Sunday, April 21, 2013

Bork! Bork! Bork!

I have to admit, I know almost nothing about Sweden.  I know they like lingonberries, and low cost, sleek-lined, assembly-required furniture, and they have a fish-shaped candy and a meatball named after them.  I'm not entirely sure if they actually eat Swedish meatballs in Sweden, but they serve them at Ikea, which is where I attained most of my meager knowledge about the Swedish people.  There, and from watching the Swedish Chef on the Muppet Show.  But I'm not sure his portrayal is entirely accurate, either.  That being said, I greatly appreciate a tasty meatball, authentic Swedish cuisine or not, and this recipe is tasty, indeed.  As the Swedish Chef would say, "Bork! Bork! Bork! You betcha!"


Slow Cooker Swedish Meatballs
link to original recipe 
Prep time: 30 min  Cook time: 4 hrs
Serves 8

4 slices white bread
2 lbs lean ground beef
4 egg yolks
4 Tbs chopped fresh parsley 
1 tsp ground ginger
1/2 tsp garlic powder
1 tsp mustard powder 
1/2 tsp black pepper
2 Tbs dried onion flakes
1 tsp salt
(you can use a big bag of frozen Italian meatballs instead, to save time)
1/2 cup all-purpose flour
2 (10 1/2 oz) cans French onion soup
1/2 cup sour cream
2 Tbs Worcestershire sauce
16 oz cooked egg noodles, if desired

In a large bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes). Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper. With wet hands, roll heaping tablespoonfuls of meat mixture into balls, about 60. Place in Crock-Pot.

In a small bowl, mix together soup and flour; pour over meatballs.

Cook on high until cooked through (about 4 hours.) Stir in sour cream and Worcestershire sauce. Serve over egg noodles and sprinkle with remaining parsley.

(Note: I doubled the sauce ingredients from the original recipe because I like to have extra sauce to serve over the noodles.  Feel free to half the soup, sour cream, and Worcestershire sauce if you only want sauce on the meatballs.)  

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