Description
Creamy, comforting, and easy, these slow cooker Swedish meatballs are perfect for busy families and potluck dinners.
Ingredients
- 26 ounces frozen precooked meatballs
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth (low-sodium recommended)
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 dash ground allspice
- 1 dash ground nutmeg
- Salt and freshly ground black pepper, to taste
- Egg noodles, cooked, for serving
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Lightly spray the inside of the slow cooker with nonstick spray. Arrange frozen meatballs in an even layer on the bottom.
- In a medium skillet over medium-high heat, melt the butter until it foams but does not brown.
- Add the flour and whisk constantly to form a roux. Cook 1–2 minutes until it’s lightly golden and smells nutty.
- Slowly pour in the beef broth while whisking to keep the mixture smooth. Bring the mixture to a gentle simmer and let it thicken slightly.
- Whisk in the heavy cream, Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Season with salt and pepper to taste.
- Pour the creamy gravy evenly over the meatballs in the slow cooker and cover.
- Cook on high for 2 hours or low for 4–5 hours, until the meatballs are heated through and the flavors meld.
- Serve the meatballs over hot egg noodles and garnish with chopped parsley if using.
Notes
Heavy cream can be substituted with half-and-half thickened with cornstarch or coconut milk for a dairy-free option.
- Prep Time: 5 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Swedish