Swedish Meatballs
Easy Slow Cooker Swedish Meatballs are tender, flavorful, and bathed in a creamy gravy that’s both comforting and elegant. With minimal prep and slow-cooked perfection, this recipe offers a cozy meal that’s ideal for any occasion—from family dinners to holiday gatherings.
Ingredients
- 2 pounds frozen or homemade meatballs
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 2 tablespoons flour (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Add meatballs to the slow cooker.
- In a mixing bowl, combine beef broth, cream of mushroom soup, Worcestershire sauce, nutmeg, and allspice.
- Pour the mixture over the meatballs and stir gently to coat.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours.
- In the last 30 minutes, stir in sour cream for a creamy finish.
- If the sauce is too thin, whisk in flour to thicken.
- Serve warm over egg noodles, mashed potatoes, or rice.
- Garnish with fresh parsley before serving.
Notes
- Frozen meatballs work perfectly for convenience.
- For extra richness, add a splash of heavy cream before serving.
- Use homemade meatballs for a more authentic flavor.
- Adjust nutmeg and allspice to taste.
- Leftovers reheat beautifully the next day.