Slow Cooker Swedish Meatballs (Betty Crocker/Pillsbury)

By ctaubenheim

Ingredients

• MEATBALLS (Betty Crocker)
• MADE THESE UP IN ADVANCE SO COULD BE FROZEN BEFORE ADDING TO
• SLOW COOKER)
• 1 lb lean (80%) ground beef
• 1 cup Progresso plain panko crispy bread crumbs
• 1/2 cup finely chopped yellow onion
• 1/4 cup finely chopped fresh Italian flat-leaf parsley
• 2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp ground allspice
• 1/3 cup milk
• 1 tsp Worcestershire sauce
• 1 egg
• 1 Tbsp butter
• SAUCE (Pillsbury)
• 32oz carton Beef Flavored Broth
• 3 Tbsp finely chopped onion
• 2 tsp Worchestershire sauce
• 1/4 tsp ground nutmeg
• 1 cup heavy whipping cream
• 2 Tbsp cornstarch
• 4 Cups Medium Egg Noodles

Details

Servings 6
Preparation time 10mins
Cooking time 230mins

Preparation

Step 1

MEATBALL
In large bowl, mix beef, bread crumbs, onion, 2 Tbsp of the parsley, 1 tsp of the salt, the pepper and allspice until well combined. Add milk, Worcestershire sauce and egg. Shape mixture into 12 (2 inch) meatballs. In Dutch oven, melt butter over medium-high heat. Add meatballs, cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides. Put in freezer so are solid before adding to slow cooker.

Spray crockpot with cooking spray. Place frozen meatballs and 3 Tbsp finely chopped onion in slow cooker. Stir in broth, 2 tsp Worcestershire sauce and 1/4 tsp ground nutmeg. Cover; cook on LOW setting 3 to 4 hours. In small bowl, stir whipping cream and cornstarch with whisk until well blended. Pour over meatballs. Cover; cook 10 minutes on HIGH heat setting until thickened.