Meatballs are one of my favorite foods and these Slow-Cooker Swedish Meatballs are no exception. This classic preparation made with both beef and pork, then seasoned with allspice, nutmeg and juniper berries create delicious flavor that tastes so good on a chilly night.
I originally learned how to make Swedish Meatballs from my grandmother Violet, who prepared them for the family throughout the years. She often made them in an iron skillet on the stove top, but today because life is pretty busy – I much prefer to prepare them in a slow-cooker.
Using your slow-cooker for meatballs is smart and efficient in the kitchen because these meatballs tenderize beautifully in their own juices, not to mention in this amazing sauce without having much to oversee. This recipe is fantastic for a party or larger gathering and makes terrific leftovers for another meal.
Ingredients
1 pound ground beef
1 pound ground pork
1 teaspoon ground allspice
1/2 teaspoon nutmeg
2 teaspoons salt
1/2 teaspoon black pepper
1 egg
2 slices bread
1/3 cup milk
1/4 cup all purpose flour
4 juniper berries, found at most grocery stores
2 1/2 cups beef broth
1/3 cup heavy cream
olive oil
(Serves 8)
To Prepare:
1. In a large bowl, combine beef, pork, allspice, nutmeg, salt, pepper and egg. Using your hands, gently fold ingredients together. In another small bowl, combine bread and milk. Squeeze together until bread breaks apart and absorbs liquid, let rest for 5 minutes. Add soaked bread to meat mixture and fold together with your hands.
2. In slow-cooker insert or another pot, add 2 teaspoons of olive oil and place over medium high heat. Form meat mixture into ping-pong size balls and brown in batches on all sides, remove and set aside.
3. Add flour to oil and juices in pot and stir to create a roux. Crush juniper berries in a mortar & pestle or with a spoon – add to roux (flour mixture). Pour broth into pot and stir until slightly thickened, about 3 minutes.
4. Return meatballs to pot and place insert in cooking element or pour meatballs and sauce into slow cooker. Cook on low for 5 hours or until fork tender. Add cream and stir to combine. Serve with egg noodles, rice or mashed vegetables. Enjoy!
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