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 meatballs or buy the frozen ones. All you do is mix the meatballs with cream of mushroom soup, cook them in the slow cooker and that’s it! 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. Carefully stir and cook another 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


Mix meatballs with soup and place into a slow cooker.

Cook on low for two hours and carefully stir.

Turn the slow cooker to high and continue cooking another hour.

Cooking on high turns the soup a golden brown.

Remove from the slow cooker and serve hot.



Categories: Ground Beef, Slow Cooker


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s