Crockpot Swedish Meatballs with Creamy Gravy
This Crockpot Swedish Meatballs recipe features tender frozen meatballs simmered in a rich, creamy gravy—perfect for beginner cooks craving comfort.
Ingredients
- 26 ounces frozen meatballs precooked
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 dash allspice
- 1 dash nutmeg
- Salt and pepper to taste
- Egg noodles for serving
- Fresh parsley for garnish (optional)
Instructions
- Spray the slow cooker with non-stick cooking spray and place the frozen meatballs at the bottom.
- In a skillet, melt butter over medium-high heat. Whisk in flour to form a roux.
- Slowly add beef broth and heavy cream, whisking until smooth and slightly thickened.
- Stir in Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Season with salt and pepper.
- Pour the creamy gravy over the meatballs in the crockpot.
- Cover and cook on high for 2 hours or low for 4–5 hours.
- Serve the Crockpot Swedish Meatballs over egg noodles and garnish with parsley if desired.
Notes
For extra flavor, brown the meatballs in a skillet before adding to the crockpot. To switch things up, try turkey meatballs instead.