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Crockpot Swedish Meatballs

Creamy crockpot Swedish meatballs made with frozen all-beef meatballs in a rich, lightly spiced sour cream gravy. Serve over egg noodles or as an appetizer.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Swedish
Ingredients Method Notes

Ingredients
  

  • 2 lb frozen fully cooked meatballs all-beef or turkey (900 g)
  • 2 cups beef broth (480 ml)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 cup sour cream (240 g)
  • 2 oz cream cheese softened (55 g)
  • 2 tbsp fresh parsley chopped

Method
 

  1. Put the frozen meatballs in the slow cooker.
  2. Whisk the broth, Worcestershire, Dijon, allspice, nutmeg and pepper and pour over.
  3. Cover and cook on LOW for 4 hours or HIGH for 2 to 3 hours, until heated through to 165°F (74°C).
  4. Stir in the cornstarch slurry and cook on HIGH for 15 minutes.
  5. Whisk 1/2 cup hot liquid into the sour cream and cream cheese, stir it into the crock, and cook 10 minutes on LOW. Garnish with parsley.

Notes

Use fully cooked frozen meatballs. Add dairy at the end.