Ingredients
Equipment
Method
- In a large bowl, combine ground beef, corn flake crumbs, minced onion, beaten eggs, celery salt, and garlic powder. Mix thoroughly with hands until well combined.
- Shape the mixture into 1-inch meatballs.
- Heat a skillet over medium-high heat and brown the meatballs on all sides.
- Transfer browned meatballs to the slow cooker and add sliced mushrooms.
- In a separate bowl, whisk together cream of mushroom soup, evaporated milk, and Worcestershire sauce until smooth.
- Pour the sauce mixture over the meatballs in the slow cooker.
- Cover and cook on high for 1 hour.
- Stir gently, then reduce heat to low and continue cooking for 3 more hours.
Notes
Use 80-85% lean ground beef for the juiciest meatballs. These can be frozen for up to three months - simply cool completely, place in freezer bags with the sauce, and freeze. Thaw completely before reheating. For an authentic Swedish touch, try adding a tablespoon of lingonberry jam to the sauce. These meatballs are traditionally served over buttered egg noodles, but work great with mashed potatoes or rice too.