Slow Cooker Swedish Meatballs
A hearty and comforting dish featuring tender meatballs in a creamy, savory sauce, perfect for family dinners or gatherings.
Ingredients
For the Meatballs
- 26 ounces frozen meatballs (precooked) Use high-quality meatballs for better flavor.
For the Sauce
- 4 tablespoons butter Melted in skillet.
- 3 tablespoons flour Whisk to create a paste.
- 2 cups beef broth
- 1 cup heavy cream Add more for a creamier sauce.
- 1 tablespoon Worcestershire sauce Adds depth of flavor.
- 1 teaspoon Dijon mustard Do not skip for flavor.
- 1 dash allspice
- 1 dash nutmeg
- Salt and pepper to taste
For Serving
- Egg noodles or mashed potatoes For serving.
Instructions
Preparation
- Spray the slow cooker with non-stick cooking spray.
- Place the frozen meatballs in the bottom of the slow cooker.
- Melt the butter in a medium skillet over medium-high heat.
- Add the flour and whisk to create a paste.
- Slowly stir in the beef broth and heavy cream.
- Mix in the Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Bring to a simmer until it starts to thicken. Season with salt and pepper to taste.
- Pour the sauce over the meatballs in the slow cooker.
Cooking
- Cover and cook the meatballs for 2 hours on high or 4 to 5 hours on low.
Serving
- Garnish the Swedish meatballs with parsley and serve with mashed potatoes or egg noodles.
Notes
For best results, use high-quality meatballs, and you can customize by adding mushrooms or using turkey meatballs for a lighter version. Store leftovers in an airtight container; they last about 3 to 4 days in the fridge.