Instructions
Spray the slow cooker with non-stick cooking spray then place the frozen meatballs in the bottom of the slow cooker.
For the sauce, melt the butter in a medium skillet over medium-high heat. Add the flour and whisk to create a paste.
Slowly stir in beef broth and heavy cream.
Stir in the Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Bring to a simmer until the sauce starts to thicken. Season with salt and pepper to taste.
Pour the sauce over the meatballs.
Cover and cook the meatballs for 2 hours on high, or low for 4 to 5 hours.
Garnish the Swedish meatballs with parsley, and serve with mashed potatoes or egg noodles.
Nutrition
Calories: 522kcal | Carbohydrates: 5g | Protein: 22g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 478mg | Potassium: 437mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 827IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
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The entire family loved every bite of this dish. Next time, I’ll double the batch
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