Crockpot Swedish Meatballs
These Crockpot Swedish Meatballs are fall-apart tender and smothered in a rich, creamy gravy that tastes like you spent hours in the kitchen. Made with a blend of ground beef and ground pork seasoned with warm nutmeg, then slow-cooked to perfection, they deliver all the cozy Scandinavian comfort you crave with minimal hands-on effort. Serve them over buttery egg noodles or mashed potatoes for the ultimate weeknight dinner.
Equipment
- 6-quart slow cooker Programmable model recommended
- Large mixing bowl
- Large skillet Cast iron preferred for browning
- Measuring cups and spoons
- Whisk
- Cookie scoop 1.5-inch size for uniform meatballs
- Tongs or spatula
- Meat thermometer To verify internal temp of 165°F
Ingredients
For the Meatballs
- 1 lb ground beef 450g, 80/20 blend recommended
- 0.5 lb ground pork 225g
- 0.5 cup breadcrumbs about 55g; plain or Italian style
- 1 egg large
- 0.25 cup milk 60ml; whole milk preferred
- 1 small onion finely minced
- 0.25 tsp nutmeg freshly grated whole nutmeg preferred
- salt to taste
- black pepper to taste
For the Sauce
- 2 cups beef broth 480ml; low-sodium recommended
- 1 cup sour cream 240ml; full-fat for creamiest result
- 0.25 cup all-purpose flour 30g; or cornstarch for gluten-free
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 0.5 tsp garlic powder
For Garnish
- fresh parsley chopped, for serving
Instructions
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, minced onion, nutmeg, salt, and pepper. Mix gently until just combined — avoid overmixing — then let the mixture rest for 5 minutes so the breadcrumbs absorb the moisture.
- Using a cookie scoop or your hands, portion the meat mixture into balls about 1.5 inches in diameter and roll each one smooth between your palms. You should get approximately 24 to 30 uniform meatballs.
- Heat a large skillet over medium-high heat with a small amount of oil and brown the meatballs in batches on multiple sides, about 10 minutes total — you're building a crust, not cooking them through. Transfer each batch to the slow cooker as you finish.
- Whisk together the beef broth and flour in a bowl until completely smooth with no lumps, then add the Worcestershire sauce, Dijon mustard, and garlic powder and whisk to combine. Pour the sauce over the browned meatballs in the slow cooker.
- Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the meatballs reach an internal temperature of 165°F and the sauce is bubbling. Avoid lifting the lid during cooking.
- About 20 minutes before serving, switch the slow cooker to low, ladle out about 1 cup of hot cooking liquid, and whisk it together with the sour cream in a separate bowl to temper it. Stir the mixture back into the crockpot and heat through for 15 to 20 minutes.
- Taste and adjust seasoning with salt and pepper, then garnish with freshly chopped parsley. Serve over egg noodles, mashed potatoes, or rice with plenty of sauce.
Notes
- Do not skip browning — it creates a flavorful Maillard crust and helps the meatballs hold their shape during slow cooking.
- Always temper the sour cream before adding it to the hot crockpot to prevent curdling. Whisk it with a cup of hot cooking liquid first.
- Keep meatballs uniform in size using a cookie scoop so they all finish cooking at the same time.
- Freshly grated whole nutmeg makes a noticeable difference in flavor — it's more aromatic and potent than pre-ground.
- Avoid lifting the lid during cooking. Each peek releases heat and adds 15 to 20 minutes to your cook time.
- For a gluten-free version, substitute almond flour or gluten-free breadcrumbs in the meatballs and use cornstarch instead of flour in the sauce.
- For extra creamy gravy, stir in an additional 1/2 cup sour cream or a few ounces of softened cream cheese at the end.
- Leftovers keep in the fridge for up to 4 days and actually taste better the next day as the flavors meld.
- Freeze fully cooked meatballs and sauce separately in airtight containers for up to 3 months.
- To reheat, warm on the stovetop over medium-low heat with a splash of beef broth to loosen the sauce, and stir in a spoonful of fresh sour cream to brighten the flavor.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 15gProtein: 28gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 135mgSodium: 680mgPotassium: 420mgFiber: 1gSugar: 3gVitamin A: 8IUVitamin C: 4mgCalcium: 10mgIron: 18mg
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