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Oct 24, 2011 01:30 PM

Swedish Meatballs in a crock pot??

Hi! I am trying to figure out a menu for our annual Xmas Eve open house and it has been suggested that meatballs are a good "finger food". I love the recipe for Swedish meatballs from Cook's Illustrated. It is lovely. What I am wondering is if these particular meatballs would stand up to sitting in a crock pot for several hours or if the extra heat would break them down. Any ideas? Also, if this doesn't sound like a good idea....does anyone have any surefire meatball recipes for an appetizer?

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  1. CI's has a meatball recipe specifically made to cook in a slow cooker. The same recipe might also hold well in a slow cooker---regular recipes sometimes fall apart because of high breadcrumb content. I'll see if I can dig up the recipe.

    I can't access the recipe I had in mind, but hopefully the header here will give you enough to go on:

    If you scroll down on this page: to the comment posted 10/1/2010 8:30 PM by cmd2011, you'll find a recipe paraphrase. It looks somewhat different, as it does contain bread.

    Obviously, you'd want to change the seasonings to more closely match the Swedish meatball profile: allspice, caramelized onions, etc.

    1 Reply
    1. re: ChristinaMason

      I think this recipe is probably closer to CI's (just the meatballs, not the sauce):

      No bread.

    2. I make a recipe called Danish Meatballs and i use the crock pot too. They're a holiday appetizer, and they go fast. Those I make the meatballs from scratch, and I can 't say why they are called Danish instead of Swedish. I do have a recipe for Sweet and Sour meatballs, those I use the frozen meatballs from Costco. Both are good, and have even had them for an entree.

      9 Replies
      1. re: chef chicklet

        Could you share the Danish crock pot recipe?

        1. re: ChristinaMason

          Sure, let me dig it up. It's another one that is in my hard file. asap.

            1. re: ChristinaMason

              Danish Meatballs

              1 lb ground beef
              ½ lb ground veal or pork
              1 tsp salt
              ½ tsp white pepper
              1 egg beaten
              ½ small onion grated – juice too
              ¼ cup half and half
              1/2 tsp ground allspice

              Dill Sauce
              ¼ cup butter
              ¼ cup AP flour
              2 cups chicken broth
              ¼ tsp salt or to taste
              2 tsp dry dill weed
              1 cup sour cream – take the chill off

              In a saucepan, melt butter and stir in the flour. Cook the raw flour taste out. Stir in the broth, salt and dried dill weed. Cook over medium heat until thickened. Remove from the heat stir in sour cream and fresh dill at the last moment.

              Preheat the oven 375F, In a large bowl combine the meats, pepper, eggs, onions and half and half, breadcrumbs and allspice. Roll meat into 1 inch balls, arrange in a baking dish sprayed with Pam and bake about 20mins until brown, don’t over cook. Prepare dill sauce, set aside. Drain the meatballs, arrange in the crockpot, and set on low. Heat the sauce separately, add freshly chopped dill.
              Just prior to serving, pour the sauce over the meatballs and gently stir it in. Keep the crock pot or chaffing dish on warm. Freshly chopped dill on top. Serve with cocktail rye bread triangles to rest the meatball on and gather sauce.

              I have no idea as to what makes them Danish as opposed to Swedish, but they are good!

              1. re: chef chicklet

                How much breadcrumbs, dry or fresh?

                1. re: HBGigi

                  Oh so sorry! I saw that yesterday and meant to go back and add the bread crumbs. Side-tracked once again!
                  1/2 cup soft bread crumbs - but I've used the plain dry bread crumbs with good results too. And I always feel the mix, it should not be too loose, you want them to hold together obviously, so I've added a little more if it needed
                  I've made these for my family as appetizers, and as an entree make the meatballs larger and served them over buttered wide egg noodles.

                  If your sauce starts to get to thick (I doubt that will happen they go fast) but thin it ) add a little chicken stock to thin it out. If you like dill - you'll like these. I've had this recipe for about 25 years now.

                2. re: chef chicklet

                  Thank you, lady chicklet! And I second HB's question about the breadcrumbs.

                  1. re: ChristinaMason

                    Your welcome ChristinaM, like I said if you like dill and sour cream you'll enjoy these and so will your guests!

                  2. re: chef chicklet

                    That sounds like a great only concern is the dill, which I like in very small doses. But I would love to do something different this year for the party and this would definitely fit the bill.
                    Thank you.

          1. I am curious about the rest of your menu. I'd like to do a New Year's Day open house and would love to hear of any of your favorite recipes.

            2 Replies
            1. re: Siobhan

              There is another thread about my Xmas eve party (I'm sorry, I don't know how to link it!)....It's headed "Need new recipes for my annual....." and the last post was Oct. 3rd. It's in Home Cooking.
              I'm still finalizing the menu, but I will try to remember to let you know what I decide.

              1. re: saintp

                Thank you!11111111111111111111111111111