Crockpot Swedish Meatballs with Creamy Gravy – Easy Comfort Food
I remember one rainy October evening when a slow-simmering pot filled the house with nutmeg and browned onions — that warmth inspired this Crockpot Swedish Meatballs with Creamy Gravy – Easy Comfort Food recipe. It’s the kind of meal that wraps you in a cozy blanket of flavors, perfect after apple-picking or baking seasonal treats in the oven.
Introduction
This Crockpot Swedish Meatballs with Creamy Gravy – Easy Comfort Food is a reader favorite because it’s effortless, forgiving for beginners, and tastes like a restaurant classic without the fuss. If you love pairing savory mains with fresh salads, try a light side like this chickpea avocado salad with creamy feta to brighten the plate.
Ingredients
- 1 1/2 pounds ground beef (ground beef)
- 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed)
- 1/4 cup milk (or a plant-based milk)
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 tbsp butter or oil, for browning (optional)
- 3 cups beef broth
- 1 cup sour cream or plain yogurt
- 3 tbsp flour (or cornstarch for gluten-free)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Fresh parsley, chopped, for garnish
If you enjoy hearty comfort pairings, these meatballs are also lovely served alongside a bowl of cozy lasagna soup crockpot recipe for a comforting weeknight feast.
Step-by-step Instructions
- Prep the meatball mix: In a large bowl, combine breadcrumbs and milk and let sit 2 minutes. Add the ground beef, egg, chopped onion, garlic, salt, pepper, and nutmeg. Mix gently until just combined — overmixing makes meatballs dense.
- Shape the meatballs: Form 1 to 1 1/4-inch meatballs using wet hands for easy rolling. Place them on a tray as you go.
- (Optional) Brown meatballs: Heat butter or oil in a skillet and brown meatballs briefly on all sides for added color and flavor. This step is optional because the crockpot will finish them.
- Assemble in the Crockpot: Pour beef broth into the bottom of the crockpot. Add Worcestershire sauce and Dijon mustard to the broth. Nestle the meatballs into the sauce, cover, and cook on low for 3–4 hours or on high for 1.5–2 hours.
- Make the creamy gravy: About 20 minutes before serving, whisk flour into a small cup of cold water (or use cornstarch slurry). Stir the sour cream into the crockpot sauce, then whisk in the slurry slowly to thicken. Simmer on high with lid slightly ajar until gravy reaches your desired thickness.
- Finish and serve: Taste and adjust seasoning. Garnish with chopped parsley and serve over egg noodles, mashed potatoes, or rice.
For an easy weeknight rotation, pair this dish with a simple side like easy crockpot chicken fajitas on another night to keep dinner planning stress-free.
Tips for Success
- Don’t overwork the meat: Mix until ingredients are just combined to keep meatballs tender.
- Uniform size: Use a small ice cream scoop or measuring spoon so meatballs cook evenly.
- Browning step: While optional, browning adds depth. If short on time, skip it — the crockpot still delivers great flavor.
- Adjust thickness: If the gravy is too thin, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir in, simmering a few minutes until thickened.
- Make ahead: You can shape meatballs and freeze them raw on a tray, then transfer to a bag for later use.
These little tricks can make your Crockpot Swedish Meatballs with Creamy Gravy – Easy Comfort Food even more reliable, especially when juggling holiday baking or seasonal projects. For inspiration on making rich stovetop gravies, check out this take on hamburger steaks with onion gravy.
Possible Variations
- Gluten-free: Substitute gluten-free breadcrumbs and use cornstarch instead of flour for the gravy.
- Lighter: Swap ground beef for a lean ground option and use Greek yogurt in place of sour cream.
- Streusel-inspired twist: For a playful seasonal plate, serve meatballs with a small side of crunchy savory streusel (think oats, herbs, and toasted nuts) sprinkled over roasted vegetables — great for fall gatherings.
- Add herbs: Stir in fresh dill or thyme for an herbal lift.
- Sauce variations: For a richer sauce, add a splash of cream or a spoonful of Dijon mustard.
If you want to serve this as part of a creamy-corn themed menu, try pairing leftovers with a side like slow-cooker street corn chicken creamy comfort for a fun mashup of flavors.
Storage Recommendations
- Refrigerate: Store cooled meatballs and gravy in an airtight container for up to 4 days.
- Freeze: Freeze meatballs and sauce in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the crockpot.
- Reheating: Reheat uncovered on low in the crockpot or in a saucepan, adding a splash of broth if the sauce has thickened too much. If gravy separates after freezing, whisk in a little sour cream or a splash of cream while reheating to bring it back together.
Conclusion
This Crockpot Swedish Meatballs with Creamy Gravy – Easy Comfort Food is a must-make for chilly nights and holiday leftovers alike — it’s cozy, forgiving, and deliciously creamy. For another slow-cooker take on this classic, I like to reference this trusted recipe source: Crock Pot Swedish Meatballs – The Country Cook.
Frequently Asked Questions (FAQs)
Q1: How long should I cook Swedish meatballs in the crockpot?
A1: Cook on low for 3–4 hours or on high for 1.5–2 hours until meatballs are cooked through. If using frozen meatballs, increase cook time by about 30–45 minutes on low.
Q2: Can I freeze Swedish meatballs with gravy?
A2: Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently; add a splash of broth if needed.
Q3: How do I thicken the creamy gravy without flour?
A3: Use a cornstarch slurry: mix 1 tbsp cornstarch with 2 tbsp cold water, whisk into the simmering sauce, and cook a few minutes until thickened.
Q4: What sides go well with Crockpot Swedish meatballs?
A4: Classic sides include egg noodles, mashed potatoes, or rice. For a lighter plate, try roasted vegetables or a crisp salad such as the chickpea avocado salad linked earlier.
Crockpot Swedish Meatballs with Creamy Gravy
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: Gluten-free option available
Description
A cozy and easy recipe for Swedish meatballs cooked in a crockpot with a creamy gravy, perfect for chilly nights.
Ingredients
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs (gluten-free if needed)
- 1/4 cup milk (or plant-based milk)
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 tbsp butter or oil (for browning, optional)
- 3 cups beef broth
- 1 cup sour cream or plain yogurt
- 3 tbsp flour (or cornstarch for gluten-free)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine breadcrumbs and milk and let sit for 2 minutes. Add the ground beef, egg, chopped onion, garlic, salt, pepper, and nutmeg. Mix gently until just combined.
- Form 1 to 1 1/4-inch meatballs using wet hands for easy rolling and place them on a tray.
- (Optional) Heat butter or oil in a skillet and brown meatballs briefly on all sides.
- Pour beef broth into the bottom of the crockpot. Add Worcestershire sauce and Dijon mustard. Nestle the meatballs in the broth, cover, and cook on low for 3–4 hours or on high for 1.5–2 hours.
- About 20 minutes before serving, whisk flour into a small cup of cold water. Stir the sour cream into the crockpot sauce and whisk in the slurry to thicken. Simmer on high with lid slightly ajar until gravy reaches desired thickness.
- Garnish with chopped parsley and serve over egg noodles, mashed potatoes, or rice.
Notes
Don’t overwork the meat when mixing ingredients. Adjust the gravy thickness as needed.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Swedish