My Swedish friend showed me this recipe, and it's been our fave way of making balls since!

Swedish meatballs, known as Köttbullar, are a staple of Swedish cuisine with a rich history dating back to the early 18th century. Rumored to have been brought back from Turkey by King Charles XII, these scrumptious little rounds have since become a cherished dish across the globe. Now, with our busy lives in mind, I've adapted this classic into a more convenient form for the modern cook – Slow Cooker Creamy Swedish Meatballs. This recipe is ideal for anyone seeking the comfort of a home-cooked meal with the ease of a set-it-and-forget-it approach. It's perfect to serve on a chilly evening or when you crave something hearty and satisfying without the fuss.

Creamy Swedish meatballs are traditionally served with mashed potatoes or egg noodles, which beautifully complement the rich, creamy sauce. To balance the meal, consider adding a side of lingonberry jam for a touch of sweetness and a crisp green salad or steamed green beans for some freshness. For a more modern twist, they can also be served over a bed of buttered rice or even alongside a portion of roasted vegetables for a comforting, wholesome meal.

Slow Cooker Creamy Swedish Meatballs
Servings: 6

- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 pounds ground beef (or a mixture of ground beef and pork)
- 2 large eggs
- 3/4 cup breadcrumbs
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped, for garnish

1. In a skillet over medium heat, sauté the onions in olive oil until translucent, about 5 minutes. Add garlic and cook for another minute, then transfer to a large bowl.

2. To the bowl, add ground beef, eggs, breadcrumbs, milk, salt, pepper, allspice, and nutmeg. Mix until well combined but do not overmix as this can toughen the meatballs.

3. Form the mixture into 1-inch meatballs and place them in the slow cooker.

4. In a medium bowl, whisk together beef broth and flour until smooth. Pour over the meatballs in the slow cooker.

5. Cover and cook on low for 6 hours, or until meatballs are cooked through.

6. In the last 30 minutes of cooking, stir in sour cream, Worcestershire sauce, and Dijon mustard until well combined and cook until everything is heated through.

7. Serve meatballs with a sprinkling of fresh parsley for an added pop of color and freshness.

- For a lighter version, you could use ground turkey or chicken instead of the beef/pork mixture.
- Adding a splash of brandy or white wine to the onion and garlic sauté can enhance the flavor depth.
- Make sure not to overcook the meatballs in the slow cooker, as they can become tough.
- If you desire a thicker sauce, you can mix an additional tablespoon of flour with a bit of cold water to create a slurry and stir it into the sauce an hour before the cooking time ends.
- You can also prepare these meatballs ahead of time and freeze them. Just place the formed raw meatballs on a baking sheet, freeze, and transfer to a freezer bag. When ready to cook, you can place them directly in the slow cooker, extending the cooking time accordingly.