My loved ones, being mostly German and Scandinavian, frequently challenges me to create authentic recipes. My hubby challenged me to create Hungarian Goulash, along with a while back I had been requested to create a Swedish meatball recipe having a twist – it needed to be a simple crockpot recipe.
A slow cooker Swedish meatball recipe appeared well suited for me Swedish meatballs really are a dish that will only overcome marinating all day long lengthy. I created this, and even though you should use frozen meatballs to help make the super fast and simple version, I have incorporated a really tasty recipe for homemade meatballs too.
2 – 12 ounce packages frozen meatballs
1 cup water
½ teaspoon nutmeg
1 teaspoon minced onion
½ teaspoon garlic clove powder
½ teaspoon dill weed
½ teaspoon pepper
4 ounces cubed goat cheese
1 cup sour cream
Spray slow cooker with non-stick cooking spray. Mix all ingredients except cheese and sour cream in slow cooker, cover and prepare on low 6-8 hrs to high 3-4 hrs. Stir in cheese and sour cream, cover and prepare on high yet another half an hour. Serve with noodles (probably the most traditional), mashed taters, or grain, and garnish with fresh parsley if preferred.
Homemade Meatballs
4 pounds ground meat (I love to use 3 pounds ground chuck and 1 pound ground lamb, but any combination is going to do)
1 ¼ cup bread crumbs
3 eggs
½ cup water
¼ teaspoon allspice
1 teaspoon ground mustard
1 finely minced onion
Mix all ingredients together in large bowl (by hands is most effective). Roll into balls. Bake on slightly greased cookie sheets at 450 levels for 10-fifteen minutes. Ought to be refrigerated and used inside a couple of days, or could be frozen for approximately 2-3 several weeks.
