My Swedish Meat Balls

A long time ago, I was the bride-to-be in an age where bridal registries were not what they are today. Among my many gifts I received at my bridal shower were three slow cookers. I gave one to my mother and kept the other two.

At first, I rarely used the gadgets, but as time went on I found their usefulness went beyond stew. For instance, they were excellent for keeping mulled cider hot at a party.

Still, a recipe my family and I enjoyed early on was one for Swedish meat balls from a booklet that came with one of the slow cookers.
These meat balls are not like the famed Swedish meat balls served at IKEA. What I like in particular about this recipe is the addition of dill in the sauce.

Give this one a try--and double the recipe so you'll have plenty of leftovers.

SWEDISH MEAT BALLS

1 1/2 cups bread crumbs
1 cup milk
1 1/2 pounds ground beef
2 eggs, beaten
1 medium onion, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon allspice
1/8 teaspoon nutmeg
2 tablespoons shortening
1 can beef broth
3/4 teaspoon dill weed
1/8 teaspoon pepper

1. Soak bread crumbs in milk for 5 minutes.

2. Combine crumb mixture with meat, eggs, and next four ingredients. Shape into balls about an inch in diameter.

3. Heat shortening in skillet and brown meat balls.

4. Place meat balls in cooker and add broth, dill weed and pepper.

5. Cook on low 4 hours.

Yield: 3 dozen meat balls.