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Donal Skehan
Slow Cooker Swedish Meatball Stew | DonalSkehan.com
  • autumn

Slow Cooker Swedish Meatball Stew

September 15

Autumn arrived here in Ireland over the weekend with lots of rain and colder air. There’s nothing better than a stew to welcome the colder months and this meal in our house quickly turned into a staple to keep Sofie and the boys warm. You can absolutely make this without a slow cooker if you don’t have one at home.

 

 

  • serves Serves 6
  • time 4- 6 hours

Method

  1. 1. Add all the ingredients for the meatballs, bar the butter & the potatoes, in a bowl, mix until combined and shape into small meatballs.
  2. 2. Add a knob of butter to a frying pan on a medium/high heat and fry the meatballs until browned but not fully cooked. Fry in batches to not overcrowd the pan.
  3. 3. Transfer the meatballs to the slow cooker and get as much of the juices in too, before adding in the potatoes.
  4. 4. To make the sauce, melt the butter over a low heat and slowly mix in the flour. and When fully incorporated, add the stock and slowly bring to the boil while continuously stirring. Pour in the cream, mix and transfer to the slow cooker.
  5. 5. Give everything a good mix in the slow cooker then cook on high for 4 hours or low for 6 hours.
  6. 6. Serve with a sprinkle of fresh dill, a dollop of creme fraiche, spoonful of peas and lingonberry jam if you have it.

Ingredients

For the meatballs:

1 onion, cut finely into squares

0.7lbs beef mince

0.7lbs pork mince

Pinch salt

Pinch white pepper

3.5oz breadcrumbs

1 egg

Handful dill, finely chopped

Handful parsley, finely chopped

1 garlic clove, minced

 

Knob of butter for frying

14oz baby potatoes, cut in half

For the sauce:

2 tbsp butter

1 tbsp plain flour

17fl oz beef stock

7fl oz cream

To serve:

Fresh dill,

Creme fraiche

Green peas

Lingonberry jam

For the meatballs:

1 onion, diced

350g beef mince

350g pork mince

Pinch salt

Pinch white pepper

100g breadcrumbs

1 large egg

Handful dill, finely chopped

Handful parsley, finely chopped

1 garlic clove, minced

 

Knob of butter, for frying

400g baby potatoes, halved

 For the sauce:

2 tbsp butter

1 tbsp plain flour

500ml beef stock

200ml cream

 To serve:

Fresh dill

Creme fraiche

Green peas

Lingonberry jam

You'll Need

Large frying pan

Slow cooker

 

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