Slow Cooker Swedish Meatballs

Hello there from Cooking Frog; we’re delighted to share this nice recipe for cooking Swedish meatballs with you. To make these juicy slow cooker meatballs, there are three key factors to know.

Choosing the right mixture of meat, cooking over a long period under controlled heat, and adding panade. I have experimented a lot of times with this meal to get the result so that every time you make them, you have the right balance of texture and taste.

The slow cooker is the perfect choice for braising meatballs for an extended period. It should never go above the boiling point to prevent them from overcooking. With a slow cooker, the heating will be consistent enough.

Meatballs are simmered in a light and thickened beef broth, and to provide a rich taste, the cream is added just at the end of cooking. It is a meal that requires almost no effort to make.

Ingredients for Swedish Meatballs

In order to get meatballs that can be easily sliced with a teaspoon but have a nice texture, you’ll need an equal amount of pork and ground beef. Pork adds a rich taste of sausage and a nice texture to them. Adding a mixture of panko breadcrumbs, cream, and eggs to the meat mixture helps to seal the delicious aromatic juices in each meatball. Adding grated onions in contrast to roughly chopped pieces provides savory notes without any crunch.

Compared to these traditional Italian meatballs, in this Swedish version, the warm spices that are commonly used in baking make almost all the difference. The allspice and grated nutmeg blend beautifully with the creamy sauce. The taste is very similar to the famous bechamel sauce. Emphasizing the taste of autumn and winter, it is a surprisingly appetizing meal.

Slow Cooker Swedish Meatballs Recipe

Ingredients

• 1 teaspoon of minced garlic
• 2 teaspoons of kosher salt
• 1 cup of heavy cream
• 1 whole egg
• 1/2 cup of panko breadcrumbs
• 8 ounces of ground pork
• 1 grated yellow onion
• 1/4 teaspoon nutmeg
• A pinch of allspice
• 1/4 teaspoon of black pepper
• 8 ounces of ground beef
• 3 tablespoons of butter
• 3 tablespoons of flour
• 3 cups of beef broth, unsalted
• lemon juice
• 1 tablespoon of chopped parsley

Instructions

1. Prepare Egg and Cream Mixture:

   • In a medium bowl, whisk together ¼ cup of egg and cream.

2. Make Panade:

   • Add panko breadcrumbs to the egg mixture.
   • Stir until well combined.

3. Combine Meatball Ingredients:

   • In a large bowl, mix pork, garlic, grated onion, baking powder, 1 tsp salt, allspice, nutmeg, and black pepper.
   • Use your hands to mix for about 1 minute, ensuring even distribution.

4. Incorporate Panade into Meat:

   • Add the panade (breadcrumb mixture) to the meat.
   • Mix by hand until smooth, for about another minute.

5. Add Beef:

   • Mix in the beef with your hands until well combined (less than a minute).

6. Form Meatballs:

   • Roll the mixture into 18 spoon-sized balls.

7. Cook Meatballs:

   • Heat a large skillet over medium heat.
   • Add 1 tbsp extra virgin olive oil.
   • Once oil is warm, add meatballs.
   • Cook for 5-6 minutes, turn them over, then cook for another 3-4 minutes.

8. Make Sauce:

   • In the same pan, add butter and flour. Whisk for 30-40 seconds.
   • Slowly add beef broth, scraping up any browned bits.
   • Bring to boil and whisk until thickened (about 1 minute).
   • Turn off heat, add 1½ tsp salt, and transfer sauce to a slow cooker.

9. Slow Cook:

   • Place meatballs in the slow cooker with the sauce.
   • Cover and cook on high for 100-120 minutes or on low for 4-5 hours.

10. Final Touches:

    • Squeeze lemon into ½ cup heavy cream, stir, and add to sauce.
    • Taste and season with salt and pepper.
    • Garnish meatballs with parsley before serving.

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