Switch up your routine with savory, seasoned Crockpot Swedish Meatballs, simmered in an unbelievably luscious cream sauce!
Our succulent Crockpot Swedish Meatballs are a mouthwatering miracle of a recipe! Tender, juicy meatballs, homemade with ground beef, breadcrumbs, and nutmeg, are slow-cooked in a rich, delicious sauce made with butter, cream, and beef consommé. These tantalizing meatballs have an amazing flavor, tender texture, and are ideal for dinner or appetizers!
A Shortcut to a Swedish Classic!
A shortcut that’s still homemade? You bet!
If you haven’t made your own meatballs, THIS is the place to start! Tasty little bites that are super easy to make with only four simple ingredients – this recipe comes together beautifully! Plus, these meatballs include a secret that frozen ones don’t: nutmeg—a warm, subtle spice that’s a MUST for perfect Swedish meatballs!
This shortcut recipe calls for baking the meatballs instead of frying, then tossing them right into the crockpot with the cream sauce ingredients to finish cooking. No grease splatters, no standing over a hot skillet, no stress! Serve as an appetizer with cocktail skewers or pair it with creamy mashed potatoes for a whole Swedish supper experience!
Other Recipes to Serve with Swedish Meatballs
- Mom’s Mashed Potatoes Recipe is THE creamy side dish for soaking up every last bite of the Swedish meatball gravy!
- Mashed Cauliflower – the ultimate low-carb alternative to mashed potatoes your family will actually enjoy!
Ingredients
Meat: Ground chuck makes excellent, beefy meatballs. You could also use a ground beef & pork mix. We’ll also use condensed beef consommé to flavor the gravy. If you can’t find consommé, you can substitute beef stock.
Dairy: This recipe uses a dash of milk to bind the meatballs, then combines butter and heavy cream for the gravy – it’s so good that you may want to double the sauce to enjoy over toast, rice, or mashed potatoes!
Bread: Dry bread crumbs add volume to the meatballs, making them soft and tender. A tablespoon of flour thickens the sauce.
Seasonings: Nutmeg is the secret spice in the meatballs! We’re also using a bay leaf, salt & and pepper.
How to Make Slow Cooker Swedish Meatballs
STEP ONE: Line a baking sheet with heavy-duty foil. Place an oven-safe rack on top of the foil and set aside. Preheat the oven to 500°F. In a large bowl, combine the ground meat, breadcrumbs, milk, a pinch of nutmeg, and half the salt & pepper. Mix well to combine.
STEP TWO: Shape into 1-inch meatballs and place on the baking rack. Continue until all the meat is used. Bake in the preheated oven for 8-10 minutes until they are cooked through.
STEP THREE: While the meatballs are in the oven, melt 2 TBSP butter in a microwave-safe bowl. Stir in a TBSP of flour and stir until creamy smooth. Add the beef consommé and flour mixture to the slow cooker, stirring until well combined. Then, whisk in the heavy cream.
STEP FOUR: When the meatballs are cooked, add them to the cream sauce in the crockpot along with one bay leaf. Cook on LOW for 2 hours or until you’re ready to serve.
STEP FIVE: Gently stir to coat the meatballs in the sauce and enjoy!
Tips for Success
- Keep disposable gloves on hand if you prefer not to handle raw meat.
- The meatballs are first oven-cooked to maintain their shape in the slow cooker. If you want to save on prep time, consider using frozen meatballs (not Italian-style). Prepare them according to the package directions before putting them in the slow cooker.
- Add some finely grated onion to the meatball mix for a tangier, brighter taste.
- Make your own breadcrumbs with any soft bread—no need to toast it.
- Oiling your hands makes it easier to roll the meatballs. Pack the meatballs firmly, but don’t squish them too tightly. You can also use a small cookie scoop to measure out the meatballs.
- Add pan drippings into the crockpot gravy for even more flavor!
What Makes Swedish Meatballs Different from Italian Meatballs?
Swedish meatballs and their Italian counterparts differ in three ways: Size, seasoning, and serving. Swedish meatballs are smaller, about the size of a golf ball, compared to the large Italian version. They are soft and tender, seasoned with the warm flavor of nutmeg rather than the bright, bold Italian flavors of oregano, basil, and thyme. And finally, Swedish meatballs are traditionally served with mashed potatoes and a creamy beef sauce. In contrast, Italian ones are often part of the classic “spaghetti and meatballs” dish, served with a spicy red sauce.
Can You Freeze Swedish Meatballs?
Both uncooked and fully cooked meatballs freeze well in an air-tight container for up to 3 months. When you’re ready to serve them, thaw overnight in the fridge, then bake as directed and add to the crockpot with the sauce ingredients. If they’re already cooked, leftover meatballs can be thawed and rewarmed in the oven or microwave.
Other Marvelous, Mouthwatering Meatball Recipes!
- Teriyaki Meatballs
- Pecan Chicken Meatballs
- Cranberry BBQ Meatballs
- Spicy Chicken Meatballs
- Lamb Meatballs
- Thai Coconut Cocktail Meatballs
*This post originally posted on 10/10/2015.
Ingredients
- 1 pound ground chuck or ground beef
- ½ cup italian seasoned bread crumbs
- 1 tablespoon milk
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 10.5 ounces beef consomme
- ½ cup heavy cream
- 1 bay leaf
Instructions
- Preheat the oven to 500 degrees F. Line a baking sheet with heavy-duty foil and place an oven-safe wire rack on top of the foil. Set aside.
- In a large mixing bowl, combine the chuck, bread crumbs, milk, nutmeg, salt, and pepper. Mix until well combined. Shape the beef mixture into 1-inch meatballs and place them on the prepared baking sheet rack.
- Bake for 8-10 minutes until the meatballs are cooked through.
- While the meatballs are cooking, melt the butter in a microwave-safe dish. Stir in the flour until smooth.
- Pour the beef consommé and flour mixture into the crock of a slow cooker. Whisk to combine. Then whisk in the heavy cream. Add the cooked meatballs to the cream sauce along with a bay leaf.
- Cover and cook on LOW for 2 hours. Stir again to coat the meatballs in the sauce. Serve warm.
Notes
- Nutritonal information is for 1 meatball with about 2 teaspoons of sauce.
- If you can’t find beef consommé at the store (I found it at Walmart), you can substitute beef stock. It’s not quite as rich in flavor, but the recipe will still come out tasty.
Teri Giese says
The meatballs look delicious! Coincidentally, I saw a bunch of meatball recipes on Pinterest, so I made a board of just meatballs. Now I MUST HAVE meatballs! Only question is what kind? So, thanks for another meatball recipe an especially tasty looking one at that. Happy New Year as well and best wishes for continued Success!