Slow Cooker Swedish Meatballs Recipe

Ground beef: Provides a rich, meaty base for the meatballs.

Ground pork: Adds tenderness and a slightly different flavor profile to the meatballs.

Breadcrumbs: Helps to bind the meatballs together and gives them structure.

Egg: Acts as a binder to hold the meatball mixture together.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a bit of heat and depth to the flavor.

Nutmeg: Provides a warm, slightly sweet flavor that is characteristic of Swedish meatballs.

Allspice: Adds a complex, spicy note to the meatballs.

Olive oil: Used for browning the meatballs in the skillet.

Beef broth: Forms the base of the gravy, adding depth and richness.

Heavy cream: Adds creaminess and body to the gravy.

All-purpose flour: Helps to thicken the gravy.

Soy sauce: Adds umami and a bit of saltiness to the gravy.

Dijon mustard: Provides a tangy, slightly sharp flavor to balance the richness of the gravy.

When forming the meatballs, make sure to keep them uniform in size to ensure even cooking. Using a small ice cream scoop or a tablespoon can help achieve this. Additionally, when browning the meatballs in the skillet, avoid overcrowding the pan. This allows each meatball to brown properly, enhancing the flavor and texture.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and still provides a similar texture and flavor.

• ground pork - Substitute with ground chicken: Ground chicken is a lighter alternative and works well in meatball recipes.

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

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg, suitable for binding.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with additional umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• ground nutmeg - Substitute with ground cinnamon: Ground cinnamon can provide a warm, sweet flavor similar to nutmeg.

• allspice - Substitute with ground cloves: Ground cloves offer a similar warm, spicy flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar savory base for the sauce.

• heavy cream - Substitute with coconut milk: Coconut milk can provide a creamy texture and a slight sweetness.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar flavor profile.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor.

• Allow the meatballs and gravy to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.

• Transfer the meatballs and gravy into airtight containers. For best results, use containers that are shallow and wide to ensure even cooling and reheating.

• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume them within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the meatballs within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below to maintain food safety.

• For longer storage, place the containers in the freezer. The meatballs can be frozen for up to 3 months. Ensure your freezer is set to 0°F (-18°C) or lower.

• When ready to reheat, thaw frozen meatballs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the meatballs and gravy in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, you can reheat them in the microwave, using a microwave-safe dish and covering it with a microwave-safe lid or plastic wrap to retain moisture.

• If the gravy appears too thick after reheating, add a splash of beef broth or heavy cream to reach the desired consistency. Stir well to combine.

• Serve the reheated meatballs and gravy over freshly made mashed potatoes or egg noodles for a comforting meal.

• Preheat your oven to 350°F (175°C). Place the meatballs and gravy in an oven-safe dish. Cover with aluminum foil to retain moisture. Heat for about 20-25 minutes or until warmed through.

• For a quicker method, use the microwave. Place the meatballs and gravy in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until evenly heated.

• If you prefer stovetop reheating, place the meatballs and gravy in a skillet over medium-low heat. Add a splash of beef broth or heavy cream to keep the sauce from thickening too much. Stir occasionally and heat until warmed through, about 10-15 minutes.

• For those with an air fryer, preheat it to 350°F (175°C). Place the meatballs in the basket, ensuring they are not overcrowded. Heat for 5-7 minutes, shaking the basket halfway through. Heat the gravy separately in a microwave or on the stovetop.

• If you have a slow cooker, you can reheat the meatballs and gravy on the low setting. Transfer them to the slow cooker and heat for 1-2 hours, stirring occasionally, until warmed through.

• Large bowl: Use this to combine the ground beef, ground pork, breadcrumbs, egg, salt, pepper, nutmeg, and allspice.

• Skillet: This is essential for browning the meatballs on all sides before transferring them to the slow cooker.

• Olive oil: Needed for frying the meatballs in the skillet.

• Slow cooker: The main appliance for cooking the meatballs slowly and evenly over 4 hours.

• Mixing bowl: Use this to whisk together the beef broth, heavy cream, flour, soy sauce, and dijon mustard.

• Whisk: Necessary for mixing the gravy ingredients smoothly.

• Measuring cups: Essential for accurately measuring the beef broth, heavy cream, and breadcrumbs.

• Measuring spoons: Needed for measuring out the salt, pepper, nutmeg, allspice, soy sauce, and dijon mustard.

• Spatula: Useful for transferring the browned meatballs from the skillet to the slow cooker.

• Serving spoon: Ideal for serving the meatballs with gravy over mashed potatoes or egg noodles.

Prepare ingredients ahead: Chop and measure all ingredients the night before to save time in the morning.

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

Pre-brown meatballs: Brown the meatballs the night before and store them in the fridge until ready to use.

Mix gravy in advance: Whisk together the gravy mixture and store it in the fridge until you’re ready to pour it over the meatballs.

Utilize a slow cooker liner: Use a slow cooker liner for easy cleanup, saving you time on washing dishes.