Easy Swedish Meatballs {Crockpot or Instant Pot Recipe}

Step 1. In a small cup or bowl, mix together the cornstarch and cold water to make the cornstarch slurry.

Step 2. Pour the cornstarch slurry into the slow cooker. Then add the gravy ingredients to the slow cooker, and whisk to combine.

Step 3. Add the frozen meatballs and mix together with the gravy.

Step 4. Cover, and cook on high for 2-3 hours, or low for 4-6 hours.

Step 5. Once done, turn off the heat and mix in the greek yogurt (or sour cream).

Step 6. Add salt to taste (I usually add ¼ teaspoon). Serve over egg noodles, mashed potatoes, or rice. Enjoy! 🙂

Alternative Cooking Methods

If you are in a hurry, Instant Pot Swedish Meatballs are a great alternative - ready in 20 minutes!

Instant Pot Swedish Meatballs Instructions:

For Instant Pot, reduce the beef broth to only 1 cup.

1. In a small cup or bowl, mix together the cornstarch and cold water to make the cornstarch slurry.
2. Pour the cornstarch slurry into the Instant Pot insert.
3. Add the gravy ingredients to the Instant Pot (but reduce the amount of broth to only 1 cup). Whisk to combine.
4. Add the frozen meatballs and mix together with the gravy.
5. Close the lid, and set the pressure valve to “sealing”. 
6. Turn the Instant Pot to “Manual” mode for 6 minutes (or Pressure Cook on HIGH).
7. Once done, allow a 5 minute natural release, then set the valve to “venting”.
8. Once the pin has dropped, open the lid and stir in the Greek yogurt (or sour cream).
9. Add salt to taste (I usually add ¼ teaspoon).
10. Serve over egg noodles, mashed potatoes, or rice. Enjoy!

Recipe Notes

Variations:

• Add 8 ounces of sliced mushrooms at the same time as the meatballs, and reduce the meatballs to 1.5 pounds. (We love mushrooms so this is usually what we do!)
• You can use ½ cup heavy cream or half-and-half instead of the milk & butter.  (I don't usually have either of those on hand, so I use the 2 tablespoon of melted butter with ⅓ cup whole milk instead.)
• You can use sour cream instead of full-fat Greek yogurt. I just like the added health benefits and bit of tang the Greek yogurt gives to the Swedish Meatballs. (I use a 5 oz. container of Fage 5% Greek yogurt.)

 Meatballs:

• If using thawed cooked meatballs, be sure to cook for less time. Timing will depend on cooking method:
  • Slow-cooker: Add them to the slow cooker during the last hour of cooking on High, or last 2 hours of cooking on low. (Or just cut the cooking time to by half for High or Low.)
  • Instant Pot: Cook on High for 4 minutes, followed by a 5 minute natural release.
• Store-bought Homestyle or Italian Style frozen meatballs will work for these Swedish Meatballs. (I have tried this recipe using Costco's Kirkland Italian frozen meatballs, 48 meatballs to be exact. I've also used a batch of our Homemade Baked Meatball recipe...even more flavorful!)

Storage

Store Swedish Meatballs in an airtight container for up to 4 days in the refrigerator, or 3 months in the freezer.

If freezing, the sauce will separate a bit, but it's still delicious! Reheat on low on the stove top, or microwave, until heated through and stir well.