My Swedish friend showed me this recipe, and it’s been our fave way of making balls since!

– For a lighter version, you could use ground turkey or chicken instead of the beef/pork mixture.
– Adding a splash of brandy or white wine to the onion and garlic sauté can enhance the flavor depth.
– Make sure not to overcook the meatballs in the slow cooker, as they can become tough.
– If you desire a thicker sauce, you can mix an additional tablespoon of flour with a bit of cold water to create a slurry and stir it into the sauce an hour before the cooking time ends.
– You can also prepare these meatballs ahead of time and freeze them. Just place the formed raw meatballs on a baking sheet, freeze, and transfer to a freezer bag. When ready to cook, you can place them directly in the slow cooker, extending the cooking time accordingly.