Swedish meatballs made from minced meat mixed with eggs, spices and breadcrumbs. They are fried and served in a creamy sauce with lingonberry jam. You can cook them A more useful option without frying is in a slow cooker (slow cooker). First, put out the meatballs themselves, and then from the liquid, which they will remain, prepare a delicious creamy sauce. Optional you can add cranberry confiture to the sauce, or serve it separately. These meatballs are loved by both adults and children. Serve them as a snack, sprinkled with a handful of fresh parsley, or as main course with a side dish of potatoes. Share with friends: 
Time: 2 hours. 50 minutes Difficulty: easy Servings: 10-12 Quantity: 60 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. beef broth
- 1 tbsp. l Worcester sauce
- 450 gr minced pork
- 450 gr minced turkey
- 0.5 tbsp. breadcrumbs
- 2 large eggs
- 1.5 tsp ground allspice
- 1 tsp onion powder
- 3 tbsp. l (45 gr.) Butter at room temperature
- 3 tbsp. l flour
- 1/4 Art. sour cream
- 1 tbsp. l marmalade made of lingonberry or red currant, by wish
- 0.5 tbsp. parsley leaves chopped
Recipes with similar ingredients: broth, Worcestershire sauce, minced meat pork, minced turkey, breadcrumbs, eggs, allspice, onion powder, butter, premium flour, sour cream, lingonberry jam, parsley
Recipe preparation:
- Pour the beef broth and Worcester sauce into a slow cooker 6 liter
- In a large bowl, put both types of minced meat, breadcrumbs, eggs, allspice, onion powder, 2 tsp. salt and 0.5 tsp pepper. Mix the minced meat with your hands until it becomes uniform in color and texture. Roll balls of 1 tbsp from minced meat l and put them in one layer in a slow cooker. When you cover the bottom of the pan with balls, lay out the second layer, starting from the outer edge. (Pan walls hotter; meatballs with the edge will cook faster than those in center.) Cover and cook with high heat for 2 hours until the meatballs are ready.
- Meanwhile, mash the butter in a small bowl with flour to make a homogeneous paste (which you will use to thicken the sauce). Nip the balls 1 cm. And put them on a small plate.
- Using a slotted spoon, put the meatballs from the slow cooker into a large bowl, leaving the liquid in the pan. (There should remain about 1.5 tbsp. broth.) When laying meatballs, gently take them, starting with outer edge. Some of them may stick together; Caution Separate them with a spoon.
- Mix the butter and flour paste into the broth, 1-2 balls at a time. Then stir in sour cream and confiture, if you use it. Return meatballs in a slow cooker and stir with a spoon so that they covered with gravy. Cook with high heat without covering cover until the sauce thickens, 30 minutes. Set mode To maintain heat, sprinkle the meatballs with parsley and serve.
