Crock Pot Swedish Meatballs Recipes

MOM'S SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

SLOW COOKER SWEDISH MEATBALLS

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.

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.

HOMEMADE SWEDISH MEATBALLS

Steps:

• In a large bowl combine ground beef and pork; mix with your fingers, breaking up any lumps. Mix in all the other meatball ingredients (except the olive oil) until combined.
• Using a cookie scoop or your hands, shape the mixture into 1 1/2-inch balls. (Place on a clean platter, cover and refrigerate for about 30 minutes, if possible - this helps them retain their round shape when cooking.)
• In a large nonstick skillet, warm the olive oil over medium-high heat until shimmering. Working in batches to avoid crowding, add the meatballs and cook turning continuously until browned on all sides and cooked through, about 5-6 minutes. Repeat with the remaining meatballs. Transfer to a plate and cover with foil.
• Add the butter to the skillet and once melted, whisk in the flour; stir to combine and cook stirring constantly for about 1 minute until no lumps remain and flour just begins to brown.
• Slowly whisk in the beef broth and then the heavy cream. Whisk in the soy sauce and mustard; bring to a simmer, then turn down the heat to a gentle simmer and let the sauce thicken, stirring constantly, 1 to 2 minutes. Season with salt and pepper to taste.
• Add the meatballs back to the skillet and simmer for another 3 minutes to finish cooking and warm through.
• Serve over cooked egg noodles with a sprinkle of parsley.

CROCKPOT MEATBALLS WITH GRAPE JELLY SAUCE

Steps:

• Add frozen meatballs to crockpot. Add chili sauce and grape jelly. Cover and cook for 2 to 3 hours on HIGH or 4 to 6 hours on LOW, until the sauce is hot. Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.
• Add meatballs to saucepan. Add chili sauce and grape jelly. Cover and simmer over medium heat until the sauce is hot, about 10 minutes.

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:

• 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.