Slow Cooker Swedish Meatballs

Published on June 14, 2016 by Lauren

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  • Once I realized how well meatballs cook in the slow cooker, I had to come up with a great Swedish Meatballs Crockpot recipe! And this is it!

    swedish meatballs crockpot

    Don’t be afraid of putting raw meatballs in the slow cooker – they turn out just fine. And this is a REALLY easy meatball recipe. Of course, it will take a little bit of time to form the meatballs, but it’s worth it. And you can make then as big or as small as you’d like.

    I think I made mine a little too big in the picture above… when I had Swedish Meatballs as a kid, they were always fairly close to bite-sized.

    Oh – and the absolute best part of this recipe? It’s part of an AMAZING slow cooker meal plan where you will create 20 meals for about $160 in under 3 hours! Check it out ->


    So anyway – just place the meatballs in the bottom of the slow cooker, top with the beef broth (or bouillon and water), and spices and then cook. Another cool thing about this recipe is that you can cook them for as long or as short as you want. The meatballs will be done after just a couple hours, but if you’re at work, there’s no harm in cooking them for the full 8-10 hours on low.

    swedish meatballs crockpot

    At this point, it will just look like meatballs in water. So now it’s time for the creamy part! Make a roux (equal parts butter and flour) and then add some milk. Get it nice and thick and then put it in the slow cooker and add the pasta. You might see some lumps at first from the cream sauce, but you can just whisk them out.

    Let it cook on high for about 20 minutes, and then add the sour cream. Mix it up well, and then serve!

    And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

    swedish meatballs crockpot

    swedish meatballs crockpot

    Slow Cooker Swedish Meatballs

    5 from 1 vote
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 4 hours 30 minutes
    Total Time: 4 hours 50 minutes
    Servings: 6
    Author: Lauren Cobello


    • 1 lb. ground beef [meatballs]
    • 1/4 tsp onion powder [meatballs]
    • 1/4 tsp pepper [meatballs]
    • 1/2 tsp salt [meatballs]
    • 1 egg [meatballs]
    • 1/3 cup breadcrumbs [meatballs]
    • 2 Tbsp milk [meatballs]
    • 4 beef bouillon cubes
    • 3 cups water
    • 1/4 tsp ground Allspice
    • 1/4 tsp ground nutmeg
    • 1 Tbsp Worcestershire sauce
    • 3 Tbsp butter [for cream sauce]
    • 3 Tbsp all-purpose flour [for cream sauce]
    • 1/2 cup milk [for cream sauce]
    • 1/2 cup sour cream
    • 8-10 oz. uncooked pasta


    • In a large mixing bowl, combine the first 7 ingredients.
    • Mix well with your hands and form into small balls.
    • Place meatballs in the bottom of the slow cooker.
    • Top with the next 5 ingredients (bouillon cubes, water, allspice, nutmeg and Worcestershire)
    • Cook on high for 4 hours (or medium for 6, low for 8).
    • In a medium sauce pan, melt butter over medium heat.
    • Add the flour and whisk to blend well.
    • Add the milk. Stirring often, wait until the sauce bubbles and thickens.
    • Add the sauce to the slow cooker. Whisk it a bit to get rid of any lumps.
    • Add the uncooked pasta and cook for another 20 minutes.
    • Stir in the sour cream.
    • Serve and enjoy!

    swedish meatballs crockpot

    Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!

    swedish meatballs crockpot



    • This recipe is so easy and I’m so glad it doesn’t ask for cream of mushroom soup can’t wait to try it

    • Very disappointed….I was Leary of cooking pasta in broth, and I was right, starch made whole dish pasty…..would be good as long as pasta cooked seperatly….and I suggest a little longer than 4 hrs on high for meatballs.

    • I don’t like the idea of using regular ground beef in a crockpot. There is too much grease fat that will clog your arteries. I am going to use lean ground beef instead of 80/20 ground beef. This is a much healthier option.

    • Just received the Instant Pot I’ve been longing for (though it’s a holiday gift so I’m not supposed to open it yet…) but maybe just for those Swedish Meatballs!! May I have the Instant Pot version? Thanks, Laura!! 🙂

  • Going to try cooking the meatballs, freeze them and when needed defrost and continue with the recipe. Suggestions please,.

  • The ingredients and the flavors worked well. However, one suggestion is that I would not add the creamy mixture to the meatball/water mixture until the meatballs have thoroughly formed. Several of the meat balls fell apart even while I was very gently whisking. The flour mixture did begin to thicken up more than I expected. Doing another gentle stir mixed it well. I would not add the pasta to the crock pot as my fear would be a more starchy / thick result.

  • Pasta took significantly longer than 20 minutes to cook, plus I had to add beef broth for it to absorb.

  • I tried this recipe tonight. It was my first time making it. I liked the flavor! The noodles did take longer than 20 minutes for me. I tried putting them in for another 30 minutes, but they were still somewhat chewy, so I’m cooking it for another hour to see if they get softer… The sauce was a little thick, but I am a somewhat new cook, so I don’t know if that was because my flour/milk mixture was not liquidy at all, but more solid/thick, or because of the noodles cooking… Also, were the noodles meant to go in for the last 20 minutes, or 20 minutes after the 4, 6, or 8 hours is done?

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