For the Broth:

1 ½ cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried parsley

½ teaspoon dried garlic powder

½ teaspoon dried onion powder

⅛ teaspoon ground nutmeg

For the meatballs:

1.5 lbs frozen meatballs Swedish-Style or Homestyle work best

To finish the gravy:

1 (12-oz) can evaporated milk

2 tablespoons cornstarch

salt and black pepper to taste

Whisk together ingredients for gravy in 3-4 quart slow cooker. Stir in meatballs and cook on LOW for 3-4 hours or on HIGH for 2 hours.

To finish the dish, whisk together evaporated milk and cornstarch in a measuring jug. Pour into broth in slow cooker and stir well. Finish cooking on HIGH with the lid removed for 15-30 minutes, or until sauce has thickened. Check for seasoning and add salt and pepper as desired.

Notes

In case the gravy doesn’t thicken enough, whisk another 1-2 tablespoons of cornstarch into a little bit of half and half or beef broth until smooth. Stir into the gravy and cook until thickened (be careful with this though and do not add more cornstarch than needed, or you’ll be making a Swedish Meatball Sauce pudding!).

*adapted from https://www.savorynothings.com/