Crock-Pot Swedish MeatballsBy KerryAnn
This recipe is one that has repeatedly received rave reviews from Menu Mailer subscribers. We love it because it is easy, I can get it ready well before dinner if we have an afternoon activity and come home to a cooked meal that the kids are guaranteed to eat.
Meatballs with gravy, what’s not to love? This speaks comfort food to me. I’d gladly eat this meal weekly without complaint through the cold months.
I cook the rice ahead and quickly reheat it under hot, running tap water and drain it briefly. I then quickly sautee some cooking greens I had prepared ahead and stashed in the fridge and we can sit down to a meal fifteen to twenty minutes after we walk in the door.
From the Menu Mailer
Hands-on: 25 minutes
Hands-off: 6 hours
½ cup gluten-free bread crumbs
¼ cup beef stock, milk or cream
1 lb ground beef
1 egg, beaten
½ onion, chopped fine or grated
1½ tsp salt
¼ tsp pepper
1/8 tsp allspice
3-5 Tbs tallow, coconut oil, ghee or butter
2 Tbs gluten-free flour of your choice
2 cups beef stock
In a large bowl, combine the bread crumbs and ¼ cup stock. Allow to soak for 5 minutes and drain any excess moisture. Add the ground beef, egg, onion and 1 tsp salt, 1/8 tsp pepper, allspice and nutmeg. Mix well and shape into meatballs.
In a skillet over medium-high heat, melt the fat. Brown the meatballs in batches and transfer to a slow cooker. Whisk the flour into the skillet and cook until slightly browned. Whisk in the stock and remaining salt and pepper. Pour over the meatballs. Cover and cook on low for 6 hours.
Serve with sautéed greens and rice or mashed potatoes.
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