Slow Cooker Swedish Meatballs // Julia Pacheco

 

Ingredients

  • 2 tbsp cornstarch
  • 2 tbsp water
  • 3 cups beef broth
  • 32 oz frozen meatballs
  • 10 oz can cream of mushroom
  • 1 - 0.8 oz packet brown gravy powder mix
  • 3 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ cup sour cream
  • Cooked egg noodles for serving

Instructions

  • To a small bowl make the cornstarch slurry, whisk together the cornstarch and water.
  • To a large slow cooker add the cornstarch slurry, beef broth, meatballs, cream of mushroom, brown gravy, Worcestershire sauce, and seasoning stir well. Cover and cook on HIGH for 3-4 hours.
  • Turn the slow cooker off and stir in the sour cream until it is well combined and melted. Serve over egg noodles, cooked rice, or mashed potatoes enjoy!

Freezer Meal Directions

  • To the bag, add in all of the ingredients except the broth, sour cream, and egg noodles. Freeze up to 3 months. When ready to cook, add the contents of the bag to a large slow cooker along with the broth (write a note on the freezer bag to add 3 cups broth at cooking time). This meal can be cooked from frozen, just add 30 minutes to the cooking time above!
  • Once cooked, follow instruction 3 above.

Nutrition

Calories: 593kcal | Carbohydrates: 10g | Protein: 36g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 147mg | Sodium: 1212mg | Potassium: 791mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 3mg

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