Crock Pot Swedish Meatballs
6
servings30
minutes2
hoursThis is a delicious and easy version of Swedish Meatballs which are made in the oven and stove and transferred into the crockpot to finish for a few hours. The meatballs are tender and savory and the sauce has a great distinct flavor. They can either be served as a meal with a side of egg noodles, rice or even mashed potatoes. Swedish meatballs can also be served as an appetizer, served in the crockpot on a warm setting and eaten off a toothpick or fork.
If you are short on time you can always use frozen meatballs instead of making them. I think the taste of the homemade are better because the frozen variety at the store are more of an Italian meatball and the Swedish meatballs contain allspice and nutmeg for a different flavor than the typical frozen meatball. I also find that when the meatballs are in the sauce, they add additional flavor.
Ingredients
- Meatballs
2 pounds ground beef
1/2 cup breadcrumbs
2 tsp dried parsley
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp black pepper
1 egg
- Sauce
1/4 cup butter
1/3 cup flour
3 cups beef broth
1 cup heavy whipping cream
2 tbsp steak sauce
1 tbsp Worcestershire sauce
1 tsp garlic salt
1 tsp paprika
1/2 tsp salt
1 tsp onion salt
1/2 cup sour cream
1 bunch Parsley for garnish
Directions
- Making the meatballs:
- Preheat the oven to 450 degrees. Grease a casserole dish to cook the meatballs.
- In a large mixing bowl add ground beef, bread crumbs, parsley, salt, onion powder, garlic powder, allspice, nutmeg, black pepper, and egg. Mix well using your hands until all of the ingredients are incorporated evenly throughout the meat.
- Scoop out about a generous tablespoon of meat and roll it into a ball using your hands.
- Place the meatballs in the casserole dish. Try to leave a little space between each meatball so they are not overcrowded. Bake in the oven for about 15 -20 minutes until they are browned and fully cooked. (I usually turn them over in 10 minutes to ensure they cook evenly.)
- Making the sauce:
- Add butter to a medium-sized saucepan over medium heat. As soon as the butter melts, whisk in the flour.
- Add the beef broth a little at a time while whisking to keep the mixture smooth. Once the broth has been used, add in the heavy cream, steak sauce, Worcestershire sauce, garlic salt, paprika, salt, and onion salt.
- Move it all to the crockpot:
- Add meatballs to the crockpot and pour the sauce on top Cover and cook on high for 1 1/2 – 2 hours or on low for 3 – 4 hours.
- Stir in the sour cream just before serving. You can top it with some parsley for a more gourmet look.
Notes
- Leftovers will keep in an air tight container for 2-3 days. Easy to reheat in the microwave.