Description
This Crockpot Swedish Meatballs recipe offers a comforting and flavorful dish featuring tender frozen meatballs slow-cooked in a rich, creamy sauce infused with beef broth, Worcestershire sauce, and aromatic spices. Perfect for an easy family dinner, the sauce is thickened to a luscious consistency making it ideal over noodles, mashed potatoes, or rice.
Ingredients
Scale
Meatballs and Sauce
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon dried garlic powder
- 1/2 teaspoon dried onion powder
- 1/8 teaspoon ground nutmeg
- 1.5 lbs frozen meatballs (Swedish-Style or Homestyle work best)
Thickening and Finishing
- 1 (12-oz) can evaporated milk (OR 1 1/2 cups half-and-half OR 1 cup half-and-half plus 1/2 cup sour cream)
- 2 tablespoons cornstarch
- Salt and black pepper, to taste
Instructions
- Cook meatballs: Whisk together beef broth, Worcestershire sauce, dried parsley, garlic powder, onion powder, and ground nutmeg in a 3-4 quart slow cooker. Stir in the frozen meatballs. Cook on LOW for 3-4 hours or on HIGH for 2 hours, allowing the flavors to meld and the meatballs to heat through.
- Thicken: In a measuring jug, whisk together evaporated milk and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to combine with the broth and meatballs.
- Finish: Increase the slow cooker to HIGH and cook uncovered for 15-30 minutes until the sauce thickens to a creamy consistency. Season with salt and black pepper to taste. If using sour cream, stir it in gently after cooking and just before serving to preserve its texture.
Notes
- Frozen meatballs make this recipe very quick and convenient without sacrificing flavor.
- If you prefer a creamier sauce, substitute evaporated milk with half-and-half or add sour cream as indicated.
- Serve over egg noodles, mashed potatoes, or cooked rice for a classic comfort meal.
- Adjust seasoning at the end to suit your taste.
