Slow Cooker Swedish Meatballs Recipe

Ground beef: This is the main meat that gives the meatballs their hearty flavor and texture.

Ground pork: Adds extra juiciness and richness to the meatballs.

Breadcrumbs: Helps hold the meatballs together and keeps them tender.

Milk: Moistens the breadcrumbs so the meatballs don’t get dry.

Egg: Acts as a binder to keep all the ingredients mixed well.

Onion: Adds a mild sweetness and depth of flavor when finely chopped.

Salt: Enhances all the flavors in the meatballs.

Black pepper: Adds a little bit of heat and spice.

Ground allspice: A warm spice that gives the meatballs a unique, slightly sweet flavor.

Ground nutmeg: Adds a subtle nutty and sweet note to the seasoning.

Butter: Used to brown the meatballs and make the gravy rich.

Flour: Thickens the gravy so it coats the meatballs nicely.

Beef broth: The base for the gravy, adding savory depth.

Sour cream: Stirred in at the end to make the gravy creamy and smooth.

One of the key steps in this Slow Cooker Swedish Meatballs Recipe is browning the meatballs before putting them in the slow cooker. Here’s how to do it so they turn out perfectly browned and full of flavor:

1. Heat your skillet over medium heat and add the butter. Wait until it melts and starts to bubble a little.
2. Gently place the meatballs in the skillet, making sure they aren’t too crowded. If they’re too close, they’ll steam instead of brown.
3. Let them cook without moving them for a few minutes. This helps create a nice crust.
4. Use a spatula or tongs to carefully turn each meatball so all sides get browned evenly.
5. Once browned, transfer them to the slow cooker to finish cooking.

Browning the meatballs first makes a big difference because it adds a rich, deep flavor and a better texture. If you skip this step, the meatballs can end up soft and pale, which is less exciting to eat. Plus, the browned bits left in the skillet are perfect for making the gravy—they add extra taste that makes the sauce so delicious.

When I first tried this recipe, I was in a hurry and skipped browning the meatballs. The dish was still good, but it didn’t have that special cozy flavor I was hoping for. Now, I always take the extra few minutes to brown them. A little patience here really pays off! Also, if you want to save time, you can brown the meatballs in batches and keep them warm in the oven while you finish the rest. That way, everything stays hot and tasty when you’re ready to serve.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor profile.

• ground pork - Substitute with ground chicken: Ground chicken is a lighter alternative that still offers a good balance of moisture and flavor.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture in the meatballs.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free option without significantly altering the taste.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan binding agent.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor that can complement the meatballs well.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• ground allspice - Substitute with ground cloves: Ground cloves can offer a similar warm and slightly sweet flavor.

• ground nutmeg - Substitute with ground mace: Ground mace is from the same plant as nutmeg and has a similar but slightly more intense flavor.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative while still providing the necessary fat content.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• beef broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option while still adding depth of flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt can provide a similar tangy flavor and creamy texture while being lower in fat.

• Allow the meatballs and gravy to cool completely before storing. This helps prevent condensation, which can lead to soggy meatballs and diluted gravy.

• Transfer the cooled meatballs and gravy into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.

• Label the container with the date and contents. This ensures you know exactly what’s inside and when it was made, helping you keep track of freshness.

• Store the container in the refrigerator if you plan to consume the meatballs within 3-4 days. For longer storage, place the container in the freezer.

• When freezing, ensure the container is freezer-safe to prevent any cracking or breaking. Alternatively, you can use heavy-duty freezer bags, squeezing out as much air as possible before sealing.

• To reheat refrigerated meatballs, transfer them to a microwave-safe dish and heat on medium power, stirring occasionally, until warmed through. Alternatively, you can reheat them on the stovetop over low heat, stirring gently.

• For frozen meatballs, thaw them in the refrigerator overnight before reheating. This ensures even heating and maintains the texture of the meatballs.

• If you’re in a hurry, you can reheat frozen meatballs directly from the freezer. Place them in a covered dish and microwave on low power, or reheat gently on the stovetop, adding a splash of beef broth if needed to maintain the gravy’s consistency.

• Always check the internal temperature of the meatballs to ensure they are heated through to at least 165°F (74°C) before serving. This ensures they are safe to eat and deliciously warm.

• Enjoy your Swedish meatballs with a side of mashed potatoes, egg noodles, or a fresh salad for a complete meal.

• Stovetop Method:

  1. Place the leftover Swedish meatballs and gravy in a skillet or saucepan.
  2. Add a splash of beef broth or water to prevent drying out.
  3. Heat over medium-low heat, stirring occasionally, until the meatballs are heated through and the gravy is smooth and hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the meatballs and gravy to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 20-25 minutes, or until the meatballs are thoroughly heated.

• Microwave Method:

  1. Place the meatballs and gravy in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Slow Cooker Method:

  1. Transfer the leftover meatballs and gravy back into the slow cooker.
  2. Add a bit of beef broth or water if the gravy has thickened too much.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the meatballs are warmed through.

• Sous Vide Method:

  1. Place the meatballs and gravy in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour, ensuring the meatballs are evenly warmed.

Enjoy your reheated Swedish meatballs with the same delicious flavor and texture as when they were freshly made!

• Large bowl: Used for mixing together the ground beef, ground pork, breadcrumbs, milk, egg, onion, salt, pepper, allspice, and nutmeg.

• Skillet: Used for browning the meatballs in melted butter over medium heat.

• Slow cooker: Used to cook the meatballs and gravy on low heat for 4 hours.

• Whisk: Used to gradually whisk in beef broth into the flour and drippings to create a smooth gravy.

• Measuring cups: Used to measure out the breadcrumbs, milk, and beef broth accurately.

• Measuring spoons: Used to measure out the salt, pepper, allspice, and nutmeg.

• Spatula: Used to stir the flour into the drippings and to help transfer the meatballs.

• Knife: Used for finely chopping the small onion.

• Cutting board: Used as a surface for chopping the onion.

• Spoon: Used for stirring in the sour cream before serving.

• Plate: Used to hold the browned meatballs temporarily before transferring them to the slow cooker.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

Pre-made breadcrumbs: Opt for pre-made breadcrumbs to skip the step of making your own.

Batch cook meatballs: Form and cook a large batch of meatballs at once, then freeze extras for future use.

Instant gravy mix: Use an instant gravy mix instead of making gravy from scratch to cut down on preparation time.

Slow cooker liners: Use slow cooker liners for easy cleanup, saving you time on washing dishes.