Crock Pot Swedish Meatballs
Crock Pot Swedish Meatballs are tender, juicy, and simmered in a creamy gravy packed with flavor. They’re the ultimate cozy comfort food!
Equipment
- Slow Cooker
- Baking Sheet
Ingredients
Swedish Meatballs
- 2 lbs Ground Beef, (80/20)
- 1 Large Egg
- 1/2 cup Buttermilk
- 1/2 cup Breadcrumbs
- 3 cloves Garlice, (diced)
- 3 tbsp Fresh Parsley, (chopped)
- 2 tsp Onion Powder
- 1/2 tsp Allspice
- 1/4 tsp Ground Nutmeg
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 Yellow Onion, (sliced)
Gravy
- 1 cup Half and Half
- 3 tbsps Cornstarch
- 1 tbsp Beef Bouillon Paste
- 1 tbsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 1 1/2 cups Beef Broth
- 4 sprigs Thyme, (stems removed)
- 1/2 cup Sour Cream
Instructions
- Set oven to the broil setting. Line a baking sheet with parchment paper or aluminum foil.
- Combine ground beef, buttermilk, egg, breadcrumbs, garlic, parsley, onion powder, allspice, nutmeg, black pepper, and salt in a large bowl. Mix until all of the ingredients are combined.
- Use an ice cream scoop (or Spoon out 3 tbsps) to scoop out ground beef mixture and roll into a meatball. Repeat until ground beef is used up. Place meatballs onto the prepared baking sheet and broil on the middle oven rack for for 10 minutes, until browned.
- Whisk together half and half, cornstarch, and beef bouillon paste together in the bottom of the slow cooker, then add the remainder of the gravy ingredients (except the sour cream) - dijon mustard, worcestershire sauce, beef broth, and thyme. Whisk together until combined.
- Place meatballs in a slow cooker and add the onions. Cover with the lid and Cook on high for 3 hours, until the meatballs are cooked all the way through, stirring occasionally. Remove the lid and continue to cook for 60 minutes to allow the sauce to thicken. Add in the sour cream and stir until combined.
- Serve with mashed potatoes or noodles.
Notes
- For a thicker sauce, after the meatballs are cooked all the way through, remove the lid and continue to cook until the sauce is at your desired consistency.
- Don’t overwork the meat mixture: Mix gently just until combined—overmixing leads to tough meatballs.
- Stir in sour cream at the end - Adding sour cream too early can cause it to curdle. Stir it in during the last 15–30 minutes so the sauce stays smooth, rich, and luscious.
- Brown the meatballs first. Even though the crockpot does the slow cooking, quickly searing the meatballs in a pan first adds that golden crust and deep umami flavor. Totally worth the extra step.
Nutrition
Calories: 586kcal, Carbohydrates: 20g, Protein: 33g, Fat: 41g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Trans Fat: 2g, Cholesterol: 166mg, Sodium: 1026mg, Potassium: 810mg, Fiber: 2g, Sugar: 8g, Vitamin A: 549IU, Vitamin C: 8mg, Calcium: 171mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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