Crockpot Swedish Meatballs Recipe

If you’re craving comfort food that feels like a warm hug on a chilly evening, look no further than these delightful Crockpot Swedish Meatballs. This dish combines tender, flavorful meatballs simmered slowly in a rich, creamy sauce that’s packed with nostalgic goodness. The magic here is in how effortlessly the crockpot turns simple ingredients into a melt-in-your-mouth experience, making this a perfect go-to recipe for busy days or cozy dinners with friends and family.

Ingredients You’ll Need

Every ingredient in this recipe plays an important part, working together to create that signature taste and texture that make Crockpot Swedish Meatballs so irresistible. From the tender ground meats to the creamy sour cream sauce, each component is straightforward yet essential.

• 1 lb ground beef: Adds hearty flavor and juiciness to the meatballs.
• 1/2 lb ground pork: Brings extra tenderness and a subtle richness to the mix.
• 1/2 cup breadcrumbs: Helps bind the meatballs and keep them soft.
• 1/4 cup milk: Moisturizes the breadcrumbs for a tender bite.
• 1 egg: Acts as a binder, ensuring the meatballs hold together nicely.
• 1 tsp onion powder: Adds savory depth without any chopping hassle.
• 1/2 tsp garlic powder: Lends a warm, aromatic touch to the flavor profile.
• 1 cup beef broth: Creates a flavorful cooking liquid that infuses the meatballs as they slow cook.
• 1 cup sour cream: Mixed in at the end to form the creamy, tangy sauce that defines this dish.

How to Make Crockpot Swedish Meatballs

Step 1: Prepare the Meatballs

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion powder, and garlic powder. Mix everything gently but thoroughly until evenly combined. Using your hands or a scoop, shape the mixture into uniform meatballs. Browning them lightly in a skillet before adding to the crockpot is key—it develops a beautiful caramelized exterior that adds complexity to the final flavor.

Step 2: Slow Cook the Meatballs

Once your meatballs are browned, transfer them carefully into the crockpot. Pour in the beef broth around the meatballs to create a flavorful simmering liquid. Set the crockpot to low and allow the meatballs to cook gently for 4 to 6 hours. This slow, steady heat lets the flavors meld beautifully and results in meltingly tender meatballs that soak up all that delicious broth.

Step 3: Finish with the Creamy Sauce

About 10 to 15 minutes before you’re ready to serve, stir in the sour cream directly into the crockpot. This addition is what transforms the broth into a luscious sauce full of tang and creaminess without overpowering the delicate flavor of the meatballs. Give it a gentle stir to combine, and then let it warm through so everything comes together perfectly.

How to Serve Crockpot Swedish Meatballs

Garnishes

Enhance your Crockpot Swedish Meatballs with fresh parsley or dill sprinkled on top for a burst of color and freshness. These herbs brighten the creamy sauce and give your plate an inviting, polished touch.

Side Dishes

Serve these meatballs over buttery egg noodles or creamy mashed potatoes to soak up every bit of that luscious sauce. For a low-carb alternative, cauliflower mash or steamed green beans work beautifully to balance the meal.

Creative Ways to Present

Want to impress your guests? Arrange the meatballs on a platter with a drizzle of sauce and garnish with crisp fried onions or pickled cucumbers for an authentic Swedish flair. Mini sliders made with these meatballs are also a fantastic appetizer or party snack option.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Swedish Meatballs keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day meal just as satisfying, if not more so.

Freezing

If you want to prepare ahead in bulk, these meatballs freeze well. Cool completely, then place in a freezer-safe container or heavy-duty freezer bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat your meatballs gently on the stovetop over low heat to avoid curdling the sour cream sauce. You can also microwave them covered in short bursts, stirring in between, until warmed through and deliciously creamy again.

FAQs

Can I use just beef or just pork for these meatballs?

Absolutely! Using all beef or all pork will still yield tasty meatballs, but combining the two adds extra moisture and a richer flavor profile that many find irresistible.

Do I have to brown the meatballs before adding to the crockpot?

Browning is highly recommended as it adds a depth of flavor and helps the meatballs hold together better, but if you’re short on time, you can skip this step.

Can I substitute sour cream with something else?

You can swap sour cream for Greek yogurt or crème fraîche, which offer a similar tang and creaminess. Just be careful to add them at the end and heat gently to prevent curdling.

How thick should the sauce be?

The sauce should be creamy and smooth, enough to coat the meatballs nicely without being too runny or overly thick. Stirring in the sour cream towards the end ensures just the right consistency.

Can I double this recipe?

Yes, doubling is easy and perfect for feeding a crowd or meal prepping. Just make sure your crockpot is large enough or cook in batches to avoid overcrowding the meatballs.

Final Thoughts

Crockpot Swedish Meatballs are a fantastic recipe to add to your comfort food lineup. They require minimal hands-on time, deliver maximum flavor, and bring that warm, nostalgic feeling we all love. I truly hope you enjoy making and sharing this dish as much as I have—it’s a guaranteed crowd-pleaser that’s perfect for any occasion!

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