1. Can I use frozen meatballs for this recipe?

Yes, you can! If you're looking for a shortcut, frozen meatballs can be used in place of homemade ones. Simply skip the browning step and add them directly to the Crockpot with the gravy. You may need to adjust the cooking time slightly, but frozen meatballs still work wonderfully in this recipe.

2. Can I make Swedish meatballs in the Crockpot without browning them first?

While browning the meatballs adds flavor and texture, you can skip this step to save time. Simply form the meatballs and place them directly into the Crockpot. The meatballs will still cook through, but they may be a bit softer without the caramelized crust from browning.

3. Can I make this recipe with ground turkey or chicken?

Absolutely! For a leaner alternative, ground turkey or chicken can be substituted for the beef. The flavor will change slightly, but the result will still be delicious. Just ensure to keep an eye on the cooking time, as poultry may cook a bit faster than beef.

Swedish Meatballs in the Crockpot – Easy & Creamy Recipe

Name: Swedish Meatballs in the Crockpot
Prep time: 15 min
Cook time: PT-488968H46M52S
Total time: 4 h 15 min
Cuisine: Swedish
Ingredients: 2 pounds lean ground beef; 1 tablespoon Worcestershire sauce; 1/2 cup plain breadcrumbs; 2 large eggs, lightly beaten; 1 teaspoon onion powder; Salt and black pepper, to taste; 2 tablespoons olive oil, divided; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 cup beef broth; 1/4 cup sour cream

Description

Swedish meatballs in the Crockpot offer a quick, hearty, and flavorful meal. These tender meatballs, cooked in a savory beef broth and creamy sour cream gravy, are perfect for family dinners or as an appetizer. The slow-cooked flavors will leave everyone satisfied.

Ingredients

Scale

2 pounds lean ground beef
1 tablespoon Worcestershire sauce
1/2 cup plain breadcrumbs
2 large eggs, lightly beaten
1 teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons olive oil, divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup beef broth
1/4 cup sour cream

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Instructions

In a large mixing bowl, combine the ground beef, Worcestershire sauce, breadcrumbs, eggs, onion powder, salt, and pepper. Mix until just combined.
Using a 1-tablespoon cookie scoop, portion the meat mixture and roll into balls.
Heat a skillet over medium-high heat. Add 1 tablespoon olive oil and brown the meatballs on all sides. Transfer browned meatballs to the slow cooker.
Add the remaining olive oil to the skillet and heat. Melt the butter, then whisk in the flour. Cook for about 2 minutes.
Slowly add the beef broth, whisking constantly until the gravy thickens.
Remove from heat and stir in the sour cream. Pour the gravy over the meatballs in the slow cooker.
Cover and cook on low for 4 hours or high for 2 hours. Serve the meatballs over egg noodles, mashed potatoes, or vegetables.

Notes

If you’re short on time, you can skip browning the meatballs. Simply place raw meatballs in the Crockpot and cook as directed.
For a gluten-free version, use gluten-free breadcrumbs.
If you prefer a lighter option, you can substitute ground turkey or chicken for the beef.
This recipe is perfect for meal prepping; leftovers can be stored in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 4 hours (low) or 2 hours (high)
Category: Main Course
Method: Slow Cooker
Cuisine: Swedish

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 23g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 25g
Cholesterol: 75mg