Slow Cooker Swedish Meatballs
Tender homemade meatballs slow-cooked in a creamy beef broth sauce with a touch of nutmeg and allspice. Easy, comforting, and perfect served over egg noodles, mashed potatoes, or rice.
Servings: 8 Servings
Ingredients
Meatballs
- 3 slices white bread crust removed and cut into small cubes (about 1/2 cup)
- ½ cup milk
- 1 pound ground beef
- 1 pound ground pork
- ½ large onion grated on the large holes of a box grater
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon garlic powder
Sauce
- 2½ cups beef broth
- 1 cup evaporated milk
- ¼ cup cornstarch
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon coarse kosher salt
- ½ teaspoon black pepper
Instructions
- Add the cubed bread and milk to a large bowl. Let the bread soak for 5 minutes.3 slices white bread, ½ cup milk
- Add the ground beef, ground pork, onion, egg, salt, pepper, allspice, nutmeg, and garlic powder to the bowl of bread and milk. Mix well with your hands until combined.1 pound ground beef, 1 pound ground pork, 1 egg, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ⅛ teaspoon garlic powder, ½ large onion
- Form about 30-35 small meatballs (each about 1" in diameter) and set aside on a baking sheet or plate.
- Bake at 425°F for 10 minutes until lightly browned or heat a drizzle of olive oil over medium-high heat in a large skillet and sear the meatballs for about 4-5 minutes, rotating to brown on all sides. Set aside or freeze for later use.
- In a 3-4 quart slow cooker, whisk together the broth, evaporated milk, cornstarch, Worcestershire sauce, salt, and pepper. Add the browned meatballs.2½ cups beef broth, 1 cup evaporated milk, 2 Tablespoons Worcestershire sauce, 1 teaspoon coarse kosher salt, ½ teaspoon black pepper, ¼ cup cornstarch
- Cover the slow cooker with the lid and cook for 3-4 hours on LOW or 2 hours on HIGH until the sauce has thickened and the meatballs have cooked through, stirring partway through.
- Serve over pasta, mashed potatoes, or rice.
Notes
Storage & Make Ahead
- Store: Keep in an airtight container and refrigerate for up to 4 days.
- Freeze: The meatballs can be frozen cooked or uncooked. Thaw uncooked ones in the fridge before cooking, or add cooked ones straight to the sauce from frozen and heat until warmed through.
- Reheat: Warm gently in the microwave or on the stove until hot.
- Make Ahead: Form the meatballs the day before and refrigerate until ready to cook.
Nutrition
Calories: 564kcal | Carbohydrates: 12g | Protein: 24g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 997mg | Potassium: 473mg | Fiber: 1g | Sugar: 2g | Vitamin A: 804IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 3mg
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