Slow Cooker Swedish Meatballs With Sour Cream Gravy

Why You’ll Love Slow Cooker Swedish Meatballs With Sour Cream Gravy Recipe

• Effortless: Start it, leave it, and come back to a fully cooked meal thanks to the slow cooker.

• Flavorful: The sour cream gravy adds a creamy tang, balanced by savory gravy, mushrooms, and onions.

• Versatile: Serve over egg noodles or mashed potatoes — great for warming up on a cooler day.

• Crowd‑friendly: With the ability to make 10 servings, it works well for gatherings or leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound mushrooms, sliced

• 2 tablespoons unsalted butter

• 2 (12‑ounce) jars beef gravy, or about 3 cups prepared brown gravy

• 1 large onion, cut into chunks

• 1 tablespoon Worcestershire sauce

• ¼ teaspoon allspice

• 2 pounds frozen meatballs, thawed

• 1 cup sour cream

• 12 ounces egg noodles, cooked and drained (or mashed potatoes)

• 3 tablespoons chopped fresh parsley, optional

Directions

1. Sauté the mushrooms in butter until tender.

2. In the slow cooker, combine the sautéed mushrooms, beef gravy, chunked onion, Worcestershire sauce, and allspice. Stir in the meatballs so they’re coated in the sauce.

3. Cover and cook on low for about 6 hours.

4. In a small bowl, stir about ½ cup of the hot gravy mixture into the sour cream to temper it. Then add the sour cream mixture to the slow cooker and cook for an additional 10 minutes (or until hot through).

5. Garnish with fresh chopped parsley, if desired, and serve the meatballs and gravy over egg noodles or mashed potatoes.

Servings and Timing

• Servings: 10

• Prep time: ~12 minutes

• Cook time: ~6 hours

• Total time: ~6 h 12 m

Variations

• Make it in a pressure cooker/Instant Pot by sautéing the mushrooms, then combining ingredients and cooking on high pressure for about 8 minutes.

• Swap the frozen meatballs for homemade: mix lean ground beef, breadcrumbs, chopped onion, milk, egg, salt, pepper, and Worcestershire sauce; shape and bake before adding to the sauce.

• For a thicker gravy, after cooking, pour the mixture into a saucepan, bring to a boil, and reduce until desired consistency, or make a roux of flour and butter to whisk in.

• Replace sour cream with heavy cream for a smoother, richer sauce.

• Serve over rice or quinoa instead of noodles or potatoes for a different base.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3‑4 days. To reheat, warm gently on the stove over low heat, stirring occasionally; you may add a splash of cream or broth if the sauce has thickened too much. For freezer storage, place cooled portions in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What type of meatballs should I use?

You can use any fully cooked frozen meatballs you like — beef, pork, or a blend. Be sure they’re thawed before adding to the slow cooker.

Can I make this with homemade meatballs instead of frozen?

Yes — you can brown or bake homemade meatballs and then continue with the recipe as directed.

Can I cook this on high instead of low in the slow cooker?

Yes — if you’re short on time, you can cook on high for about 3 hours instead of 6 hours on low.

How can I make the sauce thicker?

After the cooking time, transfer the sauce to a saucepan and simmer until reduced, or make a roux (butter + flour) and whisk it into the sauce to thicken.

Is sour cream necessary in the gravy?

Sour cream gives the sauce a tangy richness. You can substitute heavy cream if you prefer a milder flavor.

What should I serve this dish with?

Traditionally, serve over egg noodles or mashed potatoes, and optionally alongside lingonberry jam (or cranberry sauce as a substitute).

Can I omit the mushrooms or onion?

Yes — if you prefer fewer ingredients, you can omit mushrooms or use a smaller amount of onion, though they add flavor and texture.

How long does it keep in the refrigerator?

Leftovers will stay good for about 3‑4 days when stored in an airtight container in the fridge.

Can I freeze this dish?

Yes — cool it completely then freeze in a freezer‑safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Is this recipe suitable for company or meal‑prep?

Absolutely — with 10 servings, it’s great for a dinner gathering, or you can portion it out for lunches/dinners throughout the week.

Conclusion

This slow cooker Swedish meatballs dish blends convenience with comfort. With minimal prep and a long, gentle cook time, you’ll come home to a rich, creamy meal that satisfies. Whether for a weeknight family dinner or a weekend gathering, it’s a reliable crowd pleaser. Enjoy the ease and warmth of this flavorful recipe.