14 August, 2012

Swedish Meatballs | Slow-Cooker Quick Fixes

Swedish Meatballs ingredients
Makes 6 servings
1 (32-oz) pkg frozen fully cooked meatballs
2 Tbsp vegetable oil
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp freshly ground pepper
1/8 tsp nutmeg
2 cups chicken broth
1/2 cup white wine
1/2 cup sour cream
2 Tbsp chopped fresh parsley
1/2 cup red currant jelly (optional)

For serving:
Hot cooked noodles

For garnish:
Fresh parsley sprigs


Active Time: 14 minutes
Total Time: 3 hours 14 minutes
Cook meatballs in large skillet over Medium-High heat for 5 minutes, stirring occasionally until browned on all sides. Reserving drippings in skillet, place meatballs in 4-quart slow cooker.

Reduce heat to Low; add oil to skillet to make gravy. Whisk in flour and next 4 ingredients until smooth. Increase heat to Medium; cook, whisking constantly, for 1 minute. Gradually whisk in chicken broth and wine. Cook, whisking frequently, 4 minutes or until slightly thickened.

Pour gravy over meatballs. Cover and cook for 3 hours on Low.

Remove meatballs from slow cooker with a slotted spoon, and place in a serving bowl. Add sour cream, parsley, and if desired, jelly to gravy, whisking until blended. Pour over meatballs. Serve over hot cooked noodles. Garnish, if desired.

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