Ingredients
Scale
- 26 ounces frozen meatballs (precooked)
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- allspice (to taste)
- nutmeg (to taste)
- salt (to taste)
- pepper (to taste)
Instructions
- Prepare the slow cooker by spraying it with non-stick cooking spray. Place frozen meatballs at the bottom.
- In a skillet, melt butter on medium-high heat and whisk in flour to form a roux until golden brown.
- Gradually add beef broth and heavy cream to the roux while whisking continuously until smooth.
- Stir in Worcestershire sauce, Dijon mustard, allspice, nutmeg, salt, and pepper.
- Pour the gravy over meatballs in the slow cooker, ensuring they are well coated.
- Cover and cook on high for 2 hours or low for 4-5 hours until heated through.
- Serve over egg noodles or your preferred side dish.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 75mg