Ingredients

• 26 ozFrozen Meatballs
• 4 TablespoonButter
• 3 TablespoonFlour
• 2 CupsBeef Broth
• 1 CupHeavy Cream
• 1 TablespoonWorcestershire Sauce
• 1 TeaspoonDijon Mustard
• 1 DashAllspice
• 1 DashNutmeg

Instructions

1. Spray the slow cooker with non-stick cooking spray, then place 26 oz Frozen Meatballs, in the bottom of the slow cooker.
2. 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.
3. Slowly stir in 2 Cups Beef Broth and 1 Cup Heavy Cream.
4. 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.
5. Pour the sauce over the meatballs.
6. Cover and cook the meatballs for 2 hours on high or low for 4 to 5 hours.
7. Garnish the Swedish meatballs with parsley, and serve with egg noodles.