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Aerial shot of crockpot swedish meatballs with pasta

Crockpot Swedish Meatballs (the Easiest Recipe!)

Tender, flavorful Swedish meatballs slow-cooked in a rich, creamy sauce. Made with sourdough breadcrumbs and bone broth for added depth and nutrition — a comforting, make-ahead dinner everyone will love.
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Prep Time 20 minutes
Cook Time 6 hours
Course Main Course
Servings 6

Equipment

  • 1 electric slowcooker

Ingredients
  

For the meatballs:

  • 1 pound ground pork
  • 1 pound ground beef
  • 1 egg
  • 1/2 cup breadcrumbs (see note 1)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice

For the sauce:

  • 1/4 cup melted butter (olive oil also works well)
  • 1/4 cup flour
  • 3 cups bone broth (see note 2)
  • 1 tsp dijon mustard
  • 1 tsp worshtershire sauce
  • salt and pepper (to taste)
  • 1/2 cup sour cream

For serving:

  • 12 ounces cooked pasta (like shells, rotini, or penne)
  • fresh or dried parsley

Instructions
 

  • Mix the Meatballs: In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, onion powder, garlic powder, nutmeg, allspice, salt, and pepper. Mix gently until just combined—avoid overmixing so the meatballs stay tender.
  • Shape the Meatballs: Use a cookie scoop or your hands to form the mixture into 1 to 1½-inch meatballs. Arrange them on a parchment-lined baking sheet.
  • Broil to Brown: Set your oven to broil on high. Broil the meatballs for about 6 minutes, turning halfway through, until lightly browned on all sides. (They don’t need to be fully cooked—just seared for flavor.)
  • Transfer to Crockpot: Place the browned meatballs in the bottom of your slow cooker.
  • Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour to form a roux, cooking for 1–2 minutes. Gradually whisk in the bone broth until smooth. Stir in the Dijon mustard, Worcestershire sauce, salt, and pepper. Simmer for a few minutes until thickened.
  • Cook: Pour the sauce evenly over the meatballs in the crockpot. Cook on Low for 5–6 hours or High for 2½–3 hours, until the meatballs are cooked through and tender.
  • Finish the Sauce: Once the meatballs are cooked, stir in the sour cream until smooth. Taste and adjust seasoning as needed.
  • Serve: Sprinkle with fresh parsley and serve over cooked egg noodles or shell pasta.

Notes

  1. I use our sourdough breadcrumbs for this recipe. You can also use Panko breadcrumbs or quick-cook oatmeal for a gluten-free option.
  2. I use our homemade bone broth for a nutrient-dense sauce, but you can also use your favorite beef broth.
Keyword crockpot swedish meatballs