Slow Cooker Swedish Meatballs

Recipe View In a medium bowl, gently combine ground beef, rolled oats, beaten egg, minced garlic, allspice, ginger, Worcestershire sauce, salt, and black pepper. Mix with your hands until just combined, being careful not to overmix (about 1 minute). Roll the mixture into approximately 17 meatballs, using about 2 tablespoons per meatball.

Recipe View Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt. Add the meatballs and brown on all sides for about 4 to 6 minutes, ensuring a nice sear. Reduce heat to medium, turn meatballs over, and cook for another 3 minutes. Transfer browned meatballs to your slow cooker, reserving the rendered fat in the skillet.

Recipe View Return the skillet to medium-high heat. Add 1 tablespoon of butter and the flour (1 tablespoon), whisking constantly to create a roux (about 30 seconds). Gradually whisk in the water, beef base, and steak sauce, scraping up any flavorful browned bits from the skillet's bottom. Bring the mixture to a boil, whisking until the sauce thickens slightly (about 1 minute). Pour the sauce over the meatballs in the slow cooker.

Recipe View Cover the slow cooker and cook on High for 2 hours or on Low for 4 to 5 hours, allowing the meatballs to become tender and infused with the creamy sauce.

Recipe View In a small bowl, remove about 1/4 cup of the hot liquid from the slow cooker. Slowly whisk in the Greek yogurt to temper it, preventing curdling. Gently stir the tempered yogurt mixture back into the slow cooker. Season with additional salt and pepper to taste.