Slow Cooker Swedish Meatballs with Creamy Gravy

Slow Cooker Swedish Meatballs

Frozen fully cooked meatballs warm in a creamy beef-and-mushroom gravy for this Swedish-inspired dinner. The slow cooker keeps the meatballs intact, but moisture trapped under the lid can leave the gravy thin. A short uncovered finish thickens it before the sour cream goes in. Spoon the meatballs over separately cooked egg noodles, with bright green peas alongside.

Serves: 6 | Prep: 15 minutes | Cook: 4 hours 20 minutes to 5 hours 25 minutes on LOW, or about 2 hours 50 minutes to 3 hours 25 minutes on HIGH

Ingredients for Slow Cooker Swedish Meatballs

• 2 lb frozen fully cooked homestyle or Swedish-style meatballs (about 900g)
• 1 can (10.5 oz) condensed cream of mushroom soup (about 300g)
• 3/4 cup low-sodium beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon onion powder
• 1/8 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 3/4 cup sour cream (170g)
• 12 oz dry egg noodles (340g)
• 3 cups frozen green peas (about 400g)
• About 2 tablespoons chopped fresh parsley, or a few small leaves

Optional: 1 tablespoon butter for the peas, plus a small pat for serving; freshly ground black pepper to taste.

How to Make Slow Cooker Swedish Meatballs

1. Mix the gravy base: In a 5- to 6-quart slow cooker, whisk the condensed soup, broth, Worcestershire sauce, onion powder, and nutmeg until mostly smooth.
2. Cook the meatballs: Add the frozen fully cooked meatballs and turn gently to coat. Cover and cook on LOW for 4 to 5 hours or on HIGH for about 2 1/2 to 3 hours. Start checking near 4 hours on LOW or 2 1/2 hours on HIGH; meatball size and slow-cooker heat can affect the timing. The gravy should be gently bubbling and the meatballs hot through the center. Follow the package’s reheating directions; 165°F (75°C) at the center is a conservative reheating target.
3. Thicken the gravy: Mix the cornstarch and cold water in a small bowl. Gently stir the slurry into the hot gravy around the meatballs. Set the cooker to HIGH and cook uncovered for 15 to 25 minutes, stirring occasionally, until the gravy coats a spoon and clings to the meatballs.
4. Cook the sides: While the gravy thickens, cook the egg noodles according to the package directions and drain. Heat the peas separately until hot and bright green. Keep both out of the slow cooker.
5. Add the sour cream: Switch off the slow cooker. Gently fold in the sour cream until the gravy is smooth and light tan. Let it warm through in the residual heat for about 5 minutes without boiling. Taste before adding pepper or any salt; packaged meatballs and soup vary in saltiness.
6. Serve: Spread the noodles across each plate. Spoon meatballs and gravy over them, leaving some noodles visible, and place the peas alongside. Add a little parsley and, if using, butter on the peas.

How to Keep the Gravy Creamy

Covered slow cooking traps moisture, so give the measured cornstarch slurry time to thicken the gravy uncovered before making any adjustment. The gravy should flow from a spoon while coating the meatballs, not turn pasty. If it gets too thick, stir in a small splash of warm broth.

Add sour cream only after the gravy has thickened and the cooker is off. Prolonged high heat can make the sauce look grainy.

Choosing Meatballs for This Schedule

Use frozen fully cooked homestyle or Swedish-style meatballs rather than Italian-seasoned ones. Raw homemade meatballs are not a direct substitute: they need a separate cooking schedule, and browning them first helps them hold together and limits grease in the gravy.

For another slow-cooker beef and pasta dinner, try Crock Pot Goulash.

Storing and Reheating Leftovers

Refrigerate cooled meatballs and gravy in an airtight container for up to 3 days. Store noodles separately so they do not absorb the gravy and soften; keep leftover peas separate if possible.

Reheat the meatballs and gravy gently in a saucepan over low heat, stirring occasionally, or microwave in short intervals, stirring between them, until thoroughly hot. Add a splash of broth or milk if the gravy needs loosening, and avoid boiling it hard. Freshly cooked noodles will have the best texture with leftovers.

Meatballs and gravy can be frozen in an airtight container for up to 3 months, though the sour-cream sauce may need gentle stirring after thawing. Thaw in the refrigerator and reheat gently. Freeze without the noodles or peas.

Nutrition

Approximate per serving, based on 6 dinner servings: 730 calories, 32g protein, 36g fat, and 70g carbohydrates. Approximate per 100g of the plated meal: 155 calories, 7g protein, 8g fat, and 15g carbohydrates. Values exclude optional butter and vary with the meatball and soup brands and the amount of water absorbed by the noodles.