Swedish Cocktail Meatballs

From Cook's Country | December/January 2008

Why this recipe works:

Swedish meatballs have long been standard cocktail party fare, but rolling and browning dozens of little meatballs and then building a sauce leaves little time to get everything (including the host) ready before company arrives. Enter our recipe for Swedish Cocktail Meatballs—prepared in the… read more

Swedish meatballs have long been standard cocktail party fare, but rolling and browning dozens of little meatballs and then building a sauce leaves little time to get everything (including the host) ready before company arrives. Enter our recipe for Swedish Cocktail Meatballs—prepared in the slow cooker. To keep our recipe’s sauce from becoming greasy, we put our Swedish Cocktail Meatballs in the oven for 15 minutes, allowing much of their fat to collect on the bottom of the pan. Cooking our Swedish Cocktail Meatballs in the oven also allowed us to brown them before adding them to the slow cooker. For a quick sauce, we started with a base of flour-and-butter roux and beef broth, which cooked down to the perfect consistency to coat the meatballs. A few tablespoons of soy sauce gave our sauce a rich, meaty backbone without overpowering the other ingredients.

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Serves 10 to 12

A 1 1/4-inch ice-cream scoop makes it easy to form these cocktail-sized meatballs. If you are keeping the meatballs warm in step 4, do not fully cover the slow cooker or the sauce will break.

Ingredients

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