Swedish Meatballs in Slow Cooker

Combine ground beef, rolled oats, beaten egg, minced garlic, dried allspice, grated ginger, Worcestershire sauce, salt, and black pepper in a medium-sized bowl. Use your hands to mix the ingredients until they are evenly distributed and have a uniform appearance, approximately 1 minute. Form 17 meatballs by rolling 2 tablespoons of the mixture into balls and repeating the process.

Heat a large skillet over medium-high heat. Add 2 tablespoons of butter to the skillet and allow it to melt completely. Carefully add the meatballs to the hot skillet and sear them until browned, about 4-6 minutes. Reduce the heat to medium and flip the meatballs over, cooking for an additional 3 minutes. Transfer the cooked meatballs to a slow cooker, reserving any excess grease from the skillet.

Return the skillet to medium-high heat. Add another 1 tablespoon of butter to the skillet and sprinkle some flour into it, whisking until smooth. Cook for about 30 seconds to allow the butter and flour to combine. Gradually whisk in water, beef broth, and steak sauce, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a boil, whisking continuously until the sauce thickens, approximately 1 minute. Pour the sauce into the slow cooker with the meatballs.

Cover the slow cooker and cook on High for 2 hours or on Low for 4-5 hours, depending on your preference.

Remove about 1/4 cup of liquid from the slow cooker and transfer it to a separate bowl. Slowly add plain yogurt to the bowl, stirring gently to prevent curdling. Temper the yogurt by letting it sit for a minute or two before adding it back to the slow cooker. Season with additional salt and pepper as desired.