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Lighter Crockpot Swedish Meatballs
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4.91 from 11 votes

Lighter Crockpot Swedish Meatballs

These Crockpot Swedish Meatballs are made lighter using half the heavy cream and extra-lean ground beef meatballs made from scratch.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Appetizer, Main Course
Cuisine: Swedish
Servings: 6 servings
Calories: 426kcal

Ingredients

  • Cooking spray
  • 1 tbsp butter
  • 1 (254g) package mushrooms, sliced
  • 1 cup beef broth
  • 4 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp each salt & pepper
  • 1 tbsp water
  • 2 tbsp cornstarch
  • 1/3 cup heavy cream
  • Chopped fresh parsley, for garnish
  • 1 (354g) package egg noodles
  • 1 head broccoli, chopped into florets

Meatballs

  • 1 lb extra-lean ground beef
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 yellow onion, grated
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp nutmeg

Instructions

  • Mix together ingredients for meatballs in a large bowl, then roll into 2-inch balls. Spray a very large skillet with cooking spray then heat on med-high. Cook meatballs for 3-4 minutes per side (they should all be lightly browned but not cooked through - you may need to do them in batches depending on the size skillet you have).
  • Grease slow cooker with non-stick cooking spray (or just extra butter), then add butter, mushrooms, beef broth, garlic, Worcestershire and salt & pepper. Add meatballs and drippings, then cook on high for 2 hours or on low for 6 hours.
  • Meanwhile, mix cornstarch and water together in a small bowl to create a slurry. Boil egg noodles for 3-4 minutes, adding broccoli florets in during the last 2 minutes of cook time. Drain and set aside.
  • Once meatballs are done, add cornstarch slurry and heavy cream, tossing meatballs gently to combine sauce. Serve over egg noodles and broccoli, garnishing with fresh parsley if desired. Enjoy!
  • NOTE: These Swedish Meatballs are also great to serve at a party! Leave out the egg noodles and broccoli and just serve out of the crockpot with toothpicks.

Video

Notes

Make sure not to pack the meatballs too tightly and let them chill in the fridge before cooking.
Serve with buttery egg noodles, rice, mashed potatoes or Lingonberry jam (just like IKEA!).
Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then reheat in the microwave for 2-3 minutes.
Freeze the cooked meatballs for 3-4 minutes. Defrost in the fridge then reheat in a pan on the stovetop or in the slow cooker for 2 hours on low.

Nutrition

Calories: 426kcal | Carbohydrates: 32g | Protein: 27g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 676mg | Potassium: 407mg | Fiber: 3g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 35.5mg | Calcium: 50mg | Iron: 3.8mg