Crock Pot Swedish Meatballs

This recipe for crock pot swedish meatballs was a great hit with the family. We have a lad who's a very faddy eater and it's difficult to find meals he likes. We put these meatballs on a bed of spaghetti for him and by the time we'd dished ours up, his plate was clean.

When we finished our slow cooker meatballs, my wife said "That was sublime, well done". Now she wants a print out for her friends. Of all the crockpot meatball recipes I've made, this is the best. Try it yourself and see.



Preparation time:

30 minutes

Crock Pot Swedish Meatballs

Ingredients for Crock Pot Swedish Meatballs: With New Potatoes and Spinach

1/2 pound (250 gm) beef mince (ground beef)
1/2 pound (250 gm) pork mince (ground pork)
1/4 pound (100gm) breadcrumbs. Dried breadcrumbs absorb milk more easily
1/3 pint (200 ml) milk
One onion finely chopped (the finer the easier to mix in)
Sprinkling of salt
1/3 teaspoon allspice
1/3 teaspoon groung nutmeg

Crock Pot Swedish Meatballs: Sauce

1 1/2 pints beef stock (cube or fresh)
Tablespoon of Worcester Sauce
Tablespoon of Ketchup
Two cloves of garlic (grated)
Spoonful of mustard

Cooking Method

Get a large mixing bowl and add the milk to the breadcrumbs. Allow a little time for it to be absorbed. Now is a good time to add the salt, allspice and nutmeg because it's easier to distribute it evenly.

Add the beef mince, pork mince and the chopped onion and mix everything together. Fingers are best because the mix becomes stiff.

Sprinkle some flour on a baking tray, put some on your fingers and make one inch meatballs.

If you like, these can be browned in the oven. It isn't necessary.

Put the meatballs in the slow cooker, add the sauce ingredients and cook for eight hours on low or for four hours on high.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Beef Tips

Value cuts of beef to ask for are:
Shin: from the foreleg.
Leg: from the hind leg.
Brisket: from behind the foreleg,
Chuck (blade or clod): from the shoulder,
Neck: from the neck, and
Flank (skirt): from the belly area.

To brown beef ready for slow cooking, dip pieces in flour and then brown in a frying pan.

Fresh beef should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

In a fridge, fresh beef will keep for up to five days. (Check the use by date).

Beef intended for freezing should be frozen as soon as possible and used within six months.

Never cook beef from frozen in a slow cooker, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Beef can be de-frosted in the refrigerator, by microwave, or in cold water. In the fridge, allow 5 hours per pound

Keep cooked beef in the fridge and use within two days.

Don't start cooking beef, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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