Crockpot Swedish Meatballs
The best Crockpot Swedish Meatballs with the most flavor! Featuring juicy, tender roasted meatballs cloaked in a creamy, savory Swedish Meatball sauce made on the stovetop. It all comes together in the slow cooker and makes for one irresistible party appetizer.
Servings: 14
Calories: 317kcal
Ingredients
- ⅔ cup dried, plain breadcrumbs
- 2 ¾ teaspoons Kosher salt, separated
- 1 ¼ teaspoon onion powder, separated
- 1 ½ teaspoon black pepper, separated
- 1 ¼ teaspoon ground allspice, separated
- 1 teaspoon ground nutmeg, separated
- 1 teaspoon garlic powder, separated
- ¼ cup milk
- 1 large egg
- 2 pounds 80/20 ground beef
- ¼ cup unsalted butter
- ⅓ cup + 1 tablespoon all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 3 tablespoons Worcestershire sauce
- ¾ cup sour cream
Instructions
To Make the Meatballs:
- Preheat the oven to 450°F and have ready a rimmed baking lined with nonstick aluminum foil.
- Add the breadcrumbs, 2 teaspoons Kosher salt, 1 teaspoon onion powder, 1 teaspoon black pepper, ¾ teaspoon allspice, ½ teaspoon nutmeg, ½ teaspoon garlic powder, milk, and egg to a large mixing bowl and use a fork to combine. Add the beef and work in with your hands until the crumb mixture is evenly distributed throughout the meat.
- Scoop out generous, tablespoon-sized portions of the mixture and roll into a ball with damp hands.
- Place the meatballs on the baking sheet, leaving a 1" gap between them. Use two baking sheets if necessary not to overcrowd the meatballs. Bake for 15-20 minutes, until the meatballs have browned and fully cooked through. Set aside while you make the sauce.
To Make the Sauce:
- Add the butter to a medium-sized saucepan over medium heat. As soon as the butter has melted, whisk in the flour.
- Add the chicken broth in one big splash at a time, whisking well after each addition. Once all of the broth has been incorporated, stir in the cream, followed by ¾ teaspoon Kosher salt, ½ teaspoon pepper, ½ teaspoon allspice, ½ teaspoon nutmeg, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and the Worcestershire sauce.
Add To Crockpot:
- Transfer the meatballs to the slow cooker and pour the sauce on top. Cover and cook on high for 1 ½ to 2 hours, or on low for 3 to 4 hours.
- Gently stir in the sour cream just before serving. Serve and enjoy!
Nutrition
Calories: 317kcal | Carbohydrates: 12g | Protein: 16g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 612mg | Potassium: 331mg | Fiber: 1g | Sugar: 1g | Vitamin A: 452IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg