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.
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, 3/4 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 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.
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 3/4 teaspoon Kosher salt, 1/2 teaspoon pepper, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and the Worcestershire sauce.
Transfer the meatballs to the slow cooker and pour the sauce on top. Cover and cook on high for 1 1/2 to 2 hours, or on low for 3 to 4 hours.
Gently stir in the sour cream just before serving. Serve and enjoy!
The Anthony Kitchen