Crockpot Swedish Meatballs: Easy & Delicious Recipe
Tender, flavorful Swedish meatballs simmered in a creamy mushroom sauce in your slow cooker. A comforting and easy weeknight meal.
Equipment
- Large Mixing Bowl
- Large skillet
- Slow Cooker
Ingredients
Meatball Ingredients
- 1 pound Ground Beef
- 0.5 pound Ground Pork
- 0.5 cup Bread Crumbs
- 0.25 cup Milk
- 1 Egg beaten
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.25 teaspoon Nutmeg
Sauce Ingredients
- 1 tablespoon Olive Oil
- 1 Onion large, chopped
- 2 cloves Garlic minced
- 10.75 ounce Cream of Mushroom Soup can
- 0.5 cup Beef Broth
- 0.25 cup Sour Cream
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 0.5 cup Frozen Peas
- 0.25 cup Parsley chopped fresh, optional
Serving Suggestions
- Egg Noodles or Mashed Potatoes for serving
Instructions
Instructions
- In a large bowl, gently combine ground beef, ground pork, bread crumbs, milk, egg, salt, pepper, and nutmeg. Mix until just combined; do not overmix.
- Roll the meat mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. This step adds flavor but can be skipped if short on time.
- Transfer the meatballs to your slow cooker.
- In the same skillet, sauté the onion and garlic until softened, about 5 minutes.
- Add cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, and Dijon mustard to the skillet. Stir to combine and pour over the meatballs in the slow cooker.
- Cook on low for 6-8 hours, or on high for 3-4 hours, or until the meatballs are cooked through and the sauce has thickened.
- Stir in frozen peas during the last 30 minutes of cooking. Stir in fresh parsley (optional) before serving.
- Serve the Swedish meatballs over egg noodles or mashed potatoes.
Notes
For a richer flavor, use a combination of beef and pork. You can also add other vegetables like carrots or mushrooms to the sauce. Leftovers can be stored in the refrigerator for up to 3 days.