There’s something magical about coming home to the rich, savory aroma of Slow Cooker Swedish Meatballs simmering all day. Tender, juicy meatballs bathed in a creamy, velvety sauce create a comforting dish that feels like a warm hug. With just 5 minutes of prep, your slow cooker does the heavy lifting, leaving you free to savor the anticipation of a meal that’s both hearty and indulgent.
Each bite is a perfect balance of flavors—herby, savory meatballs paired with a luscious, slightly tangy sauce that clings to every forkful. The 8-hour cook time ensures the meatballs are melt-in-your-mouth tender, while the sauce develops a depth of flavor that’s simply irresistible. Serve them over noodles or mashed potatoes for a meal that’s as satisfying as it is effortless.
Ingredients for Slow Cooker Swedish Meatballs
- 10.75 ounces cream of mushroom soup (you can use low-sodium if preferred)
- 2 cups beef broth (vegetable broth can be a substitute for a lighter flavor)
- 1 cup fresh mushrooms, sliced (baby bella or button mushrooms work well)
- ½ onion, diced (yellow or white onion is fine)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 2 Tablespoons steak sauce, A1 (Worcestershire sauce can be used as an alternative)
- ½ teaspoon paprika (smoked paprika adds a deeper flavor)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon pepper (freshly ground is best)
- 28 ounces frozen meatballs, homestyle (or homemade meatballs if preferred)
- 1 cup sour cream (full-fat or light, depending on preference)
Step-by-Step Instructions for Slow Cooker Swedish Meatballs
- Prepare the sauce: In your slow cooker, whisk together the cream of mushroom soup and beef broth until smooth.
- Add vegetables and seasonings: Stir in the sliced mushrooms, diced onion, garlic powder, steak sauce, paprika, salt, and pepper. Mix until everything is well combined.
- Incorporate the meatballs: Add the frozen meatballs to the slow cooker, gently stirring to coat them evenly with the sauce.
- Cook: Cover the slow cooker and cook on high for 4-6 hours or low for 8-10 hours, until the meatballs are heated through and the flavors are well blended.
- Finish with sour cream: During the last 30 minutes of cooking, stir in the sour cream. This will add a creamy, tangy finish to the dish.
- Serve: Once done, give the meatballs a final stir and serve hot. They pair wonderfully with mashed potatoes, rice, or egg noodles.
Perfect Pairings: Serving Suggestions
Serve your Slow Cooker Swedish Meatballs over a bed of egg noodles or mashed potatoes for a classic comfort meal. For a lighter option, pair them with steamed green beans or a crisp garden salad. Don’t forget a sprinkle of fresh parsley or dill for a pop of color and flavor!
Make It Your Own: Recipe Variations
Swap out the cream of mushroom soup for cream of celery or cream of chicken if you prefer a milder flavor. For a richer sauce, use heavy cream instead of sour cream. If you’re feeling adventurous, add a dash of Worcestershire sauce or Dijon mustard for extra depth.
Time-Saving Tips for Busy Cooks
Use pre-diced onions and pre-sliced mushrooms to cut down on prep time. If you’re short on time, cook on high for 4-6 hours instead of low. You can also prepare the sauce mixture the night before and store it in the fridge, so all you need to do is add the meatballs and start the slow cooker in the morning.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in a saucepan over medium heat, stirring occasionally, or microwave in 30-second intervals until heated through. Add a splash of beef broth if the sauce thickens too much.
Common Questions Answered
Can I use fresh meatballs instead of frozen? Absolutely! Just brown them in a skillet before adding to the slow cooker to lock in flavor. Can I make this dairy-free? Yes! Substitute the sour cream with a dairy-free alternative like coconut cream or cashew cream.
Slow Cooker Swedish Meatballs
Equipment
- slow cooker
Ingredients
- 10.75 ounces cream of mushroom soup
- 2 cups beef broth
- 1 cup fresh mushrooms, sliced
- 1/2 onion, diced
- 1 teaspoon garlic powder
- 2 Tablespoons steak sauce, A1
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 28 ounces frozen meatballs, homestyle
- 1 cup sour cream
Instructions
- Whisk together cream of mushroom soup and beef broth in your slow cooker.
- Add mushrooms, onion, garlic powder, steak sauce, paprika, salt, and pepper and mix until combined.
- Add meatballs and stir in until meatballs are coated in sauce.
- Cover and cook on high for 4-6 hours or low for 8-10 hours.
- Mix in sour cream the last 30 minutes of cooking.