Slow Cooker Swedish Meatballs

Ground turkey works well instead of pork for leaner balls but watch moisture; half-and-half soaked crumbs offset dryness. Onion finely chopped or grated softens better in mix. Minced garlic, freshly crushed, over powder, pungent and bright. Worcestershire sauce—not optional—adds umami depth. Salt and cracked pepper regular grind for even seasoning. Allspice and nutmeg small but vital—don’t skip, if missing, substitute with mild cinnamon or mace, careful with amounts. Olive oil for browning better than butter alone to handle higher heat without burning. Butter essential for roux, use unsalted to control salt levels. Beef broth homemade or good quality store-bought avoid watery base. Sour cream adds tang and body in sauce; Greek yogurt can substitute but may alter texture slightly. Fresh parsley chopped last for freshness and vibrant visual pop.

Start mixing with hands, tactile control beats machine mixing here; feel consistency firm but malleable. Roll balls neat, compact without hammering—excess handling toughens. Skillet preheated—wait for oil movement before adding meatballs, crucial to form crusts. Brown in batches, don’t steam with overcrowding; brown bits left behind need to stay for sauce foundation. Roux must be cued by aroma, slightly nutty smell means flour cooked through, no raw powder taste. Pour broth gradually whisking prevents lumps. When sauce bubbles thick, it’s ready for slow cooker. Three hours on high softens meatballs tenderly, but check last 15 minutes; times vary by slow cooker model. Removing meatballs before adding dairy stops creams from curdling. Adding sour cream and heavy cream off heat first then low heat slowly blends rich creaminess. Parsley last step, no cooking or color dulls. If sauce too thin after cooking, reduce on stovetop uncovered, whisking constantly.