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
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
- 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
- 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.
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.
When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours.
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.
Mix in sour cream the last 30 minutes of cooking.
- Slow Cooker
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