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Slow Cooker Swedish Meatballs
These easy Slow Cooker Swedish Meatballs use frozen meatballs and simple pantry ingredients to create a thick, creamy sauce.
Servings 6
Calories 97kcal
Equipment
Ingredients
- 1 24 ounce-bag frozen meatballs
- 2 10.5 ounce-cans cream of mushroom soup
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoon Worcestershire sauce
- 2 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water cold
- parsley fresh, chopped - to garnish
Instructions
- Place frozen meatballs into the slow cooker.
- Whisk the cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper in a mixing bowl until smooth.
- Pour the sauce over the meatballs.
- Cover and cook on low for 3-4 hours until the meatballs are heated through and the sauce is creamy.
- Mix the cornstarch with water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking. This will help to thicken the sauce.
- Once the sauce has thickened, stir well and garnish with parsley before serving.
Notes
Slow Cooker Time
ON LOW - 3-4 hoursNutrition
Calories: 97kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 644mg | Potassium: 127mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 0.5mg