Slow Cooker Swedish Meatballs

Ingredients:

• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 450 g of minced pork
• 450 g of ground turkey
• 0.5 cups breadcrumbs
• 2 large eggs
• 1.5 tsp ground allspice
• 1 tsp onion powder
• 3 tbsp (45 g) butter at room temperature
• 3 tbsp. flour
• 1/4 cup sour cream
• 1 tbsp. lingonberry or redcurrant jam, optional
• 0.5 cup chopped parsley leaves

Preparation:

1. Pour beef broth and Worcestershire sauce into a 6-quart slow cooker.
2. Place both types of minced meat in a large bowl, breadcrumbs, eggs, allspice, onion powder, 2 teaspoons salt, and 1/2 teaspoon pepper. Mix the meatballs with your hands until the color and texture are uniform. Form the meatballs into 1-tbsp balls and place them in a single layer in the slow cooker. Once the meatballs cover the bottom of the pot, add a second layer, starting from the outside edge. (The sides of the pot are hotter; the meatballs on the edges will cook faster than those in the center.) Cover and cook on high for 2 hours, until the meatballs are done.
3. Meanwhile, in a small bowl, cream the butter and flour until you have a smooth paste (which you will use to thicken the sauce). Pinch off 1 cm balls and place them on a small plate.
4. Using a slotted spoon, remove the meatballs from the slow cooker to a large bowl, reserving the liquid in the pot. (There should be about 1.5 cups of broth remaining.) When adding the meatballs, carefully pick them up, starting from the outer edge. Some may stick together; gently separate them with a spoon.
5. Stir the butter-flour paste into the broth, 1-2 meatballs at a time. Then stir in the sour cream and confit, if using. Return the meatballs to the slow cooker and stir with a spoon to coat them. Cook over high heat, uncovered, until the sauce thickens, 30 minutes. Reduce to a keep warm setting, sprinkle the meatballs with parsley, and serve.