Great Grandma Helen’s Swedish Meatballs

Swedish Meatballs are a holiday favorite here at Crowded Earth Kitchen. I have wonderful childhood memories of Christmas Eve celebrations at Great Grandma Helen’s house, where a great big Nesco full of Swedish Meatballs was the focal point of the kitchen. I have no idea how many Swedish Meatballs Great Grandma made for Christmas Eve, but it seemed like millions to me. I make these throughout the winter, as the aroma of Swedish Meatballs simmering in a slow cooker is magnificent on cold, snowy days.

Swedish Meatballs are a surefire crowd pleaser, for foodies and picky eaters alike. This recipe freezes well, allowing you to plan ahead for big events. Also, Swedish Meatballs are equally delicious as a main entree for a full dinner OR as a hot appetizer when a sit-down dinner isn’t planned. Enjoy!

Ingredients

2 pounds ground beef

1 pound ground pork

2 eggs, beaten

1 cup bread crumbs

1 tablespoon brown sugar

2 teaspoons salt

1 teaspoon finely minced onion

1/8 teaspoon ground ginger

1/8 teaspoon grated nutmeg

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/8 teaspoon freshly ground black pepper

1 cup milk

1 quart beef broth (for simmering)

Directions

Step 1) Combine brown sugar, salt, pepper, ginger, nutmeg, allspice, and cloves in a small bowl. Mix well with a fork to evenly distribute spices.

Step 2) Combine all ingredients except for beef broth, including spice mixture from Step 1, in a large mixing bowl. Mix with your hands until thoroughly blended.

Step 3) Roll mixture into small meatballs, no more than 1 inch in diameter. These aren’t intended to be large, Italian-style meatballs, but rather small “cocktail size” meatballs.

Step 4) Place meatballs on baking sheets with shallow sizes and brown in a 400 degree oven for 20 minutes. Remove meatballs from pan (drain fat). If you are freezing your meatballs, allow them to cool and stop here – freeze them in airtight containers. Allow to thaw in refrigerator before proceeding with Step 5.

Step 5) Place meatballs in a Crock Pot, Nesco, or other slow cooker. Top with 1 quart of beef broth. Heat on low setting (Crock Pot) or 275 degrees (Nesco) for at least one hour or until heated through.