Food Network Crock Pot Swedish Meatballs Recipes

INSTANT POT SWEDISH MEATBALLS

Steps:

• For the gravy: Knead together the butter and flour in a medium bowl until there are no streaks of unmixed flour and the mixture resembles a very soft, paste-like sugar cookie dough. Set aside the beurre manie until ready to use. In a large bowl or a 2-cup measuring cup, whisk together the broth, Worcestershire, 1 teaspoon salt and a few grinds of pepper and set aside.
• For the meatballs: Place the beef, pork, breadcrumbs, onions, garlic, eggs, Worcestershire, allspice, white pepper and 2 teaspoons salt in a large bowl. Mix with your hands until combined. Scoop a heaping tablespoon (1 ounce) of the mixture, form into a meatball and place on a baking sheet. Repeat with the remaining mixture; you should end up with about 35 meatballs.
• Set the Instant Pot® to saute on high (see Cook's Note). When the pot registers hot, add 2 tablespoons vegetable oil. Working in three batches, add the meatballs and cook in a single layer, undisturbed, until golden brown on the bottom, about 3 minutes. Gently stir and move around the meatballs to turn them on another side. Cook, undisturbed, until golden brown on the second side, about 3 minutes more. Transfer the meatballs to a plate and repeat with the rest of the meatballs. (You may need to add more oil for each batch.)
• When there's 1 minute left in browning the last batch of meatballs, turn off the saute mode. Add the other two batches of browned meatballs to the pot and the reserved broth mixture. Tear off dime-size pieces of the beurre manie and distribute them evenly over the meatballs.
• Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 4 minutes. After the pressure cycle is complete, set the timer for 7 minutes to natural release. Follow the manufacturer's guide for quick release and wait until it is complete. Be careful of any remaining steam when unlocking and removing the lid.
• Stir in the heavy cream and make sure all the beurre manie pieces are dissolved into the gravy. Set the pot to saute on high and let boil for 1 minute. Top with the parsley and serve with mashed potatoes or egg noodles.

SWEDISH MEATBALLS

Steps:

• Preheat oven to 200 degrees F.
• Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
• In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
• In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
• Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
• Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
• Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

SWEDISH MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.
• Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
• Serve over buttered noodles and garnish with fresh parsley.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

SLOW-COOKER ITALIAN MEATBALLS

Steps:

• For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
• For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.

SWEDISH MEATBALLS

Steps:

• In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.
• In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.
• In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.

SWEDISH MEATBALLS

Steps:

• In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)
• Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.
• To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.
• To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse.

ALMOST-FAMOUS SWEDISH MEATBALLS

Steps:

• Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
• Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
• Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

CROCK POT SWEDISH MEATBALLS

Steps:

• In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
• Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.
• With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.
• Place in crock pot.
• In bowl, mix together soup and flour; pour over meatballs.
• Cook on high until cooked through (about 4 hours); stir.
• Stir in sour cream and Worcestershire sauce.
• Serve sprinkled with remaining parsley.

CROCK POT SWEDISH MEATBALLS 2

Steps:

• In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
• Stir in beef, yolks, parsley, onion, salt, mustard, ginger, garlic, and pepper.
• With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.
• Place in crock pot.
• In bowl, mix together soups, flour and 1/4 cup water; pour over meatballs.
• Cook on high until cooked through (about 4 hours); stir.
• Serve sprinkled with parsley flakes.
• **NOTE:Every hour or so, I purged the fat off the top of the sauce.
• Since you don't brown your meat first, a lot of fat is left in the crock pot.
• Instead of stirring it all up and eating it (ew!), I skimmed it off the top with a ladle and discarded it.

CROCK POT SWEDISH-Y MEATBALLS

Steps:

• In bowl, combine breadcrumbs, beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.
• With wet hands, roll heaping tablespoons of meat mixture into balls, about 60.
• Place in crock pot.
• In bowl, mix together onion soup mix, cream of mushroom soup, chicken broth, flour, and 2 tablespoons parsley; pour over meatballs.
• Cook on high until cooked through (about 4 hours).

CROCK POT SWEDISH MEATBALLS

Steps:

• Place meatballs in a 5 quart slow cooker.
• In a bowl, whisk together the soups, broth, gravy mix and water; pour over meatballs.
• Cook on low for 6 hours. Taste and adjust seasoning with salt and pepper, if needed.
• Serve over hot cooked noodles or rice.

CROCK POT SWEDISH MEATBALLS

Steps:

• Place all ingredients in a crock pot.
• Cook on low for at least 5 hours.

CROCK POT SWEDISH MEATBALLS

Steps:

• In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
• Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.
• With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.
• Place in crock pot.
• In bowl, mix together soup and flour; pour over meatballs.
• Cook on high until cooked through (about 4 hours); stir.
• Stir in sour cream and Worcestershire sauce.
• Serve sprinkled with remaining parsley.