Ingredients

2 cups beef broth

1 pint heavy cream

2 tablespoons soy sauce

½ cup all-purpose flour

1 teaspoon black pepper

1 teaspoon dried rosemary

½ teaspoon ground nutmeg

½ teaspoon ground allspice

½ teaspoon ground ginger

½ teaspoon salt

1 (28 oz) bag frozen meatballs (pork/beef blend recommended)

½ cup sour cream, room temperature

Instructions

Step 1: Grease a 6-quart crockpot with cooking spray to prevent sticking.

Step 2: In the crockpot, combine beef broth, heavy cream, soy sauce, flour, black pepper, rosemary, nutmeg, allspice, ginger, and salt. Whisk thoroughly until the mixture is smooth and free of lumps.

Step 3: Stir in the frozen meatballs, making sure they are fully coated with the sauce.

Step 4: Cover the crockpot and cook on HIGH for 3 hours or LOW for 6 hours to allow flavors to meld and meatballs to cook through.

Step 5: Remove the lid and whisk in the sour cream until the sauce is smooth. Cook uncovered for an additional 30 minutes to slightly thicken the gravy.

Step 6: Serve the meatballs and creamy gravy over mashed potatoes or noodles, and enjoy your comforting meal.

Tips & Variations

For a dairy-free version, substitute heavy cream with coconut milk and omit the sour cream or use a dairy-free alternative.

If you prefer a thicker gravy, add a tablespoon more of flour in Step 2 or reduce the cooking liquid slightly before adding sour cream.

Fresh herbs like thyme or parsley can be added just before serving for extra freshness.

Use homemade meatballs if you have time — brown them first for added flavor before slow cooking.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, you can use fresh or homemade meatballs. If using fresh, it’s best to brown them in a skillet before adding them to the crockpot to enhance flavor and texture.

What can I serve with Swedish meatballs?

Traditional sides include creamy mashed potatoes or buttered egg noodles. Steamed vegetables or a crisp green salad also pair well to balance the richness of the gravy.