Description
Creamy, comforting Swedish meatballs made effortlessly in the slow cooker. Tender meatballs simmer in a rich, savory gravy that thickens beautifully—perfect served with noodles, mashed potatoes, or rice.
Ingredients
24 oz frozen meatballs
Two 10.5-oz cans cream of mushroom soup
1 cup beef broth
1 cup sour cream
2 tbsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp cornstarch
2 tbsp cold water
Fresh parsley, chopped (for garnish)
Instructions
- Place the frozen meatballs in the bottom of the slow cooker.
- In a bowl, whisk together cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Pour the sauce over the meatballs.
- Cover and cook on LOW for 3–4 hours (or HIGH for 2 hours) until heated through and creamy.
- 30 minutes before serving, mix cornstarch and cold water to form a slurry. Stir into the sauce to thicken.
- Once thickened, stir gently, garnish with parsley, and serve.
Notes
Add sautéed mushrooms for extra flavor.
Stir in heavy cream for a richer sauce.
Use turkey or chicken meatballs for a lighter option.
Add a pinch of nutmeg for classic Swedish flavor.
Loosen thickened leftovers with broth or water when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 1010mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg
