Crock Pot Swedish Meatballs Food

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.

CROCK POT SWEDISH MEATBALLS

Steps:

• In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
• Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.
• With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.
• Place in crock pot.
• In bowl, mix together soup and flour; pour over meatballs.
• Cook on high until cooked through (about 4 hours); stir.
• Stir in sour cream and Worcestershire sauce.
• Serve sprinkled with remaining parsley.

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.

SLOW COOKER SWEDISH MEATBALLS

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.

SLOW COOKER/CROCK POT MOCK SWEDISH MEATBALLS

Steps:

• 1. In a 6 quart slow cooker, mix the can of soup with the beef broth, onion soup mix, and steak sauce. Stir well.
• 2. Add the frozen meatballs and cook on low for 6-8 hours or on high for 3-4 hours. Stir every hour on low heat or every 30 minutes or so on high heat.
• 3. When the meatballs are close to done, prepare the egg noodles as directed on the package. Drain and set aside.
• 4. Stir the sour cream into the meatballs. Either mix the noodles and meatballs together or serve the meatballs on top of the noodles.

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).

SLOW-COOKER SWEDISH MEATBALLS

Steps:

• In a 5-6 quart slow cooker, whisk undiluted soup with beef broth, brown mustard, Worchestershire sauce, and steak sauce.
• Add frozen Johnsonville Homestyle Meatballs. Stir well.
• Cover and cook on low for 6-8 hours or on high 3-5 hours.
• After meatball mixture has cooked, gently stir in sour cream.
• Boil water and make egg noodles according to package directions.
• Mix noodles and meatballs together in slow cooker, or serve meatballs on top of noodles.

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.