Slow Cooker Traditional Swedish Meatballs Slow Cooker Traditional Swedish Meatballs

Author: Canadian Living

Pair these meatballs with noodles and serve sprinkled with parsley for a family favourite.

  • Portion size 4 servings
  • Credits : Canadian Living New Slow Cooker Classics



In bowl, whisk together egg, mustard, half of the pepper, the allspice, salt and nutmeg; mix in onion, bread crumbs and beef. Roll into 1-inch (2.5 cm) balls.

In slow cooker, combine mushrooms, thyme and remaining pepper; stir in broth. Arrange meatballs in layer on top.

Cover and cook on low until mushrooms are tender and digital rapid read thermometer inserted in a few meatballs registers 160°F (71°C), 6 to 8 hours. Skim off any fat.

Whisk sour cream with flour until smooth. Gently push meatballs to side of slow cooker; whisk in sour cream mixture.

Cook, covered, on high until slightly thickened, about 10 minutes. Stir in lemon juice. Serve with noodles.

Nutritional facts Per serving: about

  • Sodium 594 mg
  • Protein 37 g
  • Calories 537.0
  • Total fat 16 g
  • Potassium 754 mg
  • Cholesterol 164 mg
  • Saturated fat 6 g
  • Total carbohydrate 61 g


  • Iron 51.0
  • Folate 70.0
  • Calcium 12.0
  • Vitamin A 4.0
  • Vitamin C 7.0
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Slow Cooker Traditional Swedish Meatballs