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Slow Cooker Swedish Meatballs Recipe
- Prep time 30 Minutes
- Cook time: 8 Hours
- Total time 8 Hours & 30 Minutes
- Serves 6-8
- 250g (9 oz) ground pork
- 250g (9 oz) ground beef
- 1 onion, finely diced
- 1 tsp garlic, crushed
- 1 cup breadcrumbs
- 1 egg
- 1/2 tsp allspice
- 1/4 tsp nutmeg, ground
- 1 tsp salt
- Pinch of pepper
- 2 cups beef stock
- 1 cup heavy cream
- 2 tsp Worcestershire sauce
- 2 Tbsp cornstarch
- ¼ cup heavy cream
- In a bowl, combine the ground meat, onion, garlic, breadcrumbs, egg, allspice, nutmeg, salt, and pepper.
- Once mixed, form the mix into meatballs, I use roughly one tablespoon of the mix for each meatball.
- In a pan over high heat, fry the meatballs, so they’re lightly browned. Once done, put to the side.
- In a slow cooker, add the beef stock, Worcestershire sauce, and the meatballs.
- Cook on low for 8 hours.
- Remove the meatballs and put them to the side.
- Mix the cornstarch and 1/4 cup cream until it forms a paste.
- Add the 1 cup cream and the cornstarch paste into the slow cooker. Gently mix, season lightly with salt and pepper.
- Return the meatballs to the slow cooker.
- Cover and cook on high for a further 15-30 minutes or until thickened.
- Serve & Enjoy.
- You’re able to skip the browning of the slow cooker Swedish meatballs if you’re running low on time. You will find the beef stock will end up with a lot more fat in it, but you should be able to skim this off.
- If you only have one type of ground meat, then you can simply use that. For the best results, I recommend that you use a combination of pork and beef.
- You can make the meatballs in bulk then freeze them down for later. This technique is great if you find yourself making this dish quite often.
- The cornstarch mix is essential if you don’t want your sauce to be super runny.
- Heavy cream is also known as thickened cream in Australia or whipping cream in the UK.
- To make this recipe gluten-free, make sure you use some gluten-free breadcrumbs and a gluten-free Worcestershire sauce.
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