These slow cooker Swedish meatballs are a convenient option for busy weeknights or feeding large groups. By using frozen meatballs and a creamy sauce, you can prepare a hearty meal with minimal effort.
List of ingredients
- 10.5 oz cream of mushroom soup – provides the creamy base for the gravy.
- 14.5 oz beef broth – adds richness and depth to the sauce.
- 2 tbsp A1 Steak Sauce – adds a tangy and bold flavor profile.
- 1 pkg onion soup mix – infuses the sauce with concentrated onion flavor.
- 28 oz frozen meatballs – provides the main protein for a quick meal.
- 1 cup sour cream – stirred in at the end for a smooth, velvety finish.
- 1 bag egg noodles – used as the base; prepare according to package instructions.
- 1 tsp parsley – optional garnish for a fresh visual touch.
step-by-step instructions
- Prepare the sauce base: In your crockpot, whisk together the cream of mushroom soup, beef broth, A1 Steak Sauce, and the packet of onion soup mix until the mixture is smooth.
- Add the protein: Carefully add the frozen meatballs to the crockpot. Stir them thoroughly to ensure every meatball is well-coated with the sauce.
- Slow cook: Cover the crockpot with a tight-fitting lid. Let the meatballs simmer on the low heat setting for approximately 3 to 4 hours.
- Finish the gravy: Once the cooking time is complete, stir in one cup of sour cream. Mix gently until the sour cream is fully incorporated and the sauce is creamy.
- Serve and garnish: Garnish with fresh or dried parsley if desired. Spoon the meatballs and gravy over prepared egg noodles, mashed potatoes, or rice.
Customizing the Sauce Profile
Substituting Steak Sauce with Worcestershire
If you do not have A1 Steak Sauce, Worcestershire sauce is a suitable alternative. It provides a similar savory, fermented depth but is slightly less tangy. Use the same measurement of two tablespoons to maintain the flavor balance.
Increasing the Gravy Volume
To create more sauce for extra servings of noodles or potatoes, you can double the liquid components. Add an additional 14.5 oz of beef broth and another 10.5 oz can of cream of mushroom soup. This ensures the meatballs remain submerged and you have plenty of gravy.
Using Heavy Cream for Richness
For a more indulgent and buttery texture, replace the sour cream with heavy cream. Stir in one cup of heavy cream during the final step of the process. This removes the slight tang of the sour cream and results in a traditional, rich cream sauce.
Incorporating Fresh Sliced Mushrooms
To add earthy depth and texture, add one cup of sliced fresh mushrooms to the crockpot at the beginning. The mushrooms will soften during the 3-4 hour simmer and absorb the beefy flavors of the sauce. This adds a gourmet touch to the simple ingredients.
Alternative Meatball Options
Creating Homemade Beef Meatballs
For a from-scratch version, mix ground beef with breadcrumbs, an egg, garlic powder, onion powder, and salt. Shape them into small balls and brown them in a skillet before adding them to the crockpot. This adds a seared crust that enhances the overall taste.
Using Ground Turkey Meatballs
To reduce the fat content, replace beef meatballs with frozen turkey meatballs. Turkey has a milder flavor, so you may want to add a pinch of extra black pepper to the sauce. The cooking time remains the same for frozen turkey varieties.
Trying Italian-Style Meatballs
Using pre-made Italian meatballs introduces herbs like oregano and basil into the dish. While this deviates from the traditional Swedish flavor, the creamy mushroom sauce complements the Italian seasonings well. Ensure the meatballs are not overly spicy to keep the sauce balanced.
Optimal Serving Pairings
Preparing Buttered Egg Noodles
Egg noodles are the classic pairing for Swedish meatballs. Boil the noodles in salted water until al dente, then drain and toss with two tablespoons of unsalted butter. This prevents the noodles from sticking and adds a rich flavor that matches the gravy.
Making Creamy Mashed Potatoes
For a heartier meal, serve the meatballs over a bed of mashed potatoes. Boil peeled Yukon Gold potatoes until tender, then mash them with butter and a splash of milk. The thick potatoes absorb the gravy more effectively than noodles do.
Low-Carb Cauliflower Rice Option
To make this recipe low-carb, use steamed cauliflower rice as the base. Sauté riced cauliflower in a pan with a small amount of olive oil until tender. This provides a light, neutral base that lets the savory flavors of the meatball sauce stand out.
Pairing with Steamed Green Beans
Fresh green beans provide a necessary crunch and brightness to balance the rich cream sauce. Steam the beans for 5-7 minutes until they are vibrant green but still firm. Toss them with a squeeze of lemon juice to cut through the richness of the sour cream.
Adding Frozen Peas for Color
Frozen peas can be added directly to the crockpot during the last 30 minutes of cooking. This integrates the peas into the sauce while adding a pop of sweetness and color. It is an efficient way to add a vegetable to the main dish without extra pots.
Serving with Crusty Bread
A toasted baguette or warm dinner rolls are ideal for soaking up the leftover gravy. Slice the bread and brush it with melted butter and garlic before warming in the oven. This adds a textural contrast to the soft meatballs and creamy sauce.
Preservation and Reheating
Refrigerating Meatball Leftovers
Store any remaining meatballs and sauce in an airtight glass or plastic container. Ensure the food is cooled slightly before sealing the lid to prevent excess condensation. These will stay fresh in the refrigerator for up to four days.
Freezing for Long-Term Storage
You can freeze the cooked meatballs and sauce together in freezer-safe bags. Press the air out of the bag to prevent freezer burn. These can be stored for up to three months and should be thawed in the refrigerator overnight before heating.
Reheating in the Microwave
Place a portion of meatballs and sauce in a microwave-safe bowl. Add a tablespoon of water or beef broth to prevent the sauce from thickening too much. Heat on medium power in 1-minute intervals, stirring in between, until heated through.
Reheating on the Stovetop
Transfer the leftovers to a small saucepan over low heat. Add a splash of beef broth to loosen the gravy and stir frequently to avoid scorching the bottom. This method is preferred for maintaining the best texture of the sauce.
Practical Cooking Tips
Preventing Sauce Separation
To avoid the sour cream curdling or separating, ensure it is stirred in only after the heat is turned off or the crockpot is set to warm. Adding dairy to boiling liquids can cause it to break. Stir gently until the sauce is uniform in color.
Ensuring Meatballs are Heated Through
While frozen meatballs are pre-cooked, use a meat thermometer to ensure they reach an internal temperature of 165°F. If you are using very large meatballs, you may need to extend the cooking time by 30 to 60 minutes.
Managing Cooking Times
If you are in a rush, you can cook the meatballs on the high setting for 2 to 3 hours. However, the low setting is recommended for maximum tenderness. Using the low setting allows the flavors of the onion soup mix and steak sauce to penetrate the meat deeper.
Common Questions
Can I use a different soup base?
Yes, cream of celery soup can be used as a substitute for cream of mushroom soup. It provides a similar consistency and salt level, though the flavor will be slightly more herbal and less earthy.
Do the meatballs need to be thawed first?
No, the recipe is designed to work with frozen meatballs. The slow cooker provides enough heat over several hours to thaw and cook them thoroughly without compromising the texture of the sauce.
Can I make this in an Instant Pot?
Yes, you can use a pressure cooker. Combine all ingredients except the sour cream and cook on high pressure for 10 minutes with a quick release. Stir in the sour cream at the end on the sauté setting.
How do I make the sauce thicker?
If the sauce is too thin, whisk a teaspoon of cornstarch with a tablespoon of cold water to create a slurry. Stir this into the crockpot during the last 30 minutes of cooking and leave the lid off to allow the liquid to reduce.
Can I use a different type of broth?
While beef broth is traditional, chicken broth can be used for a lighter taste. Vegetable broth is also a viable option for those avoiding beef-based liquids, though the flavor will be less robust.
Print
Slow Cooker Savory Swedish Meatballs
- Total Time: 3 hours 5 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Swedish Meatballs Crockpot Recipe uses frozen meatballs and a few simple ingredients to create a no-fuss dinner the whole family will love. Serve with egg noodles or over mashed potatoes for an easy weeknight dinner.
Ingredients
- 10.5 oz cream of mushroom soup
- 14.5 oz beef broth
- 2 tbsp A1 Steak Sauce
- 1 pkg onion soup mix
- 28 oz frozen beef meatballs
- 1 cup sour cream
- 1 bag egg noodles, prepared according to package directions
- 1 tsp parsley (optional garnish)
Instructions
- Step 1: In your crockpot, whisk together one can of cream of mushroom soup, a can of beef broth, 2 tablespoons of A1 Steak Sauce, and a packet of Lipton Onion Soup Mix.
- Step 2: Add a bag of frozen meatballs to the crockpot and stir them until they’re well-coated with the sauce.
- Step 3: Cover and let the meatballs simmer on low for about 3-4 hours.
- Step 4: At the end of cooking, stir a cup of sour cream into the crockpot.
- Step 5: Garnish with fresh parsley or dried parsley flakes (optional). Serve over egg noodles, mashed potatoes, or rice.
Notes
Nutritional information is for the Swedish Meatball recipe only. Rice, noodles, or mashed potatoes are not included. For a homemade touch, replace frozen meatballs with ground beef seasoned with garlic and onion powder.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 157 kcal
- Sugar: 0.9 g
- Sodium: 511 mg
- Fat: 13.1 g
- Saturated Fat: 6.7 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 5.5 g
- Fiber: 0.4 g
- Protein: 4.4 g
- Cholesterol: 33 mg