Creating irresistible slow cooker Swedish meatballs is the ultimate shortcut to a comforting, flavorful meal that will transport your taste buds straight to Scandinavia. This recipe transforms humble ingredients into a rich, creamy dish, perfect for busy weeknights or casual entertaining.
Key Ingredients for Irresistible Slow Cooker Swedish Meatballs:
- 1.5 pounds ground beef (80/20 blend recommended for flavor)
- 1/2 cup plain breadcrumbs
- 1/4 cup milk (whole or 2% dairy milk works best)
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsalted butter, melted
- 1 large yellow onion, finely chopped
- 1 clove garlic, minced
- 2 cups beef broth
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Fresh parsley, chopped, for garnish (optional)
- Lingonberry jam or cranberry sauce, for serving (optional)
How to Make Irresistible Slow Cooker Swedish Meatballs:
This recipe is a dream for busy cooks, offering a hands-off approach to a beloved classic. Prepare to be amazed by how simple it is to achieve such a rich, creamy, and deeply satisfying dish. The tender meatballs swimming in a luscious sauce are utterly craveable. From start to finish, the active prep time is under 20 minutes, with the slow cooker doing all the heavy lifting.
Step-by-Step Instructions:
- Prepare the Meatball Mixture: In a large mixing bowl, gently combine the ground beef, breadcrumbs, milk, beaten egg, salt, pepper, and nutmeg. Be careful not to overmix, as this can result in tough meatballs. Using your hands, lightly form the mixture into small, uniform meatballs, about 1 to 1.5 inches in diameter. You should get about 20-24 meatballs.
- Sear the Meatballs (Optional but Recommended for Flavor): In a large skillet, melt the butter over medium-high heat. Working in batches to avoid overcrowding the pan, sear the meatballs for about 2-3 minutes per side, until they are browned on all sides. This step adds a delicious depth of flavor and helps the meatballs hold their shape in the slow cooker. Don’t worry about cooking them through; they will finish cooking in the slow cooker. Once seared, transfer the meatballs to your slow cooker insert.
- Sauté Aromatics: In the same skillet (no need to wash), add the finely chopped yellow onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, taking care not to burn it.
- Make the Sauce Base: In a small bowl, whisk together the beef broth, heavy cream, flour (or cornstarch), Dijon mustard, and Worcestershire sauce until smooth and well combined. This will form the creamy, rich sauce for your meatballs.
- Combine and Cook: Pour the sautéed onion and garlic mixture directly into the slow cooker with the seared meatballs. Pour the creamy sauce mixture evenly over the meatballs and aromatics. Stir gently to ensure everything is coated.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the meatballs are cooked through and the sauce has thickened beautifully. The cooking time may vary slightly depending on your slow cooker model.
- Serve: Once cooked, stir the sauce one last time. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh chopped parsley if desired, and with a dollop of lingonberry jam or cranberry sauce on the side for that authentic Swedish touch.
Why You’ll Love This Irresistible Slow Cooker Swedish Meatballs:
Prepare to fall head over heels for these irresistible slow cooker Swedish meatballs! The star of this dish is the unbelievably tender meatballs bathed in a luxuriously creamy, savory sauce, a symphony of flavors that’s far superior to any canned soup alternative. Making these at home is not only a weekend joy but also a wallet-saver compared to restaurant versions, offering restaurant-quality taste without the hefty price tag. The subtle hint of nutmeg and the tangy Dijon mustard add layers of complexity, making these meatballs truly special and utterly addictive.
Forget the stressful stovetop stirring; this slow cooker marvel is your ticket to effortless gourmet. Imagine coming home to the comforting aroma of these delicious morsels, ready to be served over egg noodles, mashed potatoes, or even rice. Unlike a hastily assembled weeknight meal, these Swedish meatballs offer a slow-cooked depth of flavor that’s truly remarkable. Don’t just dream about them; make them your next culinary conquest and experience the magic for yourself!
Storing and Reheating Tips:
Leftovers of your irresistible slow cooker Swedish meatballs are a treasure! Once cooled to room temperature, transfer them to an airtight container and store them in the refrigerator for up to 3-4 days. For longer storage, you can freeze the meatballs and sauce in freezer-safe containers or bags for up to 2-3 months.
To reheat, gently warm the meatballs and sauce on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the sauce seems a bit thick after refrigeration or freezing, you can add a splash of milk or beef broth to loosen it up before reheating. For a quick meal on a busy day, the frozen meatballs can be thawed overnight in the refrigerator and then reheated as described.
Final Thoughts:
This irresistible slow cooker Swedish meatballs recipe is a true game-changer, offering incredible flavor with minimal effort. Give it a try for a comforting and delicious meal that your whole family will adore. Enjoy the ease and deliciousness!
Irresistible Slow Cooker Swedish Meatballs
Ingredients
Equipment
Method
- In a large mixing bowl, gently combine the ground beef, breadcrumbs, milk, beaten egg, salt, pepper, and nutmeg. Be careful not to overmix, as this can result in tough meatballs. Using your hands, lightly form the mixture into small, uniform meatballs, about 1 to 1.5 inches in diameter. You should get about 20-24 meatballs.1.5 pounds ground beef (80/20 blend recommended for flavor), 1/2 cup plain breadcrumbs, 1/4 cup milk (whole or 2% dairy milk works best), 1 large egg, lightly beaten, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground nutmeg
- In a large skillet, melt the butter over medium-high heat. Working in batches to avoid overcrowding the pan, sear the meatballs for about 2-3 minutes per side, until they are browned on all sides. This step adds a delicious depth of flavor and helps the meatballs hold their shape in the slow cooker. Don’t worry about cooking them through; they will finish cooking in the slow cooker. Once seared, transfer the meatballs to your slow cooker insert.1 tablespoon unsalted butter, melted
- In the same skillet (no need to wash), add the finely chopped yellow onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, taking care not to burn it.1 large yellow onion, finely chopped, 1 clove garlic, minced
- In a small bowl, whisk together the beef broth, heavy cream, flour (or cornstarch), Dijon mustard, and Worcestershire sauce until smooth and well combined. This will form the creamy, rich sauce for your meatballs.2 cups beef broth, 1/2 cup heavy cream, 2 tablespoons all-purpose flour (or cornstarch for gluten-free), 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce
- Pour the sautéed onion and garlic mixture directly into the slow cooker with the seared meatballs. Pour the creamy sauce mixture evenly over the meatballs and aromatics. Stir gently to ensure everything is coated.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the meatballs are cooked through and the sauce has thickened beautifully. The cooking time may vary slightly depending on your slow cooker model.
- Once cooked, stir the sauce one last time. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh chopped parsley if desired, and with a dollop of lingonberry jam or cranberry sauce on the side for that authentic Swedish touch.Fresh parsley, chopped, for garnish (optional), Lingonberry jam or cranberry sauce, for serving (optional)