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Cozy Crockpot Swedish Meatballs Recipe | Easy Slow Cooker Dinner

Tender beef-and-pork meatballs simmer in a creamy, savory gravy in the slow cooker for a cozy, low-effort dinner. Serve over noodles, mashed potatoes, or rice for classic comfort.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 6 servings

Ingredients
  

Ingredients

  • 1 lb ground beef (80–85% lean)
  • 1 lb ground pork
  • 1 cup fresh breadcrumbs (or panko)
  • 1/2 cup finely minced yellow onion
  • 2 large eggs
  • 1/3 cup milk
  • 2 cloves garlic, minced
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 3/4 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 2 tbsp chopped fresh parsley (optional)
  • 2 tbsp neutral oil (for browning, optional)
  • 3 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3/4 cup sour cream (full-fat)
  • Salt to taste
  • Buttered egg noodles, mashed potatoes, or steamed rice (for serving)
  • Fresh parsley, chopped (for serving)
  • Lingonberry jam (optional, for serving)

Instructions
 

Instructions

  • Whisk the milk and eggs in a large bowl, stir in breadcrumbs, and let soak for 3 to 4 minutes.
  • Add the ground beef, ground pork, onion, garlic, parsley, salt, pepper, allspice, and nutmeg, and gently mix just until combined.
  • Roll the mixture into 1 to 1 1/4 inch meatballs.
  • Heat the oil in a large skillet over medium-high heat and brown the meatballs in batches for 1 to 2 minutes per side without cooking through, transferring them to the slow cooker as they brown.
  • Melt the butter in the same skillet over medium heat, whisk in the flour, and cook 1 to 2 minutes until fragrant and lightly nutty.
  • Slowly whisk in the beef broth until smooth, then stir in Worcestershire sauce, Dijon mustard, onion powder, garlic powder, and black pepper.
  • Pour the gravy base over the meatballs in the slow cooker.
  • Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until the meatballs reach 165°F and are tender.
  • Stir in the sour cream, then taste and season with salt as needed.
  • Adjust consistency by whisking in a splash of broth or milk if too thick, or simmering uncovered on HIGH for 10 to 15 minutes if too thin.
  • Serve over noodles, mashed potatoes, or rice, and garnish with parsley and a spoonful of lingonberry jam if desired.

Notes

If short on time, you can skip browning and add meatballs directly to the slow cooker. Temper sour cream by whisking in some hot gravy before adding; keep heat low after adding dairy to avoid curdling. For frozen meatballs, cook on LOW 5–6 hours or HIGH 3–4 hours before adding sour cream. Variations: use turkey or chicken with added oil, gluten-free breadcrumbs and cornstarch slurry, or dairy-free alternatives. To store, refrigerate up to 4 days or freeze up to 3 months; reheat gently and loosen with broth or milk.