Slow Cooker Swedish Meatballs

The meal you need in your life!! Learning how to make Slow Cooker Swedish Meatballs at home will not only make you a family hero, but you will also get to enjoy the most delicious meal of all time right in your own kitchen!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 3

Servings

Calories 846kcal

Author Jennifer Draper

Equipment

Slow Cooker
Skillet
Tongs

Ingredients

1 pound ground chicken or sub beef if you prefer more traditional
1 pound ground pork
1/2 cup panko bread crumbs
1/2 cup half and half
1 egg
1 teaspoon garlic powder
1 teaspoon dried minced onion
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon all spice
3 cups beef broth
5 tablespoons butter, divided
1/4 cup flour
1/2 cup sour cream
1/4 cup seedless blackberry preserves
16 oz Reames Frozen Egg Noodles

Instructions

Add ground meat to large bowl
Mix together panko and half and half and let soak for 5 minutes
Add soaked breadcrumbs, egg, and seasonings to ground mix and use hand to mix until just combined
Heat 1 tablespoon of butter and olive oil in skillet or multi-cooker
Form meat mixture into ping pong sized balls and place in single layer in skillet
Brown on each side for about 2 minutes then transfer to slow cooker
Add broth, cover and cook on low for about 6 hours or high for about 3
Heat remaining 4 tablespoons of butter in skillet
Whisk in flour until smooth
Slowly pour in broth from the slow cooker and continue to whisk
Add in preserves and sour cream and bring to a simmer while continuing to whisk until sauce thickens, about 5 minutes
Cook noodles according to package directions
Serve meatballs with noodles and sauce and garnished with parsley if desired

Notes

If sauce is still too thin, thicken by making a paste of 1/4 cup flour and 1/4 cup water and whisking into sauce while it simmers

Nutrition