Crockpot Swedish Meatballs Recipe

  • Author: Kelly McNelis
  • Yield: 6 servings 1x


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


  1. Add all ingredients to crockpot and cook on “low” setting for 4-6 hours.

To Freeze and Cook Later

  1. 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).
  2. Add all ingredients to freezer bag, seal, and freeze up to three months.
  3. Thaw bag overnight in the refrigerator or in the morning in water.
  4. Add to crockpot and cook on “low” setting for 4-6 hours.