Crockpot Swedish Meatball Recipe

My family, being mostly German and Scandinavian, often challenges me to make authentic recipes. My husband challenged me to make Hungarian Goulash, and a while back I was asked to make a Swedish meatball recipe with a twist – it had to be an easy crockpot recipe.

A crock pot Swedish meatball recipe seemed ideal for me; Swedish meatballs are a dish that would only improve by marinating all day long. I came up with this, and although you can use frozen meatballs to make the super quick and easy version, I’ve included a very tasty recipe for homemade meatballs as well.

2 – 12 ounce packages frozen meatballs

1 cup water

½ tsp nutmeg

1 tsp minced onion

½ tsp garlic powder

½ tsp dill weed

½ tsp black pepper

4 ounces cubed goat cheese

1 cup sour cream

Spray crock pot with non-stick cooking spray. Mix all ingredients except cheese and sour cream in crock pot, cover and cook on low 6-8 hours to high 3-4 hours. Stir in cheese and sour cream, cover and cook on high an additional 30 minutes. Serve with noodles (the most traditional), mashed potatoes, or rice, and garnish with fresh parsley if desired.

Homemade Meatballs

4 pounds ground meat (I like to use 3 pounds ground chuck and 1 pound ground lamb, but any combination will do)

1 ¼ cup bread crumbs

3 eggs

½ cup water

¼ tsp allspice

1 tsp ground mustard

1 finely minced onion

Mix all ingredients together in large bowl (by hand works best). Roll into balls. Bake on slightly greased cookie sheets at 450 degrees for 10-15 minutes. Should be refrigerated and used within a few days, or can be frozen for up to 2-3 months.

For more easy crock pot recipes, visit Enjoy!