Slow Cooker Swedish Meatballs

Lots going on this week and next week...

My husband has a major bid due that we are praying comes through for his company.

My firm has been ramping up and we are busier now more than ever.

My daughters are in the middle of college finals and either studying, watching virtual lectures, or taking online exams all hours of the day and night.

During our "off work" hours, we are working on our new fencing, getting our lawn up to par, and trying to finish the landscaping of our side yards, for the upcoming summer season (in between our annual thunder and lightning storms).

Dinners need to be simple and easy this coming week, to help keep my sanity.  This one is so, so good!  Your home will smell amazing as these little beauties fuse in the flavorful sauce all afternoon.

Slow Cooker Swedish Meatballs

Adapted from thereciperebel.com

Meatballs

You can use your favorite frozen traditional (not Italian seasoned) meatballs, or make your own meatball recipe from scratch, depending on how much time you have.

Sauce for Swedish Meatballs

1-1/4 cups low sodium beef broth

1/2 cup half and half

1 Tbl corn starch

1 Tbl Worcestershire sauce

1 tsp minced garlic
1 tsp dried parsley

1/2 tsp salt

1/4 tsp thyme

1/4 tsp pepper

1 pinch nutmeg

Cook (or bake) your meatballs, according to directions.

Spray the inside of your slow cooker with non-stick cooking spray.  Once meatballs are cooked through, place them in the slow cooker.

In a separate bowl, stir together broth, half and half, corn starch, Worcestershire sauce, garlic, parsley, salt, thyme, pepper and nutmeg.  Pour over meatballs in slow cooker.

Cook on low until heated through and sauce has thickened, about 4-5 hours on low (or 2 hours on high).

Serve with sauce over mashed potatoes or your favorite egg noodles.  Make a fresh garden salad to accompany the richness of the dish.

Stay sparkly, healthy, and safe.

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