Slow Cooker Swedish Meatballs Recipe – Six Sisters’ Stuff

Swedish meatballs slow cooker recipe

If you like the famous Ikea meatballs, you will love these Swedish Slow Cooker meatballs. These are as easy to make and taste as good as anything you get at Ikea. It literally took me 5 minutes to put them together in the morning and they were perfectly cooked up at dinner time.

These Swedish clay pot dumplings are a delicious and filling dish. We love served served as a main course paired with egg noodles or mashed potatoes.

They are also the perfect appetizer for any party or tailgating event. We bet you won’t be able to leave the party without everyone asking for the recipe.

How to Make Swedish Slow Cooker Dumplings

  1. Whisk the mushroom soup cream and meat broth in your slow cooker


2. Add the mushrooms, onion, garlic powder, meat sauce, paprika, salt and pepper and mix until combined.

3. Add the dumplings

and mix until the dumplings are covered with sauce


4. Cover and cook over high heat for 4-6 hours or low for 8-10.

5. Add the sour cream for the last 30 minutes of cooking (to prevent it from setting off, you’ll probably want to put it low or warm for this step).

6. Serve over rice or mashed potatoes.

Frozen vs. Homemade Meatballs

We use frozen dumplings in this recipe, but homemade dumplings will work just as well. You can use this recipe for homemade meatballs (just use steps 2-8).

To use homemade meatballs, first brown them everywhere and then add them to the recipe.

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Substitutions in slow-cooking Swedish dumplings:

We know that there are several people who are allergic to mushrooms (or who don’t really love them). You can substitute chicken cream or broccoli soup cream instead of mushroom soup cream.

You can also skip the chopped mushrooms completely with a not too big difference.

How to store slow-cooked Swedish dumplings: You can store the dumplings

and sauce in

an airtight container in the fridge for 2-3 days


To freeze, mix soup, broth, mushrooms, onions, garlic powder, meat sauce, paprika, salt, pepper and meatballs. Place it in a freezer bag, then flatten the bag, squeeze out all the air and seal the bag. Freeze for up to 30 days.

To reheat, thaw the freezer bag in the refrigerator for 24 hours, then cook (starting with instruction #4).

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What to serve with Swedish dumplings:

  • Parmesan peas
  • Creamy garlic Mashed potatoes
  • Honey Roasted carrots
  • Garlic Roasted potatoes Oven-roasted vegetables

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