1.5lbsfrozen meatballsSwedish-Style or Homestyle work best
To finish the gravy:
1(12-oz) canevaporated milk
2tablespoonscornstarch
salt and black pepperto taste
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.
Notes
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!).