Forget whatever IKEA’s cooking; these crockpot Swedish meatballs are Scandinavian magic.
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Even if you’re a diehard fan of Italian meatballs, you’ve got to give some props to the Swedes’ meatball masterpiece. Actually, to get a bit technical, we all should be thanking Turkey for what we now call “Swedish meatballs.” When Sweden’s Charles XII was in the Ottoman Empire, he learned a lot about cooking from the locals, which he eventually brought back to his Scandinavian homeland.
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 crockpot comes to the rescue! With this amazing contraption, you can plop all your ingredients into one pot, turn it on, and serve later in the day. As long as you don’t forget to plug in your crockpot (hey, it happens!), this is a foolproof way to enjoy Swedish meatballs without slaving in the kitchen.
So, if you’re looking for the simplest way to add Swedish meatballs to your weeknight routine, why not try this crockpot recipe?
Are Crockpot Swedish Meatballs Healthy?
Swedish meatballs provide a lot of protein; however, they aren’t the most health-conscious option and don’t fit 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.
Thankfully, there are a few ways you could change ingredients without causing major flavor disruptions. For instance, consider cooking homemade meatballs and adding some veggies. You could even cook your meatballs ahead of time and freeze them so they’re ready whenever you have a craving for a Swedish feast. And for those living a lactose-free lifestyle, you could look for coconut cream for the sour cream and a dairy-free alternative to cream of mushroom soup.
What’s in a traditional Swedish meatball?
Nowadays, few people eat genuinely “authentic” Swedish meatballs. Why? The original Swedish meatballs contained high traces of veal. Although it’s not impossible to find veal nowadays, it isn’t the most accessible, and many people object to eating it.
Today’s Swedish meatball recipes often contain a mix of beef and pork. There’s no specific ratio of beef to pork in each recipe, nor the fat percentages in these ground meats, but you could start experimenting with a 2:1 ratio of beef to pork. Otherwise, look at the ingredients in pre-packaged frozen meatballs to see if you’re getting close to an authentic Swedish taste.
INGREDIENTS
- 2 cups low sodium beef broth
- 1 can (10.5 ounces) 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
Mix
Combine broth, soup, and seasonings; add meatballs.
Cook
Cook on High for 4 hours.
Finish
Stir in sour cream and heat through.
Devour!
FAQs & Tips
You could cook homemade meatballs months in advance as long as you wait for them to cool, wrap them with plastic in freezer-safe bags, and put them in the freezer. You don’t even have to thaw your meatballs before cooking since the crockpot will take care of all that work once you place them inside. As for any leftovers, you could seal them in airtight containers and put them in the fridge for a few days or the freezer for a few months. Just keep in mind the cream-based sauce tends to separate if you thaw it from the freezer.
If your homemade Swedish meatballs are crumbling to pieces, there are a few common culprits to consider. First, if you mix milk-drenched bread into your meat, wring out excess moisture to avoid binding issues. Speaking of binding, you need an ingredient like eggs to keep your meatballs intact throughout the cooking process. A few other considerations to watch out for include over mixing and using meat that’s too lean, which might increase the odds of meatballs falling apart.
You can make homemade cooked meatballs for this recipe and either use them directly or put them in freezer-safe bags for the future. Just be sure these meatballs get a great golden sear on your stovetop before putting them in the crockpot for the best possible flavor.
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 putting them on mashed potatoes or noodles. It’s common to serve Swedish meatballs with some lingonberry jam, but cranberry works excellent 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 cauliflower mashed. You could also cook roasted vegetables if you want to add some nutrition to this comfort food favorite.
Ingredients
- 2 cups low sodium beef broth
- 1 can 10.5 ounces 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 crockpot, whisk together beef broth, cream of mushroom soup, Worcestershire sauce, garlic powder, paprika, salt, and black pepper.
- Add the frozen meatballs to the crockpot, 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:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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