If you love Swedish meatballs, but want it adapted to be even simpler, look no further than this Crock Pot Swedish Meatballs recipe! I think Swedish meatballs (AKA IKEA Meatballs) are so comforting, especially on a cold or rainy day. This dish feels like a warm hug while being super easy to assemble.

When I have made Swedish meatballs in the past on the stove top, I normally don’t do it with these exact ingredients. I normally make it without canned “cream of” soups and instead do something with a roux and use milk and/or heavy cream. But this method does really well for crock pot Swedish meatballs and to make it super simple!

Tips For This Crock Pot Swedish Meatball Recipe

1. You can make this even easier by subbing the homemade meatballs for frozen meatballs! I just really like the flavor of homemade ones and it really doesn’t take a lot of time to do.
2. Make sure you opt for LOW-SODIUM/ “Healthy Request” cream of mushroom soup (Or UNSALTED!!) and LOW-SODIUM broth. Ideally, you can use beef broth, but I often opt for homemade chicken bone broth because I basically always have it on hand in the fridge!). Regular cream of mushroom soup has a LOT of sodium and store-bought broth can have a lot as well. I opt for homemade bone broth because it’s basically free to make, has health benefits, and I can control the amount of salt/sodium on it! If you don’t use the reduced sodium versions of these ingredients, these crock pot Swedish meatballs can turn out super salty. Instead, opt for the low-sodium versions and then you have the ability to add salt at the end before you mix in noodles, if you feel like it needs it.

How to Make Crock Pot Swedish Meatballs

Ingredients

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 2 tbsp mayonnaise
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp fresh cracked pepper
• 1 tsp salt
• 1 can cream of mushroom soup, reduced sodium
• 1 ¾ cup broth, reduced sodium (beef broth is best, but I often use homemade chicken bone broth)
• 1 packet onion soup mix
• 2 tbsp Worcestershire
• 16 oz sour cream
• 1 bag egg noodles

Directions

1. Into the crock pot, mix the can of cream of mushroom soup, Worcestershire, broth, and onion soup mix.
2. In a separate bowl, mix together the ground beef, mayonnaise, breadcrumbs, salt, pepper, garlic powder, and Italian seasoning until everything is well combined.
3. Scoop about 2 tablespoons of the meat at a time and roll into balls, placing them into your crock pot in the soup mixture.
4. Cover with lid and cook on low for 6 hours or high for 4 hours.
5. When ready to serve, cook your egg noodles according to package instructions on the stove. Drain and set aside.
6. Into crock-pot, stir in your container of sour cream. Taste and add additional salt if needed, and then gently fold in cooked, drained egg noodles.

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