Crock-Pot Swedish Meatballs
By
This recipe is one that has repeatedly received rave reviews from Menu Mailer subscribers. We love it because it is easy, I can get it ready well before dinner if we have an afternoon activity and come home to a cooked meal that the kids are guaranteed to eat.
Meatballs with gravy, what’s not to love? This speaks comfort food to me. I’d gladly eat this meal weekly without complaint through the cold months.
I cook the rice ahead and quickly reheat it under hot, running tap water and drain it briefly. I then quickly sautee some cooking greens I had prepared ahead and stashed in the fridge and we can sit down to a meal fifteen to twenty minutes after we walk in the door.
From the Menu Mailer
Hands-on: 25 minutes
Hands-off: 6 hours
Serves 4
½ cup bread crumbs
¼ cup beef stock, milk or cream
1 lb ground beef
1 egg, beaten
½ onion, chopped fine or grated
1½ tsp salt
¼ tsp pepper
1/8 tsp allspice
dash nutmeg
3-5 Tbs tallow, coconut oil, ghee or butter
2 Tbs flour of your choice
2 cups beef stock
In a large bowl, combine the bread crumbs and ¼ cup stock. Allow to soak for 5 minutes and drain any excess moisture. Add the ground beef, egg, onion and 1 tsp salt, 1/8 tsp pepper, allspice and nutmeg. Mix well and shape into meatballs.
In a skillet over medium-high heat, melt the fat. Brown the meatballs in batches and transfer to a slow cooker. Whisk the flour into the skillet and cook until slightly browned. Whisk in the stock and remaining salt and pepper. Pour over the meatballs. Cover and cook on low for 6 hours.
Serve with sautéed greens and rice or mashed potatoes.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.
KerryAnn,
Do you think I could use almond flour instead of bread crumbs?
I think coconut flour would work better since almond flour doesn’t absorb well. I’d use 2 Tbs coconut flour and add an extra 2 Tbs if it’s needed to get the mixture to hold together.
I love your crockpot series, KeryyAnn
And *KerryAnn’s* is great too,
Amanda Rose recently posted..Freezing Green Peppers
When browning the meatballs, is the goal to cook them all the way through? Or just to brown the outside?
Bethany, You just want to brown them. The crock-pot cooks them through.
KerryAnn Foster recently posted..Giveaway: One Year Menu Mailer Package Subscription
Perfect! Thank you.
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