Prep Time: 40 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 55 mins | Yield: 8 Servings
Meatballs smothered in a delicious and creamy sauce! This dish is a total crowd favorite! Serve them over egg noodles or mashed potatoes, and you have yourself a meal to remember. Enjoy!
Ingredients:
Meatballs
2 large Eggs
1 tbsp minced garlic
1 pound ground pork (more fat, means juicier meatballs, but higher calories)
1/2 onion, grated or finely chopped
1/4 c water or milk
1 tsp dried Italian seasoning
1 pound ground beef (more fat, means juicier meatballs, but higher calories)
1 tsp salt
1/4 tsp pepper
2 slices of soft white bread
Slow Cooker Swedish Meatballs
1 tbsp Worcestershire sauce
1 tsp minced garlic
1 1/4 c low sodium beef broth
1/4 tsp pepper
1 tsp dried parsley
A pinch of nutmeg
2 tbsp corn starch
1/4 tsp thyme
1/2 tsp salt
1/2 c half and half
Directions:
For the Baked Meatballs:
Break up the bread into tiny portions, then put them into a food processor with water. Pulse a few times until they turn into crumbs. Transfer it into a large mixing bowl.
Add eggs, salt, pepper, Italian seasoning, onion, pork, and beef into the bowl with the processed bread. Use your clean hands to mix everything just until incorporated.
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Line with parchment paper a baking sheet.
Form small balls out of the meat mixture, then place them onto the prepared baking sheet. Make sure to leave a small space between each meatball.
Place the baking sheet in the preheated oven and bake the meatballs for about 10 minutes or until they turn brown.
Remove from the oven and allow them to rest for a few minutes at room temperature.
To Cook the Swedish Meatballs in the Slow Cooker:
Line a slow cooker with a sheet of Reynolds Kitchens.
Arrange the meatballs into the slow cooker in a single layer.
In a mixing bowl, add nutmeg, thyme, salt, pepper, garlic, parsley, Worcestershire sauce, cornstarch, half & half, and broth.
Stir everything until well blended. Pour the mixture into the slow cooker over the meatballs.
Cover and seal the slow cooker, then cook the meatballs for about 2 hours on a high setting or 4 hours on a low setting.
Serve over egg noodles or mashed potatoes, and don’t forget to spoon the delicious sauce on top. Enjoy!
Note:
These meatballs can last up to 3 months in the freezer.
Nutrition Facts:
Calories: 264cal | Carbohydrates: 4g | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 616mg | Potassium: 511mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg
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