Crockpot Swedish Meatballs with Creamy Gravy Recipe
This Crockpot Swedish Meatballs with Creamy Gravy recipe is a comforting and easy-to-make dish featuring precooked frozen meatballs simmered in a rich and velvety gravy. Slow-cooked to perfection, the meatballs absorb the flavors of a buttery roux-thickened sauce with hints of Worcestershire, Dijon mustard, allspice, and nutmeg. Served over tender egg noodles and optionally garnished with fresh parsley, this classic dinner is perfect for busy weeknights or cozy family meals.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Swedish
Ingredients
Scale
Meatballs
- 26 ounces frozen meatballs (precooked)
Gravy
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 dash allspice
- 1 dash nutmeg
- Salt and pepper (to taste)
To Serve
- Egg noodles (cooked, for serving)
- Fresh parsley (for garnish, optional)
Instructions
- Prepare the Slow Cooker: Spray the inside of the slow cooker with non-stick cooking spray to prevent sticking. Place the frozen precooked meatballs evenly at the bottom of the slow cooker.
- Make the Roux: In a skillet over medium-high heat, melt the butter. Once melted, whisk in the flour to create a smooth roux. Cook for about 1-2 minutes, whisking continuously, to remove the raw flour taste without browning the mixture too much.
- Add Liquids to Roux: Slowly pour in the beef broth and heavy cream while whisking to prevent lumps. Continue whisking until the mixture is smooth and starts to thicken slightly, about 3-5 minutes.
- Season the Gravy: Stir in Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Taste and season the gravy with salt and pepper as needed to balance the flavors.
- Combine Meatballs and Gravy: Pour the creamy gravy over the frozen meatballs in the slow cooker, making sure the meatballs are evenly coated.
- Slow Cook: Cover the slow cooker with the lid and cook on high for 2 hours or on low for 4 to 5 hours, allowing the meatballs to heat through and the flavors to meld together.
- Serve: Prepare egg noodles according to package instructions. Serve the hot Swedish meatballs and creamy gravy over the cooked egg noodles. Garnish with chopped fresh parsley if desired for a burst of color and freshness.
Notes
- Using precooked frozen meatballs drastically cuts down preparation time and ensures even cooking in the slow cooker.
- To make this recipe gluten-free, substitute regular flour with a gluten-free flour blend or cornstarch for the roux.
- If you prefer a thicker gravy, mix an additional 1 tablespoon of flour with cold water and whisk it into the gravy before pouring over meatballs.
- Double the recipe and cook in a larger slow cooker for bigger gatherings.
- This dish pairs wonderfully with steamed vegetables or a simple green salad alongside the noodles.
Keywords: Swedish meatballs, crockpot meatballs, creamy gravy, slow cooker recipe, easy dinner, comfort food, meatballs with gravy