Go Back

Slow Cooker Swedish Meatballs

Tender beef and pork meatballs slow-cooked in a savory gravy finished with cream and sour cream.
Print Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef 85/15 blend
  • 1 lb ground pork uncooked
  • 0.5 cup panko breadcrumbs plain
  • 0.25 cup whole milk room temperature
  • 1 large egg beaten
  • 0.5 cup yellow onion finely grated
  • 2 cloves garlic minced
  • 0.5 tsp ground nutmeg freshly grated preferred
  • 0.25 tsp ground allspice fine ground
  • 1 tsp salt fine sea salt
  • 0.5 tsp black pepper freshly ground
  • 2 cups beef broth low sodium
  • 1 tbsp Worcestershire sauce for flavor depth
  • 0.25 cup unsalted butter melted
  • 0.25 cup all-purpose flour for gravy thickening
  • 0.5 cup heavy cream warmed
  • 0.5 cup sour cream room temperature
  • 2 tbsp fresh parsley finely chopped for garnish

Method
 

  1. In a small bowl, combine 0.5 cup plain panko breadcrumbs and 0.25 cup whole milk, letting them sit for 5 minutes until fully absorbed.
  2. In a large mixing bowl, combine 1 lb ground beef, 1 lb ground pork, the soaked breadcrumbs, 1 beaten egg, 0.5 cup grated yellow onion, 2 minced garlic cloves, 0.5 tsp ground nutmeg, 0.25 tsp ground allspice, 1 tsp salt, and 0.5 tsp black pepper until evenly mixed.
  3. Shape the meat mixture into 30 meatballs, each about 1.5 inches in diameter, and place them in a single layer at the bottom of a 6-quart slow cooker.
  4. In a medium bowl, whisk together 2 cups low-sodium beef broth, 1 tbsp Worcestershire sauce, 0.25 cup melted unsalted butter, and 0.25 cup all-purpose flour until completely smooth.
  5. Pour the broth mixture gently over the meatballs, cover with the lid, and cook on LOW for 4 hours until the meatballs are thoroughly cooked.
  6. Gently stir 0.5 cup warmed heavy cream and 0.5 cup room-temperature sour cream into the slow cooker sauce during the last 15 minutes of cooking.
  7. Sprinkle with 2 tbsp finely chopped fresh parsley and serve warm over egg noodles or mashed potatoes.

Notes

Avoid stirring for the first 2 hours so the meatballs firm up and hold their shape.
Shortcut: use 2 pounds of frozen fully cooked meatballs and cook 3 to 4 hours on LOW.