Easy Swedish Meatballs in the Slow Cooker

Ingredients 0/15

Step 1

In a medium bowl, combine the beef, oats, egg, garlic, allspice, ginger, Worcestershire sauce, salt, and pepper. Use your hands to mix everything together until it looks evenly combined. Then, shape the mixture into meatballs—about 2 tablespoons each—to make roughly 17 meatballs.

Step 2

Heat a large skillet over medium-high heat and melt a couple tablespoons of butter. Brown the meatballs in batches, cooking them for about 4 to 6 minutes on one side, then flip and cook for another 3 minutes. Once browned, transfer the meatballs to your slow cooker, but keep the skillet handy with the leftover drippings.

Step 3

Turn the heat back to medium-high and add another tablespoon of butter to the skillet. Stir in the flour and cook it for about 30 seconds to get rid of that raw taste. Slowly whisk in the water, beef base, and steak sauce, scraping up any browned bits from the pan. Let it come to a boil and thicken for about a minute, then pour the sauce over the meatballs in the slow cooker.

Step 4

Cover and cook on High for 2 hours or Low for 4 to 5 hours, until the meatballs are cooked through and tender.

Step 5

Before serving, scoop out about a quarter cup of the cooking liquid into a bowl. Stir in the yogurt little by little to avoid curdling, then gently mix this back into the slow cooker. Taste and add more salt and pepper if needed. Enjoy!