Wednesday, April 17, 2019

Slow Cooker Swedish Meatballs

Slow Cooker Swedish Meatballs
I made dinner. It was daylight so I quickly snapped some photos while my toddler sat there angrily smacking his lips at me.

Hi. This is my life.

My son is a hungry little hippo who insists upon eating any and all food he sees, especially meatballs because he loves them. So I decided speedy photos were better than none and took these because GOSH DARN IT I OWE YOU ALL A RECIPE. And it's a good one, guys. You're gonna love it.
Slow Cooker Swedish Meatballs
They're yummy. They're flavorful. They're pretty darn easy (thanks to our lovely friend the slow cooker--I know pressure cookers are like the big thing but don't even talk to me about them because I am TERRIFIED of them so I'll just live with the sweet torture that is the low and slow cooking machine. Luckily-this recipe only cooks for like 2.5 hours!). The meatballs are super tender and delicious and the gravy is creamy and has sour cream in it so you know that equals pure YUM. Just serve them over mashed potatoes or egg noodles and enjoy pure comfort food.

Slow Cooker Swedish Meatballs

Adapted from Girl vs. Dough

Slow Cooker Swedish Meatballs
Makes about 36 meatballs.
  • 1 cup beef broth
  • Optional (I omitted)-1 tbsp. plus 1 teaspoon Worcestershire sauce, divided 
  • 1 and 1/2 lbs. lean ground beef
  • 3/4 cup breadcrumbs (preferably plain but I used Italian)
  • 1 and 1/2 tsp. salt
  • 1 and 1/4 tsp. onion powder
  • 1/8 tsp. pepper
  • 1/2 cup milk
  • 1 egg
  • 3 tbsp. butter, softened
  • 3 tbsp. all purpose flour
  • 1/4 cup sour cream
  • Pour broth and 1 tbsp. Worcestershire sauce (if using) into 6 quart slow cooker.
  • In a large bowl stir remaining 1 teaspoon Worcestershire sauce (if using), ground beef, breadcrumbs, salt, onion powder, pepper, milk and egg together until well mixed. 
  • Use hands to shape into small 1 inch balls (about the size of a walnut) and place in slow cooker in single layer (fill the bottom then, if needed, do a second layer around the edges of the cooker). Cover and cook on high for 2 hours.
  • Use a slotted spoon to remove cooked meatballs. Whisk butter, flour, and sour cream into the cooking liquid in cooker until combined. Cook uncovered on high for 30 minutes, or until thickened.
  • Put cooked meatballs into the gravy and stir to coat. 
  • Serve warm over mashed potatoes or noodles! Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • To freeze for later: After cooking the meatballs, use a slotted spoon to move them to a freezer safe airtight container. Let them cool completely at room temperature-then freeze. If you want to save the cooking liquid for making gravy-let it cool to room temperature then pour into a freezer safe airtight container. Should keep in the freezer for up to 3 months.
Slow Cooker Swedish Meatballs
As you gaze at these, just imagine the cutest boy in the world happily exclaiming "MEA-BAWLL!"
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