Slow Cooker Swedish Meatballs

by

🕒 Slow Cooker Swedish Meatballs

  • Prep time: 20 mins

  • Cook time: 4–6 hours (Low) or 2–3 hours (High)

  • Servings: 6 (approx. 30 meatballs)

Ingredients

For the Meatballs:

  • 1 lb Ground Beef (80/20 for moisture)

  • ½ lb Ground Pork

  • ½ cup Panko breadcrumbs

  • 1 Egg, lightly beaten

  • ¼ cup Whole milk

  • ½ Yellow onion, very finely grated

  • 1 tsp Salt & ½ tsp Black pepper

  • ¼ tsp Ground Allspice

  • ¼ tsp Ground Nutmeg

For the Sauce:

  • 2 cups Beef broth (low sodium)

  • 1 tbsp Worcestershire sauce

  • 1 tsp Dijon mustard

  • 2 tbsp Cornstarch (mixed with 2 tbsp water to make a slurry)

  • ¾ cup Heavy cream (or sour cream for tang)

  • Fresh parsley for garnish

Instructions

  1. Mix & Shape: In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined—do not overwork, or they’ll become tough. Shape into 1-inch balls.

  2. The (Optional) Sear: For the best flavor, quickly brown the meatballs in a skillet over medium-high heat for 2 minutes per side. If you’re in a rush, you can place them directly in the slow cooker raw, but the texture is better when seared.

  3. Slow Cook: Place meatballs in the slow cooker. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Cover and cook on Low for 4–6 hours or High for 2–3 hours.

  4. Thicken: 30 minutes before serving, whisk the cornstarch slurry into the slow cooker liquid. Stir gently.

  5. Cream Finish: Just before serving, stir in the heavy cream. Let it heat through for 5–10 minutes.

  6. Serve: Season with extra salt/pepper to taste and garnish with parsley.

Tips for Success

  • Grate the Onion: Don’t just dice the onion; grate it into a pulp. This adds moisture and ensures you don’t have crunchy bits in an otherwise soft meatball.

  • The Spice Factor: Allspice and Nutmeg are what make these “Swedish.” Don’t skip them!

  • Avoid Curdling: If using sour cream instead of heavy cream, temper it by mixing a little hot slow cooker liquid into the sour cream before adding it to the pot.

Nutritional Info (Per Serving)

Calories Total Fat Carbs Protein
410 kcal 28g 12g 26g

Benefits

  • Iron & Protein: High-quality protein and heme iron from the beef and pork.

  • Time Saver: Perfect for “set it and forget it” hosting or busy weeknights.

  • Freezer Friendly: These freeze beautifully. You can freeze the cooked meatballs in the sauce for up to 3 months.

Q&A

Q: Can I use frozen store-bought meatballs?

A: Absolutely. Skip the “Mix & Shape” steps and the searing. Just toss them in with the sauce ingredients and cook on Low for 3–4 hours.

Q: What should I serve this with?

A: Traditionally, these go over egg noodles or mashed potatoes, always with a side of lingonberry jam (or cranberry sauce) to cut through the richness.

Q: Why are my meatballs falling apart?

A: Usually, this means there wasn’t enough binder (egg/breadcrumbs) or they were handled too much while raw. Searing them first helps “lock” the shape.

Leave a Comment