Slow Cooker Swedish Meatballs
Ingredients
250g pork mince
250g beef mince
1 onion, finely diced or grated
3/4 cup fresh breadcrumbs
1 egg
1/2 tsp nutmeg
1/4 tsp allspice
Salt flakes & freshly ground black pepper
2 tsp light olive oil
2 cups salt reduced beef stock
300mL Bulla Cooking Cream
2 tsp Worcestershire sauce
1 Tbsp cornflour
to serve
Cooked egg pasta and green vegetables, for serving
Cooking Directions
- Place both meats, onion, breadcrumbs, egg, spices and seasonings in a food processor. Pulse until well combined. Alternatively mix together with wet hands until well combined and mixture holds together when rolled. Roll heaped tablespoons of meat mixture into balls.
- Heat a frypan over medium heat, add oil and cook meatballs until well seared. You may need to do this in two batches.
- Transfer meatballs to the bowl of a slow cooker and pour in the stock, Bulla Cooking Cream and Worcestershire. Cover and set to High for 3 hours, or Low for 6 hours.
- Combine the cornflour with 2 tablespoons of cold water and mix to a smooth paste. Stir into the meatball sauce and allow to cook for a further 20 minutes, or until the sauce has thickened.
- Serve meatballs with pasta and vegetables with a sprinkling of parsley.
Ingredients
250g pork mince
250g beef mince
1 onion, finely diced or grated
3/4 cup fresh breadcrumbs
1 egg
1/2 tsp nutmeg
1/4 tsp allspice
Salt flakes & freshly ground black pepper
2 tsp light olive oil
2 cups salt reduced beef stock
300mL Bulla Cooking Cream
2 tsp Worcestershire sauce
1 Tbsp cornflour
to serve
Cooked egg pasta and green vegetables, for serving