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Swedish-MEatballs-in-the-Slow-Cooker-And-you-dont-even-have-to-pre-cook-the-meatballs-Yup.-And-theyre-the-best-youll-ever-have-1
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Slow Cooker Swedish Meatballs

Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Servings: 6
Author: Brittany Kline

Ingredients

  • 1 lb. ground beef [meatballs]
  • 1/4 tsp onion powder [meatballs]
  • 1/4 tsp pepper [meatballs]
  • 1/2 tsp salt [meatballs]
  • 1 egg [meatballs]
  • 1/3 cup breadcrumbs [meatballs]
  • 2 Tbsp milk [meatballs]
  • 4 beef bouillon cubes
  • 3 cups water
  • 1/4 tsp ground Allspice
  • 1/4 tsp ground nutmeg
  • 1 Tbsp Worcestershire sauce
  • 3 Tbsp butter [for cream sauce]
  • 3 Tbsp all-purpose flour [for cream sauce]
  • 1/2 cup milk [for cream sauce]
  • 1/2 cup sour cream
  • 8-10 oz. uncooked pasta

Instructions

  • In a large mixing bowl, combine the first 7 ingredients.
  • Mix well with your hands and form into small balls.
  • Place meatballs in the bottom of the slow cooker.
  • Top with the next 5 ingredients (bouillon cubes, water, allspice, nutmeg and Worcestershire)
  • Cook on high for 4 hours (or medium for 6, low for 8).
  • In a medium sauce pan, melt butter over medium heat.
  • Add the flour and whisk to blend well.
  • Add the milk. Stirring often, wait until the sauce bubbles and thickens.
  • Add the sauce to the slow cooker. Whisk it a bit to get rid of any lumps.
  • Add the uncooked pasta and cook for another 20 minutes.
  • Stir in the sour cream.
  • Serve and enjoy!