Description
A cozy and easy recipe for Swedish meatballs cooked in a crockpot with a creamy gravy, perfect for chilly nights.
Ingredients
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs (gluten-free if needed)
- 1/4 cup milk (or plant-based milk)
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 tbsp butter or oil (for browning, optional)
- 3 cups beef broth
- 1 cup sour cream or plain yogurt
- 3 tbsp flour (or cornstarch for gluten-free)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine breadcrumbs and milk and let sit for 2 minutes. Add the ground beef, egg, chopped onion, garlic, salt, pepper, and nutmeg. Mix gently until just combined.
- Form 1 to 1 1/4-inch meatballs using wet hands for easy rolling and place them on a tray.
- (Optional) Heat butter or oil in a skillet and brown meatballs briefly on all sides.
- Pour beef broth into the bottom of the crockpot. Add Worcestershire sauce and Dijon mustard. Nestle the meatballs in the broth, cover, and cook on low for 3–4 hours or on high for 1.5–2 hours.
- About 20 minutes before serving, whisk flour into a small cup of cold water. Stir the sour cream into the crockpot sauce and whisk in the slurry to thicken. Simmer on high with lid slightly ajar until gravy reaches desired thickness.
- Garnish with chopped parsley and serve over egg noodles, mashed potatoes, or rice.
Notes
Don’t overwork the meat when mixing ingredients. Adjust the gravy thickness as needed.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Swedish