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Slow Cooker Swedish Meatballs

Frozen meatballs simmered in a creamy beef gravy and served over mashed potatoes. The slow cooker does all the work, you take all the credit!
Print Recipe
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag frozen homestyle meatballs 26 oz
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 cup sour cream
  • 2 tbsp cornstarch stirred into 2 tbsp cold water
  • chopped parsley, and mashed potatoes for serving

Equipment

  • Slow cooker

Method
 

  1. Put the meatballs in a slow cooker; pour in the broth and Worcestershire sauce and sprinkle with the garlic powder.
  2. Cook on LOW 4 hours (or HIGH 2 hours), until the meatballs are hot through.
  3. Stir in the cornstarch slurry; cook 15 minutes more, until the sauce thickens.
  4. Turn off the heat and stir in the sour cream until smooth.
  5. Serve the meatballs and sauce over mashed potatoes; sprinkle with parsley.

Notes

Stir the sour cream in after you turn off the heat.