Yum! I’m so excited to share a new recipe with you – it’s for Swedish Meatballs that you make in your crockpot. My kids love meatballs, so I got the idea to switch up our regular spaghetti sauce for a creamy one and it only took me a few tries to get it right.
It’s delicious and super simple and I recommend making it for dinner this week (with mashed potatoes) and freezing a second bag that will be ready for your crockpot at a moment’s notice over the next few months.
I love that crockpot recipes save me time at dinnertime because they’re already cooked and ready to go, but sometimes making one in the morning is too much for me. Anyone else?
I’ve tried a lot of crockpot recipes, but here’s what I love about this Swedish Meatball one:
- The alfredo sauce is made from scratch so you don’t have to use the jarred stuff.
- The meatballs can be homemade or store-bought.
- It’s simple and delicious!
Let’s get to it…Print
Cook fresh or freeze to cook later. Serve with mashed potatoes and green beans.
- 2 pounds fresh or frozen meatballs
- 16 oz heavy cream (Please don’t substitute half and half because it tends to curdle after freezing)
- ¾ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- ¼ teaspoon salt (I used a teaspoon the first time I made this recipe and it was waaaaaay too salty.)
- ¼ teaspoon pepper
- Add all ingredients to crockpot and cook on “low” setting for 4-6 hours.
To Freeze and Cook Later
- Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
- Add all ingredients to freezer bag, seal, and freeze up to three months.
- Thaw bag overnight in the refrigerator or in the morning in water.
- Add to crockpot and cook on “low” setting for 4-6 hours.