This slow cooker Swedish meatballs recipe brings the same nostalgic, creamy sauce and cozy flavor of my stovetop version – now with the added ease of setting it up and letting it do all the work. It’s a fuss-free, comforting meal that simmers all day, filling your home with the aroma of warm spices and savory broth, ready to ladle over egg noodles, pasta, mashed potatoes, or rice.
Swedish meatballs are a favorite at our house. My mom used to make them when I was growing up and they a still a classic comfort food dish for me with a creamy beef broth-based sauce over buttery egg noodles, creamy mashed potatoes, or even rice.
You’ve probably had a version at IKEA (you know, with the lingonberry jam on the side), but this homemade version lets you enjoy all that cozy, savory flavor without needing to pick up a new bookshelf on the way out! And while they’re traditionally pan-fried and simmered on the stove, this crockpot version brings the same taste with the added convenience of letting the slow cooker do the heavy lifting.
If you’re craving more cozy meatball dinners, you’ll love my Spaghetti and Meatballs, Baked Greek Feta Meatballs, and Slow Cooker Beef and Noodles – each one brings its own twist to the comfort food table.
This recipe belongs in your slow cooker collection!
Using a mix of ground beef and pork gives these meatballs a tender, flavorful bite that holds up beautifully in the slow cooker and the bread soaked in milk keeps them soft and juicy, while a pinch of nutmeg and allspice adds that classic Swedish flavor we love without being overpowering.
The slow cooker keeps this dinner warm and ready for whenever we need it.
It works with homemade or frozen meatballs, so you can easily double the recipe and freezer some of the meatballs for busy nights.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- White Bread – Soaked in milk to create a panade that keeps the meatballs soft and tender.
- Milk – Combines with the bread for moisture and helps bind the meat mixture.
- Ground Beef – Provides hearty flavor and structure for the meatballs.
- Ground Pork – Adds juiciness and a subtle sweetness that balances the beef.
- Onion – Grated so it blends in smoothly and flavors the meat without chunks.
- Egg – Helps hold the meatballs together while they cook.
- Kosher Salt & Black Pepper – Brings out the savory flavors in both the meatballs and the sauce and adds a touch of spice and depth.
- Ground Allspice – A warm seasoning that gives Swedish meatballs their signature taste.
- Ground Nutmeg – Pairs with the allspice for a classic flavor profile.
- Garlic Powder – Adds gentle savory notes that round out the meat.
- Beef Broth – The base of the sauce, giving it savory richness.
- Evaporated Milk – Creates a creamy sauce that isn’t too heavy.
- Cornstarch – Thickens the sauce so it coats the meatballs perfectly.
- Worcestershire Sauce – Adds depth and umami to balance the creaminess.
How to Make Crockpot Swedish Meatballs
- Soak bread and meatball ingredients. Add the cubed bread and milk to a large bowl and let it sit for about 5 minutes until the bread softens and absorbs the milk. In a large bowl, combine the soaked bread with the ground beef, ground pork, grated onion, egg, salt, pepper, allspice, nutmeg, and garlic powder. Use your hands to gently mix until everything is well blended.
- Shape meatballs. Roll the mixture into about 30-35 small meatballs, each about 1 inch across, and place them on a foil-lined baking sheet.
- Brown meatballs. Bake at 425°F for 10 minutes until lightly browned, or pan-fry in a little oil until golden on all sides. They don’t need to be fully cooked through yet.
- Whisk sauce. In the slow cooker, stir together the beef broth, evaporated milk, cornstarch, Worcestershire sauce, salt, and pepper until smooth.
- Add meatballs. Transfer the browned meatballs into the slow cooker, stirring gently so they’re coated in the sauce.
- Slow cook. Cover with the lid and cook on LOW for 3-4 hours or on HIGH for about 2 hours, until the sauce thickens and the meatballs are cooked through. The sauce might seem thin at first, but once you stir it and remove the lid to let things cool for a few minutes, it will thicken more. Serve hot over egg noodles, mashed potatoes, or rice.
Recipe FAQ’s
Absolutely. You can add frozen cooked meatballs directly into the slow cooker. If you’re using uncooked frozen meatballs, just extend the low‑heat time or double the high‑heat time. Starting on low for 4-6 hours or on high for 2-3 hours works well.
Definitely. You can mix up the meatball mixture ahead of time, form them, and refrigerate (or freeze) until you’re ready to cook – especially handy for busy mornings or for planning ahead.
Transfer cooled meatballs and sauce into an airtight container and refrigerate for up to 4 days.
Yes! The meatballs can be made and frozen either cooked or uncooked. If freezing uncooked meatballs, thaw them in the fridge, then cook as directed in the recipe. If freezing cooked meatballs, they can be added straight into the sauce from frozen and heated until hot all the way through.
Tips for Success
- Browning adds flavor, but you can skip it on busy nights; just don’t overcook or they’ll dry out.
- Grating the onion helps it blend in smoothly so the kids don’t notice, but the flavor is still there.
- Mix the meatball mixture gently so they stay tender instead of dense.
- If you like a richer sauce, try swapping some of the evaporated milk for heavy cream. We like it both ways.
- Letting the meatballs rest on warm for a bit helps the flavors come together, which is handy if dinner needs to wait.
What to Serve with Slow Cooker Swedish Meatballs
These crockpot Swedish meatballs are especially good over a pile of buttery Mashed Potatoes, which soak up every drop of the creamy sauce. Homemade Egg Noodles are another favorite at our house, and if I’m in the mood for something a little different, German Spaetzle is a fun twist that pairs beautifully with the rich flavors.
For that classic Scandinavian touch, we’ll sometimes add a spoonful of lingonberry jam (affiliate link) on the side – it’s sweet-tart and such a good balance to the savory meatballs! Rounding out the meal with a simple veggie is always a win too. Oven Roasted Broccoli with Garlic, Haricot Verts with Dijon Vinaigrette, or Roasted Cauliflower are all easy, flavorful options that make the dinner table feel complete.
Substitutions and Variations
- Swap the pork for all beef if that’s what you have on hand, it will still be flavorful and hearty.
- Use ground turkey or ground chicken for a lighter variation while keeping the same seasonings for that classic flavor.
- Stir in a handful of sautéed mushrooms before serving for extra depth and texture.
- Garnish with fresh parsley or dill at the end for a bright, fresh finish.
More Slow Cooker Dinner Recipes You’ll Love
- Slow Cooker Crack Chicken
- Crock Pot Mississippi Pot Roast Sandwiches
- Crockpot Italian Chicken
- Slow Cooker Applesauce Pulled Chicken Sandwiches
- Slow Cooker French Dip Sandwiches
- Crock Pot Pork Green Chili
- Slow Cooker Beef and Noodles
Slow Cooker Swedish Meatballs
Ingredients
Meatballs
- 3 slices white bread crust removed and cut into small cubes (about ½ cup)
- ½ cup milk
- 1 pound ground beef
- 1 pound ground pork
- ½ large onion grated on the large holes of a box grater
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon garlic powder
Sauce
- 2½ cups beef broth
- 1 cup evaporated milk
- ¼ cup cornstarch
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon coarse kosher salt
- ½ teaspoon black pepper
Instructions
- Add the cubed bread and milk to a large bowl. Let the bread soak for 5 minutes.3 slices white bread, ½ cup milk
- Add the ground beef, ground pork, onion, egg, salt, pepper, allspice, nutmeg, and garlic powder to the bowl of bread and milk. Mix well with your hands until combined.1 pound ground beef, 1 pound ground pork, 1 egg, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ⅛ teaspoon garlic powder, ½ large onion
- Form about 30-35 small meatballs (each about 1" in diameter) and set aside on a baking sheet or plate.
- Bake at 425°F for 10 minutes until lightly browned or heat a drizzle of olive oil over medium-high heat in a large skillet and sear the meatballs for about 4-5 minutes, rotating to brown on all sides. Set aside or freeze for later use.
- In a 3-4 quart slow cooker, whisk together the broth, evaporated milk, cornstarch, Worcestershire sauce, salt, and pepper. Add the browned meatballs.2½ cups beef broth, 1 cup evaporated milk, 2 Tablespoons Worcestershire sauce, 1 teaspoon coarse kosher salt, ½ teaspoon black pepper, ¼ cup cornstarch
- Cover the slow cooker with the lid and cook for 3-4 hours on LOW or 2 hours on HIGH until the sauce has thickened and the meatballs have cooked through, stirring partway through.
- Serve over pasta, mashed potatoes, or rice.
Notes
Storage & Make Ahead
- Store: Keep in an airtight container and refrigerate for up to 4 days.
- Freeze: The meatballs can be frozen cooked or uncooked. Thaw uncooked ones in the fridge before cooking, or add cooked ones straight to the sauce from frozen and heat until warmed through.
- Reheat: Warm gently in the microwave or on the stove until hot.
- Make Ahead: Form the meatballs the day before and refrigerate until ready to cook.
