These Crockpot Swedish Meatballs are made lighter using half the heavy cream and extra-lean ground beef meatballs made from scratch.

Step 1 Mix together ingredients for meatballs in a large bowl, then roll into 2-inch balls. Spray a very large skillet with cooking spray then heat on med-high. Cook meatballs for 3-4 minutes per side (they should all be lightly browned but not cooked through - you may need to do them in batches depending on the size skillet you have).

Step 2  Grease slow cooker with non-stick cooking spray (or just extra butter), then add butter, mushrooms, beef broth, garlic, Worcestershire and salt & pepper. Add meatballs and drippings, then cook on high for 2 hours or on low for 6 hours.

Step 3 Meanwhile, mix cornstarch and water together in a small bowl to create a slurry. Boil egg noodles for 3-4 minutes, adding broccoli florets in during the last 2 minutes of cook time. Drain and set aside.

Step 4 Once meatballs are done, add cornstarch slurry and heavy cream, tossing meatballs gently to combine sauce. Serve over egg noodles and broccoli, garnishing with fresh parsley if desired. Enjoy!

Storing and Reheating This recipe is great for leftovers – if you don't decide to freeze it, you can pack it up and store it in the fridge in glass containers for up to 5 days. When ready to reheat, sprinkle 1 tbsp water overtop, add a little bit of extra salt & pepper, then reheat for 2-3 minutes in the microwave. Make sure to stir halfway through to get an even heat throughout.