SLOW COOKER SWEDISH MEATBALLS
Fresh and flavorful Swedish meatballs cook in a luxurious creamy sauce in a slow cooker. Garnish Swedish meatballs with fresh dill, and serve with mashed potatoes or egg noodles.
Provided by thedailygourmet
Categories World Cuisine Recipes European Scandinavian
Time 2h30m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 8 g, Cholesterol 146 mg, Fat 26.5 g, Fiber 1.2 g, Protein 23.4 g, SaturatedFat 12.6 g, Sodium 580.7 mg, Sugar 1.4 g
EASY SLOW COOKER SWEDISH MEATBALLS
These make-ahead slow cooker Swedish meatballs are perfect for family meals. For a meal, serve over wide egg noodles. Meatballs can also be served without noodles for an appetizer.
Provided by Linnea Wittenburg Bennett
Categories Main Dish Recipes Meatball Recipes
Time 4h40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 429 calories, Carbohydrate 17.1 g, Cholesterol 126.7 mg, Fat 28.2 g, Fiber 1.1 g, Protein 25.5 g, SaturatedFat 11.9 g, Sodium 1071.5 mg, Sugar 2 g
SLOW-COOKER SWEDISH MEATBALLS
Leave the chafing dish in the basement. This version of Swedish meatballs is an hors d'oeuvre you can make and serve in the same pot.
Provided by Food Network Kitchen
Categories appetizer
Time 2h50m
Yield 10 to 12 servings (60 meatballs)
Number Of Ingredients 14
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.
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