Slow cooker Swedish Meatballs

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1 pound ground chicken or sub beef if you prefer more traditional 1 pound ground pork 1/2 cup panko bread crumbs 1/2 cup half and half 1 egg 1 teaspoon garlic powder 1 teaspoon dried minced onion 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon all spice 3 cups beef broth 5 tablespoons butter, divided 1/4 cup flour 1/2 cup sour cream 1/4 cup seedless blackberry preserves 16 oz Reames Frozen Egg Noodles

Prep Time: 20 Min

Cook Time: 3 hours


Add ground meat to a large bowl, then mix panko and half and half and let soak for 5 minutes.


Add soaked breadcrumbs, egg, and seasonings to ground mix and use hand to mix until just combined


Heat 1 tbsp of butter and olive oil in skillet or multi-cooker. Form meat mixture into ping pong-sized balls and place in single layer in skillet.


Brown on each side for about 2 mins then transfer to slow cooker. Add broth, cover, and cook on low for about 6 hours or on high for 3.


Heat remaining 4 tbsp of butter in skillet. Whisk in flour until smooth, slowly pour in broth from the slow cooker and continue to whisk.


Add preserves and sour cream, bring to a simmer while whisking until sauce thickens, for 5 minutes. Cook noodles according to package directions.


Serve meatballs with noodles and sauce and garnished with parsley if desired.


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