Can I cook these on high in the crockpot?

Yes! These frozen meatballs can be cooked in the slow cooker on high for 4-5 hours.

Allow the meatballs to cool a bit before storing in a sealed container in the fridge. Eat within 2-3 days. Reheat the meatballs on the stovetop in a pot, over medium low heat, with a few tablespoons of beef stock to make the sauce nice and creamy again.

Slow Cooker Swedish Meatballs

Name: Slow Cooker Swedish Meatballs
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Cuisine: Swedish
Ingredients: 2 cups beef stock; 3/4 cup heavy cream; 2 tablespoons dijon mustard; 1 tablespoon worcestershire; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon dried dill; 20 ounce package of frozen meatballs *approximately 40 meatballs; 8 ounce sour cream; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 tablespoon fresh parsley, for serving (minced or just pulled apart into pieces); 12 ounce package egg noodles

Description

Slow Cooker Swedish Meatballs are the ultimate comfort dinner and the crockpot does all the work. Prep this meal in minutes with frozen meatballs and no chopping required!

Ingredients

Scale

2 cups beef stock
3/4 cup heavy cream
2 tablespoons dijon mustard
1 tablespoon worcestershire
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried dill
20 ounce package of frozen meatballs *approximately 40 meatballs
8 ounce sour cream
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon fresh parsley, for serving (minced or just pulled apart into pieces)
12 ounce package egg noodles

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Instructions

Into the slow cooker, add in beef stock, heavy cream, dijon mustard, Worcestershire, garlic powder, salt, and dried dill. Whisk together to combine.
Pour in the frozen meatballs and cover the crockpot. Turn the temperature to low and cook for 6-7 hours.
After 6-7 hours of cooking, mix together 1 tablespoon of cornstarch with 2 tablespoons of water and combine with a spoon.
Pour the cornstarch slurry into the crockpot and stir. Add in the sour cream a spoonful at a time and stir to combine. Cover the crockpot again and cook on high for 1 hour, stirring half way through. About 20 minutes before the meatballs are finished, boil the egg noodles according to package instructions.
Uncover the crockpot and stir well before serving.
Serve in bowls with the egg noodles as a base and ladle over the meatballs and sauce. Top with fresh parsley and enjoy!

Notes

Do NOT add the cornstarch into the crockpot without mixing it with water first. It will leave chunks in the sauce.
I recommend boiling the egg noodles separately. It's hard to get them the right texture when cooking them in the crockpot and if you leave them in too long, they will be mushy.

Prep Time: 5 minutes
Cook Time: 8 hours
Category: dinner
Method: slow cooker
Cuisine: Swedish