Slow Cooker Swedish Meatballs
Slow Cooker Swedish Meatballs braised in a rich and flavorful cream sauce. The meat is a combination of ground beef, pork, and warm spices.
heavy whipping cream divided
lean ground pork
grated yellow onion
lean ground beef
85% percent lean ground beef recommended
unsalted beef broth
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.
Slow Cooker Swedish Meatballs https://therecipecritic.com/slow-cooker-swedish-meatballs/