Crockpot Swedish Meatballs (reduced-sodium recipe)

Picture of swedish meatballs in a red bowl.

It seems like the last time we made this Swedish meatballs recipe was an age ago, but now that it’s truly getting colder I imagine we will be making it again soon! As you may remember, we try to make things as low sodium as possible so we took a couple of different recipes and adapted them. Your experience with this recipe may be a bit different and feel free to leave a comment on the adjustments you made!


  • 1 pound frozen country or homestyle meatballs
  • 12 ounces of pasta (egg noodles are traditional)
  • Heaping 1/4 cup of all-purpose flour
  • 3 pinches of onion powder
  • 1 Tablespoon butter
  • 8 ounces of sliced fresh mushrooms
  • 1 Tablespoon A-1 Sauce
  • 1 cup sour cream
  • 1/3 cup milk
  • 1 can low sodium beef broth or stock
  • Optional: low sodium chicken stock


  1. In a skillet, melt the butter
  2. Saute the mushrooms for a few minutes
  3. Add the flour
  4. Add the milk and stir
  5. Allow the mixture to simmer a couple of minutes
  6. Pour the mixture into the crockpot
  7. Add the onion powder, A-1 Sauce, broth, and meatballs.
  8. Let cook through for several hours (about 3 on high)
  9. Depending on your preferences, add about half a cup of the chicken broth (we didn’t).
  10. Add the sour cream when there are about 30 minutes left to cook.
  11. While the mixture is cooking, cook the pasta according to directions in a separate pot.
  12. Serve the meatballs either over the pasta or mix in the pasta and let cook for about 20 more minutes (We did the latter).

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