Crockpot Swedish Meatballs (From Scratch!)
Ingredients
- 2 lbground beef
- ½ cpanko bread crumbs
- 2 tspdried parsley
- 1 ½ tspkosher salt
- 1 tsponion powder
- 1 tspgarlic powder
- ½ tspallspice
- ½ tspnutmeg
- ½ tspground pepper
- 1egg
- 1egg yolk
- 2 cbeef broth
- ½ cheavy cream
- 2 tbspworcestershire sauce
- 2 tspdijon mustard
- 3 tbspcornstarch
- ½ csour cream
Directions
- 1
Heat the oven to 400°F; line a baking sheet with parchment paper.
- 2
Combine all meatball ingredients in a large mixing bowl - ground beef, panko bread crumbs, dried parsley, salt, onion powder, garlic powder, allspice, nutmeg, pepper, egg, and egg yolk. Mix gently using your (clean) hands until the ingredients are evenly distributed, but be careful not to overmix.
- 3
Form two-tablespoon portions of the mixture into 1” meatballs, then arrange in an even layer on the prepared baking sheet. You should be able to form approximately 30 meatballs.
- 4
Transfer to the oven and bake for 10 minutes, or until a solid crust has formed and the meatballs are lightly browned; the meatballs will not be cooked through at this stage, but that is intentional - they will finish cooking in the crockpot.
- 5
Transfer the meatballs to a crockpot and arrange into an even layer; it’s okay to stack them into several layers..
- 6
Whisk the broth, heavy cream, Worcestershire sauce, dijon mustard and cornstarch in a large bowl until very smooth; pour the sauce over the meatballs.
- 7
Seal the crockpot, then cook on high for 2 hours, or low for 4 hours. For a thicker sauce, crack the lid open in the last 30-60 minutes to allow steam to escape and the sauce to reduce.
- 8
Add the sour cream and gently mix into the sauce using a rubber spatula. Taste for seasoning and adjust the salt and pepper to taste.
- 9
Garnish with fresh chopped parsley, a dollop of sour cream, and/or a dollop of lingonberry jam. Serve warm over rice, egg noodles, or mashed potatoes. Enjoy!
Crockpot Swedish Meatballs (From Scratch!)
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About this Recipe
Imagine tender, perfectly spiced Swedish meatballs, swimming in a rich, tangy gravy – all made effortlessly in your slow cooker. This Crockpot Swedish Meatballs recipe brings that comforting flavor home, allowing you to create a beloved dish from scratch with minimal fuss.
The beauty of using your crockpot for these Swedish meatballs is how it gently cooks the ground beef, ensuring each meatball stays incredibly juicy and infused with a delightful blend of warming spices like allspice and nutmeg. Crafting them from scratch means you control the quality, savoring truly authentic flavors that elevate this classic comfort food.
What can you expect from a batch of these homemade Crockpot Swedish Meatballs? You'll be treated to succulent, savory ground beef meatballs, delicately seasoned with onion and garlic powder, and a subtle hint of spice. They are enveloped in a creamy, tangy gravy, rich with heavy cream and sour cream, brightened by Worcestershire and Dijon mustard. This dish is hearty, comforting, and surprisingly easy to achieve, making it perfect for a satisfying weeknight meal or an impressive gathering. The low and slow cooking process ensures a depth of flavor that's hard to beat.
Customization and Serving
While delicious as is, you can easily adapt these homemade meatballs. Feel free to swap a portion of the ground beef for ground pork or even a mix of beef and veal for a classic touch. If you prefer a milder gravy, you can slightly reduce the amount of Dijon mustard. For a vegetarian option, though not directly supported by this specific recipe, you could adapt the gravy base and pair it with plant-based meatballs.
Serve these party-perfect Crockpot Swedish Meatballs over fluffy white rice, wide egg noodles, or creamy mashed potatoes to soak up every drop of that delicious, savory gravy. They also make an excellent appetizer for special occasions.