Gluten-Free Swedish Meatballs in Tarragon Sauce
These Gluten-Free Swedish Meatballs in Tarragon Sauce are delicious, use a few simple ingredients, and best of all, are made in the slow cooker! They’re made with store-bought gluten-free meatballs to save you some extra steps of making your own, and insted they simmer in a delicious mixture of spices in the slow cooker. Delish!
- 32 ounces frozen gluten-free meatballs
- 1 cup gluten-free chicken broth
- 1 red onion , peeled and diced
- 3 cloves garlic , chopped
- 1 tablespoon dry tarragon
- ½ teaspoon allspice
- 16 ounces sour cream
- Cooked gluten-free noodles , for serving
Use a 6-quart slow cooker. Place the meatballs directly into the slow cooker insert and add the chicken broth. Add onion and garlic and stir in the dry spices. Cover and cook on low for 6-8 hours, or on high for about 3 hours. Uncover, and stir in sour cream. When the sour cream has fully incorporated, serve over hot gluten-free noodles.
Nutrition facts are not calculated with the gluten-free noodles, as this will depend on the amount used for each serving. Nutrition facts vary based on the specific variety of frozen meatballs you use.
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