Slow Cooker Swedish Meatballs
Yield: 6-8 servings
Total Time: 3h 30m
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Ingredients
- 23 homemade meatballs, precooked
- 5 tbsp unsalted butter
- 50g all purpose flour
- 650mL water
- 4 tsp Better Than Bouillon Roasted Beef Base
- 250mL heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp ponzu sauce
- 1 tsp reduced sodium soy sauce
- 1 tsp dijon mustard
- ⅛ tsp allspice
- ⅛ tsp nutmeg
- ⅛ tsp sea salt, fine grain
- ⅛ tsp ground pepper
- 85g sour cream
Instructions
Step 1: Cook homemade meatballs according to this recipe and then add to the crockpot.
Step 2: Gather all of the ingredients for the sauce.
Step 3: Measure the flour and set aside.
Step 4: Measure water and pour into a bowl along with the Better Than Bouillon Roasted Beef Base, heavy cream, Worcestershire, dijon mustard, allspice, nutmeg, sea salt and ground pepper.
Step 5: Whisk to combine and set aside. This sauce whisk is MY FAVORITE.
Step 6: In a medium saucepan, cook the butter over medium heat for 4 mins.
Step 7: Add the flour.
Step 8: Whisk to combine.
Step 9: Cook for 2 mins, until frothy and slightly darkened.
Step 10: Slowly stir in the liquids you previously combined. Bring to a simmer, you’ll see scalding on the side and it will seem thicker.
Step 11: Whisk frequently for 6 mins. If it starts bubbling up and looks like it will boil over, take off the heat for a few seconds. It will do it less as it evaporates.
Step 12: Pour the sauce over the meatballs, cover, and cook on high for 3 hrs.
Step 13: When time is up, measure the sour cream.
Step 14: Add the sour cream to the slow cooker.
Step 15: Stir to combine.