Quick & Easy Meals · Slow Cooking · Snacks & Appetizers

Super Simple 3 Ingredient Swedish Meatballs

The first time I sampled this recipe was when it was served as an appetizer at a wedding reception years and years ago. We were hooked immediately! And it couldn’t be any easier, even if you kick it up a notch or two by adding a couple of extra ingredients. Whether served as an appetizer or a main course, these can be quickly prepared in a skillet on the stove top, or dumped in a slow cooker for a few hours.

Easy Swedish Meatballs - haphazardhomemakercom

When I make this for dinner, I use half a bag of frozen meatballs (or my homemade freezer meatballs) plus I add a little water to the pot so that there is more sauce for when I spoon the meatballs over rice or mashed potatoes.

For appetizer Swedish Meatballs, I use a full bag of meatballs and no water, because I don’t want the meatballs dripping when picked up with a toothpick.

3 Ingredient Swedish Meatballs

Print recipe

Prep 5 minutes Cook 15 minutes (or slow cook 4 hrs on low)  Serves 4


  • 16 oz frozen meatballs (1/2 bag)
  • 1 can cream of mushroom soup
  • 1 pkg dry Ranch Dressing Mix
  • 1/2 soup can of water (or milk, if desired)
  • Optional: 1/2 cup frozen mushroom slices (or 1 small can drained slices)

Serve with rice, pasta or mashed potatoes.

Swedish Meatballs Appetizers

To serve these meatballs as an appetizer, dump a 32 oz. bag of frozen meatballs into a slow cooker, then add 1 can of cream of mushroom soup and 1 package of dry Ranch Dressing Mix. Stir together, and cook on LOW for 4-5 hours.


25 thoughts on “Super Simple 3 Ingredient Swedish Meatballs

    1. Hi, Elicea. This is my favorite meatball recipe. It’s just a small regular size can of condensed soup. I have not tried it as a freezer meal, but I have seen other freezer meal recipes online through the years that call for a cream soup, so I am sure it would do just fine. πŸ™‚


    1. Great question! The meatballs are pre-cooked. The slow cooker version sauce is pretty thick, so you will have to add a little water, maybe 1/2 cup to start, to cook on the stovetop. If you thaw the meatballs first, you can cook everything in a pan for about 12-15 minutes on medium. If they are frozen, I’d start on medium high to get the temperature up and then simmer for 20-25. πŸ™‚


    1. Hi, Michelle! I have not froze it before, but I have read from numerous freezer meal sites that cream soups don’t freeze well. You could add the ranch dressing mix, water and frozen mushrooms to freeze, and then add the canned soup when putting the meal together. Hope that helps.πŸ™‚


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