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Crockpot Swedish Meatballs

Creamy Crockpot Swedish Meatballs Recipe

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs frozen homestyle meatballs
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup beef broth
  • 1/2 cup sour cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • Salt, to taste
  • Fresh parsley, for garnish (optional)

Method
 

  1. Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Slowly whisk in the beef broth, then add the soup, Worcestershire, Dijon, garlic powder, onion powder, and black pepper. Whisk until smooth and slightly thickened, about 1 minute.
  2. Place the frozen meatballs in a 4- to 6-quart slow cooker. Pour the sauce over them and stir gently. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the meatballs are hot through and the sauce is bubbling.
  3. Remove ½ cup of hot liquid from the slow cooker and whisk with the sour cream in a small bowl. Pour the mixture back into the cooker and stir until creamy. Cook uncovered on LOW for 5 minutes to warm through.
  4. Spoon the meatballs and gravy over egg noodles or mashed potatoes, garnish with parsley, and serve hot.

Notes

If you like a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 10 minutes, leaving the lid off. The sauce will also continue to thicken as it sits for a moment after serving.