Swedish-y meatballs. Crumble beef over mixture and mix well. Combine the soup, sour cream, milk, parsley and, if desired, nutmeg; pour over meatballs. I changed the recipe to suit what I had on hand and my picky family liked it – I'm jotting down the variations so I can duplicate it.
Return the meatballs to the slow cooker, and stir with the spoon to coat. Adjust the setting to keep warm, sprinkle the meatballs. A crock full of meatballs should be plenty for the small group, I thought. You can cook Swedish-y meatballs using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Swedish-y meatballs
- Prepare 1 lb of ground beef and pork mix.
- You need 1 of egg.
- You need 4 slices of bread.
- Prepare 1 of large shallot, minced.
- It’s 3 tbsp of chopped fresh dill.
- It’s 1 tsp of ground nutmeg.
- You need 2 cups of beef stock.
- Prepare 1 tbsp of cornstarch.
But, I underestimated how tasty the meatballs would be. And, I forgot that teenaged boys will eat a ton of food if left unchecked. We came home with an empty crock… Since then, we have made these a few times for dinner. He says these are pretty much the same thing.
Swedish-y meatballs instructions
- Put the bread slices in a bowl with 1 cup of water. Let soak a few minutes, then remove the bread and squeeze out as much liquid as you can from them..
- To a large mixing bowl, add the ground meat, egg, minced shallot, half the dill, and nutmeg. Crumble in the bread. Add a couple of healthy pinches of salt and several grinds of freshly cracked pepper, then knead it all together with your hands. Once the meat mixture is well combined, use your hands to roll them into balls approximately half the size of golf balls. You should end up with 24 to 30 meatballs..
- Put a large non-stick pan on medium heat. Once it's warmed up, add a tablespoon of butter. When the butter's completely melted, add the meatballs. You don't want to crowd the pan, so you'll have to cook the meatballs in batches. Turn them over frequently so they don't burn and brown evenly. It'll take about 15 minutes to cook each batch, depending on the size of your meatballs..
- Remove the meatballs to a paper-towel lined plate to drain. Skim any meaty chunks from the pan and drain all but a tablespoon of oil. Add the beef stock and bring to a simmer. Make a slurry by mixing the cornstarch with 1/2 cup of water until it's smooth. Whisk the slurry into the pan. Continue simmering until the sauce thickens to the consistency of gravy..
- Return the meatballs to the pan and let simmer in the gravy for a few minutes more. Toss in the remaining dill. Serve everything with mashed potatoes and lingonberry jam..
So thank you for saving me the long drive! Next, add the whole container of sour cream. Stir these two together until they are completely blended (see below). Crockpot Swedish Meatballs is a e asy dinner recipe! It uses frozen meatballs to make it quick.