Slow Cooker Swedish Meatballs

• Meat

  • 1 lb Ground chicken
  • 1 lb Ground pork

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion, dried

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3 cups Beef broth

• Condiments

  • 1/4 cup Blackberry preserves, seedless

• Pasta & Grains

  • 16 oz Reames frozen egg noodles

• Baking & Spices

  • 1/4 tsp All-spice
  • 1/4 cup Flour
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 5 tbsp Butter
  • 1/2 cup Half and half
  • 1/2 cup Sour cream

Found on slowcookergourmet.net

Description

Directions

• Add ground meat to large bowl
• Mix together panko and half and half and let soak for 5 minutes
• Add soaked breadcrumbs, egg, and seasonings to ground mix and use hand to mix until just combined
• Heat 1 tablespoon of butter and olive oil in skillet or multi-cooker
• Form meat mixture into ping pong sized balls and place in single layer in skillet
• Brown on each side for about 2 minutes then transfer to slow cooker
• Add broth, cover and cook on low for about 6 hours or high for about 3
• Heat remaining 4 tablespoons of butter in skillet
• Whisk in flour until smooth
• Slowly pour in broth from the slow cooker and continue to whisk
• Add in preserves and sour cream and bring to a simmer while continuing to whisk until sauce thickens, about 5 minutes
• Cook noodles according to package directions
• Serve meatballs with noodles and sauce and garnished with parsley if desired