Why You’ll Love These Creamy Classic Swedish Meatballs
These Swedish meatballs are the ultimate comfort food that’ll have everyone at your table asking for seconds.
I love how versatile they are—perfect for family dinners, potlucks, or when you’re meal prepping for the week. The creamy mushroom sauce is absolutely divine, clinging to each tender meatball with just the right amount of richness.
What makes these special? It’s the unique combo of corn flake crumbs (yes, really) and that slow-cooker magic that does all the work.
The aroma that fills your kitchen while they simmer? Worth making them for that alone.
What Ingredients are in Creamy Classic Swedish Meatballs?
Creating these delicious Swedish meatballs requires a perfect balance of savory ingredients for both the meatballs themselves and that irresistible creamy sauce. The beauty of this recipe is how simple pantry staples come together to create something that tastes like you spent hours in the kitchen.
And while the ingredient list might look lengthy at first glance, you’ll find most of these items already hiding in your kitchen cabinets.
- 2 pounds ground beef
- 1/4 cup corn flake crumbs
- 1/4 cup minced onion
- 2 eggs, lightly beaten
- 1 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1 cup sliced mushrooms
- 2 (10 ounce) cans cream of mushroom soup
- 1/2 cup evaporated milk
- 1 tablespoon Worcestershire sauce
When shopping for these ingredients, quality matters, especially for the ground beef. I recommend choosing a blend with about 80-85% lean meat to keep the meatballs juicy and flavorful.
The corn flake crumbs might seem unusual compared to traditional breadcrumbs, but trust me, they add an incredible texture and subtle sweetness that makes these Swedish meatballs stand out.
And while the recipe calls for canned cream of mushroom soup, you could certainly make your own from scratch if you’re feeling ambitious, though the convenience of the canned version is hard to beat for this slow cooker treasure.
How to Make These Creamy Classic Swedish Meatballs
Making these Swedish meatballs couldn’t be easier, especially with the help of your trusty slow cooker. Start by combining 2 pounds of ground beef, 1/4 cup corn flake crumbs, 1/4 cup minced onion, 2 lightly beaten eggs, 1 teaspoon celery salt, and 1/2 teaspoon garlic powder in a large bowl.
Mix everything thoroughly with your hands (yes, getting messy is part of the process) until well combined, then shape the mixture into 1-inch meatballs. Heat a skillet over medium-high heat and brown those little beauties on all sides—this step is essential for developing that rich flavor we all crave.
Once your meatballs are beautifully browned, transfer them to your slow cooker along with 1 cup of sliced mushrooms. In a separate bowl, whisk together 2 cans of cream of mushroom soup, 1/2 cup of evaporated milk, and 1 tablespoon of Worcestershire sauce until smooth.
This creamy mixture will transform into that luscious, velvety sauce that Swedish meatballs are famous for. Pour this sauce over the meatballs, cover, and cook on high for 1 hour before giving everything a gentle stir.
Then reduce the heat to low and let it continue cooking for another 3 hours, during which time your kitchen will fill with the most mouthwatering aroma imaginable.
When the cooking time is up, you have two options: serve immediately over hot buttered noodles for a comforting dinner, or let the meatballs cool completely and freeze them for a future meal.
If choosing the latter, simply place the cooled meatballs and sauce in a freezer bag, label it (because we’ve all played that fun game of “what exactly is this frozen lump?”), and freeze for up to three months.
When you’re ready to enjoy them, thaw completely and reheat until the sauce is smooth and bubbly and the meatballs are heated through. Honestly, these might taste even better the second time around, when all those flavors have had time to meld together in perfect harmony.
Creamy Classic Swedish Meatballs Substitutions and Variations
While the classic Swedish meatball recipe is undeniably delicious, you can easily customize it to suit your dietary needs or personal preferences.
For a lighter version, swap ground beef for ground turkey or chicken.
Can’t do dairy? Replace evaporated milk with coconut milk for that creamy texture.
Gluten-free folks, ditch those corn flake crumbs and use gluten-free breadcrumbs or crushed rice cereal instead.
I sometimes add a tablespoon of lingonberry jam to the sauce for authentic Swedish flavor. Trust me, it’s life-changing.
And when mushrooms aren’t in my pantry? I simply leave them out. The meatballs taste just as heavenly.
What to Serve with Creamy Classic Swedish Meatballs
Although these meatballs are traditionally served over buttered egg noodles, there’s a whole world of delicious accompaniments to reflect upon.
I love pairing them with mashed potatoes—the creamy texture soaks up that mushroom sauce beautifully. Rice or crusty bread works wonderfully too, perfect for sauce-mopping duty.
For a lighter option, consider roasted vegetables. Broccoli, carrots, or Brussels sprouts provide a nice color contrast and balance to the rich meatballs.
My Swedish grandmother would probably raise an eyebrow, but I sometimes serve mine with a crisp side salad. Who says comfort food can’t have a fresh companion?
Final Thoughts
These Swedish meatballs have been a staple in my kitchen for years, and I’m so happy to share this recipe with you.
The combination of savory beef, aromatic spices, and that creamy mushroom sauce creates pure comfort food magic.
Trust me, nothing beats watching these little gems simmer away in the slow cooker, filling your home with mouthwatering aromas.
What I love most? They’re freezer-friendly.
Make a double batch, and you’ve got dinner ready for those hectic weeknights. Just reheat and serve over buttered noodles.
Simple, satisfying, and oh-so-Swedish—minus the trip to IKEA.
Creamy Classic Swedish Meatballs
Ingredients
Equipment
Method
- In a large bowl, combine ground beef, corn flake crumbs, minced onion, beaten eggs, celery salt, and garlic powder. Mix thoroughly with hands until well combined.
- Shape the mixture into 1-inch meatballs.
- Heat a skillet over medium-high heat and brown the meatballs on all sides.
- Transfer browned meatballs to the slow cooker and add sliced mushrooms.
- In a separate bowl, whisk together cream of mushroom soup, evaporated milk, and Worcestershire sauce until smooth.
- Pour the sauce mixture over the meatballs in the slow cooker.
- Cover and cook on high for 1 hour.
- Stir gently, then reduce heat to low and continue cooking for 3 more hours.
