This is a mix of Mark Bittman’s recipe for Frikadeller and a crockpot Swedish meatball recipe I found online. Other recipes I tried turned out really dry. I like these because of the rich sauce.
1-1/2 lb of ground meat – should be mix of pork and veal, but I can’t bring myself to use veal, so I use pork and beef.
1/2 cup or less of plain bread crumbs
3/4 cup of cream
a pinch of ground cloves
pepper to taste
Sauce
2 (10 oz) cans cream of mushroom condensed soup with roasted garlic
1/2 cup water
1 cup sour cream
2 Tablespoons flour
1/4 teaspoon pepper
Combine all the meatball ingredients. I add the bread crumbs and cream a little at a time and mix as I go. Make meatballs about golfball size or smaller, put in crockpot. Mix the soup and water and pour over the meatballs.
Cover and cook on low for 5-6 hours.
In a small bowl, combine sour cream, flour and pepper and blend well. About 30 minutes before meatballs are done cooking, add a spoonful of the hot liquid from the crockpot and blend. Add the sour cream mixture to crockpot, stir well, cover, and cook on low for 30 – 40 minutes until thickened and blended. Serve over mashed potatoes (or hot cooked rice).
Helene's Home 