Creamy Crockpot Swedish Meatballs
Tender Swedish meatballs slow-cooked in a rich, creamy sauce, perfect for easy, comforting dinners with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Cuisine: Swedish
Ingredients
Scale
- 1 lb ground beef (80/20)
- ½ lb ground pork
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ cup breadcrumbs (plain or panko)
- ⅓ cup milk (whole or 2%)
- 1 large egg
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- Salt and pepper, to taste
- 2 cups beef broth (preferably low sodium)
- 1 cup heavy cream
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- Fresh parsley, chopped (optional)
Instructions
- In a large bowl, combine ground beef, ground pork, finely chopped onion, minced garlic, breadcrumbs, milk, egg, allspice, nutmeg, salt, and pepper. Mix gently until just combined.
- Shape the mixture into golf-ball-sized meatballs, about 1.5 inches in diameter, yielding 20-24 meatballs. Place on a plate or tray.
- In a separate bowl, whisk together beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Set aside.
- Lightly grease the crockpot with butter or cooking spray. Place the meatballs evenly in the crockpot and pour the sauce mixture over them, covering mostly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until meatballs are tender and sauce thickens gently.
- About 30 minutes before serving, melt butter in a small bowl and stir in flour to create a roux. Slowly whisk the roux into the crockpot sauce, cover, and cook for another 20-30 minutes until sauce thickens to creamy consistency.
- Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped fresh parsley on top. Serve hot over mashed potatoes, egg noodles, or rice.
Notes
Do not overmix meatball mixture to keep them tender. Browning meatballs before slow cooking is optional but adds flavor. Use low heat for best texture. Add roux late to thicken sauce without clumping. Adjust seasoning at the end. For gluten-free, substitute breadcrumbs and flour accordingly. For lighter sauce, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: About 4-5 meatballs
- Calories: 350400
- Sugar: 2
- Sodium: 550
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 10
- Fiber: 1
- Protein: 25
Keywords: Swedish meatballs, crockpot recipe, slow cooker, creamy sauce, comfort food, easy dinner, homemade meatballs