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Created by:
Kristy Still
Slow Cooker Gluten Free Swedish Meatballs
Course
Slow Cooker
Cuisine
American
Servings
6
Servings
Slow Cooker Gluten Free Swedish Meatballs use pantry ingredients to make a great main dish or appetizer!
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Prep Time
20
minutes
mins
Cook Time
4
hours
hrs
10
minutes
mins
Total Time
4
hours
hrs
30
minutes
mins
Ingredients
1x
2x
3x
Meatballs
1
Lb
Ground Beef or Ground Chuck (80-85%)
1
tsp
Onion Powder
1
tsp
Garlic Powder
1/2
tsp
Salt
1/2
tsp
Ground Black Pepper
1/2
tsp
Allspice
1/4
tsp
Ground Nutmeg
1/2
Cup
Gluten-Free Panko Breadcrumbs
1/2
Cup
Chopped Onion
2
Tbsp
Milk
1
Egg
2
tsp
Worcestershire Sauce
Sauce
2
Tbsp
Butter
2 1/2
Cups
Beef Broth, Divided
2
Tbsp
Cornstarch
2
Tbsp
Hot Water
1
Cup
Heavy Cream
1
tsp
Worcestershire Sauce
Salt and Pepper to Taste
Instructions
In a large mixing bowl, add in the ingredients for the meatballs until well combined.
Use a medium-sized cookie scoop ( 1 1/2 Tbsp) and scoop the meat and make a ball.
Place the meatballs directly into the slow cooker.
Pour 1 cup of beef broth over the meatballs.
Cover and cook on HIGH for 4 hours.
Fifteen minutes before the cooking time ends, make the sauce.
In a small saucepan, add the butter and 1 1/2 cups beef broth. Bring to a boil.
In a small bowl, mix the cornstarch and water.
Once the broth is boiling, add the cornstarch mixture to the broth while whisking. This will thicken up the sauce.
Add the heavy cream and Worcestershire sauce. Mix well and bring to a simmer.
At the 4 hour mark, pour the sauce into the slow cooker and cook for 10 minutes.
Serve.
Notes
If you want to cook on LOW, the time is 5-6 hours. The internal temperature of the meatballs should be at least 165°F.
Nutrition
Serving:
1
Serving
|
Calories:
456
kcal
|
Carbohydrates:
17
g
|
Protein:
17
g
|
Fat:
36
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
141
mg
|
Sodium:
763
mg
|
Potassium:
372
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
752
IU
|
Vitamin C:
2
mg
|
Calcium:
67
mg
|
Iron:
2
mg
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