Ingredients
Scale
- 26 ounces frozen beef meatballs
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Allspice and nutmeg (to taste)
- Salt and pepper (to taste)
Instructions
- Spray your slow cooker with non-stick cooking spray and layer the frozen meatballs at the bottom.
- In a skillet over medium-high heat, melt the butter and whisk in flour to create a roux. Gradually add beef broth and heavy cream while whisking until smooth.
- Stir in Worcestershire sauce, Dijon mustard, allspice, nutmeg, salt, and pepper.
- Pour the gravy over the meatballs in the slow cooker and cover.
- Cook on high for 2 hours or low for 4-5 hours until heated through.
- Serve over egg noodles or your preferred side, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 2 hours on high or up to 5 hours on low
- Category: Dinner
- Method: Slow cooking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 385
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg