SLOW COOKER SWEDISH MEATBALLS
Slow Cooker Swedish Meatballs braised in a rich and flavorful cream sauce. The meat is a combination of ground beef, pork, and warm spices.
Provided by Jessica Gavin
Time 5h20m
Number Of Ingredients 16
Steps:
- In a medium-sized bowl whisk together 1/4 cup heavy cream and egg.
- Add in breadcrumbs and stir to combine, set aside.
- In a large bowl add pork, grated onion, garlic, 1 teaspoon salt, nutmeg, allspice, and black pepper.
- Use your hand to mix and combine the mixture until consistent in appearance, 1 minute.
- Add in the breadcrumb mixture (panade) and mix with hand to combine until smooth, 1 minute.
- Add in ground beef and mix with hand until combined, 45 seconds.
- Roll meatball mixture into 2 tablespoon-sized balls, about 17 total.
- Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil, once hot, add the meatball.
- Brown the meatballs for about 4 to 6 minutes. Turn heat down to medium and flip over and cook 3 minutes.
- Transfer meatballs to the slow cooker, do not discard pan.
- Heat pan over medium-high heat, add butter and flour, whisk to combine, cook for 30 seconds.
- Gradually whisk in the beef broth, scraping and breaking up any browned bits on the bottom of the pan.
- Bring broth to a boil, whisking until sauce thickens, about 1 minute.
- Turn off heat and whisk in 1 ½ teaspoons salt, add sauce to slow cooker.
- Cover and cook meatballs for 2 hours on "High", or "Low" for 4 to 5 hours.
- Stir in ½ cup heavy cream and lemon juice.
- Taste sauce and season with salt and pepper as desired.
- Garnish Swedish meatballs with parsley, and serve with mashed potatoes or egg noodles.
Nutrition Facts : Calories 541 kcal, Carbohydrate 13 g, Protein 29 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 201 mg, Sodium 1726 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY SLOW COOKER SWEDISH MEATBALLS
These make-ahead slow cooker Swedish meatballs are perfect for family meals. For a meal, serve over wide egg noodles. Meatballs can also be served without noodles for an appetizer.
Provided by Linnea Wittenburg Bennett
Categories Main Dish Recipes Meatball Recipes
Time 4h40m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk beef broth and mushroom soup together in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir in meatballs and onion.
- Cook on High for 4 hours. Add sour cream, mixing well. Cook until sauce is heated through, about 30 minutes.
Nutrition Facts : Calories 429 calories, Carbohydrate 17.1 g, Cholesterol 126.7 mg, Fat 28.2 g, Fiber 1.1 g, Protein 25.5 g, SaturatedFat 11.9 g, Sodium 1071.5 mg, Sugar 2 g
SLOW-COOKER SWEDISH MEATBALLS
Leave the chafing dish in the basement. This version of Swedish meatballs is an hors d'oeuvre you can make and serve in the same pot.
Provided by Food Network Kitchen
Categories appetizer
Time 2h50m
Yield 10 to 12 servings (60 meatballs)
Number Of Ingredients 14
Steps:
- Add the beef broth and Worcestershire sauce to a 6-quart slow cooker.
- Add the pork, turkey, breadcrumbs, eggs, allspice, onion powder, 2 teaspoons salt and 1/2 teaspoon pepper to a large bowl. Mix the meat with your hands until the mixture is uniform in color and texture. Scoop level tablespoonfuls, and roll them into balls; place them in a single layer in the slow cooker. When the bottom of the cooker is covered, add a second layer, starting on the outer edge. (The outside of the cooker is hotter; meatballs on the edge will cook more quickly than those in the center.) Cover and cook on high for 2 hours, until the meatballs are cooked through.
- Meanwhile, rub the butter and flour together in a small bowl to make a smooth paste (which will be used to thicken the sauce). Pinch off 1/2-inch balls, and set on a small plate.
- Transfer the meatballs with a slotted spoon from the slow cooker to a large bowl, leaving the cooking liquid in the pot. (You should have about 1 1/2 cups liquid.) When removing the meatballs, start from the outer edges and scoop carefully. Some may be stuck together; gentle coaxing with the spoon will separate them.
- Whisk the butter-flour paste into the cooking liquid, 1 or 2 balls at a time, to incorporate. Whisk in the sour cream and jelly, if using. Return the meatballs to the slow cooker, and stir with the spoon to coat. Cook on high, uncovered, until the sauce is thickened, 30 minutes. Adjust the setting to keep warm, sprinkle the meatballs with the parsley and serve.
C T'S SWEDISH MEATBALLS (CROCKABLE)
Very creamy comfort food. Originally made as OAMC CrockPot meal, and it froze very well. Originally called for yogurt, which separated, so use full-fat sour cream instead. Uses pre-made meatballs (yours or store-bought).
Provided by LGRM1
Categories Meat
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If preparing immediately: Thaw meatballs. Place meatballs in CrockPot. Add all additional ingredients. Cook on LOW for 4-5 hours.
- If freezing: Place meatballs in a large freezer zip bag. Add all additional ingredients. Label bag, then double bag.
- To cook from frozen: thaw bag in refrigerator 24 hours. Empty contents into CrockPot and cook on LOW for 4-5 hours.
- To serve either way: cook 2 cups wide whole wheat or white, egg or eggless noodles. Or cook 2 cups brown rice. Serve meatballs and sauce over noodles or rice.
- Good with green beans, beets, carrots, dark green salad.
Nutrition Facts : Calories 229, Fat 19.1, SaturatedFat 10.6, Cholesterol 39.6, Sodium 776.7, Carbohydrate 9.5, Fiber 0.4, Sugar 1.2, Protein 6
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