Crockpot Swedish Meatballs Recipe (Easy 5-Min Prep, Creamy Gravy Over Noodles)

Why You’ll Love This Crockpot Swedish Meatballs Recipe

Craving tender Swedish meatballs swimming in rich, creamy gravy without spending hours in the kitchen? This simple crockpot recipe uses frozen meatballs for effortless dump-and-go prep, delivering juicy bites infused with savory onion and steak sauce flavors that bubble low and slow for 6-8 hours. Ready with just 5 minutes of active time, it serves 8-10 generously over buttery egg noodles, making it a cozy family favorite for weeknight dinners, game day appetizers, or potlucks. The secret A1 boost and final sour cream swirl create unbeatable silkiness that reheats perfectly every time.

Picture plump meatballs coated in velvety sauce, garnished with fresh parsley, and paired with wide noodles that soak up every drop. Mildly spiced yet deeply satisfying, this dish hits all the comfort food notes with pantry staples you likely have on hand. Whether youre feeding a crowd or meal prepping, it freezes beautifully for busy weeks ahead. Jump right to the recipe below, or keep reading for tips, variations, and answers to every question.

Ingredients for Crockpot Swedish Meatballs

Gather these simple ingredients for 8-10 servings. Everything mixes right in the crockpot for minimal cleanup.

• 2 pounds frozen homestyle meatballs (Italian or plain work great, no thawing needed)
• 10.75 ounce can cream of mushroom soup (low-sodium preferred)
• 14 ounce can beef broth (or 2 cups)
• 1 packet dry onion soup mix (like Lipton)
• 2 tablespoons A1 steak sauce (or Worcestershire for a tangy twist)
• 1 cup sour cream (full-fat for creaminess)
• 2 tablespoons cornstarch (optional, for thickening)
• 12 ounce package wide egg noodles (for serving)
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Substitutions keep it flexible. Use turkey meatballs for lighter, Greek yogurt for sour cream, or cream of chicken soup if mushroom isnt your thing. For homemade meatballs, mix 1lb ground beef, 1lb pork, 1/2 cup breadcrumbs, 1 egg, 1 tsp nutmeg, salt, and bake at 400F for 20 minutes before adding.

(Hero shot: Steaming bowl of creamy crockpot Swedish meatballs over egg noodles, topped with parsley, rustic wooden table, warm lighting.)

(Ingredients flat lay: Frozen meatballs, cans, soup mix, and noodles arranged neatly with fresh parsley.)

How to Make Crockpot Swedish Meatballs Step by Step

Follow these easy steps for perfect results every time. Total cook time is 6-8 hours on low.

1. Whisk the sauce base. In a 6-quart crockpot, combine cream of mushroom soup, beef broth, onion soup mix, and A1 steak sauce. Whisk until smooth, about 1 minute. Taste and adjust salt if needed.
2. Add meatballs. Dump in the frozen meatballs and stir to coat evenly. Cover and cook on low for 6-8 hours (or high for 3-4 hours). Stir halfway through if possible for even cooking.

(Step 1: Whisking creamy sauce in crockpot insert, wooden spoon action shot.)

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(Step 2: Frozen meatballs stirred into sauce, ready to cover and cook.)

3. Finish with sour cream. In the last 30 minutes, stir in sour cream until fully melted. For thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry, then stir it in. Cook uncovered on high 10-15 more minutes until bubbly and thickened.
4. Cook noodles and serve. Boil egg noodles according to package (about 8 minutes), drain, and divide into bowls. Spoon meatballs and gravy over top, garnish with parsley. Serve hot with crusty bread to mop up extra sauce.

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(Step 3: Sour cream swirled into gravy, cornstarch slurry nearby.)

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(Step 4: Boiled noodles topped with saucy meatballs, steam rising.)

Pro tip: If sauce seems thin after cooking, the cornstarch step makes it luxurious. No crockpot? Use oven at 300F for 3 hours in a Dutch oven.

Serving Suggestions for Crockpot Swedish Meatballs

Elevate your meal with these crowd-pleasing pairings. Wide egg noodles are classic for sauce absorption, but mashed potatoes or rice work beautifully too. Add a side of steamed green beans or roasted broccoli for color and crunch. For an IKEA-inspired touch, offer lingonberry jam or cranberry sauce on the side, it cuts the richness perfectly.

Turn it into appetizers by serving straight from the crockpot with toothpicks. Pair with a simple green salad and garlic bread for a full spread. Leftovers shine over zucchini noodles for low-carb lunches.

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(Plated serving: Meatballs over noodles with green beans and cranberry sauce, family-style bowl.)

Recipe Variations and Customizations

Make it your own with these easy tweaks.

• Lighter version: Swap for turkey meatballs and half sour cream, half milk. Still creamy but under 400 calories per serving.
• Homemade meatballs: As noted in ingredients, add nutmeg and allspice for authentic Swedish flair. Brown first for extra depth if time allows.
• Spicy kick: Stir in 1/2 teaspoon cayenne or red pepper flakes with the sauce.
• Kid-friendly: Use plain meatballs and skip steak sauce for milder taste.
• Gluten-free: Choose GF meatballs, soups, and noodles.
• Instant Pot: High pressure 10 minutes, natural release 10 minutes, then stir in sour cream.

Vegetarian? Use plant-based meatballs, veggie broth, and coconut cream. Dairy-free exchanges keep everyone happy.

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(Variation closeup: Lighter turkey meatball version in bowl with zucchini noodles.)

Storage, Freezing, and Reheating Tips

This recipe stores like a dream for meal prep pros.

• Fridge: Leftovers keep airtight up to 4 days. Sauce may thicken; stir in a splash of milk when reheating.
• Freezer: Portion into freezer bags (without noodles) for up to 3 months. Thaw overnight in fridge.
• Reheat: Stovetop low with a milk splash, or microwave covered 2-3 minutes per serving. Crockpot on warm works too.

Avoid freezing with noodles as they get mushy. Always reheat to 165F for safety.

Frequently Asked Questions

How long do crockpot Swedish meatballs take to cook?

Low and slow for 6-8 hours yields the juiciest results. High for 3-4 hours if rushed.

Can I use homemade meatballs?

Yes! Bake or brown first, then add in step 2. Adjust cook time down by 1 hour.

Why add A1 steak sauce?

It brings tangy umami that elevates the gravy beyond basic. Worcestershire is a great sub.

Does the sauce thicken on its own?

Mostly, but cornstarch slurry ensures spoon-coating texture, especially for serving over noodles.

Can I double the recipe?

Absolutely, use an 8-quart crockpot. Cook time stays the same.

Is this recipe gluten-free?

With GF swaps for meatballs, soup, and noodles, yes.

What if my gravy separates?

Stir vigorously off heat or blend briefly. It reheats smooth.

Nutrition per serving?

About 550 calories, 30g protein, 35g carbs, 30g fat (estimates vary by brands).

Nutrition Facts (Per Serving, Approximate)

Calories: 550kcal
Protein: 30g
Carbohydrates: 35g
Fat: 30g
Sodium: 1200mg
Fiber: 2g
Sugar: 4g
(Values based on 10 servings; track with your ingredients for accuracy.)

Love these tender, creamy crockpot Swedish meatballs that turn frozen basics into cozy magic? Drop a 5-star rating below and share your tweaks in the comments, like extra spice or favorite sides. Pin your plated shots for others to savor, and subscribe for more effortless slow cooker recipes that make dinner unforgettable.

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