Can I use fresh, homemade meatballs instead of frozen?

Absolutely. Fresh meatballs work beautifully. Brown them quickly in a skillet to seal in juices before adding to the slow cooker. Browned meatballs add a layer of caramelized flavor that complements the creamy gravy.

Will the sauce separate if I use lower-fat cream?

Lower-fat creams can be a little more prone to separation, but gentle reheating and slow, even cooking help keep the emulsion together. If you use half-and-half, add it toward the end of cooking and keep the heat low. Whisk thoroughly if the sauce appears to thin.

How can I thicken the gravy if it is too thin after slow cooking?

The quickest way is to make a small slurry of flour and cold water or cornstarch and cold water. Whisk it into the warm sauce over low heat until it thickens. Alternatively, remove a cup of sauce, reduce it in a small saucepan to intensify, then return it to the crockpot.

Is this safe for slow cooking from frozen meatballs?

Yes, because the meatballs are precooked. The key safety point is to ensure the gravy reaches a steady simmer and that the food is held at a safe, hot temperature throughout the cook time. Use the recommended times: high for 2 hours or low for 4–5 hours.

Can I add vegetables directly to the slow cooker?

Yes. Sturdier vegetables like carrots, small potatoes, or pearl onions can be added at the start. Softer vegetables, like peas, should be stirred in during the last 30 minutes to avoid overcooking.

Easy Crockpot Swedish Meatballs with Creamy Gravy 2026

Name: Crockpot Swedish Meatballs with Creamy Gravy
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Swedish
Ingredients: 26 ounces frozen meatballs (precooked); 4 tablespoons butter; 3 tablespoons flour; 2 cups beef broth; 1 cup heavy cream; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 dash allspice; 1 dash nutmeg; Salt and pepper (to taste); Egg noodles (for serving); Fresh parsley (for garnish, optional)

Description

A comforting slow-cooked dish featuring tender meatballs in a creamy gravy, perfect over egg noodles.

Ingredients

Scale

26 ounces frozen meatballs (precooked)
4 tablespoons butter
3 tablespoons flour
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 dash allspice
1 dash nutmeg
Salt and pepper (to taste)
Egg noodles (for serving)
Fresh parsley (for garnish, optional)

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Instructions

Spray the slow cooker with non-stick cooking spray and place the frozen meatballs at the bottom.
In a skillet, melt butter over medium-high heat. Whisk in flour to form a roux and cook until it turns a pale golden color.
Slowly add beef broth and heavy cream while whisking until smooth. Bring to a gentle simmer in the skillet.
Stir in Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Season with salt and pepper.
Pour the creamy gravy over the meatballs in the crockpot, ensuring they are mostly covered.
Cover and cook on high for 2 hours or low for 4–5 hours.
Serve the meatballs over egg noodles and garnish with parsley, if desired.

Notes

Use low-sodium broth for a lighter flavor. If desired, add additional spices or substitute with half-and-half for a lighter sauce.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Swedish

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 15g
Cholesterol: 60mg