Slow Cooker Swedish Meatballs are the best for busy weeknights. Made with hearty homemade meatballs, beef broth, cream, and a pinch of nutmeg!
My mom's side of the family is Swedish meals, and traditional recipes were common during holidays growing up. My family always adores our family recipe for Swedish meatballs. I haven't posted it on here because I never really feel like it is mine to giveaway, but the meatball portion of My Slow Cooker Swedish Meatballs recipe is very close!
Some recipes cook the gravy immediately for Swedish Meatballs, but my family recipe makes the meatballs and allows them to rest overnight.
This allows the meatballs to rest in the gravy overnight before serving. The meatballs are so flavorful! On a side note, I recently saw Lutesfisk in the frozen section of my grocery store.... That was one of my least favorite things as a kid and am not sure I even want to know how the frozen variety is.
My recipe for Slow Cooker Swedish Meatballs is so good and so easy. There is no overnight wait, and the sauce cooks right in the slow cooker with the meatballs.
Ingredients
Meatballs
- soft white bread
- milk
- ground beef
- ground pork
- dried minced onion
- eggs
- minced garlic
- salt
- pepper
- ground nutmeg
Meatball Gravy
- beef broth
- half and half
- corn starch
- Worcestershire sauce
- dried parsley
- salt
- pepper
- nutmeg
Instructions
- Place bread in a medium bowl and pour the milk over the bread. Allow the bread to sit for about 5 minutes to allow the milk to soak into the bread.
- By hand, mix together the bread, onion, eggs, garlic, salt, nutmeg, and pepper in a bowl until combined. Add the ground beef and pork and mix till just combined.
- Preheat oven to 400°F and line a baking sheet with parchment paper or a slip mat.
- Roll the meat into 24 meatballs and place on the baking sheet.
- Bake for 15 minutes, until the meatballs become browned on the outside.
- Place meatballs in slow cooker, and prepare the sauce.
Meatball Gravy
- Whisk together broth, half and half, corn starch, Worcestershire sauce, garlic, parsley, salt, pepper and nutmeg. Pour over meatballs in slow cooker.
- Cook on low until heated through and sauce has thickened — about 4-5 hours on low or 2 hours on high.
- Serve with mashed potatoes.
Looking for More Meatball Recipes?!
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Slow Cooker Swedish Meatballs
Ingredients
Meatballs
- 2 slices soft white bread
- ½ cup milk
- 1 lb ground beef
- 1 lb ground pork
- ½ tablespoon dried minced onion
- 2 large eggs
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon ground nutmeg
Meatball Gravy
- 1 ½ cups beef broth
- ½ cup half and half
- 3 tablespoon corn starch
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
Instructions
- Place bread in a medium bowl and pour the milk over the bread. Allow the bread to sit for about 5 minutes to allow the milk to soak into the bread.
- By hand, mix together the bread, onion, eggs, garlic, salt, nutmeg, and pepper in a bowl until combined. Add the ground beef and pork and mix till just combined.
- Preheat oven to 400°F and line a baking sheet with parchment paper or a slip mat.
- Roll the meat into 24 meatballs and place on the baking sheet.
- Bake for 15 minutes, until the meatballs become browned on the outside.
- Place meatballs in slow cooker, and prepare the sauce.
Meatball Gravy
- Whisk together broth, half and half, corn starch, Worcestershire sauce, garlic, parsley, salt, pepper and nutmeg. Pour over meatballs in slow cooker.
- Cook on low until heated through and sauce has thickened — about 4-5 hours on low or 2 hours on high.
- Serve with mashed potatoes.
Celebrating National Meatball Day!
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This recipe was originally published in 2016 and was updated in 2021 for reader enhancement and enjoyment.
Wendy Klik
We love Swedish Meatballs. Thanks for sharing and hosting Ashley.
Lisa Kerhin
I can't even tell you when the last time I had Swedish meatballs, but that will change. I love this recipe is made in the slow cooker. Very interesting that your family's recipe has the meatballs resting overnight. I definitely see the value in that. I will have to use all beef as I have a few folks that don't do pork.