Can I use fresh meatballs instead of frozen?

Yes, absolutely. Fresh or homemade meatballs work great in this Crockpot Swedish Meatballs recipe. If they're raw, brown them first in a skillet for better texture and flavor.

Can I make this recipe dairy-free?

You can substitute the butter with oil and use coconut cream instead of heavy cream. The flavor will be slightly different but still delicious.

Why is my gravy too thin?

If your gravy hasn't thickened enough, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the crockpot. Let it cook for another 15-20 minutes on high.

Can I double this recipe?

Yes, but use a large 6-quart slow cooker. You may need to increase the cooking time by 30-60 minutes if cooking on low to ensure everything heats through properly.

Easy Crockpot Swedish Meatballs Recipe - Amazing Creamy Comfort Food

Crockpot Swedish Meatballs with Creamy Gravy – Easy Comfort Food

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender frozen meatballs simmered in rich, creamy gravy with hints of nutmeg and allspice. Beginner-friendly slow cooker recipe.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 2-5 hours
Total Time: 2 hours 10 minutes to 5 hours 10 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: Swedish-American

Ingredients

Scale

26 ounces frozen meatballs (fully precooked, beef or turkey)
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Salt and pepper to taste
Egg noodles for serving
Fresh parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Spray slow cooker with non-stick cooking spray and place frozen meatballs at the bottom.
In a skillet, melt butter over medium-high heat. Whisk in flour to form a roux and cook for 1-2 minutes until light golden.
Slowly add beef broth and heavy cream while whisking constantly until smooth and slightly thickened, about 3-4 minutes.
Stir in Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Season with salt and pepper to taste.
Pour the creamy gravy over the meatballs in the crockpot, ensuring all meatballs are coated.
Cover and cook on high for 2 hours or low for 4-5 hours until meatballs are heated through and gravy is thickened.
Prepare egg noodles according to package directions. Serve meatballs and gravy over hot noodles and garnish with fresh parsley if desired.

Notes

Use good quality frozen meatballs with higher meat content for best texture. Beef or turkey meatballs both work well.
Go easy on salt initially as it concentrates during slow cooking. Adjust seasoning at the end if needed.
If gravy is too thick, add a splash of beef broth. If too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during last 15-20 minutes.
Leftovers store well for 4 days refrigerated or 3 months frozen. Flavors improve the next day.

Nutrition

Serving Size: 1 serving (about 4-5 meatballs with gravy)
Calories: 425 kcal
Sugar: 3 g
Sodium: 680 mg
Fat: 32 g
Saturated Fat: 16 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/crockpot-swedish-meatballs/