Crockpot Swedish Meatballs with Creamy Gravy
A comforting dish that combines tender meatballs with a luscious gravy, creating a meal that warms both the stomach and the heart, perfect for family dinners or cozy nights in.
Ingredients
Main Ingredients
- 26 oz frozen precooked meatballs Bursting with meaty goodness
- 4 tbsp butter Lending a rich, creamy base
- 3 tbsp all-purpose flour For a velvety gravy
- 2 cups beef broth Infusing the dish with a deep, savory flavor
- 1 cup heavy cream For that luxurious creaminess
- 1 tbsp Worcestershire sauce Adding a hint of umami
- 1 tsp Dijon mustard Offering a subtle tang
- 1/4 tsp ground allspice Providing warmth and depth
- 1/8 tsp ground nutmeg For a touch of spice
- to taste Salt and pepper Enhancing all the flavors
- as needed Chopped parsley for garnish Adding a fresh touch
Serving Suggestions
- as needed Egg noodles or mashed potatoes Perfect for soaking up that gravy
Instructions
Preparation
- Spray your slow cooker with non-stick spray to ensure the meatballs don’t stick.
- Add the frozen meatballs directly into the cooker.
- In a skillet over medium heat, melt the butter until it’s bubbly.
- Whisk in the flour to form a roux, cooking for 1-2 minutes.
- Gradually add the beef broth and heavy cream to the roux, whisking constantly until smooth.
- Stir in the Worcestershire sauce, Dijon mustard, ground allspice, and nutmeg, then season with salt and pepper to taste.
- Pour the luscious gravy over the meatballs in the slow cooker and stir gently to coat.
- Cover the slow cooker and cook on low for 4-5 hours or on high for 2 hours.
- Once cooked, garnish with chopped parsley and serve over egg noodles or mashed potatoes.
Notes
Make it Ahead: Assemble everything in the crockpot at night and refrigerate. In the morning, just plug it in to have dinner ready when you get home. For fresh herbs, consider using dill or chives. You can also make homemade meatballs for added flavor.