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Once I realized how well meatballs cook in the slow cooker, I had to come up with a great Swedish Meatballs Crockpot recipe! And this is it!
Don’t be afraid of putting raw meatballs in the slow cooker – they turn out just fine. And this is a REALLY easy meatball recipe. Of course, it will take a little bit of time to form the meatballs, but it’s worth it. And you can make then as big or as small as you’d like.
I think I made mine a little too big in the picture above… when I had Swedish Meatballs as a kid, they were always fairly close to bite-sized.
Oh – and the absolute best part of this recipe? It’s part of an AMAZING slow cooker meal plan where you will create 20 meals for about $160 in under 3 hours! Check it out ->
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So anyway – just place the meatballs in the bottom of the slow cooker, top with the beef broth (or bouillon and water), and spices and then cook. Another cool thing about this recipe is that you can cook them for as long or as short as you want. The meatballs will be done after just a couple hours, but if you’re at work, there’s no harm in cooking them for the full 8-10 hours on low.
At this point, it will just look like meatballs in water. So now it’s time for the creamy part! Make a roux (equal parts butter and flour) and then add some milk. Get it nice and thick and then put it in the slow cooker and add the pasta. You might see some lumps at first from the cream sauce, but you can just whisk them out.
Let it cook on high for about 20 minutes, and then add the sour cream. Mix it up well, and then serve!
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
Ingredients
- 1 lb. ground beef [meatballs]
- 1/4 tsp onion powder [meatballs]
- 1/4 tsp pepper [meatballs]
- 1/2 tsp salt [meatballs]
- 1 egg [meatballs]
- 1/3 cup breadcrumbs [meatballs]
- 2 Tbsp milk [meatballs]
- 4 beef bouillon cubes
- 3 cups water
- 1/4 tsp ground Allspice
- 1/4 tsp ground nutmeg
- 1 Tbsp Worcestershire sauce
- 3 Tbsp butter [for cream sauce]
- 3 Tbsp all-purpose flour [for cream sauce]
- 1/2 cup milk [for cream sauce]
- 1/2 cup sour cream
- 8-10 oz. uncooked pasta
Instructions
- In a large mixing bowl, combine the first 7 ingredients.
- Mix well with your hands and form into small balls.
- Place meatballs in the bottom of the slow cooker.
- Top with the next 5 ingredients (bouillon cubes, water, allspice, nutmeg and Worcestershire)
- Cook on high for 4 hours (or medium for 6, low for 8).
- In a medium sauce pan, melt butter over medium heat.
- Add the flour and whisk to blend well.
- Add the milk. Stirring often, wait until the sauce bubbles and thickens.
- Add the sauce to the slow cooker. Whisk it a bit to get rid of any lumps.
- Add the uncooked pasta and cook for another 20 minutes.
- Stir in the sour cream.
- Serve and enjoy!
Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!
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