Easy Swedish Meatballs (Crockpot & Instant Pot)
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.
Best Crockpot Meatball Recipe
We love making meatballs around the holidays. 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!
The Best, Easiest Swedish Meatballs Recipe
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 seemed to fall 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 make them seem like they must include lots of 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 easiest 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 These 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.
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
- Low Carb Burger Bites Recipe
Easy Swedish Meatballs (Crockpot & Instant Pot)
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.
Video
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
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
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.
Very light and delicious! Expected it to be heavy. Cut recipe in half, as only two of us. Would highly recommend to everyone…especially pleased it’s low in sodium and potassium. Thank you for sharing! Loved the spice combination…delicious.
Hi, I love the recipe but since it’s just me and my partner I was wondering if the meatballs can last in the freezer?
Hi Sarah,
Yes, they can! Wrap well and freeze for up to 3 months. Then be sure to thaw completely before rewarming.
The flavor was great, but was too soupy for me. Is there any way to thicken it in the crock pot (I don’t have instapot). Would I be better off doing it on the stove top? I’d like more of a gravy texture than soupy.
Could you use milk instead of half & half?
Hi Mackenzie,
Yes, you can use whole milk. However, the sauce will be a bit thinner than it appears in the photos.
This was so good! Very satisfying with egg noodles. I used heavy cream because it’s what I had, and I adjusted it down to make 4 servings. There wasn’t enough sauce for the leftovers, so I made more. I told my husband we’ll be making this again! Such a rich flavor!
Excellent sauce. I made it on the stove top, simmering the the broth and soup mix for 10-15 minutes before adding the other ingredients. I added one more Tbsp of cornstarch to achieve a little thicker result, and bumped-up all of the seasonings a tad to compensate. Altogether, maybe 25 minutes start to finish.
It was really good but what makes it so salty, Thank goodness I didn’t put in any salt. Or could it be that I used frozen Italian meatballs? It definitely has me stumpe. If ur able to tell me what it is I would appreciate it,
So easy to make and was so good!
This was very good! I cut the recipe in half for two of us and made it in the 4 qt crockpot. I served it over egg noodles with a salad and crusty bread. Going into my Keepers file. Thanks for sharing.
I absolutely love Swedish meatballs! We all loved this crock pot version!
This recipe was easy to make. It was delicious! 😃
This is so good! Really comforting and easy to make!
Love this easy appetizer recipe!