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…
PrintCrockpot Swedish Meatballs Recipe
Yield: 6 servings 1x
Print Recipe
Pin RecipeDescription
Cook fresh or freeze to cook later. Serve with mashed potatoes and green beans.
Ingredients
- 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
Directions
- 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.
Thoughts or questions? Please leave a comment below. I’d love to hear from you. xoxo, Kelly
Are the meatballs precooked or no? I make my own meatballs and I don’t know if I should freeze them raw or cooked? I would think to only cook them partially if anything.
Either will work. I might nuke them for a few minutes in the microwave.
can i cook them partially and then freeze?
Sure. I don’t see why not.
Is that fresh or dried parsley? Thanks. Getting my meatballs prepped now. I made them myself and am pre-baking in the oven.
Dried.
Did you use fresh grated parmesan or the kind in the shaker?
Crap. I can’t remember. I know I’ve done both in the past. I prefer the freshly grated stuff but sometimes only have the shaker on hand.
If you are making this right away and not freezing, can you use half and half to lighten it up a bit and make it a bit healthier? Thanks!
I think so, but you’ll have to be careful and make sure it doesn’t curdle. I haven’t tried using half and half in my crockpot for a long time.
Doesnthe cook time vary if you’re using frozen vs fresh (thawed) meatballs?
Not really. Maybe by an hour.
Since when do pre made frozen meatballs get labeled as Sweedish meatballs. REAL Sweedisheatballs have spices. Allspice, nutmeg, etc.