Ingredients
Scale
- 26 ounces frozen beef or turkey meatballs
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Spices: allspice, nutmeg, salt, pepper
- For serving: egg noodles or mashed potatoes
Instructions
- Spray the slow cooker with non-stick cooking spray and layer frozen meatballs at the bottom.
- In a skillet, melt butter over medium-high heat and whisk in flour to create a roux until golden brown.
- Gradually add beef broth while whisking until smooth; then stir in heavy cream and thicken slightly.
- Mix in Worcestershire sauce, Dijon mustard, allspice, nutmeg, salt, and pepper to taste.
- Pour the gravy over the meatballs in the crockpot.
- Cover and cook on high for 2 hours or low for 4–5 hours.
- Serve over egg noodles or mashed potatoes and enjoy!
- Prep Time: 15 minutes
- Cook Time: 2 hours (high) or 4–5 hours (low)
- Category: Main
- Method: Slow Cooking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 80mg