If you like Ikea’s famous meatballs, you are going to love these. 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 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
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.
To Store
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 Slow Cooker Swedish Meatballs
- Parmesan Peas
- Creamy Garlic Mashed Potatoes
- Honey Roasted Carrots
- Garlic Roasted Potatoes
- Oven Roasted Vegetables
Elyse
Serves: 6
Slow cooked to perfection, these Swedish meatballs make a hearty and comforting dish. Paired with the creamy mushroom gravy, they're great served as a main course with mashed potatoes, but stand alone as an amazing appetizer as well.
5 minPrep Time
8 hrCook Time
8 hr, 5 Total Time
Save RecipeIngredients
- 1 (10.75 ounce) can cream of mushroom soup
- 2 cups beef broth
- 1 cup fresh sliced mushrooms
- 1/2 onion (diced)
- 1 teaspoon garlic powder
- 2 Tablespoons A1 Steak Sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (28 ounce) bag frozen home style meatballs
- 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
Serve over rice or mashed potatoes.
Calories
Fat
Carbs
Protein
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Watch how to make these Swedish Meatballs below:
