Ellie Kriegers Swedish Meatballs Recipes

Steps:

• Preheat the broiler.
• Heat the oil in a large skillet over a medium heat. Add the onions, peppers, and salt and saute for 15 minutes, stirring occasionally.
• Cut the bread into quarters crosswise and cut each quarter in half, being careful not to cut all the way through, so the 2 haves stay connected. Scoop the soft center out of the bread.
• Put the bread, open-faced, on a baking sheet. Place 1 meatball and some sauce on 1 side of each piece of bread. Top with some of the pepper mixture. Moisten the other side of each sandwich with a little sauce and sprinkle with the cheese. Broil until the cheese is melted, about 4 minutes.

Steps:

• Preheat broiler; spray a baking sheet with cooking spray.
• Place the bread in a food processor and process until fine crumbs form.
• Transfer the crumbs to a bowl and sprinkle evenly with the milk.
• Heat 1 tablespoon oil in a nonstick skillet over medium heat.
• Add in the onion and cook, stirring, until softened, about 5 minutes.
• In a big bowl, mix together the moistened bread crumbs, onion, beef, egg, nutmeg, 1/2 teaspoon salt, allspice, and black pepper to incorporate.
• Form mixture into 1/2-inch balls and place them on the prepared baking sheet.
• Broil about 5 inches from the flame, until browned and cooked through, 6-7 minutes.
• Heat the remaining 2 tablespoons oil in a medium saucepan over med-high heat.
• Sprinkle in the flour and whisk until the mixture is light brown and thickened, 2-3 minutes.
• Add in the beef broth and stir to incorporate.
• Bring to a boil; decrease heat to med-low, and simmer until thickened, about 5 minutes.
• Stir in the sour cream and the remaining 1/4 teaspoon salt.
• Add the meatballs and cook over med-low heat until heated through, about 5 minutes; taste and adjust seasoning if needed.
• Serve garnished with parsley.
• Serving: 5 meatballs and 3 T sauce; per serving-220 calories, 14 g total fat, 6 g carb, 1 g fiber.

Steps:

• Fill a large stockpot with water and bring to a boil for pasta.;
• Make Sauce:
• In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
• Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
• Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
• Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

Steps:

• Whisk together cream of mushroom soup and beef broth in your slow cooker.
• Add mushrooms, onion, garlic powder, steak sauce, paprika, salt, and pepper and mix until combined.
• Add meatballs and stir in until meatballs are coated in sauce.
• Cover and cook on high for 4-6 hours or low for 8-10 hours.
• Mix in sour cream the last 30 minutes of cooking.