SPREAD LOVE

Crockpot Swedish Meatballs in Cream Sauce

Name: Crockpot Swedish Meatballs in Cream Sauce
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Swedish
Ingredients: 1 pound ground beef; 1/2 pound ground pork; 1/2 cup breadcrumbs; 1/4 cup minced onion; 1/4 cup milk; 1 egg; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon Worcestershire sauce; 2 cups beef broth; 1 cup sour cream; 2 tablespoons cornstarch (optional, for thickening); Parsley (for garnish)

Warm, comforting, and effortlessly saucy — these Crockpot Swedish Meatballs in Cream Sauce are the kind of meal that makes a house feel like home. Soft, well-seasoned meatballs simmer slowly in a creamy, tangy sauce until everything is melt-in-your-mouth tender. If you enjoy slow-simmered dinners that require minimal hands-on time, this recipe is a weeknight hero.

If you like slow-cooker meatball recipes with rich, homey flavors, you might also enjoy this take on a classic: slow-cooker Salisbury steak meatballs.

Why make this recipe

It’s a set-and-forget slow-cooker meal that fills the house with irresistible aromas.
The cream sauce is rich and comforting without requiring heavy cream or complicated steps.
Crowd-pleasing: kids and adults both love meatballs, and this makes excellent leftovers.

Step-by-Step Guide to Making Crockpot Swedish Meatballs in Cream Sauce

Ingredients:

1 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1/4 cup minced onion
1/4 cup milk
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
2 cups beef broth
1 cup sour cream
2 tablespoons cornstarch (optional, for thickening)
Parsley (for garnish)

Directions :

In a large bowl, combine the ground beef, ground pork, breadcrumbs, minced onion, milk, egg, salt, pepper, and Worcestershire sauce. Mix until combined.
Shape the mixture into small meatballs, about 1 inch in diameter.
Place the meatballs in the crockpot.
In a separate bowl, mix the beef broth and sour cream, and pour over the meatballs.
Cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are cooked through.
If thicker sauce is desired, mix cornstarch with a bit of water and stir into the sauce, cooking on high for an additional 30 minutes.
Serve hot, garnished with parsley.

How this recipe works (the method and timeline)

Prep (15–20 minutes): Mix, shape, and place meatballs in the crockpot.
Slow-cook (3–8 hours): Low for prolonged gentle simmering (6–8 hours), or high for faster results (3–4 hours).
Finish (30–45 minutes): Thicken sauce with cornstarch if needed and stir; rest briefly before serving.

Why the ingredients are chosen

Ground beef + pork: The mixture balances flavor and fat for tender meatballs that hold together.
Breadcrumbs and milk: These create a soft, light texture inside each meatball.
Sour cream in the sauce: Adds tang, creaminess, and classic Swedish-style richness without overpowering.
Beef broth: Provides savory depth and keeps the sauce well-balanced.

Equipment notes

Slow cooker size: A 4–6 quart crockpot works best for the recipe quantities listed.
Nonstick vs. unlined crockpot: Either is fine; if your crockpot tends to stick, briefly browning meatballs in a skillet can help (optional).
Slotted spoon: Helpful when serving to transfer meatballs without excess sauce, if desired.

Flavor tips and timing

If you want a pop of extra flavor, sauté the minced onion briefly until soft and translucent before adding to the meat mixture.
Browning meatballs in a skillet before adding them to the crockpot develops Maillard flavors but is optional—this recipe tastes excellent without browning.
If using low-fat sour cream, the sauce will be slightly less rich; full-fat sour cream gives the creamiest texture.

Serving Suggestions for Crockpot Swedish Meatballs in Cream Sauce

Over egg noodles: The classic choice; wide egg noodles catch the sauce beautifully.
Mashed potatoes: Creamy mashed potatoes make a comforting base.
Rice or mashed cauliflower: For a gluten-free option, serve over rice or cauliflower mash.
Toasty bread or dinner rolls: Great for sopping up any extra sauce.
Veggie sides: Steamed green beans, sautéed peas, or roasted Brussels sprouts complement the richness.

Best Way to Store Crockpot Swedish Meatballs in Cream Sauce

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in a sealed freezer-safe container for up to 3 months at 0°F (-18°C).
Reheat safely: Thaw overnight in the refrigerator before reheating; reheat on the stovetop over medium-low until warmed through (internal temp 165°F / 74°C) or microwave in short intervals, stirring between.

Tips to make Crockpot Swedish Meatballs in Cream Sauce
Q: How do I keep the meatballs from falling apart?
A: Don’t overmix the meat. Combine ingredients until just incorporated and shape gently. Adding an egg and breadcrumbs helps bind them without toughening.

Q: Can I make the meatballs ahead?
A: Yes. Shape and refrigerate or freeze the meatballs, then add to the crockpot straight from the fridge; frozen meatballs will require extra cooking time.

Q: How can I make the sauce richer?
A: Stir in a splash of heavy cream or a teaspoon of Dijon mustard at the end for an extra layer of flavor.

Variations

Meat swap: Use all beef, all pork, or a lean turkey/pork mix for a lighter version — swap in 1–1 ratio as desired.
Sauce twist: For a slightly different profile, add 1 teaspoon mustard and 1 tablespoon tomato paste to the broth-sour cream mixture before pouring over meatballs.

Detailed notes and troubleshooting

Sauce splitting: If your sour cream separates during cooking, temper it by mixing a few tablespoons of the hot broth into the sour cream before adding it to the crockpot. This helps stabilize the dairy.
Too thin sauce: Mix 2 tablespoons cornstarch with 2–3 tablespoons cold water to make a slurry, stir into the crockpot, then switch to high and cook another 20–30 minutes.
Too thick sauce: Thin with a splash of beef broth, milk, or water and heat gently while stirring.

Make-ahead and batch cooking

Double the meatballs and freeze half before slow-cooking for quick future meals.
Assembling meatballs and freezing on a tray until solid, then transferring to a bag keeps them from sticking and makes portioning easy.

Leftover hacks

Turn leftovers into a meatball sandwich with toasted rolls and a generous ladle of sauce.
Add meatballs and sauce to a skillet with extra veggies for a quick weekday casserole; top with melted cheese if desired.

Nutrition and portioning

This recipe makes roughly 4–6 servings depending on appetite and side dishes.
To reduce calories: Use leaner meats and low-fat sour cream; thicken sauce with reduced cornstarch amounts or use a lighter thickener like arrowroot.

Frequently Asked Questions

Q: Can I use plain yogurt instead of sour cream?
A: Yes, plain Greek yogurt can work but add it near the end of cooking and avoid high heat to prevent curdling. Stir it in after switching the cooker to warm or high for the last 20 minutes.

Q: Do I need to brown the meatballs first?
A: No, browning is optional. It adds flavor and a crust but the slow-cooker method yields tender, flavorful meatballs without extra steps.

Q: Is this recipe freezer-friendly?
A: Absolutely — freeze cooked or uncooked meatballs. For best texture, freeze uncooked meatballs on a tray and transfer to a bag; cook directly from frozen with extra time, or thaw before reheating.

Q: What if my sauce is grainy after adding sour cream?
A: Temper the dairy first: stir a few tablespoons of hot broth into the sour cream before adding. This reduces curdling and preserves a smooth sauce.

Extra tips for presentation

Garnish with a sprinkle of finely chopped parsley to add color and fresh flavor.
Serve with a lemon wedge on the side for guests who enjoy a touch of brightness against the creamy sauce.

Dietary swaps and allergy notes

Gluten-free: Use gluten-free breadcrumbs and ensure your Worcestershire sauce is gluten-free.
Dairy-free: Substitute sour cream with a dairy-free sour cream alternative, though texture and flavor will differ.
Lower sodium: Use a low-sodium beef broth and adjust salt to taste at the end.

Make it a meal: pairing suggestions

Wine: A medium-bodied Pinot Noir or a light Merlot pairs nicely with the beefy depth of the sauce.
Non-alcoholic: A crisp apple cider or sparkling water with lemon balances the richness.

Final checks before serving

Taste and adjust: After the sauce has thickened, taste and tweak salt, pepper, or a splash of Worcestershire for more depth.
Rest briefly: Let meatballs sit for 5–10 minutes after cooking to allow flavors to settle and the sauce to thicken slightly.

FAQs (alternate formats)

Q: Can I make this in an Instant Pot?
A: Yes — cook meatballs on the sauté setting to brown, then use pressure cook on high for 8–10 minutes with quick release. Add sour cream after pressure release and gently heat to combine.
Q: Will the meatballs dry out in the crockpot?
A: Not if you keep them submerged in the sauce and avoid overcooking. Cooking on low instead of high helps retain moisture.
Q: How do I reheat without toughening the meat?
A: Reheat gently on the stovetop over low heat or in the microwave at reduced power in short bursts, stirring between intervals.

Variation ideas (comparison)

Classic vs. Lighter: Classic uses the full sour cream and pork/beef mix for richer flavor; lighter swaps include lean ground turkey and Greek yogurt (added at the end).
Traditional Swedish vs. Twist: Traditional leans on nutmeg/Allspice (add 1/4 tsp each to the meat), while a twist might include a spoon of Dijon mustard and fresh thyme in the sauce.

Conclusion
This Crockpot Swedish Meatballs in Cream Sauce recipe is a reliable, comforting dish that makes busy days simpler and dinner guests happier. For additional slow-cooker Swedish meatball ideas and variations that you can compare for techniques and serving options, check out these helpful recipe resources: Crock Pot Swedish Meatballs – The Country Cook and Easy Homemade Crockpot Swedish Meatballs – Our Salty Kitchen.