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Ingredients
Meatballs
- 1 lb lean ground beef
- 1/2 onion grated or finely chopped
- 1 large egg
- 1 tablespoon minced garlic
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
Slow Cooker Swedish Meatballs
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- 1 1/2 cups low sodium beef broth
- 1/2 cup half and half
- 1 tablespoon corn starch
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon thyme
- 1/4 teaspoon pepper
- 1 pinch nutmeg
Instructions
Baked Meatballs
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Stir together beef, pork, onion, egg, garlic, Italian seasoning, salt, pepper and egg in a large bowl just until combined — don’t overmix.
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
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Shape meat into 1-1.5″ balls and place 1″ apart on baking sheet. (I get about 35 1.5″ meatballs)
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Bake for 15-20 minutes, just until internal temperature reaches 160 degrees F.
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Set aside to cool slightly. (*At this point, once cooled, you can freeze up to 3 months for a variety of uses).
Slow Cooker Swedish Meatballs
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Place one Reynolds Kitchens Slow Cooker Liner in a 2.5-4 quart slow cooker. Place meatballs in slow cooker.
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Stir together broth, half and half, corn starch, Worcestershire sauce, garlic, parsley, salt, thyme, pepper and nutmeg. Pour over meatballs in slow cooker.
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Cook on low until heated through and sauce has thickened — about 4-5 hours on low or 2 hours on high.
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Serve with sauce over mashed potatoes or egg noodles.