Slow Cooker Swedish Meatballs
| Prep Time |
5m |
Swedish meatballs
|
| Active Time |
15m |
| Inactive Time |
2h 30m |
| Total |
2h 50m |
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Meatballs:
- 1 pound ground pork
- 1 pound ground beef
- 1/2 cup plain breadcrumbs
- 2 large eggs
- 1 tsp ground allspice
- 1 tsp onion powder
- 3/4 tsp garlic powder
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup sour cream
- 1 tablespoon lingonberry or red currant jelly, optional
- Add the beef broth and worcestershire sauce to a 6-quart slow cooker.
- Thoroughly mix the meatball ingredients together. Roll into uniformly sized balls.
- Place Meatballs in a single layer in the slow cooker. When the bottom is covered, add a second layer, starting on the outer edge.
- Cover and cook on high for 2 hours, until the meatballs are cooked through.
- Using a slotted spoon, carefully transfer the meatballs to a large bowl, leaving the cooking liquid in the slow cooker. Start from the outer edges and scoop carefully. Some may be stuck together, but gentle coaxing with the spoon will separate them.
- Add the butter to the crock pot and stir until melted.
- Gradually whisk in the flour, being careful to avoid clumping.
- 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. About 30 minutes.