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Crockpot Swedish Meatballs (From Scratch!) Recipe

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4.2 from 24 reviews

This Crockpot Swedish Meatballs recipe combines tender, homemade meatballs with a rich and creamy sauce, made from scratch and slow-cooked to perfection. Perfect for a comforting family meal, these meatballs are lightly baked for a crust before simmering in a luscious gravy, delivering authentic Swedish flavors without the hassle.

  • Total Time: 2 hours 25 minutes
  • Yield: 6 servings

Ingredients

Meatballs

  • 2 lb ground beef
  • ½ cup panko bread crumbs
  • 2 tsp dried parsley
  • 1½ tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp allspice
  • ½ tsp nutmeg
  • ½ tsp ground pepper
  • 1 egg
  • 1 egg yolk

Sauce

  • 2 cups beef broth
  • ½ cup heavy cream
  • 2 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 3 tbsp cornstarch
  • ½ cup sour cream

Instructions

  1. Preheat Oven: Heat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, panko bread crumbs, dried parsley, kosher salt, onion powder, garlic powder, allspice, nutmeg, ground pepper, egg, and egg yolk. Mix gently using clean hands until all ingredients are evenly incorporated but avoid overmixing to keep meatballs tender.
  3. Form Meatballs: Shape the mixture into 1-inch meatballs using about two tablespoons of meat per ball, aiming for approximately 30 meatballs. Place them evenly spaced on the prepared baking sheet.
  4. Bake Meatballs: Bake in the preheated oven for 10 minutes until they develop a solid crust and light browning. Note that the meatballs are not fully cooked at this stage as they will finish cooking in the crockpot.
  5. Transfer Meatballs to Crockpot: Arrange the partially baked meatballs in an even or stacked layer inside the crockpot.
  6. Prepare Sauce: In a large bowl, whisk together beef broth, heavy cream, Worcestershire sauce, Dijon mustard, and cornstarch until the mixture is smooth and lump-free.
  7. Add Sauce to Crockpot: Pour the sauce evenly over the meatballs in the crockpot, sealing it tightly.
  8. Cook Meatballs: Cook on high for 2 hours or low for 4 hours. To achieve a thicker sauce, slightly crack the lid during the last 30-60 minutes to allow steam to escape and reduce the sauce.
  9. Finish Sauce: Stir in the sour cream gently using a rubber spatula until fully incorporated. Taste and adjust the seasoning with additional salt and pepper if desired.
  10. Serve: Garnish with fresh chopped parsley, and optionally with sour cream or lingonberry jam. Serve warm over rice, egg noodles, or mashed potatoes for a comforting meal.

Notes

  • Do not overmix the meatball mixture to keep them tender and juicy.
  • Baking the meatballs first helps create a crust which prevents them from falling apart in the crockpot.
  • For a thicker sauce, leave the crockpot lid slightly ajar during the last 30-60 minutes of cooking to allow reduction.
  • Lingonberry jam is a traditional Swedish accompaniment but is optional.
  • If preferred, ground pork can be mixed with beef for a different flavor.
  • Ensure the meatballs reach an internal temperature of 160°F when finished cooking for safety.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 5 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Swedish

Find it online: https://allyumcooks.com/crockpot-swedish-meatballs-from-scratch-recipe/