I think I am finally over my cooking funk and have now decided that I don’t mind being in the kitchen! Since the flood, I have had little desire to spend any time in the kitchen, but I think I am on the upswing and hopefully my motivation to cook stays around for a while.
I have always thought of myself as a good cook, but for some reason over the last 6 months or so, I felt as though I had lost the touch. We have eaten many fair meals that were really just okay. This is not my typical state and it was bumming me out. I felt like I had lost part of my identity and I really wasn’t sure how on earth I was going to get it back.
Then, all of the sudden (and totally out of the blue), my desire to cook came back and my skills followed suit. Hallelujah! A few successes later and I am back on my game!
I have had a craving for Swedish Meatballs for a while, but with no desire to make them, I just let the craving remain and didn’t even attempt to make any. But then, I found a recipe for Crockpot Swedish Meatballs and decided I better get to work. They were delicious and I am even thinking I might make them again really soon!
I think you will agree that they are worth the effort!
Hands-on: 25 minutes
Hands-off: 6 hours
Serves 4
½ cup bread crumbs (used GF for Luke)
¼ cup beef stock, milk or cream
1 lb
ground beef1 egg, beaten
½ onion, chopped fine or grated
1½ tsp salt
¼ tsp pepper
1/8 tsp allspice
dash nutmeg
3-5 Tbs tallow, coconut oil, ghee or butter
2 Tbs flour of your choice (used GF blend)
2 cups beef stock
In a large bowl, combine the bread crumbs and ¼ cup stock. Allow to soak for 5 minutes and drain any excess moisture. Add the ground beef, egg, onion and 1 tsp salt, 1/8 tsp pepper, allspice and nutmeg. Mix well and shape into meatballs.
In a skillet over medium-high heat, melt the fat. Brown the meatballs in batches and transfer to a slow cooker. Whisk the flour into the skillet and cook until slightly browned. Whisk in the stock and remaining salt and pepper. (My add in: a little bit of cream to the beef broth mixture). Pour over the meatballs. Cover and cook on low for 6 hours.
Serve with sautéed greens and rice or mashed potatoes.
When I made them, I actually diced up peeled potatoes and added them into the meatball and gravy mixture in the crockpot! It was delicious!!
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