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Slow Cooker Swedish Meatballs with Creamy Gravy

Slow Cooker Swedish Meatballs
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Slow Cooker Swedish Meatballs with Sour Cream Gravy is a comforting and easy-to-make dish featuring tender meatballs in a creamy, savory sauce.

Ingredients

Scale
  • 1 1/2 pounds ground beef
  • 1/2 cup finely chopped onion
  • 1/3 cup plain breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter
  • 1 (10.5-ounce) can condensed cream of mushroom soup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. In a large bowl, combine the ground beef, onion, breadcrumbs, milk, egg, salt, pepper, allspice, and nutmeg. Mix until just combined.
  2. Form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter.
  3. In a large skillet over medium heat, melt the butter and brown the meatballs in batches. Do not cook through; just brown the outside.
  4. Transfer the browned meatballs to a slow cooker.
  5. In a separate bowl, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce. Pour the mixture over the meatballs in the slow cooker.
  6. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
  7. Stir in the sour cream just before serving and heat through.
  8. Garnish with chopped parsley if desired, and serve over noodles, rice, or mashed potatoes.

Notes

  • Great as an appetizer or main dish.
  • Can be served over noodles, rice, or mashed potatoes.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bakerslider.com/slow-cooker-swedish-meatballs/

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