Today, I am going to share a recipe with you for swedish meatballs. I do realize today is Halloween, but I didn’t make something that looks like a body part, has blood dripping from it or spiders crawling on it. So if that’s what you were expecting…I am sorry to disappoint you. But if you try making these swedish meatballs, I don’t think you will be disappointed at all.
This is one of my sister’s specialties. But of course, she doesn’t have an exact recipe written down. She told me she basically follows the swedish meatball recipe from our mother’s old Better Homes & Gardens Casserole Cookbook with a few changes. I’ve tried making this a few times myself but wasn’t happy with the end result. That is, until I made it in my slow cooker last weekend.
I don’t like the idea of using a non stick pan to brown meat and deglaze to make a pan sauce. But the slow cooker is a great alternative in this case. It was easy to brown the meatballs, then mix together all the ingredients for the gravy and let the slow cooker do the rest. I would suggest waiting until the very end to add the sour cream. Also, the gravy will thicken on its own once it is removed from heat.
I used the meatball recipe from my Spaghetti & Meatballs as a basic roadmap for these except that I used all beef (no sausage) and plain bread crumbs (instead of Italian). For the gravy, I looked at numerous slow cooker swedish meatball recipes online and took things from different ones.