Slow Cooker Swedish Meatballs

Tammy Raynes


Prepared meatballs is what makes this recipe quick and easy. Serve this delicious meal with hot cooked egg noodles and a side of peas and carrots.

pinch tips: How to Freeze Fish, Meat & Poultry





15 Min


3 Hr


Slow Cooker Crock Pot


1 pkg
(32-oz) frozen fully cooked meatballs
2 Tbsp
vegetable oil
1/4 c
all-purpose flour
1/2 tsp
1/4 tsp
garlic powder
1/4 tsp
freshly ground pepper
1/8 tsp
ground nutmeg
2 c
chicken broth
1/2 c
white wine
1/2 c
sour cream
2 Tbsp
chopped fresh parsley
1/2 c
red currant jelly (optional)
hot cooked noodles
chopped fresh parsley

Directions Step-By-Step

Cook meatballs in a large skillet over medium-high heat for 5 minutes turning occasionally until browned on all sides.
Place meatballs in a 4 quart slow cooker, reserving drippings in skillet. Reduce heat to low; add oil to skillet. Whisk in flour and next 4 ingredients until smooth. Increase heat to medium; cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and wine. Cook, whisking frequently, 4 minutes or until slightly thickened. Pour gravy over meatballs. Cover and cook 3 hours on LOW.
Remove meatballs from slow cooker with a slotted spoon, and place in a serving bowl. Add sour cream, parsley, and if desired, jelly to gravy, whisking until blended. Pour over meatballs. Serve over hot cooked noodles; garnish, if desired.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Swedish