Slow Cooker Swedish Meatballs


I first tasted this Slow Cooker Swedish Meatball recipe at my mother in laws over 25 years ago. It only has two ingredients in it and it can’t get any easier to make. You can use your own homemade cooked meatballs or buy the cooked frozen ones. All you do is mix the meatballs with cream of mushroom soup, cook them in the slow cooker and that’s it! The soup flavor completely changes when cooked this way. I have made them for many different functions and there is never any left.



Ingredients – I only used two cans of soup.



Mix the meatballs and the soup.

Place them into a slow cooker.

Cook on low for about 2 hours then

carefully stir. Cook another hour,

stirring after 1/2 hour, on high.



Turning it to high causes the soup to

get a golden brown color and

give it a wonderful taste.


Slow Cooker Swedish Meatballs






  • 28 oz cooked Italian meatballs
  • 2 – 10.5 oz cans of cream of mushroom soup


  1. Mix meatballs with soup and place them into a slow cooker.
  2. Cook on low for two hours then carefully stir.
  3. Turn the slow cooker to high and continue cooking another hour, gently stirring after 1/2 hour. Cooking on high turns the soup a golden brown.
  4. Remove from the slow cooker and serve hot.


Categories: Ground Beef, Slow Cooker


  1. Thanks for posting this memory! I don’t think there was ever a family gathering where there wasn’t a pot of Swedish meatballs! And it is so funny you posted this. My son came in yesterday and said he had made a batch of them in his instant pot, but they didn’t taste like Nana’s (my mom). I gave him her original recipe, which used a packet of brown gravy mix.

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