Easy Swedish Meatballs are simple to make in the slow cooker using frozen meatballs, a gravy packet, beef broth, cream of mushroom soup, and evaporated milk, which creates a smooth and creamy gravy sauce.
32ozfrozen Italian style or homestyle meatballs equal to 60 frozen meatballs
14.75oz50% reduced sodium beef broth
10.5ozcream of mushroom soup
0.87ozbrown gravy mix
3teaspoonsgarlic powder
½cupwater
5ozevaporated milk
INSTRUCTIONS
Apply cooking spray to the slow cooker's insert. Fill the slow cooker with the meatballs.
Combine the beef broth, cream of mushroom soup, contents of the gravy packet, water, and garlic powder in a small bowl. Using a wire whisk, stir until incorporated. Cover the meatballs with it.
Cover the slow cooker and simmer for four to five hours on LOW heat. I typically finish mine around four thirty minutes. The meatballs can be cooked for the whole five hours, but it's better to eat them right away after adding the evaporated milk to preserve the smooth, creamy gravy sauce.
Stir together after adding the can of evaporated milk. Replace the lid and cook for 15 to 30 minutes. Serve right away over rice or boiled egg noodles.
NOTES
Serving Note: The nutrition facts are for seven meatballs per serving. Specifically, 7.5 meatballs. The nutritional data only includes seven meatballs and sauce. It excludes the rice and egg noodles on which it is served.
Frozen Meatballs: I simply count out 60 meatballs because I generally use a huge bag of frozen meatballs from Costco. There are 60–62 meatballs in a 32 oz bag of frozen meatballs. Make use of homemade or Italian-style meatballs.
Advice: Before adding the evaporated milk to the meatballs, whisk 1 tablespoon of cornstarch into it to create a very thick sauce. I don't do this since I tried it once and felt it was too thick, too much like gravy.