Description
A comforting crockpot dish featuring precooked meatballs simmered in a creamy gravy, perfect for busy weeknights.
Ingredients
- 26 ounces frozen precooked meatballs (beef, pork, or mixed)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (or gluten-free blend)
- 2 cups beef broth (low-sodium preferred)
- 1 cup heavy cream (or use ¾ cup cream + ¼ cup sour cream for tang)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 dash ground allspice
- 1 dash ground nutmeg
- Salt and freshly ground black pepper, to taste
- Egg noodles, for serving
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Spray the inside of your slow cooker with non-stick cooking spray. Add the frozen meatballs in an even layer to the bottom.
- In a medium skillet over medium-high heat, melt the butter until foaming.
- Sprinkle in the flour and whisk continuously for about 1 minute to form a pale roux.
- Slowly add the beef broth while whisking to prevent lumps. Continue whisking until smooth and slightly thickened, 1–2 minutes.
- Whisk in the heavy cream, Worcestershire sauce, Dijon, allspice, and nutmeg. Taste and season with salt and pepper.
- Pour the hot gravy evenly over the meatballs in the slow cooker.
- Cover and cook on High for 2 hours or Low for 4–5 hours.
- Before serving, give everything a gentle stir. If the sauce seems thin, whisk 1 teaspoon cornstarch with ¼ cup sauce and heat in the slow cooker for 10–15 minutes to thicken.
- Serve over cooked egg noodles and sprinkle with chopped parsley.
Notes
For lighter options, use half-and-half instead of heavy cream. For gluten-free, substitute with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Swedish