Fresh and flavorful Swedish meatballs cook in a luxurious creamy sauce in a slow cooker. Garnish Swedish meatballs with fresh dill, and serve with mashed potatoes or egg noodles.

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Recipe Summary

prep:
20 mins
cook:
2 hrs 10 mins
total:
2 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Mix beef, oats, egg, garlic, allspice, ginger, Worcestershire sauce, salt, and black pepper together in a medium-sized bowl. Use your hands to combine mixture until consistent in appearance, about 1 minutes. Roll 2 tablespoons of the meat mixture into a ball; repeat to make about 17 meatballs.

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  • Heat a large skillet over medium-high heat. Add tablespoons butter and allow to melt. Add meatballs to the hot skillet and brown, 4 to 6 minutes. Reduce heat to medium, turn meatballs over, and cook 3 minutes more. Transfer meatballs to the slow cooker, reserving grease in the skillet.

  • Return skillet to medium-high heat. Add 1 tablespoon butter and flour and whisk to combine, about 30 seconds. Gradually whisk in water, beef base, and steak sauce, scraping and breaking up any browned bits from the bottom of the skillet. Bring mixture to a boil, whisking until sauce thickens, about 1 minute. Pour sauce into slow cooker with meatballs.

  • Cover slow cooker and cook on High for 2 hours or on Low for 4 to 5 hours.

  • Remove 1/4 cup liquid from the slow cooker and transfer to a bowl. Slowly add yogurt to prevent curdling. Add tempered yogurt to the slow cooker. Season with additional salt and pepper as desired.

Nutrition Facts

368 calories; protein 23.4g 47% DV; carbohydrates 8g 3% DV; fat 26.5g 41% DV; cholesterol 146mg 49% DV; sodium 580.7mg 23% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/20/2020
I followed the recipe for the most, cut the quantity in half and used Beyond Meat. The sauce was thin at the end of the cook time, so I added milk with a bit of corn starch to thicken....but the bold flavor was lost so I threw in a bit more of steak sauce and veg. beef broth flavor...eventually just dumped sauce and balls (Greek yogurt already tempered into the sauce...) in the pan that I just drained the cooked pasta from...brought that to a good boil to properly thicken. And then, it was better. Really good flavor but not the best outcome for me in the slow cooker...but probably will do again even if I have to thicken the sauce after work. It seems worth the extra effort. Read More

Most helpful critical review

Rating: 3 stars
12/26/2018
The meatballs were delicious. However the sauce/gravy was disappointing. I expected a sauce that was more the consistency of gravy. It was not even close to that. Also even though I tempered the yogurt with 1/4 cup of the liquid from the crock pot when I added it back to the crock pot it curdled some. It was also hard to mix the tempered yogurt to the crock pot and mix it in with the meatballs in the crock pot. I might make the meatballs again. However I would try different choices for the sauce/gravy. Read More
(1)
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/26/2018
The meatballs were delicious. However the sauce/gravy was disappointing. I expected a sauce that was more the consistency of gravy. It was not even close to that. Also even though I tempered the yogurt with 1/4 cup of the liquid from the crock pot when I added it back to the crock pot it curdled some. It was also hard to mix the tempered yogurt to the crock pot and mix it in with the meatballs in the crock pot. I might make the meatballs again. However I would try different choices for the sauce/gravy. Read More
(1)
Rating: 4 stars
01/03/2019
I did make the recipe and my Swedish husband loved it. After cooking on high for 2 hrs. the gravy seemed a little too thin. I removed the cooked meatballs from the crock pot leaving just the gravy and then thickened the gravy using a slurry of 1 tablespoon corn starch and a little water. Will definitely make this again. Read More
Rating: 4 stars
12/22/2018
We liked it! I used ground turkey instead of beef as we are not big red meat eaters. Also I used 2 cups of chicken broth instead of beef bullion and water. I used the slow cook function on our Instant Pot. Will definitely add this to the list of meals that I can make as I prefer baking to cooking. Read More
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Rating: 4 stars
02/20/2020
I followed the recipe for the most, cut the quantity in half and used Beyond Meat. The sauce was thin at the end of the cook time, so I added milk with a bit of corn starch to thicken....but the bold flavor was lost so I threw in a bit more of steak sauce and veg. beef broth flavor...eventually just dumped sauce and balls (Greek yogurt already tempered into the sauce...) in the pan that I just drained the cooked pasta from...brought that to a good boil to properly thicken. And then, it was better. Really good flavor but not the best outcome for me in the slow cooker...but probably will do again even if I have to thicken the sauce after work. It seems worth the extra effort. Read More
Rating: 4 stars
01/13/2020
This came out pretty good. I did make some slight alterations: instead of ground beef I've used ground turkey. I've swapped beef base with a turkey stock. Since I didn't have any allspice I've made an alternate with cinnamon/ground cloves/nutmeg. And since I didn't have steak sauce I've used soy sauce as an alternate. The sauce came out pretty good too. I've made it with egg noodles and will use rice with the leftovers. Read More
Rating: 5 stars
01/07/2020
I wasn't sure I would like this because of the oatmeal in it. However it just blended into the rest of the ingredients and I couldn't even tell. It was wonderful. The gravy was soooo good. Read More
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