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Creamy Swedish Party Meatballs
Rachel Kim

Creamy Swedish Party Meatballs

A mild beef gravy makes these the quiet bowl that disappears between hotter snacks. The cream is added only after the meatballs are hot, because a long high cook can split dairy. Dijon and Worcestershire keep the sauce savory without making it taste strongly of either ingredient.
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Prep Time 12 minutes
Cook Time 4 hours
Total Time 4 hours 12 minutes
Servings: 14
Ingredients Method

Ingredients
  

  • 2 lb frozen fully cooked beef meatballs
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp onion powder
  • 1/4 tsp ground allspice
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 3/4 cup heavy cream
  • 1/2 tsp kosher salt

Method
 

  1. Place the meatballs, broth, Worcestershire, Dijon, onion powder and allspice in a 4-quart slow cooker.
  2. Cover and cook on low for 3 1/2 hours or until the meatballs reach 165°F.
  3. Whisk the cornstarch and cold water, stir the slurry into the cooker and cover for 15 minutes until thickened.
  4. Turn the cooker to warm and stir in the cream and salt.
  5. Hold on warm for up to 2 hours, stirring every 30 minutes and never allowing the sauce to boil.