Slow Cooker Swedish Meatballs
Homemade Swedish meatballs are so simple with this delicious slow cooker recipe! With just a few tweaks to this traditional dish, you can make a filling meal with a sweet and savory sauce that will leave everyone scraping their bowls for more!
Servings 6
Calories 847kcal
Equipment
- skillet or multi-cooker
- Slow Cooker
Ingredients
- 1 pound ground chicken or sub ground beef if you prefer a more traditional flavor
- 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 allspice
- 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 a large bowl
- Mix together panko bread crumbs and half and half and let soak for 5 minutes
- Add soaked bread crumbs, egg, and seasonings to ground meat mix, and mix with your hand until just combined
- Heat 1 tablespoon of butter or olive oil in a skillet or multi-cooker
- Form meat mixture into ping-pong-sized balls and place in a single layer in skillet or multicooker
- Brown meatballs on each side for about 2 minutes, then transfer to slow cooker
- Add beef broth, cover, and cook on low for about 6 hours or high for about 3 hours
- To make gravy, heat remaining 4 tablespoons of butter in the skillet
- Whisk in flour until smooth
- Slowly pour in broth from slow cooker and continue to whisk the mixture.
- Next, add blackberry preserves and sour cream, and bring gravy to a simmer while continuing to whisk until sauce thickens (about 5 minutes)
- Cook noodles according to package directions
- Serve meatballs with sauce over noodles and garnish with parsley, if desired
Notes
- Store leftover meatballs and gravy in the fridge for up to 3 days in an airtight container. Freeze meatballs for up to 3 months, and make fresh gravy when ready to defrost, reheat, and serve.
- If you prefer to use frozen meatballs, look for similar seasonings and ingredients as this recipe (i.e. not Italian meatballs, but instead chicken or homestyle meatballs).
- To thicken the gravy, whisk in a slurry of 1 or 2 tablespoons of cornstarch mixed with equal amounts of water.
Nutrition
Calories: 847kcal | Carbohydrates: 74g | Protein: 42g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 254mg | Sodium: 889mg | Potassium: 971mg | Fiber: 3g | Sugar: 10g | Vitamin A: 575IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 4mg