My Swedish friend showed me this recipe, and it’s been our fave way of making balls since!

Swedish meatballs, known as Köttbullar, are a staple of Swedish cuisine with a rich history dating back to the early 18th century. Rumored to have been brought back from Turkey by King Charles XII, these scrumptious little rounds have since become a cherished dish across the globe. Now, with our busy lives in mind, I’ve adapted this classic into a more convenient form for the modern cook – Slow Cooker Creamy Swedish Meatballs. This recipe is ideal for anyone seeking the comfort of a home-cooked meal with the ease of a set-it-and-forget-it approach. It’s perfect to serve on a chilly evening or when you crave something hearty and satisfying without the fuss.

Creamy Swedish meatballs are traditionally served with mashed potatoes or egg noodles, which beautifully complement the rich, creamy sauce. To balance the meal, consider adding a side of lingonberry jam for a touch of sweetness and a crisp green salad or steamed green beans for some freshness. For a more modern twist, they can also be served over a bed of buttered rice or even alongside a portion of roasted vegetables for a comforting, wholesome meal.

Slow Cooker Creamy Swedish Meatballs
Servings: 6

– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 pounds ground beef (or a mixture of ground beef and pork)
– 2 large eggs
– 3/4 cup breadcrumbs
– 1/4 cup milk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon ground allspice
– 1/4 teaspoon ground nutmeg
– 3 tablespoons all-purpose flour
– 2 cups beef broth
– 1 cup sour cream
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard
– Fresh parsley, chopped, for garnish