Swedish Meatballs in Slow Cooker with Creamy Sauce

Homemade Swedish meatballs are incredibly easy with this slow cooker version. A few simple adjustments to the classic recipe yield tender meatballs in a rich, slightly sweet and savory cream sauce that will have everyone coming back for seconds.

What’s to Love About This Recipe

• No trip to a furniture store required—this homemade version is simple enough for any weeknight but comforting enough for company.
• Familiar ingredients make it accessible even if you’re stuck in a recipe rut. The gravy gets a touch of sweetness from blackberry preserves, a great substitute for traditional lingonberry jam.
• The recipe is written for meatballs made from scratch, but you can use store-bought frozen or refrigerated meatballs if you choose a plain or homestyle variety that complements the sauce.
• The rich, creamy gravy is the star. Serve the meatballs with your favorite noodles, rice, or mashed potatoes to soak up every last bit.

What Are Swedish Meatballs?

Swedish meatballs traditionally combine ground pork and beef (or other meat blends), a cream-based gravy, and a sweet berry jam such as lingonberry. They’re distinguished by the creamy sauce and the balance of savory and sweet flavors.

This slow cooker adaptation keeps the classic profile while making the dish easier to prepare by letting the meatballs cook low and slow, so they stay tender and flavorful.

Ingredients Needed

This recipe uses everyday pantry items to create meatballs, a creamy gravy, and quick egg noodles. If you want to shorten prep time, substitute store-bought meatballs that have a neutral or homestyle seasoning—avoid heavily seasoned Italian varieties.

Meatballs

• Ground chicken and ground pork – or substitute ground beef if you prefer a more traditional flavor. Use lean meat to reduce excess grease.
• Panko bread crumbs – panko keeps the meatballs from becoming dense. Use regular breadcrumbs or gluten-free panko if needed.
• Half and half – soak the panko in half and half for added richness and moisture.
• Egg – binds the meat mixture so the meatballs hold together while cooking.
• Seasonings – garlic powder, dried minced onion, salt, nutmeg, and allspice give the meatballs their warm, slightly spiced character.
• Beef broth – used in the slow cooker and as the base for the gravy.

Noodles and Gravy

• Butter – divided for browning meatballs and making a roux.
• Flour – to thicken the gravy; swap a gluten-free flour if needed.
• Sour cream – adds tang and creaminess to the sauce.
• Seedless blackberry preserves – a convenient stand-in for lingonberry jam; it adds sweetness and helps thicken the sauce.
• Frozen egg noodles – quick to prepare and perfect to serve with generous gravy.

How to Make Swedish Meatballs in the Slow Cooker

Do a little prep in the morning, place the meatballs in the slow cooker, and finish the gravy and noodles right before serving for a fast and satisfying dinner.

1. Add the ground meats to a large bowl.
2. Mix the panko bread crumbs with half and half and let them soak for 5 minutes.
3. Add the soaked crumbs, egg, and seasonings to the meat and mix gently until just combined.
4. Heat 1 tablespoon of butter or a splash of oil in a skillet or multi-cooker.
5. Form the meat mixture into ping-pong-sized balls and brown them in a single layer, about 2 minutes per side.
6. Transfer browned meatballs to the slow cooker, add the beef broth, cover, and cook on low for about 6 hours or high for about 3 hours.
7. For the gravy, melt the remaining 4 tablespoons of butter in a skillet. Whisk in the flour until smooth to form a roux, then slowly whisk in several cups of the broth from the slow cooker.
8. Add blackberry preserves and sour cream, bring the sauce to a simmer, and whisk until thickened, about 5 minutes. If the sauce needs more thickening, stir in a slurry of 1–2 tablespoons cornstarch mixed with an equal amount of water.
9. Cook the noodles according to package directions.
10. Serve the meatballs and gravy over the noodles and garnish with parsley if desired.

What to Serve With Swedish Meatballs

Sticky, creamy gravy calls for something to soak it up. Serve over egg noodles, fettuccine, mashed potatoes, or fluffy white rice. Add a simple vegetable side such as roasted carrots or sautéed garlic green beans to complete the meal.

Storing and Reheating

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. You can freeze meatballs for up to 3 months; however, the gravy may separate after freezing, so it’s best to prepare a fresh gravy when reheating frozen meatballs.

To reheat, thaw in the refrigerator and warm gently in a skillet on the stove or in the microwave until heated through.

Slow Cooker Swedish Meatballs

Swedish Meatballs FAQs

• Can you make these in an Instant Pot? Yes. Sear formed meatballs on sauté mode, add broth, cook at high pressure 5–7 minutes, remove meatballs, then thicken the sauce on sauté mode and return meatballs to coat.
• Can this be gluten-free? Yes. Use gluten-free panko and a gluten-free flour to thicken the gravy.
• How do you thicken the gravy? Whisk in a slurry of 1–2 tablespoons cornstarch mixed with equal water until desired thickness is reached.
• How do you keep meatballs from falling apart? Include an egg to bind the mixture and avoid stirring meatballs in the slow cooker until they are almost fully cooked.
• Can you overcook meatballs in the slow cooker? Yes—prolonged cooking can dry them out. After they’re done, switch the cooker to warm or turn it off until serving.

More Slow Cooker Meatball Recipes

• Italian meatballs in the slow cooker
• Slow cooker turkey meatballs
• Creamy meatball and orzo soup
• Slow cooker pork meatballs with chili-apricot sauce
• Chicken parmesan meatballs in the slow cooker
• Spaghetti and meatball soup
• BBQ meatballs