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overhead view of slow cooker Swedish meatballs on wooden spoon
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4.75 from 16 votes

Crockpot Swedish Meatballs

These Crockpot Swedish Meatballs are the ultimate comfort food – tender meatballs smothered in a rich, creamy gravy that practically makes itself. Perfect for busy days, this recipe is a family favorite that’s as easy as it is delicious!
Prep Time10 minutes
4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 6 servings
Calories: 393kcal
Author: Nora from Savory Nothings

Ingredients

For the broth:

  • 1 ½ cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • ½ teaspoon dried garlic powder
  • ½ teaspoon dried onion powder
  • ⅛ teaspoon ground nutmeg

For the meatballs:

  • 1.5 lbs frozen meatballs Swedish-Style or Homestyle work best

To finish the gravy:

  • 1 (12-oz) can evaporated milk OR 1 ½ cups half-and-half OR 1 cup half-and-half plus ½ cup sour cream
  • 2 tablespoons cornstarch
  • salt and black pepper to taste

Instructions

  • Cook meatballs: Whisk together 1 ½ cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried parsley, ½ teaspoon dried garlic powder, ½ teaspoon dried onion powder and ⅛ teaspoon ground nutmeg in 3-4 quart slow cooker. Stir in 1.5 lbs frozen meatballs and cook on LOW for 3-4 hours or on HIGH for 2 hours.
  • Thicken: To finish the dish, whisk together 1 (12-oz) can evaporated milk and 2 tablespoons cornstarch in a measuring jug. Pour into broth in slow cooker and stir well.
  • Finish: Finish cooking on HIGH with the lid removed for 15-30 minutes, or until sauce has thickened. Check for seasoning and add salt and black pepper as desired. If using sour cream, stir in once cooking is done, right before serving.

Notes

Ingredient notes

  • Meatballs: Use Swedish-style for authentic flavor or homestyle for versatility. Ensure meatballs are fully cooked.
  • Creamy options: Evaporated milk, half-and-half, or a mix with sour cream create a rich gravy. Avoid heavy cream.
  • Cornstarch: Key for thickening. Do not substitute with flour.

Recipe tips

  • Whisk well: Blend the gravy base thoroughly to avoid clumps.
  • Thicken gradually: If needed, add more cornstarch slurry. Add in small amounts to avoid gummy gravy.
  • Serve hot: Best served fresh, or keep warm in the crockpot for up to 30 minutes until ready to eat.

Storage tips

  • Leftovers: Store in an airtight container for up to 3 days. Reheat gently with a splash of broth or milk.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 9g | Protein: 24g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 375mg | Potassium: 552mg | Sugar: 6g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 1mg