Go Back

SLOW COOKER SWEDISH MEATBALLS

No matter how you serve them, these Slow Cooker Swedish Meatballs are sure to please!
Prep Time 40 minutes
Cook Time 4 hours
Course Dinner, Main Course
Servings 5
Calories 265 kcal

Ingredients
  

  • MEATBALLS
  • 2 slices of soft white bread
  • 1/4 cup water or milk
  • Ground beef 1 lb more fat means more meatballs, but less calories
  • Ground pork 1 lb more fat means more meatballs, but lower calories
  • 1/2 of an onion finely chopped or grated
  • 2 large eggs
  • 1 tablespoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • SWEDISH MEATBALLS - SLOW COOKER
  • 1 1/4 cups low-sodium beef broth
  • 1/2 cup half-and-half
  • 2 tablespoons cornstarch
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon of thyme
  • 1/4 teaspoon pepper
  • 1 teaspoon nutmeg

Instructions
 

  • BAKED MEATBALLS
  • Cut the bread into small pieces, then place it in a food processor. Combine the water and process until the bread is finely crumbs. Let the mixture sit for several minutes before stirring.
  • Mix together the soaked bread, beef, pork and onion with eggs, garlic, Italian seasoning, salt and salt in a large bowl. Don't overmix.
  • Pre-heat oven to 400°F and line a baking sheet using parchment paper. *I prefer to bake mine but you can also use the slow cooker to cook the sauce raw.
  • Form meat into 1-1.5-inch balls and place them 1 inch apart on a baking sheet. I get 35 1.5-inch meatballs.
  • Bake for 10 minutes or until golden brown on the outside. (See post above for more options).
  • Allow to cool. *Frozen can be used up to three months after cooling.
  • SWEDISH MEATBALLS - SLOW COOKER
  • In a slow cooker of 2.5-4 quarts, place one Reynolds Kitchens Slow Cooker Liner. Put meatballs into slow cooker
  • Mix together half and half, broth, Worcestershire sauce and corn starch. Add garlic, parsley and salt. In a slow cooker, add meatballs.
  • Cook on low heat until sauce is thickened and heated through, approximately 4-5 hours on low or two hours on high
  • Serve with sauce over mashed potatoes and egg noodles