Connect with us

Life

Slow Cooker Swedish Meatballs

Published

on

Slow Cooker Swedish Meatballs braised in a rich and flavorful cream sauce. A combination of ground beef, pork, and warm spices make for a comforting and satisfying dish. Serve as an easy appetizer or heartier meal paired with mashed potatoes or egg noodles.

A bowl of slow cooker Swedish meatballs with garnish

Hi there! It’s Jessica Gavin, Certified Culinary Scientist and I’m delighted to share this comforting slow cooker Swedish meatballs recipe with you. There are three key elements to tender and juicy meatballs. This includes selecting the right combination of meat, adding a panade, and simmering over a long period of time under controlled heat. I’ve tested out numerous batches so that you have just the right texture and flavor each time you make the dish.

Using an electric slow cooker is the perfect vessel for braising meat over a long period of time. Compared to a stove top, the heating is more consistent and never gets above the boiling point to prevent overcooking. The spiced meatballs simmer in a lightly thickened beef broth, then cream is added at the end of cooking to provide extra richness. Each fork-tender meatball bursts with a hint of nutmeg and allspice. It’s a satisfying meal that requires minimal preparation with virtually hands-off cooking.

MY LATEST VIDEOS

Raw meatballs lined up on a sheet pan

Key Ingredients for Swedish Meatballs

To create meatballs that could easily be cut with a spoon, but have a nice chew, equal amounts of lean ground beef and pork are used. The pork adds a rich sausage flavor and springy texture. Adding a panade, a starchy mixture of panko bread crumbs, eggs, and cream to the meat mixture helps to bind and lock the flavorful juices in each meatball. Grated onions add savory notes without the crunch you would experience from roughly chopped pieces.

What makes this version unique compared to traditional Italian meatballs is the addition of warm spices typically used in baking. The grated nutmeg and allspice complement the creamy sauce, so when you eat them together, the flavors meld and infuse to create a bechamel sauce taste. It’s an unexpectedly appetizing combination, highlighting the flavors of fall and winter.

Meatballs browning in a saute pan

How to Make Slow Cooker Swedish Meatballs

  • Brown the meat first to develop a more sturdy texture, attractive color, and add flavor.
  • Make a stove top gravy to ensure that it’s properly thickened, then add to slow cooker.
  • Stir in cream at the end of cooking to prevent curdling of the sauce.

Swedish meatballs simmering in a slow cooker

Gradually cooking the meatballs for about 2 hours on the high setting, or 4 to 5 hours on low, then its ready to devour! You can keep the meatballs in the pot on the warm setting until ready to serve. The slow cooker method of Swedish meatballs is super convenient for making it ahead of time for dinner or parties.

I like to serve this dish with homemade mashed potatoes or wide egg noodle pasta. Trust me, you’re going to want to pour the sauce over everything, and I’ve designed the recipe to make a generous amount. Once you make this once, it will be on the weekly dinner menu that will be a breeze to whip up!

Swedish meatballs cooking in a crock pot

Slow Cooker Swedish Meatballs
Slow Cooker Swedish Meatballs braised in a rich and flavorful cream sauce. The meat is a combination of ground beef, pork, and warm spices.
Author:
Recipe type: Appetizer
Cuisine: Swedish

Ingredients
  • ¾ cup heavy whipping cream divided
  • 1 large egg
  • ½ cup panko breadcrumbs
  • 8 ounces lean ground pork
  • ¼ cup grated yellow onion
  • 1 teaspoon minced garlic
  • 2 teaspoons kosher salt
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon black pepper
  • 8 ounces lean ground beef, 85% percent lean ground beef recommended
  • 3 tablespoons butter
  • 3 tablespoon flour
  • 3 cups unsalted beef broth
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped parsley
Instructions
  1. In a medium-sized bowl whisk together ¼ cup heavy cream and egg.
  2. Add in breadcrumbs and stir to combine, set aside.
  3. In a large bowl add pork, grated onion, garlic, baking powder, 1 teaspoon salt, nutmeg, allspice, and black pepper.
  4. Use your hand to mix and combine the mixture until consistent in appearance, 1 minute.
  5. Add in the breadcrumb mixture (panade) and mix with hand to combine until smooth, 1 minute.
  6. Add in ground beef and mix with hand until combined, 45 seconds.
  7. Roll meatball mixture into 2 tablespoon-sized balls, about 17 total.
  8. Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil, once hot, add the meatball.
  9. Brown the meatballs for about 4 to 6 minutes. Turn heat down to medium and flip over and cook 3 minutes.
  10. Transfer meatballs to the slow cooker, do not discard pan.
  11. Heat pan over medium-high heat, add butter and flour, whisk to combine, cook for 30 seconds.
  12. Gradually whisk in the beef broth, scraping and breaking up any browned bits on the bottom of the pan.
  13. Bring broth to a boil, whisking until sauce thickens, about 1 minute.
  14. Turn off heat and whisk in 1 ½ teaspoons salt, add sauce to slow cooker.
  15. Cover and cook meatballs for 2 hours on “High”, or “Low” for 4 to 5 hours.
  16. Stir in ½ cup heavy cream and lemon juice.
  17. Taste sauce and season with salt and pepper as desired.
  18. Garnish Swedish meatballs with parsley, and serve with mashed potatoes or egg noodles.

 

Go to Source
Author: Jessica Gavin

Continue Reading

Life

Mega-DJ Steve Aoki Wants to Be the Next Big Player in the Pizza Delivery Game

Published

on

With “Papa” John Schnatter going through a months-long meltdown and his eponymous company suffering the consequences, there appears to be an opening for a new player in the celebrity-fronted pizza-delivery market. Enter Pizzaoki, a new business co-founded by famous disc jockey Steve Aoki, who happens to be the fourth-highest paid DJ on Earth. Pizzaoki launched in Los Angeles, and, according to Forbes, it is poised for major expansion across the country, and, maybe someday, the world. Here are some questions you may have about the burgeoning celebrity-owned pizza delivery operation, plus all the answers.

Who is Steve Aoki exactly?

As previously mentioned, the 40-year-old is an extremely successful DJ. Aoki’s accolades include Best Set of the Season at the 2007 DJ Awards and Best Mix Album of the Year at the 2008 Billboard Awards. He’s been nominated for one Grammy, which he lost out on to Skrillex in 2013. Aoki has also appeared in several television episodes and movies, typically playing himself, as a famous person often does in such cameos.

Also, his late father, Rocky, founded the ubiquitous Japanese steakhouse chain, Benihana, which is so revered it was the setting for the greatest Christmas episode in the history of the American Office. One might not think a DJ has the required skills to run restaurants, but as he tells Forbes, Aoki already counts himself as an investor in five other restaurants, including a partnership with his brother in Bluetree Cafe, which boasts three locations in Hawai’i. He has the business in his genes.

What’s the Pizzaoki business model?

It actually has pretty low overhead. Since coming online July 9, the restaurant has operated out of Los Angeles’s Cloud Kitchens, which provides cooking space for multiple LA restaurants. It’s delivery only, with pies arriving at customers’ doors via third-party apps such as Postmates and UberEats. As a DJ, Aoki is no stranger to late hours, and Pizzaoki is appropriately open late: Sunday through Wednesday from 4 p.m. to 2 a.m. and Thursday through Saturday from 4 p.m. to 4 a.m. Of all Aoki’s restaurant investments, this is his first foray into the delivery-only sector.

Aoki is attempting to forge ahead where others have failed. The delivery-only model for restaurants has been pegged as The Next Big Thing in recent years, partly due to the success of third-party restaurant-delivery startups. However, execution of the idea may be more difficult than conception. In May 2017, New York City-based delivery-only establishment Maple, which counted celebrity chef David Chang as an investor, shut down. Less than a year later, Chang’s own delivery-only spot, Ando, followed suit. Last year in San Francisco, Young Fava’s delivery-only experiment lasted less than two months. This came on the heels of another Fog City delivery-only business, Sprig, going under.

So, Aoki may be facing a tougher path to delivery-only glory than he realizes, but, in his favor, chain pizza has been perceived by Americans as a delivery-only food for decades.

What’s on the menu?

Pizzaoki serves eight pizzas, with names that reference Aoki and his music career, and ingredients that reference weed — the base of each pie is his “lit herb-infused” dough. The sauce is his purportedly his mother’s homemade recipe. The most elaborate pizza is Aoki’s take on the supreme. Officially known at his restaurant as “mayhem” — that’s the name of a Steve Aoki song, by the way — it’s topped with mozzarella cheeses, sliced pepperoni, ground sausage, meatballs, mushrooms, black olives, red onions, sweet onions, red bell peppers, and green bell peppers. Purists will be disappointed to learn there is a pineapple pizza, the “turbulence,” which also comes with mozzarella cheese, sliced pepperoni, and homemade garlic ranch sauce. No doubt, Guy Fieri will be stopping by to proclaim this creation as “totally out of bounds” in the near future.

Does Pizzaoki have any celebrity endorsements?

Of course Pizzaoki has celebrity endorsements. Just take a look at this Instagram video featuring actor and famous weed-smoker Tommy Chong, enjoying a slice with his own personal stash of “oregano.”

What do the customers think of Pizzaoki?

So far, the business is receiving generally positive reviews. “I love the music, but the pizza is AMAZING!” one satisfied customer writes on Facebook, where Pizzaoki has garnered 4.3 out of five stars. Yelpers have been a little more critical, doling out a 3.5-star rating. “It was good the next day when I ate a cold slice, like a heathen, after coming home through LA traffic,” opines one diner. “It was even a decent price. But, in the end, this was pizza.”

Are there haters?

Of course there are haters. Nobody wants to believe in a DJ-turned-pizza entrepreneur. “I love Steve Aoki but even he would be disappointed in what his pizza chefs are sending out to people,” says a less-than-enthused Yelper. Nevertheless, Aoki is undeterred.

“We faced the skepticism issue from the start, and it was one of the first conversations that we had,” he tells Forbes. “I already faced skepticism as an artist coming out of the gate. Of course, I still have the haters out there that want to bring me down on just the music side. I remember when I got my first Grammy nomination with my first album, and some of the music community were skeptical of a DJ coming into that space. The only way to battle it is by turning out quality content, quality service.”

What is Pizzaoki’s expansion plan?

Aoki and his business partner, Lawrence Vavra, are looking to ride the momentum that has come from their buzzy introduction in Los Angeles. The two reportedly want to open as many as seven more locations around LA and Southern California before the end of this year. Next year, they’ll add a San Diego establishment; head north to set up shop in San Francisco, Oakland, and Berkeley; and look beyond the Golden State to markets in Boston, Chicago, Miami, and New York City, totaling 15 to 20 locations around the country, by Vavra’s estimates.

What’s more, Aoki is already thinking about expanding across the Atlantic Ocean.

“Well, it’s kind of funny because I’ve been touring all summer and Pizzaoki is doing incredible, incredible numbers and getting an incredible response in LA, and all the interviews that I have been doing here in Europe and every single journalist wants to know when we’re bringing Pizzaoki to their country,” he tells Forbes. “When LV and I first sat down, we decided to conquer LA first then California and then the United States, that was the plan, but now the world is asking for it too. It’s so exciting to think I could bring Pizzaoki to Germany, Spain, France, and Italy, I mean, that’s the home of Pizza so who knows where we’ll end up going.”

Steve Aoki Plans Massive Expansion For His Pizzaoki Pizza Delivery Business [Forbes]
DJ Steve Aoki Launches a Delivery Pizza Company Across Los Angeles [ELA]
All Eater Explainers [E]

Go to Source
Author: Chris Fuhrmeister

Continue Reading

Life

Beloved Food Magazine ‘Cooking Light’ Is Ending Regular Print Issues

Published

on

Some of America’s most reliable lifestyle and healthy-recipe magazines will disappear from mailboxes at the end of 2018. Less than a year after devouring Time Inc.’s collection of 22 food and lifestyle magazines, Meredith Corp. is scaling back two of its Birmingham, Alabama-based titles — Cooking Light and Coastal Living.

The publishing giant announced today that it will merge Cooking Light with fellow healthy-cooking title EatingWell under the EatingWell brand name. Both Coastal Living and Cooking Light will transition at the end of 2018 from subscription-based magazines to special interest publications available only on newsstands. Meredith also plans to outsource the work at its nearly 40-year-old hard-cover book division Oxmoor House.

Staff were informed of the major changes today and roughly 200 people were laid off at the publications as a result of the consolidations. The company is providing the employees who lost their jobs severance packages and outplacement benefits. Reached by Eater, a representative for the publisher said that there were no plans “at this time” to merge more Meredith titles. “We will continue to evaluate marketplace needs,” she added.

Cooking Light had been in circulation since 1987. The magazine gained a loyal legion of fans during its tenure thanks to its reliable stockpile of healthy, accessible recipes, published 11 times a year. The December 2018 issue will be Cooking Light’s final subscription-based issue. However, Cooking Light diehards will still be able to find their favorite recipe mag online and six times a year on newsstands beginning in 2019. Meredith’s food publication headquarters, which includes Food & Wine and Southern Living in its portfolio, will continue to operate in Birmingham, Alabama, with Hunter Lewis and Sid Evans serving as editors-in-chief.

The shutterings aren’t especially shocking. When rivals Time Inc. and Meredith merged last year, some acknowledged that with seemingly overlapping titles such as My Recipes and All Recipes, cuts and consolidations could be in the cards. Prior to the merger, Time Inc. made the major decision to relocate the New York headquarters of Food & Wine to Birmingham, closer to Cooking Light and Southern Living, and turn Lewis’s role into a dual one.

Meredith estimates that by combining EatingWell and Cooking Light’s subscribers, it will reach 1.775 million readers — about 80 percent of whom are women — making it the largest circulation in the epicurean magazine category. The new EatingWell will publish 10 times per year beginning with the January/February 2019 issue.

It’s been a notably tough few for food and lifestyle magazines. Lucky Peach shuttered in March 2017. In January, Saveur was effectively gutted in a round of layoffs that included the departure of its editor-in-chief and deputy digital editor.

These 22 Food Mags Will Be Owned by the Same Company [E]

Go to Source
Author: Brenna Houck

Continue Reading

Life

At Least One Waffle House Has Closed in Anticipation of Hurricane Florence

Published

on

For anyone still harboring any doubt about the ferocity of Hurricane Florence, hear this: At least one Waffle House location in the storm’s path is now closed.

The 24-hour chain restaurants rarely close, so news that the Waffle House in Myrtle Beach, South Carolina has shut its doors until after the storm passes is a clear indicator that this one’s going to be a doozy. Local news station WMBF reports the restaurant on Myrtle Beach’s Frontage Road is now “eerily empty” ahead of Florence’s expected arrival.

Waffle Houses close so infrequently that the Federal Emergency Management Agency uses the restaurants as a barometer for disaster recovery, utilizing an informal “Waffle House Index” to measure the severity of tropical storms and hurricanes in a particular area. Essentially, if a Waffle House closes that’s a sign that a storm was — or in this case, is anticipated to be — severe.

The Waffle House Index

Green: Waffle House is serving a full menu and electricity is on.

Yellow: Waffle House is serving a limited menu, may be low on food supplies, and is likely using an electrical generator.

Red: Waffle House is closed. (This is probably a good indication that it’s time to evacuate.)

The National Weather Service has dubbed Florence “the storm of a lifetime”; news outlets are warning that the storm, which is expected to make landfall as a Category 4, will be “catastrophic,” and it’s projected to cause massive inland flooding across the Carolinas and Virginia.

As NPR reported in the wake of Hurricane Harvey, Waffle House does its damnedest to stay open even when natural disasters strike, sending “jump teams” of restaurant managers from other regions to keep restaurants running, often serving a limited menu. And with numerous locations in Florence’s projected path, the restaurant chain is keeping a close eye on this storm:

Eater has reached out to Waffle House for information on any additional restaurant closures and will update with any further intel.

Here’s Your Sign: Waffle House Closed Until After Florence [WMBF]

Go to Source
Author: Whitney Filloon

Continue Reading

Trending

Copyright © 2018 The London Life Inc. Powered by Zapphyr Ltd.