Name: Slow-Cooked Swedish Meatballs
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 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 garlic powder; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon nutmeg; 1 cup beef broth; 1 cup heavy cream; 2 tablespoons soy sauce; 2 tablespoons Worcestershire sauce; Parsley for garnish

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Slow-Cooked Swedish Meatballs

A warm, friendly take on classic Swedish meatballs: tender, well-spiced meatballs simmered in a silky, savory cream sauce until they practically fall apart at the fork. This slow-cooker version frees you from standing over the stove while developing deep, comforting flavors—perfect for weeknights or a cozy weekend dinner. For a slightly different meatball twist, see this cheesy French onion meatballs recipe for inspiration and technique comparisons.

Why make this recipe
If you’re tired of dry store-bought meatballs or last-minute dinners that lack heart, this recipe solves that problem by using the slow cooker to keep meatballs tender and the sauce rich. The gentle long cook brings out the nutmeg and Worcestershire, melding beef and pork into something rounded and comforting. It’s also a hands-off way to produce a dish that feels special without extra fuss.

Step-by-Step Guide to Making Slow-Cooked Swedish Meatballs

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 garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 cup beef broth
1 cup heavy cream
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
Parsley for garnish

Preparing the meatball mix

Combine the wet and dry: In a large mixing bowl, add the ground beef and ground pork. To these, add the breadcrumbs, minced onion, milk, egg, garlic powder, salt, pepper, and nutmeg. The milk and egg help bind and add moisture; the breadcrumbs keep the texture tender.
Mix gently: Use your hands or a fork to combine the mixture just until evenly incorporated. Overmixing can make meatballs dense; aim for uniformity but stop once everything is blended.
Portion and roll: Form the mixture into small meatballs—about 1 to 1 1/2 inches in diameter works best for even cooking and a good sauce-to-meat ratio. Wetting your hands lightly helps prevent sticking.
Optional browning (recommended but not required): If you have time, quickly brown the meatballs in a skillet with a tablespoon of oil over medium-high heat, turning to get a light crust. Browning adds flavor and helps meatballs hold together, but you can skip this step for true hands-off slow-cooker convenience.

Preparing the sauce and slow cooking
5. Whisk the sauce: In a separate bowl, whisk together the beef broth, heavy cream, soy sauce, and Worcestershire sauce until smooth. These ingredients combine to create a rich, slightly tangy base with depth from the soy and Worcestershire.
6. Layer in the slow cooker: Place the meatballs in the slow cooker in a single or slightly overlapping layer. Pour the sauce evenly over the meatballs so everything is covered.
7. Cook low and slow: Cover and cook on low for 6–8 hours, or until meatballs are cooked through and sauce has thickened slightly. If your cooker tends to run hot, check on the earlier side. The long cook melds the flavors and yields exceptionally tender meat.
8. Finish and thicken (if needed): If the sauce is thinner than you prefer, you can remove the lid for the last 30–60 minutes to reduce it, or stir in a slurry of 1 tablespoon cornstarch mixed with 1–2 tablespoons cold water and cook until thickened. Taste and adjust seasoning with a pinch of salt or pepper.
9. Garnish and serve: Spoon meatballs and sauce into shallow bowls, sprinkle with chopped parsley for color and freshness, and serve while hot.

Directions :
In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, onion, milk, egg, garlic powder, salt, pepper, and nutmeg. Form the mixture into small meatballs and place them in a slow cooker. In a separate bowl, whisk together the beef broth, heavy cream, soy sauce, and Worcestershire sauce. Pour the mixture over the meatballs in the slow cooker. Cover and cook on low for 6-8 hours or until meatballs are cooked through. Serve warm, garnished with parsley.

How to Store Slow-Cooked Swedish Meatballs

Refrigerate: Store cooled meatballs and sauce in an airtight container and refrigerate for up to 4 days at 40°F (4°C).
Freeze: Place meatballs and sauce in a freezer-safe container or heavy-duty zip-top bag and freeze for up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheat safely: Reheat leftovers in a covered skillet over medium-low heat until warmed through (internal temperature 165°F / 74°C), or microwave in a covered, microwave-safe dish until piping hot.

Serving Suggestions for Slow-Cooked Swedish Meatballs

Classic: Serve over a bed of buttery egg noodles so each bite catches the creamy sauce.
Comfort-style: Spoon over mashed potatoes for a deeply comforting plate; the sauce soaks into the mash beautifully.
Lighter pairing: For a lighter meal, serve with buttered rice or cauliflower rice and a side of steamed green beans or roasted Brussels sprouts.
On the go: Make meatball subs by spooning meatballs into toasted rolls and topping with Swiss or provolone cheese—broil briefly to melt.

Tips to Make Slow-Cooked Swedish Meatballs (Q&A style)
Q: How do I keep meatballs from falling apart in the slow cooker?
A: Adding an egg and breadcrumbs acts as a binder; gentle mixing and optionally browning the meatballs first will help them hold shape.

Q: Can I make the sauce thicker without cornstarch?
A: Yes—use less broth initially or reduce the sauce uncovered at the end of cooking. Alternatively, whisk in a couple of tablespoons of sour cream off heat for a thicker, tangy finish.

Q: Is nutmeg necessary?
A: Nutmeg is a traditional flavor in Swedish meatballs and adds a subtle warmth that complements the cream. If you don’t have it, a pinch of allspice or white pepper can offer a similar depth.

Q: Can this be made ahead?
A: Absolutely—make the meatballs and sauce a day ahead, refrigerate, and reheat gently. Flavors often improve overnight.

Variations

Bullet-style variation: Swap proteins — use all beef for a simpler flavor, or replace pork with ground turkey for a lighter version (note that turkey can dry out more easily; keep cook time on the lower side and add extra moisture).
Paragraph-style variation: For a dairy-free or lighter sauce, substitute full-fat coconut milk for heavy cream and reduce the broth slightly; adjust soy sauce for saltiness and add a squeeze of lemon to brighten the finish. This maintains richness while accommodating dietary needs.

FAQs
Q: How large should the meatballs be?
A: Aim for 1 to 1 1/2-inch meatballs so they cook evenly and fit nicely with the sauce-to-meat ratio.

Q: Can I make this on high in the slow cooker?
A: While you can cook on high for 3–4 hours, low-and-slow produces a more tender texture and better flavor melding. If using high, check for doneness early to avoid overcooking.

Q: Are there gluten-free options?
A: Yes—replace regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure soy sauce is gluten-free (use tamari if needed).

What’s the best way to reheat frozen meatballs?
- Thaw overnight in the fridge, then reheat gently in a saucepan over low heat until warmed through, stirring occasionally.

Additional cooking notes and technique pointers

Browning adds flavor: If you have a few extra minutes, brown meatballs in batches; the browned bits contribute a richer sauce even though everything simmers in the slow cooker.
Sauce balance: Because soy sauce and Worcestershire add salt and umami, always taste the sauce toward the end of cooking before adding more salt.
Texture control: If you prefer a chunkier sauce, add sautéed mushrooms or caramelized onions into the slow cooker at the start. For a smoother sauce, strain out solids or purée part of the sauce and stir back in.

Serving timing and scaling

Feeding a crowd: To feed more people, scale up the meat and sauce proportionally and use a large slow cooker or two cookers. Meatballs can also be made the day before and reheated for easier assembly.
Timing for dinners: Start the slow cooker in the morning for a late-afternoon/early-evening meal, or put it on before you go out for errands—the slow cooker will do the work while you’re away.

Pairings and wine suggestions

For a creamy, slightly sweet sauce like this, choose medium-bodied red wines such as Pinot Noir or a chilled glass of Riesling; both complement the creamy sauce and mild spices without overpowering.

Conclusion
Slow-cooked Swedish meatballs are the perfect marriage of comfort and convenience: a hands-off approach that yields tender meatballs and a lusciously creamy sauce suitable for family dinners or relaxed entertaining. For alternative slow-cooker takes and additional recipe ideas you can compare, check out this detailed version at Crock Pot Swedish Meatballs – The Country Cook. If you want another faithful slow-cooker adaptation with user reviews and variations, see Easy Slow Cooker Swedish Meatballs Recipe for more inspiration.