Crockpot Swedish Meatballs
A heartwarming dish of savory Swedish meatballs simmered in a creamy sauce, perfect for busy weeknights and family gatherings.
Ingredients
Meatball Mixture
- 2 pounds lean ground beef Using lean beef keeps it juicy without being too greasy.
- ½ cup finely diced sweet yellow onion Adds sweetness and flavor that meld beautifully.
- ½ cup plain panko bread crumbs For textural appeal.
- ½ cup heavy cream Creates a rich and unforgettable flavor.
- 1 large egg Binds the mixture together.
- 1 tablespoon fresh minced garlic Adds an aromatic kick.
- 1 tablespoon Worcestershire sauce Deepens the flavor.
- 1½ teaspoons kosher salt Essential for flavor enhancement.
- ½ teaspoon fresh cracked black pepper Adds a subtle kick.
- ¼ teaspoon ground allspice Aromatic flavor booster.
- ¼ teaspoon ground nutmeg Elevates flavor.
- 1 tablespoon extra virgin olive oil For searing meatballs.
Sauce
- 3 tablespoons salted butter Adds creaminess.
- 3 tablespoons all-purpose flour Thickens the sauce.
- 2 cups beef broth Provides richness.
- 1½ tablespoons Worcestershire sauce Additional flavor.
- 1 teaspoon kosher salt Seasoning for the sauce.
- 1 teaspoon fresh cracked pepper Warmth from the seasoning.
- 1¼ cups heavy cream More cream for indulgence.
- 1 cup sour cream Adds tang to the sauce.
- 1 tablespoon chopped fresh parsley Optional garnish.
Instructions
Preparation
- In a large mixing bowl, combine all meatball mixture ingredients. Mix thoroughly but gently until well combined.
- Line a baking sheet with parchment paper. Roll the mixture into 1½ tablespoon meatballs and place them on the sheet.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Sear the meatballs until browned on all sides, about 6-8 minutes. Transfer to a slow cooker.
- In the same skillet, melt butter and whisk in flour to capture browned bits, cooking for 1 minute.
- Gradually whisk in beef broth, Worcestershire sauce, salt, and pepper. Simmer for 2-3 minutes until slightly thickened.
- Pour the sauce over the meatballs in the slow cooker. Cook on high for 3 hours.
- After three hours, remove meatballs and stir in heavy cream and sour cream into the sauce. Cover and cook on high for another 30 minutes.
- Return the meatballs to the sauce to combine flavors and garnish with fresh parsley before serving.
Notes
Serve over egg noodles or mashed potatoes for a delightful dinner experience. Avoid overbaking to keep meatballs tender, and be mindful of mixing too much to avoid dense textures.