Swedish Cocktail Meatballs
We take this cocktail party favorite from the stovetop to the slow cooker-and try to keep it tender.
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 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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