Slow Cooker Swedish Meatballs
By: Layne Diehl
Published: Tuesday, August 28, 2012 - 4:20pm

Ingredients




Meatballs:
3 pounds ground beef
2-3 eggs
1/2 cup Italian seasoned bread crumbs
1/2 cup parmigiana cheese
2/3 cup evaporated milk
3 tablespoons parsley
1 tablespoon onion flakes
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon sage
1  teaspoon salt
Mushroom Gravy:
5-6 cups fresh sliced mushrooms
1/2 medium onion chopped
1 stick butter
1 can beef broth
2 cups milk
1 can beer
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup flour
2 cups sour cream

Preparation

1 Combine all ingredients for meatballs. Mash well until all ingredients thoroughly incorporated. 2 Shape into 1 1/2 inch balls and lay out on cookie sheet. 3 Bake at 350 for 20 minutes. 4 While baking meatballs, melt butter in large wok. 5 Add onions to butter and simmer until transparent. 6 Add mushrooms and continue to simmer about five minutes. 7 Add 1/2 cup flour and simmer, stirring constantly, until thoroughly incorporated. 8 Add broth, milk, beer, Worcestershire sauce, salt, and pepper. 9 Stir constantly until well combined. 10 Transfer to slow cooker. 11 Add meatballs. 12 About one hour before serving, combine 3/4 cup flour with 1 cup of mushroom gravy juice and stir slowly into cooker until well combined. 13 Set slow cooker to low, stirring occasionally, until thickened. 14 Turn cooker to warm and keep warm until serving. 15 Just before serving, stir in sour cream until well combined. 16 Serve with noodles, rice, or perogies.

About

These meatballs are a perfect combination of spice and meat and make a wonderful main dish to any meal.  This is a great dish to prepare early and have prepared for a large group. You can easily serve this in stages as guests come and go.  Our favorite is to serve this with perogies!