This flavour packed slow cooker Swedish meatballs is the perfect dinner dish. They’re great on their own but best matched with some mashed potato and lingonberry jam.
The pork and beef meatballs are spiced with a bit of allspice and ground nutmeg. These are cooked in delicious beef stock in which cream is added at the end. The end result is a creamy flavour packed sauce with deliciously tender meatballs.
To complete this dish, you should have it with some lingonberry jelly on the side. If you can’t get your hands on any then cranberry sauce works just as well. If you can’t get either then it’s fine just on its own.
One cool thing you can do if you have multiple slow cookers is have the meatballs cooking in one and some creamy mashed potatoes in the other. This will mean by the end of cooking you will have an entire meal ready for eating. Just keep in mind that even if you have the best slow cookers the time/heat settings may vary if the brands are different.
Leftovers are always great so make sure you don’t be throwing any out. The meatball and cream sauce will reheat quite nicely so it’s perfect for lunch the next day. It should last 3-5 days if stored correctly in the fridge. I’m unable to say how these will reheat if they have been frozen.
If you don’t have the time then you can easily skip making the meatballs from scratch. Instead just use some frozen meatballs, you’re able to find frozen Swedish meatballs for sale at almost any good supermarket.
If you want to see how to make these tasty Swedish meatballs then be sure to check out the video below. It’s short and sweet so it won’t take up too much of your time. If you prefer text, you can find the full written recipe right below the video.
Slow Cooker Swedish Meatballs Recipe
250g (9 oz.) ground beef
1 onion, finely diced
1 tsp. garlic, crushed
1 cup breadcrumbs
1/2 tsp. allspice
1/4 tsp. nutmeg, ground
1 tsp. salt
Pinch of pepper
1 cup heavy cream
2 tsp. Worcestershire sauce
¼ cup cream
Once mixed, form the mix into meatballs, I use roughly 1 tbsp. of the mix for each meatball.
In a pan over high heat, fry the meatballs so they’re lightly browned. Once done, put to the side.
In a slow cooker, add the beef stock, Worcestershire sauce and the meatballs.
Cook on low for 8 hours.
Remove the meatballs and put to the side.
Mix the cornstarch and 1/4 cup cream together until it forms a paste.
Add the cream and cornstarch paste into the slow cooker. Gently mix together, season lightly with salt & pepper.
Return the meatballs to the slow cooker.
Cover & cook on high for a further 15-30 minutes or until thickened.
Serve & Enjoy
If you only have one type of ground meat then you can simply use that. For the best results I recommend that you use the combination of pork and beef.
You can make the meatballs in bulk then freeze them down for later. This is great if you find yourself making this dish quite often.
The cornstarch mix is extremely important if you don’t want your sauce to be super runny.
If you’re keeping an eye on what you eat then you probably want to know the nutritional information. If this is the case then you can find all the information you need right below.
There are so many different types of meatball dishes that you can do in the slow cooker. One of my favourites and is a bit different to this dish is the deliciously good sweet n sour meatballs.
I hope that you enjoy these slow cooker swedish meatballs and they come out to be as great as they did for me. If you have some feedback, tips or anything else then feel free to leave a comment right below.