Crockpot Swedish Meatballs with Creamy Gravy

What’s That Irresistible Smell?

Picture this: a cozy home filled with the tempting aroma of Crockpot Swedish Meatballs with Creamy Gravy wafting through the air. Doesn’t it sound like a dish straight out of a rustic Scandinavian kitchen? This recipe is all about comfort food at its finest. It’s easy, creamy, and perfect for those busy weeknights or when you want to impress guests without spending hours in the kitchen!

Why Make This Recipe?

First off, cleanup is a breeze with just one pot to wash! Nobody wants to stare down a mountain of dirty dishes after a long day, right? Plus, these meatballs are an absolute crowd-pleaser; whether it’s for dinner with the family or a potluck with friends, they won’t last long! And let’s be honest — who wouldn’t love a dish that feels like a warm hug on a plate? 😊

Ingredients:

You don’t need fancy stuff — just these basics!

• 26 ounces frozen meatballs (precooked)
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 dash allspice
• 1 dash nutmeg
• Salt and pepper (to taste)
• Egg noodles (for serving)
• Fresh parsley (for garnish, optional)

Directions:

1. Spray the slow cooker with non-stick cooking spray and place the frozen meatballs at the bottom.
2. Melt butter in a skillet over medium-high heat. Whisk in flour to form a roux.
3. Slowly add beef broth and heavy cream, whisking until smooth and slightly thickened.
4. Stir in Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Don’t forget to season with salt and pepper!
5. Pour the creamy gravy over the meatballs in the crockpot.
6. Cover and cook on high for 2 hours or low for 4–5 hours.
7. Serve the Crockpot Swedish Meatballs over egg noodles and garnish with parsley if desired.

How to Make Crockpot Swedish Meatballs with Creamy Gravy (Overview)

Making these Swedish meatballs is as easy as 1-2-3! You simply start by tossing your frozen meatballs in a greased crockpot. Then whip up that luscious gravy with a quick roux and get your sauces in. Finally, pour the gravy over the meatballs and let your slow cooker work its magic. Pro tip: Stir the gravy a bit before serving to ensure every meatball is coated perfectly. Seriously, no one likes dry meatballs!

How to Serve Crockpot Swedish Meatballs with Creamy Gravy

Serve these juicy meatballs over a fluffy bed of egg noodles for a truly satisfying meal. The contrast of the creamy gravy against the tender noodles is just a delight! If you want to go the extra mile, sprinkle some fresh parsley on top to add a pop of color and freshness. As for the aroma? Just imagine the savory scent filling your kitchen while your taste buds do a happy dance!

How to Store Crockpot Swedish Meatballs with Creamy Gravy

If you have any leftovers (which, let’s be real, is unlikely), you can store your meatballs in an airtight container in the fridge for up to 3 days. Want to stow them for even longer? Pop them in the freezer where they’ll keep for up to 3 months! When it’s time to reheat, just toss them in the microwave or warm them on the stove over low heat. They’re just as delicious the next day!

Tips to Make Crockpot Swedish Meatballs with Creamy Gravy

1. Don’t skip the roux! It’s the secret to that luscious gravy.
2. Want a lower-fat version? Try swapping the heavy cream for half-and-half.
3. Adjust the seasoning! Taste your gravy before pouring it on — it’s better to tweak it now than regret later!
4. For a kick, add a splash of hot sauce to the gravy.
5. Feeling adventurous? Toss in some sautéed mushrooms or onions for extra flavor!

Variation

Feeling like a culinary rebel? Swap the beef broth for vegetable broth and use vegan meatballs for a plant-based twist! Want a flavor boost? Try adding a hint of brown sugar for some extra sweetness or a tablespoon of soy sauce for added umami.

FAQs

Can I use homemade meatballs?
Absolutely! Just make sure they’re cooked through before adding them to the slow cooker.

How can I make this dish gluten-free?
Substitute the flour for a gluten-free flour blend and check the broth for gluten-free options.

Can I make this ahead of time?
Yes! You can prepare the meatballs and gravy the night before, keep them in the fridge, and cook them in the crockpot the next day.

📌 Pin this recipe for your next cozy dinner night!

Crockpot Swedish Meatballs with Creamy Gravy

A cozy and creamy comfort food dish featuring frozen meatballs slow-cooked in a luscious gravy, served over egg noodles.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Scandinavian

Calories: 436

Ingredients Method Notes

Ingredients

  

Meatballs and Gravy

• 26 ounces frozen meatballs (precooked) You can use homemade meatballs if desired.
• 4 tablespoons butter Melt in a skillet.
• 3 tablespoons flour Used to make a roux.
• 2 cups beef broth Can substitute with vegetable broth for a vegan option.
• 1 cup heavy cream Swap for half-and-half for a lower-fat version.
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 dash allspice
• 1 dash nutmeg
• Salt and pepper To taste.
• Egg noodles For serving.
• Fresh parsley For garnish, optional.

Method

 

Preparation

1. Spray the slow cooker with non-stick cooking spray and place the frozen meatballs at the bottom.
2. Melt butter in a skillet over medium-high heat. Whisk in flour to form a roux.
3. Slowly add beef broth and heavy cream, whisking until smooth and slightly thickened.
4. Stir in Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Season with salt and pepper.
5. Pour the creamy gravy over the meatballs in the crockpot.
6. Cover and cook on high for 2 hours or low for 4-5 hours.

Serving

1. Serve the Crockpot Swedish Meatballs over egg noodles and garnish with parsley if desired.

Notes

Don’t skip the roux for that luscious gravy. Adjust seasoning as needed, and feel free to add a splash of hot sauce or sautéed mushrooms for extra flavor. Leftovers can be stored in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.