Testy Crockpot Swedish Meatballs Recipe -Learn like a Pro

Mix the cornstarch, Worcestershire sauce, garlic, Dijon mustard, salt, and pepper in a medium-sized bowl with a whisk.

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1 and a half cups of low-sodium beef broth, 2 tablespoons of cornstarch, 1 tablespoon of Worcestershire sauce, 1 teaspoon of chopped garlic, 1 teaspoon of Dijon mustard, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper
Use food spray that won’t stick to the slow cooker.

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Put the meatballs in. Add the sauce and mix it in. 26 ounces of cooked meatballs from frozen.

Set the heat to low and leave it alone for four hours. Add the sour cream and mix it in. half a cup of sour cream

Put some parsley on top and serve. 2 cups of fresh parsley, chopped

Becky’s tips :

Even though this recipe calls for frozen meatballs, you can use fresh meatballs that you made ahead of time and then frozen for later use.

You can add a little more cornstarch to the sauce if you think it’s too thin.

Set the timer for 2 hours on high to speed up the cooking.

In the crockpot, put the meatballs on “keep warm” after adding the sour cream and parsley. This will keep them warm until you serve them.

How to Store and Reheat  :

You can keep crockpot Swedish meatballs that you don’t eat right away in the fridge for up to 4 days in a sealed container. The meatballs can be stored either in the sauce or on their own. Either way works fine.

Put them back in the crockpot and heat them up until they are hot all the way through. You can also add a little more half-and-half to help the sauce get creamy again. We don’t think this food should be frozen.

Serving Suggestions :