Name: Slow Cooker Swedish Meatballs
Prep time: 25 min
Cook time: 4 h 30 min
Total time: 4 h 55 min
Cuisine: Swedish
Ingredients: 1 1/2 lbs ground beef; 1/2 cup bread crumbs; 1/4 cup milk; 1 large egg; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp allspice; 1/4 tsp nutmeg; 4 tbsp butter, divided; 3 tbsp all-purpose flour; 2 cups beef broth; 1 cup heavy cream; 1 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; Fresh parsley, chopped (optional, for garnish)

Slow Cooker Swedish Meatballs are rich, creamy, and full of savory flavor. The meatballs turn out tender and juicy, while the sauce thickens into a velvety gravy as it slowly simmers. This is the kind of comfort food I love to make when I want something hearty without a lot of work. It’s cozy, filling, and always satisfying. Slow Cooker Swedish Meatballs

Why You’ll Love This Recipe

I love how hands-off this recipe is once everything’s in the slow cooker. The meatballs soak up all the flavor from the creamy sauce, and the result is a dish that tastes like it took hours to make—because it did, but without me standing over the stove. It’s perfect for busy days, and it reheats beautifully. Whether served over mashed potatoes, noodles, or rice, it always feels like a warm hug on a plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Bread crumbs
Milk
Egg
Onion, finely chopped
Garlic, minced
Salt
Black pepper
Allspice
Nutmeg
Butter
All-purpose flour
Beef broth
Heavy cream
Worcestershire sauce
Dijon mustard
Fresh parsley (optional, for garnish)

Directions

I combine the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, allspice, and nutmeg in a large mixing bowl. I mix until just combined, being careful not to overwork the meat.
I shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
In a skillet, I melt some butter and brown the meatballs in batches. They don’t need to be fully cooked—just nicely browned on the outside.
I transfer the meatballs to the slow cooker.
In the same skillet, I melt more butter, add the flour, and stir for a couple of minutes to form a roux.
I gradually whisk in the beef broth, followed by the heavy cream, Worcestershire sauce, and Dijon mustard. I let it simmer until thickened.
I pour the sauce over the meatballs in the slow cooker, making sure they’re evenly coated.
I cover and cook on low for 4 to 5 hours, until the meatballs are fully cooked and tender.
Before serving, I stir the sauce gently and garnish with chopped parsley if I have it on hand.

Servings and timing

This recipe makes about 6 servings. It takes around 25 minutes to prepare and cooks for 4 to 5 hours on low in the slow cooker. When I’m short on time, I switch to high and cook for about 2 to 2.5 hours.

Variations

For added flavor, I sometimes mix in a bit of grated Parmesan into the meat mixture. I’ve also stirred a tablespoon of sour cream into the sauce at the end for extra creaminess. If I want more texture, sliced mushrooms go well in the gravy. When I feel like a little heat, I add a pinch of cayenne to the meat mixture.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them gently on the stovetop over medium heat, adding a splash of broth or water if the sauce thickens too much. These meatballs freeze well too—I let them cool completely, then freeze them in a sealed container for up to 3 months. I thaw overnight in the fridge and reheat slowly until warmed through.

FAQs

What can I serve these meatballs with?

I usually serve them over mashed potatoes, buttered noodles, or steamed rice. They also pair well with roasted vegetables or a simple green salad.

Can I skip browning the meatballs?

Yes, but I find that browning adds a richer flavor and helps the meatballs hold their shape better. If I’m pressed for time, I’ve skipped it and still had great results.

How do I keep the sauce from getting too thick?

If the sauce thickens too much while reheating, I just add a splash of beef broth, milk, or even water to loosen it up while stirring gently.

Can I prep this ahead of time?

Definitely. I often prepare the meatballs and sauce the night before, store them separately in the fridge, and assemble everything in the slow cooker the next morning.

Is this recipe kid-friendly?

Absolutely. The flavor is mild, creamy, and comforting—great for all ages. I’ve found it’s always a hit with little ones when served over pasta or potatoes.

Conclusion

Slow Cooker Swedish Meatballs are the ultimate in cozy, comforting meals. They’re easy to make, full of rich flavor, and perfect for a stress-free dinner. With tender meatballs and a creamy sauce that practically makes itself, this is one recipe I always come back to when I want something hearty and satisfying.