Prep Time: 40 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 55 mins | Yield: 8 Servings
If you are a busy person like me and still want quality food for your loved ones, then this recipe is one to try! It is a very simple and easy recipe that you will surely enjoy making! Ready in just about 5 hours, you are so in for a treat. Enjoy!
Ingredients:
Meatballs:
1 tsp dried Italian seasoning
1 pound ground beef (more fat, means juicier meatballs, but higher calories)
1/2 onion, grated or finely chopped
1/4 c water or milk
1 pound ground pork (more fat, means juicier meatballs, but higher calories)
2 slices of soft white bread
1 tsp salt
2 large Eggs
1 tbsp minced garlic
1/4 tsp pepper
Slow Cooker Swedish Meatballs:
A pinch of nutmeg
2 tbsp cornstarch
1 tbsp Worcestershire sauce
1/4 tsp pepper
1 tsp dried parsley
1 tsp minced garlic
1/4 tsp thyme
1 1/4 c low sodium beef broth
1/2 c half and half
1/2 tsp salt
Directions:
To Bake the Meatballs:
Rip the bread and put them in the food processor. Pulse to crumble them. Place into a large bowl with water and soak.
Add pork, salt, pepper, Italian seasoning, onion, eggs, and beef into the bowl with the soaked bread. Use your clean hands to mix everything.
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line the inside of a baking sheet with parchment paper.
Make small meatballs out of the mixture, then arrange them in a single layer on the prepared baking sheet.
Place the baking sheet in the preheated oven and bake the meatballs for 10 minutes. Remove from the oven and let them cool.
Serve and enjoy!
To Cook the Swedish Meatballs in the Slow Cooker:
Line the inside of a slow cooker with a sheet of Reynolds Kitchens.
Place the meatballs in the bottom of the slow cooker and make sure to leave a small space between each meatball.
In a mixing bowl, add garlic, thyme, salt, pepper, broth, nutmeg, parsley, Worcestershire sauce, cornstarch, and half & half.
Stir to combine and put the mixture over the meatballs in the slow cooker.
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!
Notes:
You can freeze these meatballs for up to 3 months.
Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
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
Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.