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

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Craving tender, juicy Crockpot Swedish Meatballs swimming in a rich, creamy gravy that’s pure comfort food bliss? This easy slow cooker recipe transforms frozen meatballs into a family favorite with just 5 minutes of hands-on prep and a handful of pantry staples. Ready after 4-6 hours of hands-off cooking, it serves 6-8 generously for cozy weeknight dinners, parties, or potlucks over buttery egg noodles or fluffy mashed potatoes.

Ingredients

Scale
  • 2 pounds frozen homestyle meatballs (plain, not Italian; about 48–50 count)
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) beef broth (or 1 packet onion soup mix + 2 cups water)
  • 1 cup sour cream (full-fat for creaminess)
  • 2 tablespoons A1 steak sauce (or Worcestershire for umami depth)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • Optional thickener: 2 tablespoons cornstarch + 2 tablespoons water (slurry)
  • To serve: 12 oz egg noodles or mashed potatoes
  • Fresh parsley for garnish
  • Lingonberry jam or cranberry sauce on the side

Instructions

  1. In your crockpot (4-6 quart), whisk together the cream of mushroom soup, beef broth (or onion soup mix and water), A1 steak sauce, garlic powder, nutmeg, allspice, and black pepper until smooth. Taste and adjust seasoning if needed.
  2. Add the frozen meatballs directly to the sauce. Stir gently to coat them evenly.
  3. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the meatballs are heated through and the sauce is bubbly.
  4. In the last 30 minutes, stir in the sour cream until fully melted and creamy. If the sauce is too thin, whisk the cornstarch slurry and stir it in, then cook on HIGH for 10-15 more minutes to thicken.
  5. Meanwhile, boil egg noodles according to package directions or prepare mashed potatoes. Serve meatballs and gravy over the noodles or potatoes, garnished with parsley. Dig in while hot!

Notes

Expert Tips: Stir sour cream in at the end to prevent curdling. Use plain frozen homestyle meatballs. Double sauce for extra gravy.

Storage: Fridge 3-4 days, freeze 2-3 months. Reheat with broth splash.

Servings: Spoon over egg noodles, mashed potatoes, or as appetizers with lingonberry jam.

Nutrition

Find it online: https://yummyyrecipe.com/crockpot-swedish-meatballs-recipe-easy-5-min-prep-creamy-gravy-over-noodles/