These slow cooker Swedish meatballs are made with a tender blend of ground beef and pork, then simmered gently in a savory beef gravy and finished with cream. A panade keeps the meatballs soft and juicy, while the slow cooker gives them time to absorb the sauce without needing much hands-on cooking.
Serve them over egg noodles or creamy mashed potatoes for an easy comfort-food dinner, or keep them warm in the slow cooker as an appetizer. If you prefer a stovetop version, try these Swedish meatballs or Swedish meatballs with noodles. You may also like these BBQ smoked meatballs for a completely different flavor.
Ingredients
For the Meatballs
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1 tsp garlic, minced
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2 tsp kosher salt, divided
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1 cup heavy cream, divided
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1 large egg
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½ cup panko breadcrumbs
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8 oz ground pork
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1 yellow onion, grated
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¼ tsp nutmeg
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Pinch of allspice
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¼ tsp black pepper
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8 oz ground beef
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1 tbsp olive oil
For the Gravy
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3 tbsp butter
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3 tbsp flour
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3 cups unsalted beef broth
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Juice of ½ lemon
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1 tbsp chopped parsley, for garnish
Instructions
1. Prepare the Panade
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In a medium bowl, whisk together ¼ cup of heavy cream and the egg.
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Stir in the panko breadcrumbs and let sit for a few minutes until slightly softened.
2. Make the Meatball Mixture
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In a large mixing bowl, combine the ground pork, garlic, grated onion, nutmeg, allspice, black pepper, and 1 tsp of salt.
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Use your hands to mix until just combined (about 1 minute).
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Add the panade and mix again until smooth.
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Gently fold in the ground beef, mixing just until incorporated — do not overmix to keep the meatballs tender.
3. Shape the Meatballs
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Form the mixture into 18 small meatballs (about 1 tablespoon each) and set aside on a plate.
4. Brown the Meatballs
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Heat 1 tbsp olive oil in a large skillet over medium heat.
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Add the meatballs in batches and cook for 5–6 minutes, turning to brown all sides.
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Remove the meatballs and set aside. They will finish cooking in the sauce.
5. Make the Gravy
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In the same skillet, melt butter and whisk in flour. Cook for 30–40 seconds to make a light roux.
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Slowly whisk in the beef broth, scraping up any browned bits from the pan.
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Bring to a simmer and cook until the gravy thickens slightly (about 1 minute).
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Season with a pinch of salt and pepper if needed.
6. Slow Cook
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Transfer the sauce and browned meatballs to the slow cooker.
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Cover and cook on high for 1½–2 hours or low for 4–5 hours.
7. Finish the Gravy
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Just before serving, stir the remaining ¾ cup heavy cream with the lemon juice and pour it into the sauce. Stir gently until combined.
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Taste and adjust seasoning with more salt and pepper if needed.
8. Serve
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Garnish with chopped parsley and serve hot over mashed potatoes, egg noodles, or rice.
Timing
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Prep Time: 20 minutes
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Cook Time: 2 hours (slow cooker on high)
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Total Time: ~2 hours 20 minutes
