Slow Cooker Swedish Meatballs
Swedish Meatballs are a little bit creamy in brown gravy. Additionally, the sauce is seasoned differently than typical meatballs, which gives it a richer flavor. Sometimes, onion soup mix is used in place of gravy to make them.
With the aid of frozen cooked meatballs, assembling this traditional meal, which has a generous amount of rich and creamy sauce, is a breeze.
This dish is ideal for you if you want to experiment in the kitchen! It is simply only a few minutes of preparation before you can set the crockpot to work while you go about your day.
Swedish Meatballs Ingredients
- three cups of beef stock
- a teaspoon of cornstarch
- 1 tablespoon cold water
- 32 oz. prepared meatballs from a freezer Italian or domestic design is OK.
- Cream of mushroom soup in a 10.5 oz. can.
- Brown gravy mix in an 87 oz. package
- WORCESTERSHIRE SAUCE, 2 TBS
- 1.5 tablespoons dried parsley
- Garlic powder, 1 teaspoon
- 1/8 teaspoon of onion powder
- One can substitute plain Greek yogurt for the 1/2 cup sour cream or heavy cream (WAIT TO ADD)
- using fresh parsley as a garnish
- serving-size giant egg noodles
Instructions
- Whisk the corn starch and cold water together in a small bowl until smooth. Add the broth and ingredients to the slow cook er. Combine the cornstarch slurry with the broth.
- Put meatballs in the slow cooker’s bottom.
- Add cream of mushroom soup, Worcestershire sauce, brown gravy mix, dried parsley, garlic powder, and onion powder to the top. Give everything a thorough stir to combine. It’s okay if the mushroom cream doesn’t dissolve; it will melt as the dish cooks.
- Put the lid on the slow cooker and cook for three hours on high or five hours on low. Toward the end of the cooking time, stir occasionally.
- Stir in the sour cream after the cooking time is up. The gravy and meatballs should be served with large egg noodles or rice.
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