BCL - Swedish-ish Meatballs Popular Recipes

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Swedish-ish Meatballs

"A yummy, down-home, hearty meatball recipe. My tackle Swedish meatballs."

Ingredients :

Meatballs:
1 pound lean ground beef
half of pound floor red meat
1/four cup diced onion
1/four cup Italian bread crumbs
1 egg
1 tablespoon Worcestershire sauce
2 pinches floor cinnamon
2 pinches floor nutmeg
2 pinches dried parsley
salt and floor black pepper to flavor
2 tablespoons vegetable oil
Gravy:
1 half of teaspoons cornstarch
1 (14 ounce) can beef broth
1/4 cup bitter cream
1 (four.Five ounce) can sliced mushrooms, tired

Instructions :

Prep : 15M	Cook : 6M	Ready in : 4H25M

Mix floor beef, floor red meat, onion, bread crumbs, egg, Worcestershire sauce, cinnamon, nutmeg, parsley, salt, and pepper in a huge bowl until flippantly blended; shape into twelve 2-inch balls.
Heat vegetable oil in a big skillet over medium-high warmness. Cook meatballs in warm oil until browned on all sides and extremely firm, 5 to 7 mins. Remove browned meatballs with a slotted spoon to a gradual cooker.
Stir cornstarch into drippings remaining inside the skillet; add pork broth. Bring the broth aggregate to a simmer, lessen heat to medium-low, and simmer till thickened, about 2 mins. Stir sour cream into the broth aggregate until smooth. Add mushrooms and stir. Season the sauce with salt and pepper; pour over meatballs within the sluggish cooker.
Cook in gradual cooker on High for four hours.

Notes :

These also can be cooked inside the gradual cooker on Low for 6 to eight hours, if favored.
Try using a Reynolds® sluggish cooker liner for your sluggish cooker for easier cleanup.

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