Can I use frozen meatballs for this recipe?

Yes, you can use frozen meatballs if you're short on time. While homemade meatballs are preferred for the best flavor and texture, frozen meatballs will work well when paired with the rich gravy from the Crockpot.

How can I make Swedish meatballs in the Crockpot more flavorful?

For an extra burst of flavor, try adding a pinch of allspice or nutmeg to the meatball mixture. You can also sauté onions or garlic and mix them into the gravy for added depth.

Can I freeze Swedish meatballs in the Crockpot for later?

Absolutely! You can freeze the cooked Swedish meatballs with the gravy in an airtight container. To reheat, thaw in the refrigerator overnight and reheat in the Crockpot or on the stove until warmed through.

Swedish Meatballs in the Crockpot: Easy and Delicious Recipe

Description

Swedish Meatballs in the Crockpot are a comforting and easy dish made by slow cooking meatballs in a rich, creamy gravy. This recipe is perfect for a cozy dinner or a gathering, and it’s as simple as it is flavorful. Serve these meatballs over mashed potatoes or egg noodles for a satisfying meal.

Ingredients

Scale

2 pounds lean ground beef
1 tablespoon Worcestershire sauce
1/2 cup plain breadcrumbs
2 large eggs, lightly beaten
1 teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons olive oil, divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup beef broth
1/4 cup sour cream

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Instructions

In a large mixing bowl, combine the ground beef, Worcestershire sauce, breadcrumbs, eggs, onion powder, salt, and pepper. Mix until just combined.
Using a 1 tablespoon cookie scoop, portion the meat mixture and roll into a ball.
Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Brown the meatballs on all sides, but don’t worry about cooking them through. Once browned, transfer them to the Crockpot.
Continue browning the remaining meatballs in the skillet, adding more olive oil as needed, until all the meatballs are browned.
In the same skillet, add the butter and allow it to melt. Whisk in the flour and cook for about 2 minutes.
Gradually whisk in the beef broth, allowing it to thicken into a smooth gravy.
Remove the skillet from heat and stir in the sour cream until fully blended.
Pour the gravy over the meatballs in the Crockpot.
Cover and cook on low for 4 hours or high for 2 hours, until the meatballs are tender and the gravy is thick.
Gently toss the meatballs in the gravy and serve hot.

Notes

For a spicier version, add a pinch of cayenne pepper to the gravy.
If you prefer leaner meat, you can use ground turkey instead of beef.
Leftover meatballs can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Serve with egg noodles, mashed potatoes, or steamed vegetables for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg