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Slow Cooker Swedish Meatballs

Ingredients

Meatballs

  • 1 lb lean ground beef
  • 1/2 onion grated or finely chopped
  • 1 large egg
  • 1 tablespoon minced garlic
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Slow Cooker Swedish Meatballs

    • 1 1/2 cups low sodium beef broth
    • 1/2 cup half and half
  • 1 tablespoon corn starch
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1 pinch nutmeg

Instructions

Baked Meatballs

  • Stir together beef, pork, onion, egg, garlic, Italian seasoning, salt, pepper and egg in a large bowl just until combined — don’t overmix.
  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • Shape meat into 1-1.5″ balls and place 1″ apart on baking sheet. (I get about 35 1.5″ meatballs)
  • Bake for 15-20 minutes, just until internal temperature reaches 160 degrees F.
  • Set aside to cool slightly. (*At this point, once cooled, you can freeze up to 3 months for a variety of uses).

Slow Cooker Swedish Meatballs

  • Place one Reynolds Kitchens Slow Cooker Liner in a 2.5-4 quart slow cooker. Place meatballs in slow cooker.
  • Stir together broth, half and half, corn starch, Worcestershire sauce, garlic, parsley, salt, thyme, pepper and nutmeg. Pour over meatballs in slow cooker.
  • Cook on low until heated through and sauce has thickened — about 4-5 hours on low or 2 hours on high.
  • Serve with sauce over mashed potatoes or egg noodles.