Description
Comforting and effortless Crockpot Swedish Meatballs simmered in a rich, creamy gravy, perfect for serving over egg noodles or mashed potatoes. This recipe uses frozen meatballs and pantry staples for a nostalgic, flavorful meal.
Ingredients
- 26 oz frozen, precooked meatballs
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/4 tsp ground allspice
- 1/8 tsp ground nutmeg
- Salt and pepper, to taste
- Chopped parsley, for garnish
- Egg noodles or mashed potatoes, for serving
Instructions
- Spray the slow cooker with non-stick spray.
- Place frozen meatballs into the crockpot.
- In a skillet, melt butter and whisk in flour to form a golden roux.
- Gradually whisk in beef broth and heavy cream until smooth.
- Stir in Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Simmer until thickened. Season with salt and pepper.
- Pour the gravy over the meatballs in the slow cooker.
- Cover and cook on low for 4–5 hours or on high for about 2 hours.
- Garnish with parsley and serve over egg noodles or mashed potatoes.
Notes
- Use homemade meatballs if preferred, but ensure they are precooked.
- Adjust seasoning after simmering the gravy.
- For added flavor, stir in grated parmesan before serving.
- Can be frozen without noodles for up to a month.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg
