If you like Ikea’s famous meatballs, you are going to love these Slow Cooker Swedish Meatballs. These are so easy to make and taste just as good as anything you’ll get at Ikea. It literally took me 5 minutes to throw these together in the morning and they were perfectly cooked by dinnertime.
These crock pot Swedish meatballs are a delicious, hearty dish. We love them served as a main course paired with egg noodles or mashed potatoes.
They also make the perfect appetizer for any party or tailgating event. We bet you won’t be able to leave the party without everybody asking for the recipe.
How to make slow cooker Swedish meatballs
- Whisk together cream of mushroom soup and beef broth in your slow cooker.
2. Add mushrooms, onion, garlic powder, steak sauce, paprika, salt and pepper and mix until combined.
3. Add meatballs and mix until meatballs are coated in sauce.
4. Cover and cook on high for 4-6 hours or low for 8-10.
5. Stir in sour cream the last 30 minutes of cooking (to keep it from curdling, you will probably want to turn it to low or warm for this step).
6. Serve over rice or mashed potatoes.
Frozen Meatballs vs. Homemade Meatballs
We used frozen meatballs in this recipe, but homemade meatballs will work just as well. You can use this recipe for homemade meatballs (just use the steps 2-8).
To use homemade meatballs, brown them on all sides first, and then add them to the recipe.
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Substitutions in Slow Cooker Swedish Meatballs:
We know there are several people who are allergic to mushrooms (or who really don’t love them). You can substitute cream of chicken or cream of broccoli soup in place of the cream of mushroom soup.
You can also omit the chopped mushrooms entirely with not too big of a difference.
How To Store Slow Cooker Swedish Meatballs:
You can store the meatballs and sauce in an airtight container in the fridge for 2-3 days.
To freeze, mix together soup, broth, mushrooms, onions, garlic powder, steak sauce, paprika, salt, pepper, and meatballs. Place in a freezer bag, then flatten the bag, squeeze all the air out, and seal the bag. Freeze for up to 30 days.
To reheat, thaw the freezer bag in the fridge for 24 hours, then cook (starting with instruction #4).
What to serve with Swedish Meatballs:
- Parmesan Peas
- Creamy Garlic Mashed Potatoes
- Honey Roasted Carrots
- Garlic Roasted Potatoes
- Oven Roasted Vegetables
Slow Cooker Swedish Meatballs Recipe
Ingredients
- 10.75 ounces cream of mushroom soup
- 2 cups beef broth
- 1 cup fresh mushrooms sliced
- ½ onion diced
- 1 teaspoon garlic powder
- 2 Tablespoons steak sauce A1
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 28 ounces frozen meatballs homestyle
- 1 cup sour cream
Instructions
- Whisk together cream of mushroom soup and beef broth in your slow cooker.
- Add mushrooms, onion, garlic powder, steak sauce, paprika, salt, and pepper and mix until combined.
- Add meatballs and stir in until meatballs are coated in sauce.
- Cover and cook on high for 4-6 hours or low for 8-10 hours.
- Mix in sour cream the last 30 minutes of cooking.
Notes
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To make this a freezer meal, place all ingredients except for the sour cream into a resealable gallon-sized freezer bag. Lay bag flat in the freezer.
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When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours.
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Spray slow cooker with non-stick cooking spray. Dump the contents of the bag into the slow cooker and cook on high for 4-6 hours or low for 8-10.
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Mix in sour cream the last 30 minutes of cooking.
Nutrition
Equipment
- Slow Cooker
Recipe Details
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When do you add the sour cream? Thanks!
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My boys love the Ikea meatballs, and these look even better. Can't wait to try these!
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Where does the sour cream go? On top, or mixed in?
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I accidentally mixed in the sour cream with cream of mushroom & beef broth... Do you think it'll still be okay?!! Oops :(. Thank you!!
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Do you need to thaw the meatballs or do they go in frozen?
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I lived in Sweden for several years and the gravy recipe I learned for meatballs was simpler, though I don't know if it would work as well for a crockpot. 1 cup beef broth 1 cup heavy cream or whole milk 2 tbsp. flour Soy sauce Salt and pepper Carefully whisk flour into the beef broth and mix until smooth. Add the cream and cook gently until thickened. Season to taste with sauce sauce, salt, and pepper. Swedish meatballs are ridiculously easy to make as well. Only requiring a beef/pork mixture, egg, breadcrumbs, onion, milk, and salt and pepper. The jars of lingonberry jam from Ikea are a perfect accompaniment to the meatballs and gravy. Also, if you really want to be authentic and eat the meatballs Swedish style, try them with small peeled boiled potatoes. That was the most popular side dish with meatballs in the south of Sweden.
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I lived in Sweden for several years and the recipe I learned for gravy was a little easier, but I don't think it would work very well for the crockpot. Swedish cuisine is actually very light on spices and seasoning. Here is my gravy recipe that I love. 1 cup beef broth 1 cup heavy cream or whole milk 2 tbsp. flour Soy sauce Salt and pepper Carefully whisk in the flour into the broth in a pan over low heat. Mix until smooth. Then add the cream and stir until thickened. You can turn up the heat a little bit to get it a bit thicker. Once thickened season to taste with soy sauce, salt, and pepper. Swedish meatballs are also very simple to make. I make about 500 or so meatballs every year for a Swdish mid summer party. I have a meatball making party at my house and we roll meatballs-the help is necessary to churn out that number of meatballs quickly. My recipe calls for 1/2 lb ground beef, 1/2 lb. ground pork, 1 finely minced medium onion, 1 egg, 1/4 cup breadcrumbs, 3 tbsp. whole milk, 1/2 tsp salt, and 1/4 tsp white pepper. Mix and form into meatballs. You can fry these in batches or bake them in the oven at 375. I usually bake them. If you make your own meatballs, then use the pan drippings to make the gravy instead of broth.
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Thank you Elyse for the nice recipe.
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The recipe sounds really easy & good ! However do you think I could make my own meatballs?3
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I made these for dinner tonight & served them over egg noodles. My 16yo loved them, of course everyone else did too
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After cooking and cooling these, could they be frozen and reheated later? If so, any specific steps to follow?
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A-1 Sauce is basically Worcestershire sauce and ketchup -- mix some up and you'll be happily surprised! One less prepared sauce to keep on hand!
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Do you think this recipe could be doubled in the slow cooker or is that going to be too much and not cook adequately?
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Any substitute suggestions for the mushrooms. My family and I don't like, therefore don't eat, mushrooms. But the rest of it sounds wonderful.
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I actually love mushrooms and I have made the real sweetish meat balls while in school in homeck and they were delicious and the gravy was also very good and yummy !!!
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Stumbled across this recipe while looking for a Swedish meatball recipe. Had to take the time to tell you that I too come from a family of six sisters, no boys. It has been a really cool thing for us all to grow old together. We all live all across the United States, from Baltimore to Alabama. Still stay in contact, and still cherish my sisters. Here, here to being a part of my six sisters! Joni Coward Graniteville, South Carolina
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Did these as a standalone for a Christmas hors d'oeuvres buffet this year and they killed. As about half my family is allergic to mushrooms, I subbed in cream of broccoli instead with no ill effects. As good as they were, I would advise against doubling; we had leftovers for days ;)
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Made these today and they were delicious. But how do I keep the sour cream from curdling? I'm going to try a lighter version with turkey meatballs and light sour cream next time.
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Thank you for the recipe. I live in a country without processed foods (frozen meatballs?!?) so 'from scratch' ideas are great.
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Just don't add the sliced mushrooms. As far as the cream of mushroom soup, the mushrooms in it are cut so tiny, you won't even know it's in there.
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Pinned and I will be sharing at Katherines Corner on Tuesday xo
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My son requested these, so I made this recipe and am waiting for it to finish. It smells amazing. However, when I stirred it the last couple times I noticed the "gravy" is not gravy-ish; it is very runny. I followed the directions exactly. Will the sour cream thicken it enough?
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I had to make a dish for a pot luck and chose this because I had some frozen meatball. Everyone raved about it and asked me for the recipe.
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Too salty; sauce too runny. While the recipe was a good starting point, these were not comparable to Ikea meatballs.
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We made these exactly....sort of...tonight. We used HP sauce because we did not have A1 and we used M&M meatballs which just happened to be italian. Other than that, this was an amazing dinner served over rice. My son (17) pretty much licked his plate clean and my husband was making yummy noises. This was our first recipe from the Six Sister's collections but won't be our last!! Thank you. I'm glad I purchased all six of the e-cookbooks when they were on sale.
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Tonight was my second time making them. I forgot to add the sour cream at the end. I remembered after everybody had eaten. Opps! But then I realized that some members of my family have dairy sensitive tummys and I cut fat and calories by leaving it out. Everybody liked them anyway so it all worked out.
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Light sour cream will curdle even more due to the low fat content.
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I looooove Swedish meatballs. I've only ever made them from scratch before (which is time consuming), but this was a great tasting alternative. I cut the broth by about 1/2 a cup, added a hefty teaspoon of dry mustard and 1/4 teaspoon each of nutmeg and allspice. Only used half the sour cream at the end. Quick and easy fix for my cravings, thanks for the recipe.
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These were really quite good. I only used half the sour cream called for. I also increased the amount of mushrooms called for. Also they make an extremely large amount! A great meal to serve over egg noodles while watching the Sunday football game.
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Mine is also turning out runny. I am thinking of adding some flour but don't want to ruin it. I noticed there are no replies to other comments that reported the same issue. Any suggestions?
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Is it possible to make this in an Instant Pot?
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I have made these so many times and the last few times i made them in the instant pot. If making in the instant pot make sure to saute mushrooms and onions first .then add all other ingredients like normal. Cook on manual for 8 min with quick release. I usually decrease the beef broth a little as well . Yum!
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Thank you for sharing. I like to make my own meatballs rather than store bought as I am really fussy about what goes into my meat etc. Thanks again.
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So good to know! Are the ratios 1:1?
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I’ve made this twice! Turned out great! The whole fam loved it!
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This one never even made it to the freezer. My boyfriend decided he was throwing it in the IP right away! It was delicious. I think I'll add a little corn starch at the end next time to thicken, but otherwise so good!
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I have this thawed and rady to go but forgot sour cream. How do you thin a little cream cheese would do or should i just omit it all together?
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I have made this recipe several times. In fact, I have a crockpot cooking now with the meatballs. My brother-in-law loves it.
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Absolutely delicious! Perfect amount of sauce. We served over egg noodles.
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I loved the flavor, but found it a bit salty. I've used frozen meatballs for other things & never found them salty. But between the prepared meatballs & the prepared soup, even my husband commented that it was overwhelming. I didn't add the salt recommended & I use no salt beef broth. Any ideas?
