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Slow Cooker Dump Swedish Meatball Dinner
Andrew Fowler

Crockpot Swedish Meatballs

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 93% lean ground turkey
  • 1/2 cup plain panko breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 2 tbsp finely grated yellow onion
  • 3/4 tsp fine salt for meatballs
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 2 tbsp unsalted butter divided
  • 1 small leek white and light green parts finely sliced and washed
  • 2 cups low-sodium chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp reduced-sodium soy sauce
  • 1 1/2 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 1/2 cup heavy cream
  • 1 1/2 lbs Yukon Gold potatoes cut into 1-inch pieces
  • 2 tsp fine salt for potato water

Method
 

  1. Heat oven to 425°F; oil a rimmed sheet. Soak panko in milk 3 minutes. Gently mix with turkey, egg, grated onion, meatball salt, allspice, nutmeg, and pepper. Shape 24 equal meatballs; bake 16 to 20 minutes until centers reach 165°F.
  2. Meanwhile, melt 1 tablespoon butter in a saucepan. Cook well-drained leek 6 minutes until soft. Add broth, Dijon, and soy sauce; bring to a simmer.
  3. Put hot broth mixture and hot meatballs in a 4-quart slow cooker. Cover; cook on HIGH 2 hours, turning gently through broth once after the first hour.
  4. Whisk cornstarch with slurry water; stir into sauce. Cover on HIGH 15 to 20 minutes until thickened. Turn off cooker; let bubbling settle. Fold in cream; confirm meatballs remain at least 165°F.
  5. During the last 30 minutes, cover potatoes with cold water by 1 inch; add potato-water salt. Bring to a boil, then simmer 12 to 15 minutes until tender. Drain; toss with remaining butter.
  6. Divide potatoes among 6 plates; add 4 meatballs and gravy each. Serve with sauce smooth and hot.