Easy Slow Cooker Swedish Meatballs

Easy Slow Cooker Swedish Meatballs

Background and History

Swedish meatballs, known as köttbullar, have a rich culinary history dating back to the 18th century in Sweden. Originally, they were made from a mixture of beef and pork, seasoned with spices like nutmeg and allspice, and served with lingonberry sauce. Swedish meatballs gained international popularity thanks to the Swedish furniture retailer IKEA, which introduced them as a staple dish in their stores worldwide. This easy slow cooker version brings the flavors of traditional Swedish meatballs to your kitchen with minimal effort.

Ingredients

1 pound ground beef

1/2 cup breadcrumbs

1/4 cup milk

1 egg

1/2 onion, finely chopped

1 teaspoon garlic powder

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Salt and pepper to taste

2 cups beef broth

1/4 cup all-purpose flour

1/2 cup sour cream

Chopped fresh parsley, for garnish

Cooked egg noodles or mashed potatoes, for serving

Serves

4-6

Preparation Time

15 minutes

Cooking Time

4-6 hours on low heat

Instructions

In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, garlic powder, allspice, nutmeg, salt, and pepper. Mix until well combined.

Shape the mixture into small meatballs, about 1 inch in diameter.

Place the meatballs in the slow cooker.

In a separate bowl, whisk together beef broth and flour until smooth. Pour the mixture over the meatballs in the slow cooker.

Cover and cook on low heat for 4-6 hours, or until the meatballs are cooked through.

Once cooked, stir in the sour cream until well combined.

Serve the Swedish meatballs hot over cooked egg noodles or mashed potatoes.

Garnish with chopped fresh parsley before serving.

Nutrition Facts

(Per Serving)

Calories: 300 kcal

Total Fat: 15g

Cholesterol: 80mg

Sodium: 600mg

Total Carbohydrates: 20g

Protein: 20g

Notes

For a richer flavor, you can use a combination of ground beef and ground pork for the meatballs.

Lingonberry sauce is a traditional accompaniment to Swedish meatballs, but cranberry sauce can be used as a substitute.

Leftover Swedish meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.

Allergy Warning

Be mindful of any allergies to ingredients such as onions, garlic, or dairy products present in the recipe.