Friday, May 10, 2013

Crockpot Swedish Meatballs

My husband is part Swedish and one of the things his mom makes every year on Christmas Eve is Swedish meatballs.  Whenever my MIL brings puts these out on the table, you know there won't be many leftovers. These are one of the foods my husband looks forward to every year and we have now introduced them to our family.   Something this good should not only be enjoyed once a year!

I have also made these using Morningstar Farms soy beef crumbles in place of the meat and they are wonderful!  You honestly don't miss the meat at all. 

Crockpot Swedish Meatballs
{For Meatballs}:
3 slices toasted bread, torn into small pieces
1/2 c. milk
2 eggs, beaten
1 T. grated onion
1 1/2 t. salt
1/2 t. ground nutmeg     
1/2 t. sugar
1/2 t. pepper
Dash of garlic salt
1 lb. ground round steak
1/2 lb. ground prok

{For Gravy}
1 t. grated onion
1 1/2 T. all-purpose flour
2 c. water
2 beef-flavored bouillon cubes
1/4 t. pepper
1/4 c. whipping cream

egg noodles, optional

Blend all meatball ingredients and form into balls.  Place the meatballs in the slow cooker.  Cook on LOW for 6-8 hours.  Approximately 15 minutes before the meatballs are ready to be served cook the egg noodles according to package directions.  Mix gravy ingredients in a large  skillet over medium heat until thickened and bubbly.  Remove the meatballs from the slow cooker.  Pour the gravy over the meatballs.  Serve over egg noodles, optional.


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