Best C Ts Swedish Meatballs Crockable Recipes

SLOW COOKER SWEDISH MEATBALLS

Steps:

• Mix beef, oats, egg, garlic, allspice, ginger, Worcestershire sauce, salt, and black pepper together in a medium-sized bowl. Use your hands to combine mixture until consistent in appearance, about 1 minutes. Roll 2 tablespoons of the meat mixture into a ball; repeat to make about 17 meatballs.
• Heat a large skillet over medium-high heat. Add tablespoons butter and allow to melt. Add meatballs to the hot skillet and brown, 4 to 6 minutes. Reduce heat to medium, turn meatballs over, and cook 3 minutes more. Transfer meatballs to the slow cooker, reserving grease in the skillet.
• Return skillet to medium-high heat. Add 1 tablespoon butter and flour and whisk to combine, about 30 seconds. Gradually whisk in water, beef base, and steak sauce, scraping and breaking up any browned bits from the bottom of the skillet. Bring mixture to a boil, whisking until sauce thickens, about 1 minute. Pour sauce into slow cooker with meatballs.
• Cover slow cooker and cook on High for 2 hours or on Low for 4 to 5 hours.
• Remove 1/4 cup liquid from the slow cooker and transfer to a bowl. Slowly add yogurt to prevent curdling. Add tempered yogurt to the slow cooker. Season with additional salt and pepper as desired.

EASY SLOW COOKER SWEDISH MEATBALLS

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.

SLOW COOKER SWEDISH MEATBALLS

Steps:

• Tear bread into small pieces and place in a food processor. Process until the bread is in fine crumbs and combine with water. Stir and let sit for a few minutes (*If you don't have a food processor, you can soak the bread chunks and then mash into fine crumbs)
• Stir together soaked bread, beef, pork, onion, eggs, garlic, Italian seasoning, salt, and pepper in a large bowl just until combined -- don't overmix.
• Preheat oven to 400 degrees F and line a baking sheet with parchment paper. (*I like to bake mine, but you can also add to the slow cooker raw and cook in the sauce)
• Shape meat into 1-1.5" balls and place 1" apart on baking sheet. (I get about 35 1.5" meatballs)
• Bake for 10 minutes, just until browned on the outside (see post above for other options).
• Set aside to cool slightly. (*At this point, once cooled, you can freeze up to 3 months for a variety of uses).
• Place one Reynolds Kitchens Slow Cooker Liner in a 2.5-4 quart slow cooker. Place meatballs in slow cooker.
• Stir together broth, half and half, corn starch, Worcestershire sauce, garlic, parsley, salt, thyme, pepper and nutmeg. Pour over meatballs in slow cooker.
• Cook on low until heated through and sauce has thickened -- about 4-5 hours on low or 2 hours on high.
• Serve with sauce over mashed potatoes or egg noodles.

C T'S SWEDISH MEATBALLS (CROCKABLE)

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.

SLOW-COOKER SWEDISH MEATBALLS

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.