This post may contain affiliate links. Please read our disclosure policy.

Crockpot Swedish Meatballs are seared and then slow-cooked in a rich and savory cream sauce. They are warm, comforting and so delicious! For a complete meal, serve over mashed potatoes, rice, or buttered noodles with your favorite vegetable side.

Close up shot of a white crockpot with creamy Swedish meatballs.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Made without heavy cream, these Crockpot Swedish Meatballs are juicy, and tender and are bound to be your new favorite family dinner! They’re easy to make with ground turkey or chicken and a combination of flavorful seasonings. They are lower in fat than most authentic Swedish meatball recipes, yet they still taste wonderfully indulgent. They also make great leftovers and are freezer-friendly!

summary

  • Easy to make in the slow cooker: In this recipe, the slow cooker does all of the work! Plus, it’s a great way to make meatballs because they are heated more consistently over a long period, and won’t turn out dry or overcooked.
  • So tasty: Homemade Swedish meatballs are the perfect combination of tender meatballs smothered in a decadent sauce. Your family won’t be able to get enough!
  • Healthy: For the meatballs, we’re using lean turkey or chicken, which is lower in fat and calories, but is still packed with protein. In addition, the sauce is made with any milk of your choice instead of heavy cream or half and half. We’ve even successfully made it with plant-based milk!
Swedish meatballs served over pasta on a white plate.

Ingredients needed

The list of ingredients for this easy Swedish meatballs recipe might look a bit lengthy but there’s nothing fancy needed. Most of the ingredients are pantry staples that you probably have in your kitchen. Here’s what you’ll need:

  • Meat: Use either ground chicken or ground turkey for moist meatballs that are lower in fat and calories.
  • Breadcrumbs: Makes the meatballs nice and tender.
  • Milk: Adds the perfect amount of moisture to the meat.
  • Egg: One egg will help bind the ingredients together.
  • Seasonings: A blend of salt, black pepper, onion powder, garlic powder, smoked paprika, and ground allspice gives the meatballs incredible flavor.
  • Olive oil: For searing the meatballs in a pan.
  • Broth: Low-sodium beef broth is the base of the creamy sauce giving it extra flavor. You may also use chicken broth.
  • Milk: Use any milk you’d like for a creamy sauce.
  • Cornstarch: This is mixed into the sauce to help thicken it.
  • Worcestershire sauce: Enhances the flavor with savoriness.
  • Dijon mustard: Adds a slight tang to the sauce which helps balance the richness.
  • Optional garnish: We like to finish the dish with a sprinkle of fresh parsley for color and freshness.
Ground chicken, seasonings, broth, egg and bread crumbs.

How to make swedish Meatballs

Once you’ve formed and seared the meatballs, it’s off to the crock pot! While these cook to perfection, you can go on about your day! Here’s how they come together:

  1. Mix meatball ingredients: In a large bowl, combine the meat with breadcrumbs, milk, egg, and seasonings. Stir very well, then allow the meat mixture to sit for 10 minutes.
  2. Shape: Form into small meatballs (about 1 tablespoon of meat per meatball).
  3. Sear: Heat the olive oil in a non-stick pan over medium heat. Sear the meatballs in 2 batches, just until golden in spots, then set aside.
  1. Mix sauce and cook: In the slow cooker, whisk all the ingredients for the Swedish meatball sauce. Add in the seared meatballs and gently stir to coat them with the cream sauce. Cook on LOW for 3 hours.
  2. Serve: Garnish with chopped parsley, if desired, and serve with your favorite sides.

Expert tips

  • Over-mixing: To avoid the meat mixture from becoming tough, it’s important not to over-mix it.
  • Rolling the meatballs: Put a little bit of olive oil on your hands, to make rolling these easier, plus you’ll get more even balls!
  • Cream: For a richer, thicker, creamier sauce, you can sub the milk for heavy cream or half and half.
  • Warm setting: If your crockpot has a warm setting, you can keep the meatballs in the slow cooker until you’re ready to serve. This method of making Swedish meatballs is great for making ahead of time and for gatherings like parties or potlucks.
  • Use a different meat: you can use other types of meat in place of ground turkey. Some ground chicken breast will work great. Ground beef is also another option to consider.
close up side shot of meatballs in a crockpot

Frequently asked questions

What is the sauce for Swedish meatballs made from?

For this specific recipe, we’re making the Swedish meatball sauce with beef broth, milk, cornstarch, Worcestershire sauce, and Dijon mustard. Using plant-based milk like cashew milk or almond milk helps to keep the calories low, and the sauce still turns out creamy.

How do you keep Swedish meatballs from falling apart?

The egg and bread crumbs in this recipe help to bind the ingredients together, so your meatballs will not fall apart.

What pairs with Swedish meatballs?

Swedish meatballs are typically served with either mashed potatoes or egg noodles. Since they’re made with a creamy sauce, pairing them with something starchy like potatoes or pasta is great for soaking up the delicious sauce.

Crockpot Swedish meatballs cooking in a slow cooker.

Serving suggestions

These Swedish meatballs are so good with a variety of different side dishes! Here are a few ideas for you:

Storage recommendations

  • Storing leftovers: Place completely cooled meatballs and gravy in an airtight container for up to 4 days in the refrigerator.
  • To freeze: Let the meatballs and gravy cool completely at room temperature. Then, transfer them to a freezer-safe container and freeze for up to 3 months.
  • Reheat: Thaw frozen meatballs in the fridge overnight, and then rewarm on the stovetop or in the microwave.
Crockpot Swedish meatballs in a white slow cooker.

More meatball recipes to try

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

5 from 1 vote

Crockpot Swedish Meatballs

By: Rena
Servings: 6 servings
Prep: 15 minutes
Cook: 3 hours 20 minutes
0 minutes
Total: 3 hours 35 minutes
side close up shot of a white crockpot with creamy Swedish meatballs
Crockpot Swedish Meatballs are seared and then slow-cooked in a rich and savory cream sauce. They are warm, comforting and so delicious! For a complete meal, serve over mashed potatoes, rice, or buttered noodles with your favorite vegetable side.

Ingredients

Meatballs:

  • 2 lb ground chicken or turkey
  • 1/3 cup breadcrumbs
  • 1/2 cup milk of choice, I use cashew milk
  • 1 large egg
  • 1/2 tsp kosher fine salt
  • 1/4 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground allspice
  • 1 tbsp olive oil

Sauce:

  • 1 cup low-sodium beef broth
  • 1 cup milk of choice, I use cashew milk
  • 2 tbsp cornstarch
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • Kosher salt and pepper, to taste
  • Optional: freshly chopped parsley, to garnish

Instructions

  • In a large bowl, combine the meat with breadcrumbs, milk, egg, and seasonings. Stir very well, then allow the meat mixture to sit for 10 minutes.
  • Form into small meatballs (about 1 tablespoon of meat per meatball).
  • Heat the olive oil in a non-stick pan over medium heat. Sear the meatballs in 2 batches, just until golden in spots, then set aside.
  • In the slow cooker, whisk all the ingredients for the sauce. Add in the seared meatballs and gently stir to coat them with the sauce. Cook on LOW for 3 hours.
  • Garnish with chopped parsley, if desired.

Notes

  • Storing leftovers: Place completely cooled meatballs and gravy in an airtight container for up to 4 days in the refrigerator.
  • To freeze: Let the meatballs and gravy cool completely at room temperature. Then, transfer them to a freezer safe container and freeze for up to 3 months.
  • Reheat: Thaw frozen meatballs in the fridge overnight, and then rewarm on the stovetop or in the microwave.

Nutrition

Serving: 1servingCalories: 317kcalCarbohydrates: 12gProtein: 31gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 160mgSodium: 695mgPotassium: 1031mgFiber: 1gSugar: 4gVitamin A: 325IUVitamin C: 1mgCalcium: 107mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

    1. Hi There. No worries at all. It will depend on how many meatballs you come up with and their size. You should easily make 24 meatballs. So the serving size will be 4 meatballs per serving. If they are smaller in size and you make 30 meatballs then the serving size will be 5

    1. Yes, in step 4 you can cook the sauce in the skillet over medium heat for 4-6 minutes, add the meatballs back in and let it cook and simmer for another 4-6 minutes.