Easy Slow Cooker Swedish Meatballs

Make dinner delicious and easy with Slow Cooker Swedish Meatballs. Use premade meatballs as a time-saver! This will become a regular meal on your menu plan. Serve with noodles or rice!

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Make dinner delicious and easy with Slow Cooker Swedish Meatballs. Use premade meatballs as a time-saver! This will become a regular meal on your menu plan. Serve with noodles or rice!

My slow cooker gets a good workout every week and enables me to quickly get dinner on the table. It’s such a stress-buster throughout the work week! When I make recipes like this, I often share them with my family and friends, who in turn, encouraged me to share them with y’all.

Please note that these are not Traditional Swedish Meatballs. If you’re looking for an authentic recipe, this isn’t it. You are welcome to make your own meatballs from scratch; however, I recommend cooking them completely before adding to the slow cooker. If you don’t, you’ll end up with a greasy, yucky meal.

These are enjoyable all on their own and also make a great addition to egg noodles or rice. You’re welcome to use any type of noodle you have on hand. Even standard spaghetti noodles work! If you have leftovers, store in an airtight covered dish in the refrigerator for up to 3 days. I don’t recommend making the entire recipe ahead of time as cream-based soup mixes aren’t typically freezer-friendly. You can, however, make the meatballs and freeze those.

Make dinner delicious and easy with Slow Cooker Swedish Meatballs. Use premade meatballs as a time-saver! This will become a regular meal on your menu plan. Serve with noodles or rice!

Ingredients to Make Slow Cooker Swedish Meatballs:

  • Cream of mushroom soup (canned works or you can make your own!)
  • Beef broth
  • Dried minced onion
  • Beef bouillon cubes
  • Onion powder
  • Dried parsley
  • Celery seed
  • Paprika
  • Ground black pepper
  • Worcestershire sauce
  • Frozen meatballs
  • Sour cream
  • Noodles or rice
Cream of mushroom soup with beef broth, dried minced onion, crushed beef bouillon cubes, onion powder, dried parsley, celery seed, paprika, ground black pepper, and Worcestershire sauce mixed up ready to pour on meatballs

How to Make Slow Cooker Swedish Meatballs:

Line the crock of your slow cooker with a disposable slow cooker liner.

Carefully add in the frozen meatballs, spreading out in the bottom of the crock.

In a medium mixing bowl, combine the cream of mushroom soup with beef broth, dried minced onion, crushed beef bouillon cubes, onion powder, dried parsley, celery seed, paprika, ground black pepper, and Worcestershire sauce. Once fully incorporated, pour into the slow cooker, covering the meatballs and stirring if needed.

Cover with the lid and cook on low for 6 to 8 hours or on high for 3 to 5 hours.

Once you have cooked the meatballs for the time/temp of your choice, stir in the sour cream. Leave your slow cooker on the “warm” or lowest setting possible.

Fill a large pot with water and generously salt. Bring to a boil and cook your noodles according to the package directions. If you’re using rice, follow directions on the package as well. Drain the noodles once finished cooking.

Mix the noodles in with your meatballs in the slow cooker or serve by spooning the mixture on top of your noodles (or rice).

Enjoy!

Make dinner delicious and easy with Slow Cooker Swedish Meatballs. Use premade meatballs as a time-saver! This will become a regular meal on your menu plan. Serve with noodles or rice!
Yield: 6 Servings

Slow Cooker Swedish Meatballs

Slow Cooker Swedish Meatballs

Make dinner delicious and easy with Slow Cooker Swedish Meatballs. Use premade meatballs as a time-saver! This will become a regular meal on your menu plan. Serve with noodles or rice!

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes

Ingredients

  • 1 can (26 oz) Cream of mushroom soup (canned works or you can make your own!)
  • 1 cup Beef broth
  • 1 Tablespoon Dried minced onion
  • 2 Beef bouillon cubes, crushed
  • ½ teaspoon Onion powder
  • ½ teaspoon Dried parsley
  • ¼ teaspoon Celery seed
  • ½ teaspoon Paprika
  • ¼ teaspoon Ground black pepper
  • 2 Tablespoons Worcestershire sauce
  • 2 lb. bag of Frozen meatballs
  • 1 cup Sour cream
  • Noodles or rice

Instructions

    Line the crock of your slow cooker with a disposable slow cooker liner.

    Carefully add in the frozen meatballs, spreading out in the bottom of the crock.

    In a medium mixing bowl, combine the cream of mushroom soup with beef broth, dried minced onion, crushed beef bouillon cubes, onion powder, dried parsley, celery seed, paprika, ground black pepper, and Worcestershire sauce. Once fully incorporated, pour into the slow cooker, covering the meatballs and stirring if needed.

    Cover with the lid and cook on low for 6 to 8 hours or on high for 3 to 5 hours.

    Once you have cooked the meatballs for the time/temp of your choice, stir in the sour cream. Leave your slow cooker on the “warm” or lowest setting possible.

    Fill a large pot with water and generously salt. Bring to a boil and cook your noodles according to the package directions. If you’re using rice, follow directions on the package as well. Drain the noodles once finished cooking.

    Mix the noodles in with your meatballs in the slow cooker or serve by spooning the mixture on top of your noodles (or rice).

    Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 658Total Fat: 45gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 127mgSodium: 1870mgCarbohydrates: 36gFiber: 4gSugar: 10gProtein: 28g

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