Slow Cooker Swedish Meatballs

Make these simple Swedish meatballs from Reynolds Kitchens® Ambassador Recipe Rebel in your slow cooker for a hearty weeknight dinner or fancy appetizer for a party.

  • Prep Time

    40 minutes

  • Servings


  • Cook Time

    4 hours 15 minutes

  • Course

    Main Dish

You’ll Need...

Slow Cooker Liners


  • Meatballs

  • Slow Cooker Swedish Meatballs


Stir together beef, pork, onion, egg, garlic, Italian seasoning, salt, pepper and egg in a large bowl just until combined—don’t overmix.

Preheat oven to 350 F and line a baking sheet with parchment paper.

Shape meat into 1–1.5" balls and place 1" apart on baking sheet. (I get about 35 1.5" meatballs)

Bake for 15–20 minutes, just until internal temperature reaches 160 F.

Set aside to cool slightly. (*At this point, once cooled, you can freeze up to 3 months for a variety of uses).

Place one Reynolds Kitchens® Slow Cooker Liner in a 2.5–4-quart slow cooker. Place meatballs in slow cooker.

Stir together broth, half and half, corn starch, Worcestershire sauce, garlic, parsley, salt, thyme, pepper and nutmeg. Pour over meatballs in slow cooker.

Cook on low until heated through and sauce has thickened—about 4–5 hours on low or 2 hours on high.

Serve with sauce over mashed potatoes or egg noodles.