Slow Cooker Swedish Pork Sausage Balls Recipes

SLOW COOKER SWEDISH MEATBALLS

Steps:

• In a medium-sized bowl whisk together 1/4 cup heavy cream and egg.
• Add in breadcrumbs and stir to combine, set aside.
• In a large bowl add pork, grated onion, garlic, 1 teaspoon salt, nutmeg, allspice, and black pepper.
• Use your hand to mix and combine the mixture until consistent in appearance, 1 minute.
• Add in the breadcrumb mixture (panade) and mix with hand to combine until smooth, 1 minute.
• Add in ground beef and mix with hand until combined, 45 seconds.
• Roll meatball mixture into 2 tablespoon-sized balls, about 17 total.
• Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil, once hot, add the meatball.
• Brown the meatballs for about 4 to 6 minutes. Turn heat down to medium and flip over and cook 3 minutes.
• Transfer meatballs to the slow cooker, do not discard pan.
• Heat pan over medium-high heat, add butter and flour, whisk to combine, cook for 30 seconds.
• Gradually whisk in the beef broth, scraping and breaking up any browned bits on the bottom of the pan.
• Bring broth to a boil, whisking until sauce thickens, about 1 minute.
• Turn off heat and whisk in 1 ½ teaspoons salt, add sauce to slow cooker.
• Cover and cook meatballs for 2 hours on "High", or "Low" for 4 to 5 hours.
• Stir in ½ cup heavy cream and lemon juice.
• Taste sauce and season with salt and pepper as desired.
• Garnish Swedish meatballs with parsley, and serve with mashed potatoes or egg noodles.

SLOW-COOKER SWEDISH MEATBALLS

Steps:

• Add the beef broth and Worcestershire sauce to a 6-quart slow cooker.
• Add the pork, turkey, breadcrumbs, eggs, allspice, onion powder, 2 teaspoons salt and 1/2 teaspoon pepper to a large bowl. Mix the meat with your hands until the mixture is uniform in color and texture. Scoop level tablespoonfuls, and roll them into balls; place them in a single layer in the slow cooker. When the bottom of the cooker is covered, add a second layer, starting on the outer edge. (The outside of the cooker is hotter; meatballs on the edge will cook more quickly than those in the center.) Cover and cook on high for 2 hours, until the meatballs are cooked through.
• Meanwhile, rub the butter and flour together in a small bowl to make a smooth paste (which will be used to thicken the sauce). Pinch off 1/2-inch balls, and set on a small plate.
• Transfer the meatballs with a slotted spoon from the slow cooker to a large bowl, leaving the cooking liquid in the pot. (You should have about 1 1/2 cups liquid.) When removing the meatballs, start from the outer edges and scoop carefully. Some may be stuck together; gentle coaxing with the spoon will separate them.
• Whisk the butter-flour paste into the cooking liquid, 1 or 2 balls at a time, to incorporate. Whisk in the sour cream and jelly, if using. Return the meatballs to the slow cooker, and stir with the spoon to coat. Cook on high, uncovered, until the sauce is thickened, 30 minutes. Adjust the setting to keep warm, sprinkle the meatballs with the parsley and serve.

SLOW COOKER SWEDISH PORK SAUSAGE BALLS

Steps:

• Mix pork sausage, slightly beaten egg, bread crumbs, and sage together in mixing bowl. I mix it with my hands because it is easier.
• Shape into approximately 2 dozen balls.
• Put in ungreased frying pan. Brown slowly about 15 minutes. Pour off fat.
• In separate mixing bowl, combine ketchup, brown sugar, vinegar, and soy sauce and mix.
• Put pork sausage balls in slow cooker and cover with sauce.
• Cook on low for 6 to 8 hours.
• (If you don't have a slow cooker) Combine sauce and balls in pot. Cover and simmer for 30 minutes on stove.

CLASSIC SWEDISH MEATBALLS

Steps:

• In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
• Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

EASY SLOW COOKER SWEDISH MEATBALLS

Steps:

• Whisk beef broth and mushroom soup together in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir in meatballs and onion.
• Cook on High for 4 hours. Add sour cream, mixing well. Cook until sauce is heated through, about 30 minutes.