Crock Pot Swedish Meatballs is an easy recipe made with frozen meatballs, sour cream, steak sauce, cream of mushroom and seasonings. A SIMPLE, FLAVORFUL SWEDISH MEATBALL RECIPE After I shared the Crock Pot Spaghetti and Meatballs recipe a couple of weeks ago, I got a bunch of emails from folks asking for more recipes like that one. It really is the simple things, isn’t it? Crock Pot Swedish Meatballs is now one one of the most popular recipes on The Country Cook. Also, if this recipe tempts your tastebuds, you’re definitely gonna want to make my Crock Pot Sweet and Sour Meatballs. FREQUENTLY ASKED QUESTIONS: What should I serve with Swedish Meatballs? I usually serve these meatballs with egg noodles. If I am making a full-on dinner, I’d serve it with some steamed green beans and my Butter Swim Biscuits. And for dessert you gotta have my Easy Homemade Blueberry Cobbler. Can this recipe be doubled? Yes. Just make sure you have a large enough slow cooker to fit the doubled ingredients. If I’m serving for a crowd, I will mix together cooked egg noodles with the meatballs and keep my crock pot on the ‘warm’ or ‘buffet’ setting. But when it’s just my family, everyone can serve themselves and grab as many meatballs and sauce as they like. Is this an authentic Swedish Meatball recipe? No. The internet foodie world is quick to remind me of that fact since the day I posted this recipe but I’m never changing it – so there. Yes, I do know “real Swedish Meatballs are made from scratch with nutmeg” – etc. Move along – this recipe clearly isn’t for you. Can I just make my own meatballs? Absolutely. If you have your own favorite Swedish meatball recipe then go for it. However, I would cook them almost completely before adding to the slow cooker or else the gravy in this will end up too oily from the grease that the meatballs release when cooking (unless you plan to use turkey instead of ground beef or a super lean ground beef.) You will probably just have to adjust cooking time to make sure your meatballs are cooked all the way through. What if I can’t find frozen Swedish Meatballs? Just use your favorite frozen meatball brand here. It doesn’t have to specifically be a Swedish-style meatball. They aren’t always easy to find but I’ve made this recipe with many different kinds of frozen meatballs and it all works great just don’t use Italian meatballs. Those flavors won’t work with these flavors. Try to look for a “Homestyle” meatball flavor. How do I store leftovers? Store leftovers in the refrigerator (in an airtight lidded container) for up to 3 days. Just put it in a pot on the stove to reheat or in the microwave. This dish can be frozen for up to 3 months. Allow it to cool then put in a freezer safe container. If you do freeze, try to reheat slowly so the gravy doesn’t separate. I don’t think I would try freezing with the noodles if you made those and mixed it all together. The noodles will continue to absorb any liquid and get mushy. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) cream of mushroom soup – my family don’t really like mushrooms but you do not get any kind of mushroom flavor or from this and we all love it. Honestly, no one knows that it was used except me. However, having said that, you can substitute with other cream soups but you really should try it this way. Or perhaps try making a Homemade Cream of Mushroom Soup! beef broth – I recommend a low or no sodium broth because most of the other ingredients have plenty of salt in them. If you have sodium issues, make sure to choose low or no sodium options where possible. dry onion soup mix (or make your own Homemade Dry Onion Soup mix) – this is going to add a lot of flavor but won’t make it taste super “onion-y”. If you want a stronger onion flavor, try sautéing up some sliced onions then add them to the pot. A1 steak sauce – this is my little secret ingredient. I think that is what really sets this recipe apart from others. It is not a strong overwhelming flavor. It just adds that background flavor that has everyone wondering what is added to this dish that they can’t quite put their finger on. You could substitute with a dash of Worcestershire sauce as well. Or if you just can’t possible stand the idea, just leave it out (but you’re really missing out on good stuff!) frozen meatballs – I talk more in detail about these above in the FAQ section (Frequently Asked Questions). sour cream – This ingredient is always controversial because inevitably, someone’s hubby hates sour cream. You could substitute with plain Greek yogurt or a little bit of heavy cream. If you don’t like it creamy, just leave it out. egg noodles (optional) – this is just for serving. You serve it however you like! Mashed potatoes are yummy too! HOW TO MAKE CROCK POT SWEDISH MEATBALLS: In a 5-6 quart slow cooker, mix cream of mushroom soup with beef broth, onion soup mix and steak sauce. Stir well. Then add in frozen meatballs and stir. Cover and cook on low for 6-8 hours or on high 3-5 hours. When meatballs are ready, stir in sour cream. If you want to serve this with egg noodles, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done. Mix noodles and meatballs together. Or serve meatballs on top of noodles. CRAVING MORE RECIPES? Crock Pot Beef Tips & Gravy Crock Pot Mac and Cheese Crock Pot Party Meatballs Crock Pot Meatball Stroganoff Crock Pot Meatloaf Meatballs Crock Pot Salisbury Steak Crock Pot Round Steak Crock Pot Lasagna Crock Pot Meatloaf Crock Pot Pork Loin Chicken Piccata Meatballs Butter Swim Biscuits Originally published: May 2015Updated & republished: April 2025 Print Crock Pot Swedish Meatballs (+Video) Crock Pot Swedish Meatballs is an easy recipe made with frozen meatballs, sour cream, steak sauce, cream of mushroom and seasonings. Better than Ikea! Course Main CourseCuisine American Prep Time 15 minutes minutesCook Time 6 hours hoursTotal Time 6 hours hours 15 minutes minutes Servings 6 Calories 622kcal Author Brandie @ The Country Cook Ingredients10.75 ounce can cream of mushroom soup (low sodium)14 ounce can beef broth (low sodium)1 packet dry onion soup mix2 Tablespoons A1 steak sauce2 pound bag frozen meatballs16 ounce package egg noodles1 cup sour cream InstructionsIn a 5-6 quart slow cooker, mix 10.75 ounce can cream of mushroom soup (low sodium) with 14 ounce can beef broth (low sodium), 1 packet dry onion soup mix and 2 Tablespoons A1 steak sauce. Whisk together well. Then add in 2 pound bag frozen meatballs and stir. Cover and cook on low for 6-8 hours or on high 3-5 hours. If serving with egg noodles: just before meatballs are done, put a pot of water on the oven to boil for your 16 ounce package egg noodles (make according to package directions.) Drain noodles well when done.After meatballs have finished cooking, stir in 1 cup sour cream. Mix noodles and meatballs together or serve meatballs on top of noodles. Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. You can store leftovers in the refrigerator (in an airtight lidded container) for up to 3 days. Just put it in a pot on the stove to reheat or in the microwave. This dish can be frozen for up to 3 months. Allow it to cool then put in a freezer safe container. If you do freeze, try to reheat slowly so the gravy doesn’t separate. I don’t think I would try freezing with the noodles if you made those and mixed it all together. The noodles will continue to absorb any liquid and get mushy. NutritionCalories: 622kcal | Carbohydrates: 27g | Protein: 31g | Fat: 42g | Sodium: 829mg | Fiber: 1g | Sugar: 3g

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