Forget whatever IKEA’s cooking; these Crock-Pot Swedish Meatballs are Scandinavian magic.
Even if you’re a diehard fan of Italian meatballs, you’ve got to give some props to the Swedes. Actually, to get a bit technical, we all should probably be thanking Turkey for what we now call “Swedish meatballs.” While exiled to the Ottoman Empire in the 18th century, Sweden’s King Charles XII learned a lot about cooking from the locals. In particular, he ate a spiced lamb and beef dish called köfte, which, it is believed, he eventually brought back to his Scandinavian homeland. And thus, Swedish meatballs, as we know them, were born.
Fun facts aside, Swedish meatballs are a fantastic meal whenever you crave a filling, comforting dish. However, it can be a pain to prep and mix all these ingredients on a busy weeknight. Although Swedish meatballs aren’t the most complicated recipe, it takes time to prep the meat and cook the creamy sauce.
That’s where the Crock-Pot comes to the rescue! With this handy contraption and a bag of frozen meatballs, you can plop all your ingredients into one pot, turn it on, and serve later in the day. This is a foolproof and low-effort way to enjoy Swedish meatballs any night of the week with just the push of a button.
Are Crock-Pot Swedish Meatballs Healthy?
Swedish meatballs provide a lot of protein; however, they aren’t the most health-conscious option and don’t suit some dietary restrictions. For example, if you want to avoid dairy, you’ll have to find substitutes for sour cream and condensed cream of mushroom soup. Also, even though I used low-sodium beef broth, there can be a lot of salt in packaged frozen meatballs and Worcestershire sauce. Of course, if you serve the meatballs over noodles, rice, or mashed potatoes, that will affect the nutritional profile, too.
One way you could make the dish slightly healthier is by making your own homemade meatballs using ingredients that fit your dietary needs. While that does take away some of the convenience factor, you could always freeze the extras so they’re ready whenever you have a craving for a Swedish feast.
Housewares With A Side Of Swedish Meatballs
For some people, Swedish meatballs are synonymous with shopping at the famous Swedish furniture retailer. Yep, Swedish meatballs have been a mainstay of IKEA food courts since the mid-1980s. Swedish chef Severin Sjöstedt wanted something that was cheap and easy to serve to a high volume of shoppers. What better than meatballs?
Today, the mass retailer sells over one billion meatballs to hungry shoppers every year! You can even find bags of frozen Swedish meatballs available at IKEA stores. What’s more, the food court has expanded offerings to include chicken, salmon, and plant-based meatballs to accommodate a wide array of diets. Despite all of these changes, the classic Swedish meatball remains a signature part of the IKEA experience.
How To Make Ahead And Store
Store any leftovers in an airtight container and put them in the fridge for 3-4 days. You can also pop them in the freezer for up to 2 months. Just keep in mind, the cream-based sauce tends to separate if you thaw it from the freezer.
Serving Suggestions
Swedish meatballs don’t “need” a starchy side, but they’re traditionally served with one. If you want an authentic Swedish meatball meal—and you don’t mind extra carbs—consider spooning them over some Mashed Potatoes or noodles. It’s common to serve Swedish meatballs with some lingonberry jam, but Cranberry Sauce would work well as a sweet and readily available substitute.
If you want something more unconventional, you could make a buttery Polenta as a bed for your Swedish meatballs. Alternatively, go keto with some low-carb options like Cauliflower Rice, zucchini noodles, or Instant-Pot Mashed Cauliflower. You could also cook up some Roasted Vegetables if you want to add some nutrition to this comfort food favorite!
Ingredients
- 2 cups low-sodium beef broth
- 1 10.5-ounce can condensed cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 28 ounces frozen cooked meatballs
- 1 cup sour cream
Instructions
- In your Crock-Pot, whisk together beef broth, cream of mushroom soup, Worcestershire sauce, garlic powder, paprika, salt, and black pepper.
- Add the frozen meatballs to the Crock-Pot, stirring to coat them in the sauce. Cover and set to cook on high for 4 hours.
- After 4 hours, stir in the sour cream and continue cooking for 30 more minutes until the sauce is creamy and heated through.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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