Slow Cooker Swedish Meatballs
Prep: 30
Cook: 120
Multiply:
×1
Serves 4 per batch Ingredients
- 26 oz Frozen Meatballs
- 4 Tablespoon Butter
- 3 Tablespoon Flour
- 2 Cups Beef Broth
- 1 Cup Heavy Cream
- 1 Tablespoon Worcestershire Sauce
- 1 Teaspoon Dijon Mustard
- 1 Dash Allspice
- 1 Dash Nutmeg
Instructions
- Spray the slow cooker with non-stick cooking spray, then place 26 oz Frozen Meatballs, in the bottom of the slow cooker.
- For the sauce, melt 4 Tablespoon Butter in a medium skillet over medium-high heat. Add 3 Tablespoon Flour and whisk to create a paste.
- Slowly stir in 2 Cups Beef Broth and 1 Cup Heavy Cream.
- Stir in 1 Tablespoon Worcestershire Sauce, 1 Teaspoon Dijon Mustard, 1 Dash Allspice, and 1 Dash Nutmeg. Bring to a simmer until the sauce starts to thicken, about 15 minutes. Season with salt and pepper to taste.
- Pour the sauce over the meatballs.
- Cover and cook the meatballs for 2 hours on high or low for 4 to 5 hours.
- Garnish the Swedish meatballs with parsley, and serve with egg noodles.