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Slow Cooker Swedish Meatballs

Delicious Swedish meatballs cooked in a slow cooker with a creamy gravy, perfect for weeknight meals and family gatherings.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Swedish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 26 oz frozen precooked meatballs
  • 2 cups beef broth Can substitute with vegetable or chicken broth.
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 3 tbsp all-purpose flour Add more for thicker gravy.
  • 4 tbsp unsalted butter For the roux.
  • 1 cup heavy cream
  • 1 dash allspice
  • 1 dash nutmeg
  • Salt and pepper to taste
  • Fresh parsley For garnish.
Serving Suggestions
  • Egg noodles To serve with the meatballs.

Method
 

Cooking
  1. Place the frozen meatballs in the slow cooker.
  2. In a bowl, mix the beef broth, Dijon mustard, Worcestershire sauce, allspice, nutmeg, salt, and pepper.
  3. Pour this mixture over the meatballs in the slow cooker, ensuring they are well-coated.
  4. Cover and cook on low for 2 hours.
  5. Meanwhile, melt the butter in a separate pan, and whisk in the flour to create a roux.
  6. Gradually add the heavy cream, stirring until the mixture thickens.
  7. Once the meatballs have cooked, add the roux mixture to the slow cooker, stir well, and cook for an additional 30 minutes.
  8. Serve the delightful meatballs and gravy over cooked egg noodles, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to three days or freeze for 2-3 months.