Crock Pot Swedish Y Meatballs Recipes

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.

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:

• 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.

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.

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.

CROCK POT SWEDISH-Y MEATBALLS

Steps:

• In bowl, combine breadcrumbs, beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.
• With wet hands, roll heaping tablespoons of meat mixture into balls, about 60.
• Place in crock pot.
• In bowl, mix together onion soup mix, cream of mushroom soup, chicken broth, flour, and 2 tablespoons parsley; pour over meatballs.
• Cook on high until cooked through (about 4 hours).

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.