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Yield: 6 servings
Ready In: 4 hrs 10 mins
This recipe is ridiculously easy to make with frozen meatballs and a homemade Swedish Meatball Sauce! If you prefer making your own meatballs, you can find my instrucitons in my regular Swedish Meatball recipe. Just bake them, then use them as instructed for the frozen meatballs in the crockpot!
Recommended Equipment:
Ingredients
For the broth:
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon dried garlic powder
- 1/2 teaspoon dried onion powder
- 1/8 teaspoon ground nutmeg
For the meatballs:
- 1.5 lbs frozen meatballs (Swedish-Style or Homestyle work best)
To finish the gravy:
- 1 (12-oz) can evaporated milk
- 2 tablespoons cornstarch
- salt and black pepper (to taste)
Prep Time: 10 mins
4 hrs
Ready In: 4 hrs 10 mins
Instructions
- Whisk together ingredients for gravy in 3-4 quart slow cooker. Stir in meatballs and cook on LOW for 3-4 hours or on HIGH for 2 hours.
- To finish the dish, whisk together evaporated milk and cornstarch in a measuring jug. Pour into broth in slow cooker and stir well. Finish cooking on HIGH with the lid removed for 15-30 minutes, or until sauce has thickened. Check for seasoning and add salt and pepper as desired.
Step by Step Recipe Video
Nora’s Tips
In case the gravy doesn’t thicken enough, whisk another 1-2 tablespoons of cornstarch into a little bit of half and half or beef broth until smooth. Stir into the gravy and cook until thickened (be careful with this though and do not add more cornstarch than needed, or you’ll be making a Swedish Meatball Sauce pudding!).
I usually serve these with my Instant Pot Mashed Potatoes and Easy Sautéed Green Beans!
For the full IKEA experience, make sure you have some Lingonberry Sauce on hand. I did have a jar in the fridge but completely forgot about it until we finished eating, so alas, no sauce in my photos 😉
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