Crockpot Swedish Meatballs in Rich Gravy

These crockpot Swedish meatballs are pure comfort food. Juicy, tender meatballs simmer in a rich, creamy gravy that’s full of flavor.

Everything cooks right in the slow cooker, so once you mix and brown the meatballs, the crockpot does the rest. It smells amazing as it cooks and tastes even better.

Perfect for a cozy night in or when you just want something hearty and satisfying without too much work.

this recipe!

I grew up eating the frozen version, and I always liked them—but once I made them from scratch in the crockpot, I never went back. The flavor is so much better, and the texture is tender and juicy instead of rubbery. Plus, that slow-simmered gravy? Game-changer.

• Super flavorful with just the right amount of spice
• You can make the meatballs ahead of time
• The crockpot keeps everything moist and rich
• Gravy thickens perfectly while it cooks
• Feels fancy, but it’s actually really easy

Servings and Time

Servings: 6
Prep Time: 25 minutes
Cook Time: 4 hours on Low
Total Time: 4 hours 25 minutes

Macros (per serving, approx.)

• Calories: 420
• Protein: 25g
• Carbs: 11g
• Fat: 30g
• Fiber: 1g

Why This Recipe Works (Quick Science)

Using a mix of ground beef and pork keeps the meatballs tender and juicy. Browning them first locks in flavor and helps them keep their shape in the slow cooker. The heavy cream and broth in the gravy create a stable emulsion, so the sauce stays smooth and creamy during slow cooking.

Common Mistakes

• Skipping the browning step: You’ll miss out on flavor and the meatballs might fall apart
• Using only beef: Makes them too dense and dry
• Not thickening the gravy at the end: It needs that final step to get that creamy texture
• Adding sour cream too early: It can curdle—always stir it in at the end

What You’ll Need

For the Meatballs:

• 1 lb ground beef
• 1 lb ground pork
• 1 cup plain breadcrumbs
• ½ cup milk
• 1 egg
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp allspice
• ½ tsp nutmeg
• 1 tbsp finely chopped parsley
• 1 small onion, grated
• 2 tbsp unsalted butter (for browning)

For the Gravy:

• 3 cups beef broth
• 1 cup heavy cream
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 3 tbsp cornstarch
• 3 tbsp cold water
• ½ cup sour cream (added at the end)
• Salt & pepper to taste
• Extra parsley for garnish

Pro Tips

• Chill meatballs for 10 minutes before browning so they hold their shape better
• Grating the onion helps it melt into the mix for flavor without texture
• Add sour cream after cooking to keep the gravy smooth
• If you like a thicker gravy, add an extra tablespoon of cornstarch to the slurry
• Taste the gravy before serving and adjust salt if needed

Tools Required

• Large mixing bowl
• Small skillet
• Crockpot (6-quart or larger)
• Measuring spoons
• Tongs or slotted spoon
• Whisk

Substitutions and Variations

• Ground pork → Use turkey for a lighter version
• Breadcrumbs → Use crushed crackers or almond flour (low carb)
• Sour cream → Plain Greek yogurt
• Heavy cream → Half-and-half (but gravy won’t be as rich)

Make Ahead Tips

You can prep and shape the meatballs the night before. Store them in the fridge and brown them right before adding to the crockpot. You can also freeze uncooked meatballs and thaw overnight before cooking.

Instructions

Step 1: Make the Meatball Mixture

In a large bowl, mix 1 lb ground beef, 1 lb ground pork, 1 cup plain breadcrumbs, ½ cup milk, 1 egg, 1 tsp salt, ½ tsp black pepper, ½ tsp allspice, ½ tsp nutmeg, 1 tbsp chopped parsley, and 1 small grated onion until everything is evenly combined.

Step 2: Shape the Meatballs

Scoop and roll the mixture into 1.5-inch balls using your hands or a small scoop. You should get about 24 meatballs.

Step 3: Brown the Meatballs

In a small skillet, melt 2 tbsp unsalted butter over medium heat. Brown the meatballs in batches for 2-3 minutes per side until golden brown (they don’t need to be cooked through). Transfer to the crockpot.

Step 4: Make the Gravy Base

In a bowl, whisk together 3 cups beef broth, 1 cup heavy cream, 2 tbsp Worcestershire sauce, and 2 tbsp Dijon mustard. Pour this mixture over the meatballs in the crockpot.

Step 5: Slow Cook the Meatballs

Cover and cook on Low for 4 hours. Don’t lift the lid—let it simmer and build flavor.

Step 6: Thicken the Gravy

In a small bowl, whisk 3 tbsp cornstarch with 3 tbsp cold water to make a slurry. Stir into the crockpot. Let cook uncovered for another 15 minutes until the gravy thickens.

Step 7: Finish with Sour Cream

Turn off the heat and gently stir in ½ cup sour cream. Taste and add salt or pepper if needed. Garnish with fresh parsley.

Step 8: Serve

Scoop the meatballs and rich gravy into a wide white serving bowl. Garnish with extra parsley and serve warm.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat or microwave gently. Add a splash of broth or cream if the gravy thickens too much. You can also freeze the meatballs and gravy for up to 2 months.

Conclusion

These crockpot Swedish meatballs hit every comfort food craving—rich, hearty, and packed with flavor. Whether you’re making them for a cozy dinner or meal prep for the week, they’re a total win. If you try them, leave a comment below and let me know how it went or ask anything you’re wondering about.