Crockpot Swedish Meatballs are the ultimate comfort food made easy. This delicious slow cooker recipe features juicy meatballs simmered in a rich, creamy sauce, perfect for spooning over egg noodles. Whether you’re feeding a hungry family or meal prepping for the week, this no-fuss dish delivers big flavor with minimal effort. With just 10 minutes of prep time and a handful of pantry staples, dinner practically cooks itself. The combination of savory beef broth, mushroom soup, and Dijon mustard creates a luxurious sauce you’ll want to lick off the spoon. Let your Crockpot do the work—dinner is served!
Why You’ll Love This Recipe
- Effortless prep: Minimal chopping and no stove work means it’s perfect for busy weeknights.
- Rich, creamy flavor: The sauce blends perfectly with meatballs and noodles for a crave-worthy meal.
- One-pot convenience: Fewer dishes and less cleanup—win-win!
- Feeds a crowd: Makes 8 hearty servings, ideal for families, gatherings, or leftovers.
- Customizable: Easily adapt the ingredients to fit your dietary needs or pantry stock.
Ingredients
- 26 oz frozen meatballs
- 10 oz can cream of mushroom soup
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp steak sauce
- 1 tbsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried parsley flakes
- 1 tsp onion powder
- 1 tbsp minced garlic
- 1 onion, chopped
- ½ cup sour cream
- 12 oz bag of egg noodles (cooked separately)
How to Make Crockpot Swedish Meatballs
- Place frozen meatballs into the Crockpot.
- Add cream of mushroom soup, beef broth, Worcestershire sauce, steak sauce, and Dijon mustard.
- Season with salt, pepper, parsley flakes, onion powder, and add minced garlic.
- Stir in the chopped onion, making sure everything is well combined.
- Secure the lid and let it simmer on the low setting for 4 to 6 hours.
- Prepare the egg noodles as directed on the package shortly before serving.
- After the noodles are cooked, mix the sour cream into the Crockpot, followed by the cooked noodles.
- Stir thoroughly to ensure even coating and warm everything through. Top with extra parsley and enjoy!
Helpful Tips
- No thawing needed: Frozen meatballs go straight into the slow cooker—easy and convenient.
- Creamy finish: Always add sour cream at the end to prevent curdling.
- Make it richer: Stir in a splash of heavy cream or use Greek yogurt for a tangy twist.
- Flavor boost: Brown fresh onions and garlic in a skillet before adding to deepen flavor.
- Adjust texture: Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) if you prefer a thicker sauce.
Substitutions And Variations
- Meatball swaps: Use homemade or turkey meatballs for a leaner version.
- Broth options: Chicken or vegetable broth works as a lighter substitute.
- Soup variety: For a different flavor, swap in cream of chicken or cream of celery soup in place of mushroom.
- Dairy-free: Use dairy-free sour cream or full-fat coconut milk.
- Low-carb option: Skip the noodles and serve over cauliflower mash or steamed veggies.
Frequently Asked Questions
Can I use homemade meatballs?
Yes! Just brown them first to help them hold their shape during slow cooking.
Is it okay to use a different cream soup?
Absolutely. Cream of chicken or celery are both tasty alternatives.
What’s the maximum amount of time I can keep it in the Crockpot?
4–6 hours on low is ideal. After that, switch to “warm” to avoid overcooking.
Can I double this recipe?
Yes, as long as your Crockpot is large enough to handle the volume.
Storage Instructions
- In the fridge, keep leftovers in a sealed container for as long as 4 days.
- Freezer: Freeze cooled meatballs and sauce (without noodles) for up to 3 months.
- Reheat: Microwave or warm on the stovetop, adding a splash of broth or cream if needed to loosen the sauce.
Conclusion
If you’re craving creamy, comforting flavor without all the hassle, Crockpot Swedish Meatballs is your go-to dinner solution. With simple ingredients and a hands-off cooking method, this dish delivers every time. Whether you’re meal prepping or just need a family-friendly meal in a pinch, this slow cooker recipe is a surefire hit. Give it a try, share your delicious results in the comments below, and check out more of our easy slow cooker recipes for even more meal inspiration. Your new go-to dinner could be one click from discovery!
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Crockpot Swedish Meatballs
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
Description
Crockpot Swedish Meatballs are an easy, family-friendly dinner made with frozen meatballs, creamy mushroom sauce, and egg noodles. This slow cooker recipe is perfect for busy weeknights—just set it and forget it! Ready in hours with just 10 minutes of prep.
Ingredients
26 oz frozen meatballs
10 oz can cream of mushroom soup
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp steak sauce
1 tbsp Dijon mustard
½ tsp salt
½ tsp black pepper
1 tsp dried parsley flakes
1 tsp onion powder
1 tbsp minced garlic
1 onion, chopped
½ cup sour cream
12 oz egg noodles, cooked
Instructions
- Place frozen meatballs into the Crockpot.
- Add cream of mushroom soup, beef broth, Worcestershire sauce, steak sauce, and Dijon mustard.
- Season with salt, pepper, parsley flakes, onion powder, and add minced garlic.
- Stir in the chopped onion, making sure everything is well combined.
- Secure the lid and let it simmer on the low setting for 4 to 6 hours.
- Prepare the egg noodles as directed on the package shortly before serving.
- After the noodles are cooked, mix the sour cream into the Crockpot, followed by the cooked noodles.
- Stir thoroughly to ensure even coating and warm everything through. Top with extra parsley and enjoy!
Notes
Add sour cream at the end to avoid curdling.
Swap soup type for different flavors—cream of chicken or celery both work.
For thicker sauce, add a cornstarch slurry before the noodles.
Store leftovers in the fridge for up to 4 days or freeze the sauce and meatballs separately.
- Prep Time: 10 minutes + Time: 5 minutes (noodle prep)
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 465 kcal
- Sugar: 2g
- Sodium: 820mg
- Fat: 26g
- Protein: 21g
- Cholesterol: 65mg