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Crockpot Swedish Meatballs


Crockpot Swedish Meatballs with mushrooms, gravy, spices. At the end add sour cream and serve over noodles for a hearty, creamy meal.

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  • 2 (12-ounce) jars beef gravy, or 3 cups prepared brown gravy
  • 1 pound mushrooms, sliced
  • 2 tablespoons butter
  • 1 large onion, cut in chunks
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon allspice
  • 2 pounds frozen meatballs, thawed
  • 1 cup (8 ounces) sour cream
  • 12 ounces medium egg noodles, cooked and drained


Servings 6


Step 1

Sauté mushrooms in butter until tender.

In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and allspice. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours.

Gradually stir about 1/2 cup of the hot gravy mixture into the sour cream. Stir the sour cream mixture into the slow cooker mixture.

Serve meatballs over hot buttered noodles.

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