Another delicious recipe by Olivia Andrews is this Slow Cooker Swedish Meatballs, made with minced pork, minced beef, white bread, milk, onion, and dill.

To make Swedish Meatballs in your slow cooker or crockpot, mix the ingredients, form into balls, chill, then cook in sauce on low for 3½ hours.

So, enjoy these tender, flavorful meatballs with creamy sauce and mashed potatoes. Perfect for a comforting family dinner or a special occasion meal.

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Can I make these meatballs in advance?

Yes, you can make these meatballs in advance. Prepare and form the meatballs, then chill them in the refrigerator. They can be kept in the fridge for up to 24 hours before cooking. This makes it convenient for meal prep and ensures the meatballs hold their shape.

Slow Cooker Swedish Meatballs Ingredients

• 1–2 tablespoons olive oil
• 30 g (1 oz) butter
• 1 onion, finely chopped
• 2 slices white bread, crusts removed, roughly torn
• 3 tablespoons milk
• 250 g (9 oz) minced pork
• 250 g (9 oz) minced beef
• 1 egg, lightly beaten
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 4 tablespoons finely chopped dill
• 1 tablespoon plain flour
• 500 ml (17 fl oz / 2 cups) veal or chicken stock
• 3 tablespoons thin (pouring) cream
• 1 tablespoon redcurrant jelly
• Potato mash, dill sprigs, and extra redcurrant jelly, to serve

How To Make Slow Cooker Swedish Meatballs

1. Prepare the onion: Heat 1 tablespoon of olive oil and one-third of the butter in a large, heavy-based saucepan over medium heat. Cook the finely chopped onion for 5 minutes until softened, then transfer to a large bowl and leave to cool completely.
2. Prepare the bread mixture: Meanwhile, place the torn white bread into a small bowl, pour over the milk, and mix to combine. Set aside until the milk has been fully absorbed by the bread.
3. Prepare the meatball mixture: Add the minced pork, minced beef, lightly beaten egg, ground nutmeg, ground allspice, finely chopped dill, and soaked bread to the bowl with the cooled onion. Season generously with salt and pepper, then mix well to combine all the ingredients.
4. Form the meatballs: Roll tablespoons of the meat mixture into balls and place them on a lined baking tray in a single layer. Chill the meatballs in the fridge for at least 1 hour to firm up before cooking.
5. Prepare the sauce: Melt the remaining butter in the saucepan over medium heat. Add the plain flour and stir continuously for 1 minute to cook the flour, then gradually whisk in the veal or chicken stock and bring to a boil.
6. Transfer to slow cooker: Pour the sauce into the slow cooker, then gently add the chilled meatballs, ensuring they are submerged in the sauce. Cook on the low setting for 3½ hours until the meatballs are tender and fully cooked through.
7. Finish the sauce: Gently stir in the thin cream and redcurrant jelly into the slow cooker, ensuring they are well combined. Continue cooking for a further 15 minutes until the sauce is warmed through and well-blended.
8. Serve: Serve the Swedish meatballs hot, accompanied by creamy potato mash, fresh dill sprigs, and a generous spoonful of extra redcurrant jelly. Enjoy this comforting and flavorful dish with your loved ones.

How do I prevent my meatballs from falling apart during cooking?

To prevent your meatballs from falling apart, ensure the mixture is well-chilled before cooking. Chilling helps the meatballs firm up and hold their shape during the slow cooking process. Also, handle the meatballs gently when transferring them to the slow cooker.

Recipe Tips

• Use fresh spices: Always use fresh ground nutmeg and allspice for the best flavor. Fresh spices are more potent and will make your Swedish Meatballs taste much better.
• Chill the meatballs: Don’t skip the chilling step. Chilling helps the meatballs firm up and hold their shape during cooking, preventing them from falling apart in the slow cooker.
• Even meatball size: Make sure all the meatballs are the same size to ensure they cook evenly. Using a small ice cream scoop can help achieve uniformity.
• Sauté the onion: Cooking the onion until it’s soft before adding it to the meat mixture ensures it blends well and adds a nice sweetness. Raw onion can taste too sharp and overpower the dish.
• Mix ingredients well: Thoroughly mix the meatball ingredients to combine everything evenly. Using your hands can help mix without overworking the meat, which can make the meatballs tough.

Recipe Variations

• Different meats: Try using a mix of beef, pork, and veal for a richer flavor. Veal adds a delicate taste that complements the beef and pork.
• Spice it up: For a spicier kick, add a pinch of cayenne pepper or some finely chopped chili to the meat mixture. It adds surprising heat that contrasts well with the creamy sauce.
• Herb variations: Instead of dill, you can use parsley or chives. These herbs bring their own unique flavors, allowing you to customize the taste to your preference.
• Cheesy twist: Add a small cube of cheese in the center of each meatball for a gooey surprise. Mozzarella or cheddar works well and provides a melty, savory burst of flavor.
• Gluten-free option: Substitute the bread and flour with gluten-free alternatives. Use gluten-free bread crumbs and rice flour to ensure the meatballs are suitable for those with gluten sensitivities.

What To Serve With Swedish Meatballs

Serve your Swedish Meatballs with creamy mashed potatoes, tangy pickled cucumbers, and Greek Green Beans for a delightful contrast in flavors and textures

If you’re feeling adventurous, pair them with spätzle or roasted root vegetables for a unique twist. You can also enjoy them with a slice of dark rye bread, which perfectly complements the rich, savory meatballs.

How To Store Leftover Swedish Meatballs

In The Fridge:

Place the leftover Swedish Meatballs in an airtight container, ensuring they are completely covered in sauce to prevent drying out. Store the container in the fridge and consume within 3 days for the best quality and taste. Always reheat thoroughly before serving to ensure they are safe to eat.

In The Freezer:

You can freeze leftover Swedish Meatballs by placing them in a freezer-safe container or bag, making sure to include plenty of sauce to prevent freezer burn. They will keep well in the freezer for up to 3 months.

How To Reheat Leftover Swedish Meatballs

Reheat your leftover Swedish Meatballs in a saucepan over medium heat, stirring occasionally until they are heated through evenly.

If you’re in a hurry, you can microwave them in a covered dish, stirring halfway through to ensure even heating.

Check out More Slow Cooker Recipes:

• Slow Cooker Seafood Chowder
• Veal Osso Buco In Slow Cooker
• Bored of Lunch Cajun Chicken and Penne Alfredo