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.

Swedish Meatballs

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

Swedish Meatballs

  • 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

Swedish Meatballs

Swedish Meatballs

Swedish Meatballs

  1. 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.
  2. Put meatballs in the slow cooker’s bottom.
  3. 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.
  4. 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.
  5. Stir in the sour cream after the cooking time is up. The gravy and meatballs should be served with large egg noodles or rice.