Ingredients
Equipment
Method
- In a large mixing bowl, gently combine the ground beef, breadcrumbs, milk, beaten egg, salt, pepper, and nutmeg. Be careful not to overmix, as this can result in tough meatballs. Using your hands, lightly form the mixture into small, uniform meatballs, about 1 to 1.5 inches in diameter. You should get about 20-24 meatballs.1.5 pounds ground beef (80/20 blend recommended for flavor), 1/2 cup plain breadcrumbs, 1/4 cup milk (whole or 2% dairy milk works best), 1 large egg, lightly beaten, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground nutmeg
- In a large skillet, melt the butter over medium-high heat. Working in batches to avoid overcrowding the pan, sear the meatballs for about 2-3 minutes per side, until they are browned on all sides. This step adds a delicious depth of flavor and helps the meatballs hold their shape in the slow cooker. Don't worry about cooking them through; they will finish cooking in the slow cooker. Once seared, transfer the meatballs to your slow cooker insert.1 tablespoon unsalted butter, melted
- In the same skillet (no need to wash), add the finely chopped yellow onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, taking care not to burn it.1 large yellow onion, finely chopped, 1 clove garlic, minced
- In a small bowl, whisk together the beef broth, heavy cream, flour (or cornstarch), Dijon mustard, and Worcestershire sauce until smooth and well combined. This will form the creamy, rich sauce for your meatballs.2 cups beef broth, 1/2 cup heavy cream, 2 tablespoons all-purpose flour (or cornstarch for gluten-free), 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce
- Pour the sautéed onion and garlic mixture directly into the slow cooker with the seared meatballs. Pour the creamy sauce mixture evenly over the meatballs and aromatics. Stir gently to ensure everything is coated.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the meatballs are cooked through and the sauce has thickened beautifully. The cooking time may vary slightly depending on your slow cooker model.
- Once cooked, stir the sauce one last time. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh chopped parsley if desired, and with a dollop of lingonberry jam or cranberry sauce on the side for that authentic Swedish touch.Fresh parsley, chopped, for garnish (optional), Lingonberry jam or cranberry sauce, for serving (optional)
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
