Swedish-y meatballs. In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. These make-ahead slow cooker Swedish meatballs are perfect for family meals.
Let soak a few minutes, then remove the bread and squeeze out as much liquid as you can from them. To a large mixing bowl, add the ground meat, egg, minced shallot, half the dill, and nutmeg. Crock Pot Swedish Meatballs is an easy recipe made with frozen meatballs, sour cream, steak sauce, cream of mushroom and seasonings. You can have Swedish-y meatballs using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Swedish-y meatballs
- You need 1 lb of ground beef and pork mix.
- You need 1 of egg.
- It’s 4 slices of bread.
- You need 1 of large shallot, minced.
- You need 3 tbsp of chopped fresh dill.
- You need 1 tsp of ground nutmeg.
- Prepare 2 cups of beef stock.
- It’s 1 tbsp of cornstarch.
These Crock Pot Swedish Meatballs are super yummy as either an appetizer or as a main part of a meal. All you do is just dump everything into your crock pot and set it to cook. Crock Pot Swedish Meatballs Swedish Meatballs will be all ready to go along with cooked egg noodles. Alternatively, make some mashed potatoes and a vegetable for your sides.
Swedish-y meatballs instructions
- Put the bread slices in a bowl with 1 cup of water. Let soak a few minutes, then remove the bread and squeeze out as much liquid as you can from them..
- To a large mixing bowl, add the ground meat, egg, minced shallot, half the dill, and nutmeg. Crumble in the bread. Add a couple of healthy pinches of salt and several grinds of freshly cracked pepper, then knead it all together with your hands. Once the meat mixture is well combined, use your hands to roll them into balls approximately half the size of golf balls. You should end up with 24 to 30 meatballs..
- Put a large non-stick pan on medium heat. Once it's warmed up, add a tablespoon of butter. When the butter's completely melted, add the meatballs. You don't want to crowd the pan, so you'll have to cook the meatballs in batches. Turn them over frequently so they don't burn and brown evenly. It'll take about 15 minutes to cook each batch, depending on the size of your meatballs..
- Remove the meatballs to a paper-towel lined plate to drain. Skim any meaty chunks from the pan and drain all but a tablespoon of oil. Add the beef stock and bring to a simmer. Make a slurry by mixing the cornstarch with 1/2 cup of water until it's smooth. Whisk the slurry into the pan. Continue simmering until the sauce thickens to the consistency of gravy..
- Return the meatballs to the pan and let simmer in the gravy for a few minutes more. Toss in the remaining dill. Serve everything with mashed potatoes and lingonberry jam..
Then put a dollop of Lingenberry Preserves or Lingenberry Sauce on the side. Swedish meatballs were long thought to have originated in Sweden, but turns out they might actually have been created in Turkey originally! It's not really the meatballs that set the dish apart from other types of meatballs, but the sauce. Swedish meatballs are served in a rich and creamy gravy instead of tomato sauce like Italian meatballs. Nothing says comfort food more to me than some yummy Swedish meatballs.
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