Crockpot Swedish Meatballs

side close up shot of a white crockpot with creamy Swedish meatballs

5 from 1 vote

Crockpot Swedish Meatballs are seared and then slow-cooked in a rich and savory cream sauce. They are warm, comforting and so delicious! For a complete meal, serve over mashed potatoes, rice, or buttered noodles with your favorite vegetable side.

Prep Time15

Cook Time3 20

Total Time3 35

Course: Main Course

Cuisine: American

Diet: Low Calorie

Servings: servings

Author: Rena

Equipment

Ingredients

Meatballs:

2 lb ground chicken or turkey
1/3 cup breadcrumbs
1/2 cup milk of choice I use cashew milk
1 large egg
1/2 tsp kosher fine salt
1/4 tsp ground black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp ground allspice
1 tbsp olive oil

Sauce:

1 cup low-sodium beef broth
1 cup milk of choice I use cashew milk
2 tbsp cornstarch
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
Kosher salt and pepper to taste
Optional: freshly chopped parsley to garnish

Instructions

In a large bowl, combine the meat with breadcrumbs, milk, egg, and seasonings. Stir very well, then allow the meat mixture to sit for 10 minutes.
Form into small meatballs (about 1 tablespoon of meat per meatball).
Heat the olive oil in a non-stick pan over medium heat. Sear the meatballs in 2 batches, just until golden in spots, then set aside.
In the slow cooker, whisk all the ingredients for the sauce. Add in the seared meatballs and gently stir to coat them with the sauce. Cook on LOW for 3 hours.
Garnish with chopped parsley, if desired.

Notes

Storing leftovers: Place completely cooled meatballs and gravy in an airtight container for up to 4 days in the refrigerator.
To freeze: Let the meatballs and gravy cool completely at room temperature. Then, transfer them to a freezer safe container and freeze for up to 3 months.
Reheat: Thaw frozen meatballs in the fridge overnight, and then rewarm on the stovetop or in the microwave.

Nutrition