Copycat Easy Swedish Meatballs Recipes

Steps:

• 1. In a large skillet, heat 2 tblsp. sweet butter. Saute onion and garlic until tender and soft. Add milk until a paste forms. Set aside.
• 2. In a large bowl, combine all of the meatball ingredients and mix well. Add the onion paste and mix again.
• 3. Make 1" meatballs, and brown in the remaining 1 tblsp. sweet butter. Drain on paper towels, and set aside.
• 4. Make Gravy: melt butter in skillet; whisk in flour stirring constantly. Add beef broth, worcestshire sauce, heavy cream, and salt and pepper. Stir until gravy is smooth.
• 5. Return browned meatballs to the gravy, and cook on low until gravy is thickened and meatballs are heated through, about 15 minutes.

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix beef, pork, coating mix, ketchup, cheese, egg and 1/4 cup onions just until blended.
• Shape into 32 meatballs, using about 1 Tbsp. meat mixture for each meatball.
• Place on prepared baking sheet.
• Bake 20 to 25 min. or until done (160ºF).
• Meanwhile, prepare potatoes as directed on package. While potatoes are cooking, heat oil in large nonstick skillet on medium heat. Add remaining onions; cook and stir 3 min. or until crisp-tender. Add gravy, cream and Worcestershire sauce; mix well. Cook 3 min. or until heated through, stirring frequently.
• Serve meatballs over potatoes topped with gravy mixture.

Steps:

• Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
• Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
• Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

Steps:

• Combine beef, egg, breadcrumbs, onion, 3/4 teaspoon salt, and nutmeg in a large mixing bowl; mix well.
• Shape into 1-inch meatballs.
• Heat oil in a large heavy skillet; add meatballs, and brown on all sides.
• Remove meatballs from pan; set aside.
• Drain drippings, reserving 2 tablespoons in skillet.
• Stir in cream cheese, milk, water, parsley, 1/8 teaspoon salt, and thyme into drippings; cook over medium heat, stirring constantly, until smooth and thickened.
• Return meatballs to skillet.
• Serve over noodles, if desired.