Here is a wonderful Crock Pot Swedish Meatballs recipe that can easily be made ahead of time. The meatballs can be used now or frozen and used for other quick dishes like meatball sandwich’s.
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If you have stopped by Dad Whats 4 Dinner before you know that I am always looking to make dinner easy and a little healthier if possible. Here is a simple two part dinner for Crock Pot Swedish Meatballs. The beauty of this recipe is that the meatballs can be made the night before.I say a two part recipe because basically it is a recipe for baked meatballs and a crock pot dinner. I usually make a bunch of meatballs at a time and freeze them for later. They freeze great and can be microwaved or thrown in the crock pot. One of my kid’s favorite meals is meatballs subs. Buy some buns, provolone, pizza sauce and grab some of the frozen meatballs and dinner is ready.
For this recipe first make the meatballs, being careful not to overwork the meat when making the balls. Shape and place into a mini muffin pan. Bake in a 450°F oven for about 10-15 minutes until golden brown. Place meatballs in crockpot and add remaining ingredients. Cook on low for 3-4 hours. Serve with egg noodles. Meatballs would also be great for a tailgate party or a ready dinner for Halloween Night trick or treating.
- 1 egg lightly beaten
- 1 lbs ground pork
- 1 lbs ground beef lean
- 1 tbsp A1 sauce
- 2 tbsp chili sauce
- 1/3 cup Italian bread crumbs
- 2/3 cups Panko bread crumbs
- 1 tsp ground pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp basil ground
- 1 tbsp Italian seasoning
- 2 tsp salt
- 1 16 oz jar of fat free beef gravy like Heinz
- 1 tbsp water
- 1/4 cup low-fat sour-cream Optional
- 1 16 oz package egg noodles cooked
- 1 tsp dried parsley Optional
- Preheat oven to 450°F.
- Lightly grease a 24 cup mini muffin tin with cooking spray.
- In a small bowl beat egg.
- In large bowl combine all ingredients though basil.
- Mix with hands or wooden spoon. Do not over work.
- Create 1 inch meatballs (approximately 2 ounces each) by rolling between palms, being careful not to over work meat.
- Place meatballs in muffin tin.
- Bake for 15 minutes turning meatballs halfway though. Meatballs should be browned.
- Remove from oven and place in crock pot. (If freezing see notes below).
- Pour gravy over meatballs. (TIP: Add 1 tablespoon of water to jar of gravy.
- Replace lid and shake vigorously.)
- Pour contents into crock pot. Stir to combine.
- Cook on low for 3-4 hours.
- If desired stir in sour cream and cook on high for 10 minutes to thicken (Optional)
- Serve over cooked egg noodles.
- Garnish with dried parsley (Optional)
If freezing or using the next day cool completely. For freezing place meatballs in single layer on a cookie sheet and freeze for 1-2 hours until frozen. Remove and place in zip-lock freezer bag. Keep in freezer for up to 6 months.
I will be bringing my Crock Pot Swedish Meatballs recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
You might also like my my other Crock Pot recipes;
“Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page “Cooking with Ella“. Follow him on: Facebook, Pinterest, Twitter or Instagram.”