Swedish Meatballs (Crockpot)
Best Easy Swedish Meatballs (Crockpot & Instant Pot) – Frozen meatballs make these savory Swedish Meatballs an effortless recipe to prepare as a classic party snack or comforting main dish.
Why We Love Crockpot Swedish Meatballs
We love making meatballs around the holidays, like these Healthy Baked Turkey Meatballs or Homemade Meatballs in Apple Glaze. Tender, savory meatball morsels are easy to prepare and perfect for enjoying in so many different ways… Particularly at potlucks and big family gatherings. They help to bring everyone together with their warm, comforting appeal.
This Easy Swedish Meatballs recipe is meant to be quick to prep and set in either a slow cooker or Instant Pot. We used frozen meatballs for convenience. However, fresh-made meatballs are always delightful, so we included our recipe for that as well below.
You’re welcome!
Swedish Meatballs Recipe in the Slow Cooker
Do you remember enjoying wonderfully tangy, slightly salty Swedish Meatballs at holiday parties when you were a kid?
When I first tried to recreate this crave-able flavor as an adult, it fell short of my expectations. Something about the canned soup traditionally used to make the gravy just seemed lacking.
After some thorough testing, I have found the best flavor does not come from canned soup mixed into the sauce. Instead, a packet of dried onion soup mix in a simple cream-based gravy creates a more robust flavor that everyone raves about!
What Ingredients You Need
Classic Swedish Meatballs have a deep, rich savoriness that makes them seem like they must include many complex components. But actually, there are only a handful of easy-to-find, simple ingredients in our best Swedish Meatballs!
Here is everything you need to make the Crockpot Swedish Meatballs recipe:
- Meatballs – either home-style frozen, or check out our easy homemade meatball recipe below
- Beef broth – or beef bouillon and water
- Half & half – for a rich and creamy meatball gravy
- Onion soup/dip mix – adds just the right tanginess you crave
- Cornstarch – to thicken the sauce
- Worcestershire sauce – essential for that perfectly salty, savory classic Swedish Meatball flavor
- Seasonings – garlic powder, dried thyme, black pepper, and ground nutmeg
- Parsley – for garnishing
How to Make Swedish Meatballs in the Crock Pot (or Instant Pot)
Whichever cooking method you choose, this Swedish Meatballs recipe is incredibly easy to make!
- Frozen meatballs are placed in the crock of the slow cooker or steel pressure cooker pot, and the remaining ingredients are combined together in a separate bowl to quickly make a creamy sauce.
- Pour the tangy, savory gravy over the meatballs, and you’re ready to get cooking!
- In the crockpot, Swedish Meatballs cook for 3-4 hours on high or 7-8 hours on low.
- If using an Instant Pot, these meatballs are pressure cooked on high for 8 minutes, with a natural steam release.
- When getting ready to serve, sprinkle on fresh chopped parsley, if you like.
Get the Complete (Printable) Easy Swedish Meatballs Recipe Below – with Crockpot and Instant Pot Instructions!
How To Enjoy Crockpot Meatballs
Zesty, juicy Swedish Meatballs are best enjoyed when warm.
They are scrumptious to serve with toothpicks or skewers at parties, and as a fun appetizer before family dinner.
Or, make them the star of the meal by serving as a hearty main course on a bed of fluffy mashed potatoes or egg noodles.
However you decide to prepare and enjoy, these classic Swedish Meatballs are sure to be your new favorite dish!
How to Make Homemade Meatballs from Scratch
Don’t have (or prefer not to use) frozen meatballs? You can quickly make a batch of juicy, delicious meatballs from scratch!
Here are the ingredients you need for homemade meatballs:
- Ground beef
- Ground pork sausage
- Bread crumbs
- Grated onion
- Garlic
- Egg
- Milk
- Salt
To make meatballs, follow these simple steps:
- Combine the ingredients listed above in a large bowl. Mix well.
- Roll the mix into 1 inch balls, and place on a baking sheet lined with parchment paper.
- Bake the meatballs in a preheated oven at 350 degrees F for 15-20 minutes, until browned on the outside and fully cooked on the inside.
They are now ready to be turned into tender Swedish Meatballs using our recipe below!
Frequently Asked Questions
How long will they last in the fridge?
When properly stored in an airtight container, these meatballs can stay fresh in the fridge for 3 to 4 days. You can warm them up on the stovetop or in the microwave.
Can I freeze these crockpot meatballs?
This recipe does okay in the freezer, but over time the cream could cause the sauce to turn grainy. It’s best to enjoy them fresh or reheated after refrigeration. If you do end up storing them in the freezer in an airtight container, they can last up to 6 months.
Can I use other meats for the meatballs?
Of course! Feel free to use any other meat that you would like and that your dietary restrictions will allow you to use for these easy Swedish meatballs.
Looking for More Savory Party Snack Recipes?
- Slow Cooker Cocktail Meatballs Recipe
- Skillet Steak Bites with Mushrooms Recipe
- How to Make Baked Reuben Party Sandwiches Recipe
- Crispy Baked Buffalo Wings Recipe
- Crockpot BBQ Meatballs
Easy Swedish Meatballs (Crockpot Recipe)
Video
Ingredients
- 2 pounds frozen home-style meatballs or fresh homemade meatballs per recipe in Notes
- 3 cups beef broth
- 1 cup half & half
- 1 packet onion soup/dip mix
- 2 tablespoons cornstarch
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ – ½ teaspoon ground nutmeg
- Parsley for garnish
Instructions
In the Crockpot:
- Set out a 4-6 quart slow cooker. Pour the frozen meatballs into the crock.
- In a mixing bowl, combine the beef broth, half & half, onion soup mix, cornstarch, Worcestershire sauce, and all spices. Mix well. Pour the sauce mixture over the meatballs.
- Cover the slow cook, and set on LOW for 7-8 hours, or on HIGH for 3-4 hours. Stir and serve warm with a sprinkling of chopped parsley.
In the Instant Pot:
- Set out a 6 quart Instant Pot or pressure cooker. Pour in the frozen meatballs.
- In a mixing bowl, combine the beef broth, half & half, onion soup mix, cornstarch, Worcestershire sauce, and all spices. Mix well. Pour the sauce mixture over the meatballs.
- Lock the lid into place and set on Pressure Cook High for 8 minutes. Perform a Natural Release. Once the steam button has dropped it’s safe to open the Instant Pot. Stir, sprinkle with chopped parsley, and serve warm.
Notes
- 1 pound ground beef
- 1 pound ground pork sausage
- ½ cup bread crumbs
- ½ cup grated onion
- 3 cloves garlic, minced
- 1 large egg
- 3 tablespoons milk
- 1 teaspoon salt
Hello, Did you have an old recipe that uses Hoisin sauce and sweet chili sauce? I lost my computer and been searching for your old recipe
This recipe couldn’t be more simple or delicious. I make these with the Costco frozen meatballs and every other ingredient is a pantry staple which makes it a perfect weeknight dinner. Serve over egg noodles (mixed with Parmesan and Greek yogurt) along with a side of carrots – perfection.
We’ve made this multiple times now. It’s delicious! We put it over egg noddles and it’s just as good reheated as leftovers (and I’m not normally a leftovers type person).
Has anyone made this with a can of French onion soup instead of powdered onion soup? I’m thinking that if I do, I should remove an equal amount of the beef broth and possibly add some dried minced onion. Thoughts appreciated!
Can I make the sauce ahead of time, then pour over the frozen meatballs in the crockpot a day later? Or, does the sauce need to be made immediately before cooking?
Hi S,
Sure, you can do that! The sauce can be made 2-3 days in advance.
Made this tonight for my family of 6!
10/10. Everyone loved it and finished their plates.
I did substitute the half and half with whole milk and it was still so delicious.
We served it as a mashed potato bowl! (A bed of mashed potatoes, topped with sweet corn, topped with the meatballs and gravy)
Couldn’t have been easier and was delicious!! I used frozen Italian meatballs from Aldi and cooked on high for 3 1/2 hours. I would definitely make again.
Can you use heavy whipping cream instead of half and half?
Hi Woody,
Sure you can! Add 3/4 cup first. Stir and taste, then add more if desired.
I made your recipe for Easy Swedish Meatballs tonite and they were a hit. By far, these were the tastiest Swedish meatballs that I’ve ever made and, yes…..super simple to prepare too. With a heat index of 114 degrees this summer, I’m putting the Instant Pot to good use these days. I used frozen gluten free mini meatballs and low-sodium beef broth. Otherwise, I followed the ingredients and directions to a “T” and it was perfection. This recipe is a keeper! Thx for posting.
Can I cook fresh meatballs in the slow cooker instead of baking them first?
Hi Maria,
Yes, you can. They are more likely to break apart, so place them in the slow cooker and leave them alone. This will add 30-60 minutes to the overall slow cooking time.
Good flavor, just wish the sauce would’ve thickened up more.
Simple and great. I love how all the sauce ingredients are pantry ingredients (I use beef bullion).
I quarter the recipe, but only half the soup mix for extra flavor and it still turns out great.