Description
This slow cooker Swedish meatballs recipe offers a simple, comforting meal with minimal effort. Frozen meatballs simmer in a rich, creamy sauce made with beef broth, cream of mushroom soup, and sour cream, perfect for busy weeknights.
Ingredients
Scale
- 32 ounce package frozen homestyle meatballs
- 1.5 cups low-sodium beef broth
- 1 can cream of mushroom soup
- 0.5 cup half and half
- 0.5 cup sour cream
- 2 Tbsp cornstarch
- 2 Tbsp Worcestershire sauce
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- Fresh chopped parsley (optional, for garnish)
Instructions
- Place frozen meatballs into the slow cooker.
- In a large bowl, whisk together beef broth, cream of mushroom soup, half and half, sour cream, cornstarch, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and paprika until smooth.
- Pour the sauce mixture over the meatballs in the slow cooker.
- Cover and cook on high for 3 to 4 hours, or on low for 6 to 7 hours, until meatballs are heated through and sauce is thick and creamy.
- Garnish with fresh chopped parsley before serving.
- Serve over egg noodles, mashed potatoes, or your preferred side.
Notes
- For a more traditional Swedish flavor, swap paprika for nutmeg or allspice.
- Sear meatballs before adding to the slow cooker for a richer taste.
- Add a squeeze of lemon juice at the end for brightness.
- Steak sauce can be used instead of Worcestershire sauce for a tangier flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Reheat on the stovetop over low heat, stirring frequently, or in the microwave, stirring halfway through.
- Freezing is not recommended as the creamy sauce may break down.
- Plain Greek yogurt can be substituted for sour cream.
- Prep Time: 5 minutes
- Cook Time: 3-7 hours (depending on setting)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx.)