Such a great recipe on a cold, winter night, but does a great job in the middle of summer to change things up a bit and have a great home cooked meal. This recipe can be made in a stockpot, however, I make it in the crockpot. This recipe actually has been passed down to me from my mother-in-law.
To make these, you will need:
- 1 lb. of ground beef (I use organic beef)
- 1 lb. of ground pork
- 1 onion, diced small
- 1 1/2 cup of bread crumbs
- 1 egg
- salt, pepper, garlic powder
- 1 small bottle of ketchup
- 1 bottle of beer (I like to use a Lager)
In a large bowl, mix together both meats, diced onion, egg, bread crumbs, salt, pepper, garlic powder. Get down and dirty with your hands. Roll the mixture into meatballs, any size you like. Before I place the meatballs into the crockpot, I mix together the ketchup and the beer in the crockpot. Once the sauce is mixed together, I add the meatballs and I put it on low cook for at least six hours.
Side notes:
* sometimes I will add a vegetable into the meatball, chopped up real small. For example, I have chopped up mushrooms real small and put them in the meatballs without my family knowing.
* white wine also works with the Swedish meatballs. I didn’t have any beer in the house when I made this last night, so I used two cups of Riesling. Still tasted great!
* if you use the stockpot, make sure to cook up the meatballs in a pan first before putting them in the stockpot to get them to stay together and not fall completely apart.
* Gluten free option – you have to use bread crumbs for the meatballs. I make my own gluten free bread and grind it up in the food processor with parsley, salt and pepper to make my own gluten free bread crumbs. I keep them in a freezer and when I need some, I just thaw it out for a few seconds in the microwave.
* I also make sure to make a double batch of this recipe at one time. Once we eat, I put the rest into a freezer safe container and freeze the leftovers for another night.
Z Home Team 