slow cooker swedish meatballs

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it just wouldn’t be Christmas without mom’s slow cooker swedish meatballs

Christmas as a kid was a BIG deal for me. My mom’s side of the family is rather large with many aunts, uncles, and cousins; I have the best cousins in the world. After presents and eggs benedict at home, we would gather every year for dinner at my grandparents’ house. By the time some of my cousins began to marry and have kids, our group easily was 100. It was loud, crazy, and I couldn’t have imagined Christmas any other way.

Moving to California, Christmas with my extended family was the thing I missed most. Last year Ian and I took the kids to experience Christmas with my side of the family. It was such a great time, and if we weren’t moving in a few days we’d be going back again this year.

Because my family is so large, our holiday dinner has always been pot luck style. For as long as I can remember my mom contributed a large crock pot of swedish meatballs. They were the BEST, and I cannot believe this is the first time I have made her recipe.

I did learn that she never actually made the meatballs in the slow cooker; hers were made on the stove top. The crock pot was used for traveling and to keep them warm for serving. I went ahead and made mine right in the slow cooker; with packing and moving along with Charlie’s finals this week, this mom needed a fast and easy recipe. I didn’t even brown them first (don’t tell my mom), but if you aren’t crazy and moving the week before Christmas like I am, then by all means brown away.

Print Recipe ^[4]

slow cooker swedish meatballs

Prep Time: 30 minutes

Cook Time: 3 hours 30 minutes

Total Time: 4 hours

Ingredients:

• 1 can of beef consomme mixed with 1 cup of water
• 1 Tbsp Worcestershire
• 1 cup of bread crumbs
• 1 cup of milk
• 2 tsp salt
• 1 tsp allspice
• 1 tsp onion powder
• 1 tsp nutmeg
• 1/2 tsp pepper
• 1 lb of ground pork
• 1 lb ground beef
• 2 eggs, lightly beaten
• 1/2 cup sour cream

    

Directions:

• pour the consomme and water along with the Worcestershire into the bottom of the slow cooker
• combine the breadcrumbs and the milk along with all of the spices
• in a large bowl combine the meats, breadcrumbs,and the eggs
• mix well by hand,and then shape into small meatballs
• layer the meatballs in the slow cooker
• cover and cook on high for 3 hours
• gently, stir in the sour cream, and cook uncovered for 30 minutes until the sauce thickens
• top with fresh parsley and serve meatballs plain or over noodles

  

We’re having ours on top of egg noddles for dinner, but these make the BEST party or pot luck dish, noodles not needed at all. They were even better than I remembered, but I do miss fighting my cousins for the good room at grandpa’s to eat in.

This year we’ll be enjoying Christmas just the four of us in our new house, most likely eating on top of moving boxes.

where ever you plan to spend the holiday this year, enjoy!