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Recipe Instructions

Place mince, onion, breadcrumbs, all spice, nutmeg and egg in a large bowl. Season. Use clean hands to mix until evenly combined. Roll level tablespoons of mixture into balls.

Heat the oil in a large frying pan over medium heat. Add half the meatballs and cook, turning occasionally, for 3 minutes until golden brown. Transfer to a plate. Repeat with remaining meatballs.

Place the stock and Worcestershire sauce in a slow cooker. Stir until combined. Add the meatballs. Cover and cook on Low for 6 hours.

Whisk together the cornflour and 1 1/2 tbs water in a small bowl then add to the slow cooker. Add the cream. Stir gently until combined. Cover and cook on Low for a further 30 minutes or until thickened. Serve.

Recipe Ingredient

500g pork and veal mince

1 small brown onion, very finely chopped

35g (1/2 cup) fresh breadcrumbs, made from day-old bread

1/2 tsp ground allspice

0.63 gm ground nutmeg

1 egg, lightly whisked

18.20 gm olive oil

375ml (1 1/2 cups) beef stock

18.30 gm Worcestershire sauce

15.00 gm cornflour

125ml (1/2 cup) thickened cream

Recipe Cuisine


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Recipe Category



Swedish meatball recipe, slow cooker recipe, slow cooker meatballs, meatballs recipe, meatballs, swedish, slow cooker, winter, dinner, easy, pork, beef, veal, egg, egg allergy, fish allergy, gluten allergy, lactose allergy, milk allergy, mince, onion, peanut allergy, sesame allergy, shellfish allergy, soy allergy, tree nut allergy, wheat allergy


These tasty little meatballs are tender and delicious cooked in the slow cooker, and the sauce couldn’t be easier. Serve with rice or mashed potatoes for the full experience.

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