Crockpot Swedish Meatballs

Ingredients

Meatballs and Broth

• 1 1/2 lbs frozen meatballs (homestyle or Swedish-style)
• 1 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/8 tsp ground nutmeg

Gravy

• 1 (12 oz) can evaporated milk
• 2 tbsp cornstarch
• Salt and black pepper to taste
• 1/2 cup sour cream (optional)

Directions

1. Stir the beef broth, Worcestershire sauce, parsley, garlic powder, onion powder, and nutmeg together in a 3-4 quart slow cooker.
2. Add the frozen meatballs and stir to coat. Cover and cook on LOW for 3-4 hours or HIGH for 2 hours.
3. Whisk the evaporated milk and cornstarch together in a measuring cup until smooth, then pour it into the slow cooker and stir it through.
4. Cook on HIGH with the lid off for 15-30 minutes, until the gravy thickens enough to coat a spoon.
5. Taste and season with salt and pepper. If you want it tangier, stir in the sour cream right before serving.
6. Serve over egg noodles or mashed potatoes.