Description
Slow Cooker Swedish Meatballs are tender, juicy meatballs simmered in a rich, creamy gravy. This cozy comfort food is easy to make, hands-off, and perfect for serving over mashed potatoes, noodles, or rice.
Ingredients
- 1 1/2 lbs ground beef
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 4 tbsp butter, divided
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, allspice, and nutmeg. Mix gently until just combined.
- Shape mixture into small meatballs, about 1 to 1.5 inches in diameter.
- In a skillet, melt 2 tbsp butter and brown meatballs in batches. Transfer to slow cooker.
- In the same skillet, melt remaining 2 tbsp butter. Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in beef broth, then heavy cream, Worcestershire sauce, and Dijon mustard. Simmer until thickened.
- Pour sauce over meatballs in slow cooker, coating evenly.
- Cover and cook on low for 4–5 hours or on high for 2–2.5 hours, until meatballs are fully cooked and tender.
- Stir sauce gently before serving and garnish with fresh parsley if desired.
Notes
- Browning the meatballs adds flavor but can be skipped if pressed for time.
- Serve over mashed potatoes, egg noodles, or rice for a hearty meal.
- Add sour cream at the end for extra creaminess.
- Mushrooms or Parmesan can be added for variation.
- Leftovers keep for 4 days in the fridge or 3 months in the freezer.
Nutrition
- Serving Size: 1 serving (about 4-5 meatballs with sauce)
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 140mg
