Name: Slow Cooker Swedish Meatballs
Prep time: 5 min
Cook time: PT-487904H52S
Total time: PT-487904H52S
Cuisine: American–Swedish (comfort food)
Ingredients: 1 32‑ounce package frozen homestyle meatballs; 1½ cups low‑sodium beef broth; 1 can cream of mushroom soup; ½ cup half and half; ½ cup sour cream; 2 Tbsp cornstarch; 2 Tbsp Worcestershire sauce; ½ tsp salt; ½ tsp pepper; ½ tsp onion powder; ½ tsp garlic powder; ½ tsp paprika; Fresh chopped parsley (optional, for garnish)

Comforting slow‑cooked Swedish meatballs in a creamy, savory sauce—this is the kind of dump‑and‑go recipe I turn to when I want something warm, rich, and satisfying without a lot of work. Whether I spoon them over egg noodles or mashed potatoes, these meatballs always hit the spot. Slow Cooker Swedish Meatballs

Why You’ll Love This Recipe

I love how simple this recipe is—just toss everything into the slow cooker and let it do the work. The creamy sauce is full of rich flavor, thanks to the blend of beef broth, sour cream, and a hint of spice. It’s perfect for busy weeknights or lazy weekends. Plus, frozen meatballs make prep practically effortless. I can dress it up with a sprinkle of fresh parsley or keep it simple and classic. It’s a cozy meal that never fails to satisfy.

Ingredients

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

1 32‑ounce package frozen homestyle meatballs
1½ cups low‑sodium beef broth
1 can cream of mushroom soup
½ cup half and half
½ cup sour cream
2 Tbsp cornstarch
2 Tbsp Worcestershire sauce
½ tsp salt
½ tsp pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp paprika
Fresh chopped parsley (optional, for garnish)

Directions

I start by placing the frozen meatballs into the slow cooker.
Then in a large bowl, I whisk together the beef broth, cream of mushroom soup, half and half, sour cream, cornstarch, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and paprika until the mixture is smooth and fully combined.
I pour this creamy sauce over the meatballs in the slow cooker.
I cover and cook on high for 3 to 4 hours, or on low for 6 to 7 hours, until the meatballs are heated through and the sauce is thick and creamy.
Just before serving, I like to garnish with fresh chopped parsley. Then I serve the meatballs over hot egg noodles, mashed potatoes, or anything I have on hand.

Servings and timing

This recipe makes about 6 servings.
Prep Time: 5 minutes
Cook Time: High: 3–4 hours / Low: 6–7 hours
Total Time: High: approximately 3 hours 5 minutes / Low: approximately 6 hours 5 minutes

Variations

I sometimes like to change it up by swapping the paprika for nutmeg or allspice for a more traditional Swedish flavor. When I want a richer taste, I’ll sear the meatballs before adding them to the slow cooker. If I’m in the mood for a little brightness, I’ll squeeze in a bit of lemon juice at the end. I’ve also tried using steak sauce instead of Worcestershire for a slightly tangier twist—it’s a great switch when I’m low on ingredients.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. Reheating on the stovetop over low heat works best for keeping the sauce smooth—I stir frequently to avoid any separation. The microwave also works fine, especially if I stir halfway through. I don’t recommend freezing this dish because the creamy sauce tends to break down and become grainy.

FAQs

What kind of meatballs should I use for this recipe?

I use frozen homestyle meatballs for ease and consistency. If I prefer homemade, I just make sure they’re fully cooked before adding them to the slow cooker.

Can I make this without a slow cooker?

Yes—I sometimes bake the meatballs and make the sauce on the stovetop, then combine them just before serving. It cuts down on cook time if I’m in a hurry.

Can I use Greek yogurt instead of sour cream?

Absolutely. I’ve swapped in plain Greek yogurt in a pinch, and it works well. It makes the sauce a bit tangier but still creamy and delicious.

What can I serve with Swedish meatballs?

I usually go with egg noodles or mashed potatoes, but they’re also great over rice, quinoa, or even zucchini noodles if I want something lighter.

How can I make this sauce thicker?

The cornstarch in the recipe thickens the sauce nicely. But if I want it thicker, I let it sit with the lid off for the last 15–20 minutes of cooking on high, or stir in a little more cornstarch mixed with broth.

Conclusion

These slow cooker Swedish meatballs are one of my go-to comfort meals. They’re rich, creamy, and incredibly easy to make. Whether I’m feeding my family or just looking for a satisfying dinner with minimal effort, this recipe always comes through. It’s warm, hearty, and perfect for busy days or cozy nights.