Ingredients
Equipment
Method
Assemble the Freezer Meal
- Label your freezer bag with the recipe name and cooking instructions.Add all ingredients except the sour cream into the bag. Seal tightly and gently press out the air. Lay the bag flat before freezing if you can, because it saves space and helps the contents thaw evenly later on.
Thaw the Freezer Meal
- Pull your freezer meal out the night before and place it in a bowl in the fridge. It won’t thaw all the way, but that’s fine. You just want it soft enough to empty easily into your slow cooker the next day.
Cooking the Meatballs
- When you’re ready to cook, empty the contents into your slow cooker (or Instant Pot on the slow cooker setting). Give it a little stir to combine the liquids and seasonings evenly.
- Slow Cooker Instructions:For a standard slow cooker, cook on High for 4 to 6 hours or Low for 8 to 10 hours.If using the Instant Pot slow cooker function, set it to High Slow Cook for 10 hours.
- About 30 minutes before serving, stir in the sour cream. This is what transforms the broth into that classic creamy Swedish-style gravy.
- Serve warm over egg noodles, mashed potatoes, or even rice!
Notes
- Always use plain or homestyle meatballs for the best flavor match to Ikea’s. Italian-style ones have herbs that compete with the sauce.
- You can swap cream of mushroom for cream of chicken or celery soup if you prefer.
- This meal is fantastic for batch prepping. Just double up the recipe and freeze an extra bag for later.
- Thicken the sauce with a cornstarch slurry if you prefer a heartier gravy.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave, stirring often to prevent curdling from the sour cream.
- This meal reheats beautifully and often tastes even better the next day!
Nutrition information is automatically calculated, so should only be used as an approximation.