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side close up shot of a white crockpot with creamy Swedish meatballs
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5 from 1 vote

Crockpot 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.
Prep Time15 minutes
Cook Time3 hours 20 minutes
0 minutes
Total Time3 hours 35 minutes
Course: Main Course
Cuisine: American
Diet: Low Calorie
Servings: 6 servings
Author: Rena

Equipment

  • Crockpot
  • Non Stick Frying Pan

Ingredients

Meatballs:

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

Sauce:

  • 1 cup low-sodium beef broth
  • 1 cup milk of choice I use cashew milk
  • 2 tablespoons cornstarch
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon 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 them 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: 1serving | Calories: 317kcal | Carbohydrates: 12g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 695mg | Potassium: 1031mg | Fiber: 1g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg