Great Tastes of Manitoba

Slow Cooker Swedish Meatballs

55 minutes
Prep: 5 minutes | Cook: 4 hours + 20 minutes | Servings: 4

Ingredients

  • 2 ½ cups (625 mL) low sodium beef broth
  • 1 Tbsp (15 mL) worcestershire sauce
  • 1 tsp (5 mL) minced garlic
  • 1 tsp (5 mL) dried parsley
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) black pepper
  • 24 frozen pre-cooked beef meatballs (about ¾ lb)
  • 3 cups (750 mL) wide Rede-Made egg noodles
  • 3/4 cup (175 mL) 10% half and half cream
  • 3 Tbsp (45 mL) corn starch
  • 1/3 cup (75 mL) sour cream

Directions

  1. Combine broth, Worcestershire sauce, garlic, parsley, salt and pepper in a 3-4 quart slow cooker.
  2. Add meatballs and cook on high for 2 hours or low for 4 hours, turning the slow cooker to high for the last 30 minutes of cook time.
  3. Stir in egg noodles, cover and cook on HIGH for 10 minutes.
  4. Whisk together the half and half and corn starch. Add the half and half and sour cream into the slow cooker, cover and cook for 10 more minutes until pasta is cooked and sauce has thickened. Serve.

Recipe created by The Recipe Rebel for Dairy Farmers of Manitoba

Pairs well with Farmery Premium Lager

For the Make Ahead Homemade Meatball recipe click here!

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