Main Dish | February 25, 2013

Crockpot Swedish Meatballs

Soooo I have to start out…I kinda struggled with this photo shoot. These meatballs are messy. Somewhat brown and pokey. Not perfect food photography candidates. I began getting a little frustrated during the shoot trying to make them look nicely plated and pretty. After about 40 pictures and 3 different lighting locations I said screw it. I’ll try another day. I cut a piece and started to pile up my fork as the food became all fuddled together and realized my mistake. I have been trying to force these poor meatballs into something they are not. They are not golden beauties to be set out and admired-they are a brown braise MESS! Ready to feed a hungry tummy. That, my friend, is when I realized their true beauty. Annd then I ate them remembering why I started this whole process.

These Swedish meatballs are a bit of a delight. I browned them up before church on Sunday, threw them in the crock-pot and they were beginning to be devoured at 3. You might be wondering what makes them Swedish? Swedish meatballs are a very moist meatball served with a brown gravy and mashed potatoes.. go even farther and serve lingonberry sauce and cabbage with them and you have a truly authentic Swedish dish.

To start out making your meatballs, combine 3 lbs… ok stop. That’s a whole lotta meat. Yes it is. If you are serving an army. Go ahead with the 3lbs. OR if you are the smarty pants type and want to freeze some meatballs proceed with the recipe. Otherwise feel free to cut everything exactly in half. Half of this recipe fed me and my hub +3 kids and left overs.

K 3lbs of lean ground beef. In a large bowl combine beef, 2 Cups of Quick Oats, 2 eggs, 1 tsp Salt, 1 tsp Pepper, 1 Pkg. of Lipton Onion soup, 1 Can of Evaporated Milk (adds a nice moisture and flavor), and 1 Onion minced. Work gently together with hands.

Scoop in to meatballs using a cookie scoop, or roll with hands. Cook on medium high heat turning to brown all sides. They are also great if you would rather bake them in the oven. Either way, cook meat through.

 

 

 

 Place in the Crock-pot. In another bowl, whisk together 2 cans of cream of celery and 2 cans of regular milk.. just measure the milk in the cans! You can thin more with the milk if desired. Whisk in a package of Lipton onion soup mix. Man we are putting that stuff to work! (Its perfect for this). Pour this mixture over meatballs. Cover and cook on low for 5-6 hours or high 3-4.

Serve with mashed potatoes and the remaining sauce in the crock-pot can be used as a gravy. I mentioned that a tradition Swedish meatball is served with lingonberry sauce.. didn’t have any of that on hand. But I made sure to have some cabbage… particularly pickled cabbage. I know many of you just thought Eek! But seriously this stuff is pretty darn good. It adds a whole other element to the dish.. a sweet and tangy pop of flavor that brings out the salty savory of the meatballs.  Kinda like the whole add salt to your caramel or chocolate. It doesn’t ruin the flavor or distract, it intensifies and compliments. Sweet and Salty are friends!  I would be sure to include either the berry or cabbage, and I prefer Pickled Cabbage.

 

5 from 1 vote
Crockpot Swedish Meatballs
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

Serve with mashed potatoes and the remaining sauce in the crock-pot can be used as a gravy!

Course: Main Course
Cuisine: Swedish
Keyword: crockpot meatballs, swedish meatballs
Calories: 3144 kcal
Author: Aubrey
Ingredients
  • 3 lbs. Lean Ground Beef
  • 2 Cups Quick Oats
  • 2 Eggs
  • 1 12 oz. Can evaporated Milk
  • 1 minced Onion
  • 2 pkg. Lipton Onion Soup Mix
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 2 cans Cream Of Celery
  • Milk
Instructions
  1.  In a large bowl combine beef, Oats, eggs, Salt, Pepper, 1 Pkg. of Lipton Onion soup, Evaporated Milk (adds a nice moisture and flavor), and minced onion.
  2. Work gently together with hands.
  3. Scoop in to meatballs using a cookie scoop, or roll with hands.
  4. In a skillet, cook on medium high heat turning to brown all sides. They are also great if you would rather bake them in the oven. Either way, cook meat through.
  5. Place in the Crock-pot.
  6. In another bowl, whisk together 2 cans of cream of celery and 2 cans of regular milk.. just measure the milk in the cans! You can thin more with the milk if desired. Whisk in a package of Lipton onion soup mix. Pour this mixture over meatballs.
  7.  Cover and cook on low for 5-6 hours or high 3-4.
Recipe Notes

Serve with mashed potatoes, lingonberry sauce, and cooked or pickled cabbage.

Nutrition Facts
Crockpot Swedish Meatballs
Amount Per Serving (1 c)
Calories 3144 Calories from Fat 1035
% Daily Value*
Total Fat 115g 177%
Saturated Fat 52g 260%
Cholesterol 1278mg 426%
Sodium 3505mg 146%
Potassium 6745mg 193%
Total Carbohydrates 161g 54%
Dietary Fiber 18g 72%
Sugars 44g
Protein 351g 702%
Vitamin A 27.1%
Vitamin C 18.4%
Calcium 125.6%
Iron 237.5%
* Percent Daily Values are based on a 2000 calorie diet.

6 thoughts on “Crockpot Swedish Meatballs

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  1. My Swedish Grandmother didn’t use onion soup mix or cream of celery. She used allspice and nutmeg in a milk or cream sauce.

    1. Hi Bryn! Lingonberry Sauce might be hard to find- I would check specialty food stores in your area. If you live close to an Ikea they might have it there! I know they serve it with their meatballs :)