Go Back
–+ servings
frozen meatballs cooked in the crockpot
Print

Crock Pot Frozen Meatballs

Learn how to cook meatballs from frozen in your Crock Pot, complete with a delicious Swedish meatball gravy made with my microwave roux.
Course Main Course
Cuisine American
Keyword crock pot frozen meatballs, crockpot meatballs, frozen meatballs in the crockpot
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 301kcal
Author Jill McOwen

Equipment

  • 1 6-quart Crock Pot

Ingredients

  • 12 oz frozen meatballs
  • 3 tbsp butter melted
  • 3 tbsp all-purpose flour
  • 20 oz beef broth
  • 1/4 cup cherry preserves
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/2 cup sour cream
  • 1/2 tsp black pepper

Instructions

  • Open the bag and dump the meatballs into your Crock-Pot.
  • In a microwavable bowl or glass measuring cup, melt the butter.
  • Add the flour and microwave on high power for one minute. Whisk, and microwave for one more minute. Whisk again and microwave for one additional minute.
  • The flour and butter mixture will be bubbly. Whisk in the beef broth until smooth.
  • Add the cherry preserves, Worcestershire sauce, Dijon mustard and pepper. Whisk again.
  • Pour the sauce over the frozen meatballs.
  • Cover and cook on low heat for 6 - 8 hours until the sauce is thickened.
  • Stir in the sour cream until smooth. Keep warm until ready to serve.
  • The meatballs need to have an internal temperature of at least 165 degrees F before eating.
  • Serve the meatballs and sauce over mashed potatoes or buttered egg noodles, with a side of green beans for a complete meal.

Nutrition

Calories: 301kcal | Carbohydrates: 14g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 503mg | Potassium: 283mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 303IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg