Leave the chafing dish in the basement. This version of Swedish meatballs is an hors d’oeuvre you can make and serve in the same pot.
| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings (60 meatballs) |
Ingredients
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 pound ground pork
- 1 pound ground turkey
- 1/2 cup plain breadcrumbs
- 2 large eggs
- 1 1/2 teaspoons ground allspice
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons all-purpose flour
- 1/4 cup sour cream
- 1 tablespoon lingonberry or red currant jelly, optional
- 1/2 cup fresh flat-leaf parsley leaves, chopped
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 238 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 94 mg |
| Sodium | 291 mg |
Reviews
Add small amount of nutmeg and allspice.
Wow! This was awful. Followed the recipe completely. Absolutely no flavor.
Made it added a few more seasonings but great recipe ty
Very good
Very good
B
Very good
B
I loved it!! I didn’t have any of the listed jams around so I substituted some pomegranate Jam and it was delicious! I’ll be making it again! I served it over egg noodles.
I made this today. The meat balls were total mush and the dish was super bland. I might try making this one again but will definitely be baking the meatballs first and adding some more seasoning
My husband and I enjoyed this very much. We cut the recipe in half except for the liquids and it worked out great since there is just the 2 of us.
Love this recipe. Left out the jam and made egg noodles to serve the meatballs over and it’s delicious.
Didn’t hav jam, but it cane out excellent!
C’mon, FN! No lingonberry jam? In any case this is a great recipe/idea and no one has had anything but praise for the cook!