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Swedish Meatballs




Source of Recipe


1982 Rival Crock Pot Cookbook

1 1/2 cups fresh bread crumbs
1 cup milk or cream
1 1/2 pounds ground chuck
1/2 pound lean ground pork
2 eggs
1 medium onion, finely chopped
1 3/4 teaspoons salt
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cardamom (optional)
1 (10 1/2 ounce) can beef consommé
or 1 1/4 cups beef broth
1/8 teaspoon pepper
2 tablespoons butter, melted
2 tablespoons flour

Soak bread crumbs in milk or cream 5 minutes in large mixing bowl. Add ground meats, eggs, onion, 1 1/2 teaspoons salt, allspice, nutmeg and cardamom. Mix well and refrigerate covered for 1 hour.

Shape mixture into 1-inch diameter balls. Place on rack of broiler pan and bake in 400 degrees F oven for 15 minutes. Put browned meatballs in crockpot. Add 1/2 can of beef consommé, pepper and remaining 1/4 teaspoon salt. Cover and cook on LOW for 4 to 6 hours. (HIGH for 2 to 3 hours)

To thicken gravy, turn crockpot to HIGH. Combine butter and flour to make a smooth paste. Add paste to remaining 1/2 can of consommé. Pour into meatball mixture. Cook until thickened.