Slow Cooker Swedish Meatballs

5 from 1 vote

Slow Cooker Swedish Meatballs

This Slow Cooker Swedish Meatballs recipe is rich, creamy, and packed with comforting flavor. Tender meatballs simmer in a savory cream sauce for an easy dinner that's perfect served over noodles, mashed potatoes, or rice.

Prep Time20

Cook Time3 10

Total Time3 30

Course: Appetizer, Dinner

Cuisine: American

Keyword: Slow Cooker Swedish Meatballs

Servings:

Calories: 316kcal

Author: Sharon Farnell

Equipment

6-7 quart slow cooker
cooking spray

Ingredients

Meatballs

1 lb 80/20 ground beef
1 lb ground pork
1 cup grated white bread
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
2 tablespoon finely chopped fresh parsley
¼ teaspoon fresh grated nutmeg
2 teaspoon minced garlic
1 teaspoon garlic powder
salt and fresh ground pepper, to taste
1 small yellow onion, grated
2 large eggs

Sauce

3 teaspoon Worcestershire sauce
3 teaspoon Kitchen Bouquet*
3 cups beef stock
1 cup half and half
2 tablespoon melted butter
¼ teaspoon fresh ground nutmeg
3 tablespoon Dijon mustard

Finishing the sauce

4 tablespoon cornstarch
4 tablespoon water
⅔ cup sour cream

Instructions

Make the meatballs:
Spray a 7 quart slow cooker with non stick spray to coat.
Add all meatball ingredients to a large mixing bowl, and mix together with hands until homogenous and well combined. Do not over mix.
Form mixture into balls (about 1 tablespoon each), and roll between your hands until smooth and well formed. Place in bottom of crockpot layering as needed.
Make the sauce and cook meatballs:
Whisk Worcestershire sauce, Kitchen Bouquet, beef stock, half and half, melted butter, nutmeg, and dijon mustard until well combined. Pour the mixture over the meatballs, cover, and cook for 3-4 hours on high, until meatballs are cooked through.
Finish and serve:
Once meatballs are cooked through, In a small bowl or liquid measure, whisk together 4 tablespoon cornstarch and 4 tablespoon water to make a slurry to thicken the sauce.
Add ⅔ cup sour cream and a ladle of warm sauce to the slurry and whisk well to combine. Adding the ladle of warm sauce keeps the sour cream from breaking in your finished sauce.
Pour the slurry/sour cream mixture into slow cooker, and stir well to combine.
Cover, and cook 5-10 minutes more, until sauce is thickened to desired consistency.
Serve meatballs hot over noodles or with mashed potatoes.
Makes about 50 meatballs.

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