Slow Cooker Creamy Swedish Meatballs

There’s nothing quite like coming home to the most incredible aroma wafting from your slow cooker, and these Slow Cooker Swedish Meatballs deliver exactly that! Rich, tender meatballs in a velvety cream sauce that’s so good you’ll want to lick the bowl clean – and the best part? Your slow cooker does absolutely all the work!

This has become one of our family’s most requested dinners, and I completely understand why. It’s one of those magical recipes that tastes like you’ve been cooking all day, but actually takes about 10 minutes to throw together. The creamy sauce is absolutely divine, and those tender meatballs just melt in your mouth.

What I love most about this recipe is how flexible it is. Serve it over creamy mashed potato for the ultimate comfort food experience, or toss it through pasta for a quick weeknight dinner. It’s also perfect for entertaining because you can literally set it and forget it while you get on with your day!

“This recipe is absolutely incredible! My whole family devoured it and my husband has already asked me to make it again next week!” – Emma

Why You’re Going To Love This Recipe

Ridiculously easy – just dump everything in your slow cooker and walk away

Family favourite guaranteed – even the pickiest eaters will love this creamy goodness

Perfect for busy days – ideal when you need dinner sorted but have zero time to cook

Budget-friendly magic – uses affordable ingredients but tastes restaurant-quality

Make-ahead champion – brilliant for meal prep and feeding a crowd

Versatile serving options – delicious with pasta, rice, mashed potato, or crusty bread

Swedish Meatball Ingredients

This recipe is proof that you don’t need fancy ingredients to create something absolutely spectacular! Everything you need is probably already in your pantry.

Note: Scroll to the recipe card at the bottom for ingredient quantities and full detailed method.

For the Creamy Base:

Mushroom soup – creates the most luscious, creamy foundation (don’t worry if you’re not a mushroom fan – you won’t taste them!)
Beef stock – adds incredible savoury depth and richness
French onion soup mix – this little packet is flavour gold!
Worcestershire sauce – my little secret for adding that amazing umami depth
Sour cream – transforms everything into silky, restaurant-style perfection

The Stars:

Frozen meatballs – any good quality brand works beautifully
Egg noodles – perfect for soaking up all that gorgeous sauce

How To Make Slow Cooker Swedish Meatballs

This might just be the easiest dinner you’ll ever make! Seriously, if you can open a few cans and give things a stir, you’ve got this completely covered.

Note: Scroll to the recipe card at the bottom for ingredient quantities and full detailed method.

Step 1 – Build Your Flavour Base

Pop your mushroom soup, beef stock, onion soup mix, and Worcestershire sauce into your slow cooker. Give it all a really good whisk until everything’s beautifully combined and smooth.

Step 2 – Add Your Meatballs

Tip in those frozen meatballs straight from the freezer – no thawing needed! Give everything a gentle stir so each meatball gets coated in that gorgeous sauce mixture.

Step 3 – Let the Magic Happen

Cover your slow cooker and let it work its magic! Cook on low for 6-7 hours or high for 3-4 hours until the meatballs are heated through and the sauce has developed incredible flavour.

Step 4 – Create Creamy Perfection

About 20 minutes before you’re ready to eat, cook your egg noodles according to the packet directions. Then stir that sour cream through your meatballs – this is what creates that signature creamy Swedish meatball sauce that’s absolutely divine!

Variations

Extra Indulgent – Stir through a splash of cream along with the sour cream for ultimate richness.

Herb Garden – Add fresh chopped dill or parsley just before serving for a lovely fresh finish.

Mushroom Boost – Throw in some sliced fresh mushrooms during the last hour of cooking.

Lighter Option – Use Greek yoghurt instead of sour cream for a lighter version.

Different Bases – Try serving over fluffy rice, creamy mashed potato, or even crusty bread rolls.

Expert Tips

Choose quality meatballs – Good quality frozen meatballs make such a difference to the final result.

Don’t rush the sour cream – Add it at the very end to prevent any chance of curdling.

Taste and adjust – Give the sauce a taste before adding the sour cream and adjust seasoning if needed.

Make it go further – This recipe easily doubles if you’re feeding a crowd or want leftovers.

Perfect texture – If your sauce seems too thick, add a splash more stock; too thin, simmer uncovered for a few minutes.

Storage wisdom – Keeps beautifully in the fridge for 3 days and reheats like a dream.

Freezer friendly – Freezes perfectly for up to 3 months (just don’t freeze with the noodles mixed in).

FAQs

Can I use fresh meatballs instead of frozen?

Absolutely! Just brown them lightly in a pan first to seal in the flavours, then add to your slow cooker as normal.

What type of meatballs work best?

Any good quality beef or beef and pork meatballs work beautifully. Just avoid heavily seasoned varieties like Italian-style as they can overpower the delicate Swedish flavours.

How do I prevent the sauce from curdling?

The key is adding the sour cream right at the end when the heat isn’t too intense. If you’re worried, let the meatballs cool for 5 minutes before stirring in the sour cream.

Can I cook this for longer if needed?

I’d stick to the recommended times as much as possible. Too long and the meatballs can become mushy and the sauce might separate.

What’s the best way to serve these?

They’re absolutely divine over buttery mashed potato, but egg noodles, rice, or even crusty bread all work beautifully too!

Related Recipes

Looking for more incredible slow cooker dinners that practically cook themselves? These family favourites are perfect for busy weeknights!

Slow Cooker Swedish Meatballs

These Slow Cooker Swedish Meatballs are pure comfort food magic! Tender meatballs in the most incredible creamy sauce – perfect for busy weeknights when you want something special without the fuss.

Course: Family Dinners
Cuisine: Scandinavian
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 serves
Calories: 485kcal

Ingredients

400g can condensed mushroom soup
500ml beef stock
1 packet French onion soup mix (40g)
2 tablespoons Worcestershire sauce
1kg frozen beef meatballs
400g egg noodles
200ml sour cream

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Instructions

Create the base: In your slow cooker, whisk together the mushroom soup, beef stock, onion soup mix, and Worcestershire sauce until completely smooth.
Add meatballs: Add the frozen meatballs to the slow cooker and stir gently to coat them in the sauce mixture.
Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until meatballs are heated through and tender.
Cook noodles: About 20 minutes before serving, cook the egg noodles according to packet directions. Drain well.
Finish with cream: Stir the sour cream through the meatballs until the sauce is smooth and creamy.
Serve: Serve the creamy meatballs over the cooked noodles, or mix everything together for easy serving.

Notes

RECIPE NOTES & TIPS:

Quality matters: Choose good quality frozen meatballs for the best flavour and texture.
Timing is key: Add sour cream at the very end to prevent curdling.
Make it yours: This recipe doubles easily for larger crowds or meal prep.
Storage: Keeps in the fridge for 3 days and reheats beautifully on the stovetop.
Freezing: Freezes for up to 3 months (freeze without noodles for best results).
Serving options: Delicious over mashed potato, rice, or with crusty bread.
Lighter version: Substitute sour cream with Greek yoghurt if preferred.