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Slow Cooker Swedish Meatballs with Creamy Sour Cream Gravy

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These Slow Cooker Swedish Meatballs with Creamy Sour Cream Gravy are the ultimate in cozy, comforting dinners. Tender meatballs made with a blend of ground beef and turkey are lightly broiled for flavor, then simmered for hours in a rich, sour cream-based gravy. Perfect for serving over mashed potatoes, egg noodles, or rice, this dish is ideal for both weeknight meals and entertaining. It’s a make-ahead marvel that delivers maximum flavor with minimal effort.

Ingredients

Scale

For the meatballs:

  • 1 lb ground beef
  • 1/2 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1/2 small onion, finely grated or minced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper, to taste

For the sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/2 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

In a large bowl, combine the ground beef, ground turkey, breadcrumbs, milk, egg, onion, garlic powder, allspice, nutmeg, salt, and pepper. Mix until just combined.

Form the mixture into small meatballs, about 1 inch in diameter.

Place the meatballs on a baking sheet and broil them in the oven for 5–7 minutes, just until browned (they don’t need to be fully cooked through).

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.

Slowly whisk in the beef broth and bring to a simmer. Cook until slightly thickened.

Remove from heat and stir in the sour cream and Worcestershire sauce. Season with salt and pepper to taste.

Place the browned meatballs in the slow cooker and pour the sauce over them.

Cover and cook on low for 4–5 hours or until the meatballs are fully cooked and tender.

Gently stir before serving and garnish with chopped parsley. Serve over mashed potatoes, rice, or egg

Notes

  • Make-Ahead Tip: Prep and broil meatballs up to a day ahead; refrigerate until ready to cook.

  • Freezer Friendly: Store fully cooked meatballs in the freezer for up to 3 months.

  • Dairy-Free Option: Use non-dairy sour cream and plant-based butter for a lactose-free version.

  • Gluten-Free Swap: Substitute breadcrumbs and flour with gluten-free alternatives.

  • Traditional Twist: Serve with lingonberry sauce for a touch of Scandinavian authenticity. For more ideas, check out Swedish cuisine inspiration.

Find it online: https://claradelish.com/slow-cooker-swedish-meatballs-with-creamy-sour-cream-gravy/