Crockpot Swedish Meatballs and Gravy
These crockpot Swedish meatballs are tender, flavorful, and simmered in a rich, creamy gravy. An easy slow cooker dinner perfect over noodles, rice, or mashed potatoes!
Servings: 8 Servings
Calories: 724kcal
Equipment
Ingredients
Meatball Ingredients
- 1 lb ground beef (10% fat)
- 1 lb pork sausage (or ground pork)
- 2 large eggs
- 1 small onion (minced)
- 4 cloves garlic (minced)
- 1 cup Panko bread crumbs
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon browning & seasoning sauce
- 1 tablespoon dried parsley (or 3 tablespoon fresh)
- 2 teaspoon mushroom seasoning (optional)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoon smoked paprika
- ¼ teaspoon ground allspice
- ¼ teaspoon nutmeg (freshly grated)
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon dried thyme (or 1½ fresh)
Gravy Ingredients
- 2 tablespoon tallow (or olive oil)
- 2 small onions (or 1 medium)
- 2 cups mushrooms (sliced)
- 8 cloves garlic (slivered)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups beef broth
- 1 can cream of mushroom soup
- 1 cup heavy whipping cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon browning & seasoning sauce
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon mushroom seasoning (optional)
- ¼ teaspoon nutmeg (freshly grated)
- 1 cup sour cream
- fresh parsley (garnish)
Instructions
Prepare Meatballs
- Add the following ingredients to a mixing bowl: ground beef, pork sausage, beaten eggs, minced onion, crushed garlic, Panko crumbs, beef broth, Worcestershire sauce, browning & seasoning sauce, parsley, mushroom seasoning, salt, black pepper, smoked paprika, allspice, nutmeg, cayenne pepper, and thyme.
- Gently mix meatball ingredients, being careful not to overwork the mixture. Roll meat mixture into approximately 1.5" meatballs. Heat 1 tablespoon of tallow in a cast-iron skillet and sear the meatballs on all sides, then transfer to a crockpot.
Prepare Gravy
- Melt 1 tablespoon of tallow in the same skillet. Add chopped onion and sauté for 15 minutes, or until caramelized. During the last 5 minutes, add the mushrooms. Stir in the slivered garlic during the final minute.
- Transfer onions, mushrooms, and garlic to the crockpot. Melt butter in the same skillet, then whisk in all-purpose flour to make a roux. Cook for 1 minute over medium heat, then pour into the crockpot.
- Add 3 cups beef broth, cream of mushroom soup, heavy cream, Worcestershire sauce, browning & seasoning sauce, salt, black pepper, crushed red pepper, mushroom seasoning, and freshly ground nutmeg. Cook on low for 3½ hours. Stir in sour cream during the last half hour while you prepare the noodles.
Serving Suggestions
- Serve crockpot Swedish meatballs and gravy over cooked egg noodles, mashed potatoes, or rice. Garnish with chopped parsley.
Video
Notes
- You can use a cookie scoop to keep the meatballs uniform so they cook evenly. I ended up with 45 meatballs.
- Don't overcrowd the skillet when browning the meatballs, or they'll steam instead of sear. Work in batches if needed.
- Stir the sauce a few times during cooking to keep it smooth and creamy.
- If the sauce gets too thick, stir in a splash of beef broth or cream before serving.
- These Swedish meatballs taste even better the next day, making them perfect for meal prep or holiday gatherings.
- Store leftover crockpot Swedish meatballs in an airtight container. Store noodles separately.
- Cool everything completely before freezing. Freeze the meatballs in the gravy for up to 3 months.
- To reheat, thaw overnight in the fridge, then reheat on the stovetop or in a crockpot on low.
Nutrition
Serving: 1Serving | Calories: 724kcal | Carbohydrates: 29g | Protein: 27g | Fat: 56g | Cholesterol: 210mg | Sodium: 1897mg | Potassium: 690mg | Fiber: 2g | Sugar: 4g
