Slow Cooker Swedish Meatballs

Slow Cooker Swedish Meatballs braised in a rich and flavorful cream sauce. A combination of ground beef, pork, and warm spices make for a comforting and satisfying dish. Serve as an easy appetizer or heartier meal paired with mashed potatoes or egg noodles.

Hi there! It’s Jessica Gavin, Certified Culinary Scientist and I’m delighted to share this comforting slow cooker Swedish meatballs recipe with you. There are three key elements to tender and juicy meatballs. This includes selecting the right combination of meat, adding a panade, and simmering over a long period of time under controlled heat. I’ve tested out numerous batches so that you have just the right texture and flavor each time you make the dish. Using an electric slow cooker is the perfect vessel for braising meat over a long period of time. Compared to a stove top, the heating is more consistent and never gets above the boiling point to prevent overcooking. The spiced meatballs simmer in a lightly thickened beef broth, then cream is added at the end of cooking to provide extra richness. Each fork-tender meatball bursts with a hint of nutmeg and allspice. It’s a satisfying meal that requires minimal preparation with virtually hands-off cooking.

Key Ingredients for Swedish Meatballs

To create meatballs that could easily be cut with a spoon, but have a nice chew, equal amounts of lean ground beef and pork are used. The pork adds a rich sausage flavor and springy texture. Adding a panade, a starchy mixture of panko bread crumbs, eggs, and cream to the meat mixture helps to bind and lock the flavorful juices in each meatball. Grated onions add savory notes without the crunch you would experience from roughly chopped pieces. What makes this version unique compared to traditional Italian meatballs is the addition of warm spices typically used in baking. The grated nutmeg and allspice complement the creamy sauce, so when you eat them together, the flavors meld and infuse to create a bechamel sauce taste. It’s an unexpectedly appetizing combination, highlighting the flavors of fall and winter.

How to Make Slow Cooker Swedish Meatballs

Brown the meat first to develop a more sturdy texture, attractive color, and add flavor. Make a stove top gravy to ensure that it’s properly thickened, then add to slow cooker. Stir in cream at the end of cooking to prevent curdling of the sauce.

Gradually cooking the meatballs for about 2 hours on the high setting, or 4 to 5 hours on low, then its ready to devour! You can keep the meatballs in the pot on the warm setting until ready to serve. The slow cooker method of Swedish meatballs is super convenient for making it ahead of time for dinner or parties. I like to serve this dish with homemade mashed potatoes or wide egg noodle pasta. Trust me, you’re going to want to pour the sauce over everything, and I’ve designed the recipe to make a generous amount. Once you make this once, it will be on the weekly dinner menu that will be a breeze to whip up!

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.