes of cooking.
10. Serve the meatballs and sauce immediately.

My favorite tip is to use an ice cream scoop for evenly sized meatballs—it saves so much time! Make sure your skillet is properly heated before browning to get that perfect crust. Don’t skip the flour whisking step—it prevents clumps in your gravy.

Melt-in-your-mouth tender, these meatballs develop an incredible depth of flavor from the slow cooking process. The cranberry glaze adds just the right touch of sweetness that cuts through the rich gravy beautifully. I love serving them over egg noodles or mashed potatoes to soak up every last bit of that delicious sauce.

Swedish Meatball Pasta Bake in Crock Pot

Yesterday, I was craving comfort food but wanted something hands-off—enter this genius Swedish meatball pasta bake that practically cooks itself in the crock pot while I tackle my endless laundry pile.

Ingredients

Ground beef – 1 lb
Breadcrumbs – ½ cup
Milk – ¼ cup
Egg – 1
Allspice – ½ tsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 1 tbsp
Beef broth – 2 cups
Heavy cream – 1 cup
Worcestershire sauce – 1 tbsp
Dijon mustard – 1 tsp
Egg noodles – 8 oz

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, allspice, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Mix with your hands until just combined—overmixing can make the meatballs tough.
3. Roll the mixture into 1-inch meatballs, placing them on a plate as you go.
4. Heat the olive oil in a skillet over medium-high heat until it shimmers.
5. Brown the meatballs in batches for 2–3 minutes per side, transferring them to the crock pot.
6. Pour the beef broth into the skillet, scraping up any browned bits with a wooden spoon.
7. Add the heavy cream, Worcestershire sauce, Dijon mustard, remaining ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet.
8. Whisk the sauce until smooth and bring it to a simmer for 1 minute.
9. Pour the sauce over the meatballs in the crock pot.
10. Stir in the egg noodles, ensuring they’re mostly submerged in the liquid.
11. Cover and cook on low for 3 hours—resist lifting the lid, as it releases heat and extends cooking time.
12. Uncover and stir gently to coat everything in the creamy sauce.
13. Let it sit for 10 minutes off heat to thicken slightly before serving.

Unbelievably creamy and cozy, this bake delivers tender meatballs and silky noodles in every bite. I love scooping it into shallow bowls with a side of lingonberry jam for a sweet-tangy contrast, or topping it with fresh dill for a pop of color.

Garlic Butter Swedish Meatballs for the Slow Cooker

You know those days when you want something comforting but don’t want to spend hours in the kitchen? Yesterday was exactly one of those days for me—I had friends coming over and zero time to cook, so I turned to my trusty slow cooker for these garlic butter Swedish meatballs.

Ingredients

• Frozen meatballs – 2 lbs
• Beef broth – 2 cups
• Heavy cream – 1 cup
• Unsalted butter – 4 tbsp
• Garlic – 4 cloves, minced
• All-purpose flour – 3 tbsp
• Worcestershire sauce – 1 tbsp
• Dijon mustard – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Egg noodles – 12 oz
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Place frozen meatballs in a 6-quart slow cooker.
2. Pour beef broth over meatballs.
3. Cover slow cooker and cook on HIGH for 2 hours.
4. Melt unsalted butter in a small saucepan over medium heat.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Whisk in all-purpose flour and cook for 1 minute to form a roux.
7. Slowly whisk in heavy cream until smooth.
8. Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper.
9. Pour sauce mixture into slow cooker with meatballs.
10. Cover and cook on LOW for 2 more hours.
11. Cook egg noodles according to package directions until al dente.
12. Drain noodles and divide among serving bowls.
13. Ladle meatballs and sauce over noodles.
14. Sprinkle with fresh parsley before serving.

Just imagine tender meatballs swimming in that rich, garlicky cream sauce—it’s pure comfort in a bowl. The sauce thickens perfectly in the slow cooker, clinging to every noodle, while the fresh parsley adds a bright finish that cuts through the richness. I love serving these over mashed potatoes instead of noodles for a cozy twist, and they reheat beautifully for lunch the next day.

Swedish Meatball Casserole with Creamy Sauce

Tired of the same old weeknight dinners? This Swedish Meatball Casserole with Creamy Sauce has become my family’s new favorite comfort food—it’s the kind of dish that makes everyone linger at the table a little longer, sharing stories from their day while scraping their plates clean.

Ingredients

Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Onion – 1 small, finely chopped
Butter – 2 tbsp
Flour – 2 tbsp
Beef broth – 2 cups
Heavy cream – ½ cup
Worcestershire sauce – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, combine ground beef, breadcrumbs, egg, half the chopped onion, ½ tsp salt, and ¼ tsp black pepper.
3. Mix with your hands until just combined—overmixing makes tough meatballs.
4. Form the mixture into 1-inch meatballs and place them on a baking sheet.
5. Bake meatballs for 15 minutes until lightly browned.
6. While meatballs bake, melt butter in a large oven-safe skillet over medium heat.
7. Add remaining onion and cook for 5 minutes until translucent.
8. Sprinkle flour over onions and cook for 1 minute while stirring constantly.
9. Gradually whisk in beef broth until smooth, scraping up any browned bits from the pan bottom.
10. Stir in heavy cream, Worcestershire sauce, remaining salt, and pepper.
11. Bring sauce to a simmer and cook for 3 minutes until slightly thickened.
12. Remove meatballs from oven and transfer them directly into the skillet with sauce.
13. Stir gently to coat all meatballs with sauce.
14. Bake the entire skillet in the oven for 20 minutes until sauce is bubbly and meatballs are cooked through.
15. Let rest for 5 minutes before serving—this allows the sauce to thicken perfectly.

Every bite delivers tender meatballs swimming in that velvety, savory sauce that clings to egg noodles beautifully. The creamy texture balances perfectly with the slight tang from Worcestershire, making it ideal for scooping up with crusty bread to catch every last drop of sauce.

Honey Mustard Swedish Meatballs in Crock Pot

Dinner prep just got infinitely easier with this cozy recipe that’s become my go-to for busy weeknights. I first discovered these meatballs when trying to recreate my grandmother’s Swedish meatball recipe but with a modern honey mustard twist, and now my slow cooker does all the heavy lifting while I tackle other tasks.

Ingredients

• Frozen meatballs – 2 lbs
• Beef broth – 1 cup
• Heavy cream – ½ cup
• Dijon mustard – 2 tbsp
• Honey – ¼ cup
• Worcestershire sauce – 1 tbsp
• Cornstarch – 2 tbsp
• Water – 2 tbsp

Instructions

1. Place 2 lbs frozen meatballs directly into your 6-quart crock pot insert.
2. Pour 1 cup beef broth over the meatballs, making sure it covers the bottom evenly.
3. In a separate bowl, whisk together ½ cup heavy cream, 2 tbsp Dijon mustard, ¼ cup honey, and 1 tbsp Worcestershire sauce until fully combined.
4. Pour the cream mixture over the meatballs in the crock pot, stirring gently to coat.
5. Cover the crock pot with its lid and cook on HIGH for 2 hours or LOW for 4 hours.
6. After cooking time, create a slurry by mixing 2 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth.
7. Stir the cornstarch slurry into the crock pot sauce, which will prevent lumps from forming.
8. Continue cooking uncovered for another 20 minutes on HIGH until the sauce thickens noticeably.
9. Check that the internal temperature of the meatballs reaches 165°F using an instant-read thermometer.
10. Give the meatballs one final gentle stir to coat them in the thickened sauce before serving.

Let these meatballs shine with their velvety sauce clinging to each tender bite, where the sweet honey perfectly balances the tangy mustard. I love serving them over egg noodles to soak up every drop of that creamy sauce, or sometimes I’ll spoon them into crusty bread bowls for a fun handheld meal that always disappears quickly.

Swedish Meatball Stew with Root Vegetables

My grandmother’s Swedish meatball recipe was always my favorite, but I’ve turned it into a cozy, one-pot stew that’s perfect for chilly evenings—it’s like a warm hug in a bowl, especially when the carrots and potatoes soak up all that creamy gravy.

Ingredients

Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Onion – 1, diced
Carrots – 2, chopped
Potatoes – 2, cubed
Beef broth – 4 cups
Heavy cream – ½ cup
Flour – 2 tbsp
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Allspice – ¼ tsp

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, egg, ½ tsp salt, ¼ tsp black pepper, and allspice until fully mixed. 2. Roll the mixture into 1-inch meatballs, placing them on a plate as you go. 3. Heat a large pot over medium-high heat and melt the butter until it sizzles. 4. Add the meatballs in a single layer, cooking for 5–7 minutes until browned on all sides, then remove them from the pot. 5. Add the diced onion to the pot and sauté for 3–4 minutes until translucent. 6. Sprinkle the flour over the onions and stir constantly for 1 minute to form a roux—this prevents lumps in the gravy. 7. Gradually pour in the beef broth while stirring to combine smoothly. 8. Add the chopped carrots and cubed potatoes to the pot. 9. Return the meatballs to the pot, bring the stew to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes until the vegetables are fork-tender. 10. Stir in the heavy cream and remaining ½ tsp salt and ¼ tsp black pepper, heating for 2–3 minutes until warmed through. Gently ladle this stew into bowls, and you’ll love how the tender meatballs pair with the soft root vegetables in that rich, creamy gravy—it’s even better the next day, served over egg noodles or with a slice of crusty bread for dipping.

Slow-Cooker Swedish Meatball Sub Sandwiches

Aren’t slow cooker recipes just the best for busy weeknights? I first made these Swedish meatball subs when my kids had back-to-back soccer practices, and now they’re our go-to comfort food that practically cooks itself while we’re running errands. There’s something magical about coming home to that savory aroma filling the entire house.

Ingredients

Frozen meatballs – 24 oz
Beef broth – 2 cups
Heavy cream – 1 cup
Flour – 3 tbsp
Worcestershire sauce – 1 tbsp
Dijon mustard – 2 tsp
Sub rolls – 4
Butter – 2 tbsp

Instructions

1. Place 24 oz frozen meatballs in your slow cooker insert.
2. Pour 2 cups beef broth over the meatballs.
3. Cover and cook on HIGH for 3 hours or until meatballs are heated through and tender.
4. In a small bowl, whisk together 3 tbsp flour and 1 cup heavy cream until smooth.
5. Stir the cream mixture into the slow cooker along with 1 tbsp Worcestershire sauce and 2 tsp Dijon mustard.
6. Cover and cook on HIGH for 30 more minutes until sauce thickens to coat the back of a spoon.
7. While sauce thickens, slice 4 sub rolls lengthwise without cutting all the way through.
8. Spread 2 tbsp softened butter evenly inside all sub rolls.
9. Toast buttered sub rolls in a 375°F oven for 5-7 minutes until golden and crisp.
10. Use a slotted spoon to portion meatballs into toasted sub rolls.
11. Ladle generous amounts of sauce over the meatballs in each roll.

For the ultimate comfort experience, try serving these open-faced with extra sauce for dipping. The tender meatballs soak up that rich, creamy gravy perfectly, while the toasted roll provides just enough crunch to balance the velvety texture.

Crock Pot Swedish Meatballs with Parmesan Gravy

Every time I smell these Swedish meatballs simmering away in my Crock Pot, I’m instantly transported back to my grandmother’s cozy kitchen during holiday gatherings. There’s something magical about how the aromas of nutmeg and allspice fill the house, making everyone gather around the kitchen long before dinner’s ready. I love how this recipe lets me prep everything in the morning, then forget about it until we’re ready to eat—perfect for busy weeknights when I’m juggling work and family.

Ingredients

Ground beef – 1 lb
Ground pork – ½ lb
Breadcrumbs – ½ cup
Egg – 1 large
Milk – ¼ cup
Onion – ½ cup finely chopped
Nutmeg – ¼ tsp
Allspice – ¼ tsp
Salt – 1 tsp
Black pepper – ½ tsp
Butter – 2 tbsp
Flour – 3 tbsp
Beef broth – 2 cups
Heavy cream – ½ cup
Parmesan cheese – ½ cup grated

Instructions

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, milk, onion, nutmeg, allspice, salt, and black pepper.
2. Mix the ingredients with your hands until just combined—overmixing will make the meatballs tough.
3. Roll the mixture into 1-inch meatballs, placing them on a baking sheet as you work.
4. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter.
5. Brown the meatballs in batches for 2-3 minutes per side until golden brown—they don’t need to be cooked through.
6. Transfer the browned meatballs to your Crock Pot using a slotted spoon.
7. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
8. Whisk in the flour and cook for exactly 1 minute until golden brown to make a roux.
9. Slowly pour in the beef broth while whisking constantly to prevent lumps.
10. Bring the gravy to a simmer and cook for 2 minutes until slightly thickened.
11. Stir in the heavy cream and Parmesan cheese until the cheese melts completely.
12. Pour the gravy over the meatballs in the Crock Pot, ensuring all meatballs are covered.
13. Cover and cook on LOW for 4 hours or HIGH for 2 hours—the meatballs should reach 165°F internally.
14. Give the gravy a gentle stir before serving to redistribute the Parmesan.

A rich, creamy Parmesan gravy coats these tender meatballs that practically melt in your mouth. The nutmeg and allspice add that classic Swedish warmth without being overwhelming. I love serving these over egg noodles to soak up every drop of that incredible gravy, but they’re equally delicious with mashed potatoes or even stuffed into crusty rolls for a meatball sandwich twist.

Summary

Versatile and delicious, these 18 creamy Swedish meatball recipes bring effortless Crock Pot perfection to your table. Whether you’re feeding a crowd or craving cozy comfort food, there’s a recipe here for every home cook. We’d love to hear which one becomes your family favorite—leave a comment below and don’t forget to share this tasty roundup on Pinterest!