5 from 5 votes
Crockpot Swedish Meatballs
Swedish Meatballs {Crock-pot Recipe}
Prep Time
25 mins
Cook Time
4 hrs
Total Time
4 hrs 25 mins

 These Swedish meatballs are so flavorful is almost too good to be true.  Nothing beats homemade meatballs smothered in a creamy gravy sauce

Course: Main Course
Cuisine: American, Swedish
Keyword: Meatballs, Swedish Meatballs
Servings: 8 People
Author: hmccallum
  • 3/4 cup panko breadcrumbs
  • 1/4 cup milk
  • 3 tablespoons unsalted butter divided
  • 2 tablespoons olive oil
  • 1 small finely chopped onion
  • 4 cloves of garlic minced
  • 1 tablespoon freshly chopped dillweed
  • 1 pound ground lean ground beef
  • 1/2 pound lean ground pork
  • 2 large eggs
  • 1 teaspoon of kosher salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 3 cups beef broth
  • 1/4 cup all-purpose flour
  • a splash of Worcestershire sauce
  • 1/3 cup sour cream + more if desired
  • cooked egg noodles optional
  1. In a 12-inch metal pan over medium heat, melt 1 tablespoon of the butter. Add the chopped onion, and a pinch of the salt cook until the onions are soft. Add garlic to the pan and cook 2 minutes. Remove the metal pan from the heat and set aside.
  2. In a large bowl, combine the breadcrumbs and milk mixture, ground chuck, pork, egg yolks, kosher salt, black pepper, allspice, nutmeg, cooked onions, and minced garlic.
  3. Form the meatballs into 1×1 in size and place on a metal sheet pan till needed.
  4. Heat the remaining butter and olive oil in a sauté pan over medium-low heat. Add the formed meatballs and cook until lightly browned on all sides, about 8 minutes. Remove the meatballs from the metal pan to a platter using a slotted spoon, reserve the meatballs on the side until needed
  5. Gradually add the beef stock, all-purpose flour, sour cream, and Worcestershire sauce into a crockpot on the heat setting of high and whisk until joined. Place the cooked meatballs in the crock-pot and cook on *cook on high for at least 1 hour* then on low 8 hours, stirring here and there. Season with more kosher salt and pepper if desired.
  6. Serve the Swedish Meatballs by themselves as an appetizer, or over egg noodles