Slow Cooker Swedish Meatballs
Votes: 1
Time: 2 hours 50 minutes
Complexity: easily
Servings: 10-12
Quantity: 60 pcs.
Complexity: easily
Servings: 10-12
Quantity: 60 pcs.
Swedish meatballs are made from ground meat mixed with eggs, spices, and breadcrumbs. They are fried and served with a creamy sauce topped with lingonberry jam. A healthier, no-fry version is available in a slow cooker. First, simmer the meatballs, then use the liquid to make a delicious creamy sauce. You can add lingonberry jam to the sauce, or serve it on the side. Both adults and children love these meatballs. Serve them as an appetizer, sprinkled with a handful of fresh parsley, or as a main course with potatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 450 g of minced pork
- 450 g of ground turkey
- 0.5 cups breadcrumbs
- 2 large eggs
- 1.5 tsp ground allspice
- 1 tsp onion powder
- 3 tbsp (45 g) butter at room temperature
- 3 tbsp. flour
- 1/4 cup sour cream
- 1 tbsp. lingonberry or redcurrant jam, optional
- 0.5 cup chopped parsley leaves
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Recipes with similar ingredients: bouillon, Worcestershire sauce, minced pork, ground turkey, breadcrumbs, eggs, allspice, onion powder, butter, premium flour, sour cream, lingonberry jam, parsley
Cooking the dish according to the recipe:
- Pour beef broth and Worcestershire sauce into a 6-quart slow cooker.
- Place both types of minced meat in a large bowl, breadcrumbs, eggs, allspice, onion powder, 2 teaspoons salt, and 1/2 teaspoon pepper. Mix the meatballs with your hands until the color and texture are uniform. Form the meatballs into 1-tbsp balls and place them in a single layer in the slow cooker. Once the meatballs cover the bottom of the pot, add a second layer, starting from the outside edge. (The sides of the pot are hotter; the meatballs on the edges will cook faster than those in the center.) Cover and cook on high for 2 hours, until the meatballs are done.
- Meanwhile, in a small bowl, cream the butter and flour until you have a smooth paste (which you will use to thicken the sauce). Pinch off 1 cm balls and place them on a small plate.
- Using a slotted spoon, remove the meatballs from the slow cooker to a large bowl, reserving the liquid in the pot. (There should be about 1.5 cups of broth remaining.) When adding the meatballs, carefully pick them up, starting from the outer edge. Some may stick together; gently separate them with a spoon.
- Stir the butter-flour paste into the broth, 1-2 meatballs at a time. Then stir in the sour cream and confit, if using. Return the meatballs to the slow cooker and stir with a spoon to coat them. Cook over high heat, uncovered, until the sauce thickens, 30 minutes. Reduce to a keep warm setting, sprinkle the meatballs with parsley, and serve.
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