Swedish Meatballs

This is my second favorite meal that my mother made.  Cooking for a large family meant stretching your food dollar as far as it could go.  She served this very simply over cooked white rice, adding the sour cream at the very end of the cooking time.  Doing this in a slow cooker means stirring in the sour cream very, very carefully, tempering it with a little of the hot sauce from the slow cooker.  You can brown the meatballs the night before if you choose to brown them.  (Alternatively, you can buy frozen meatballs but your own taste better.)

Ingredients:

1 lb. of hamburg

1 lb. of ground pork

½ cup of chopped onion

¾ cups of breadcrumbs

1 tsp. of Worcestershire sauce

1 tbl. minced parsley

1 ½ tsp. of salt

½ tsp. of pepper

1 egg

½ cup of milk

2 cups of broth

1 container of sour cream

Mix all ingredients except broth and sour cream.  Shape into balls.  If you choose to, brown in vegetable oil.  Remove the meatballs from the frying pan and put them in a bowl.

In the same frying pan, add ¼ cup of flour, 1 tsp. of paprika, a dash of salt and a dash of pepper.  Make a roux by simmering over lowest heat.  Remove from heat.   Alternatively, beat these ingredients in a bowl with a fork before adding to the slow cooker.    This becomes the roux or thickening agent.

Transfer the meatballs and roux into a slow cooker.  Add 2 cups of stock and sour cream.  Serve over noodles.