SWEDISH MEATBALLS
The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.
Provided by Alton Brown
Categories appetizer
Time 55m
Yield approximately 30 meatballs, 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees F.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
SLAMMIN' SWEDISH MEATBALLS
Provided by Aaron McCargo Jr.
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F.
- In a large saute pan over medium-high heat, add 2 tablespoons of butter. Add onion and garlic and cook until softened, about 3 to 4 minutes. Allow to cool for 5 minutes and then add the bread crumbs. Put the meat, salt, pepper, allspice, cayenne, and parsley into a medium-sized bowl. Add the bread crumb mixture and mix well until all the ingredients are evenly distributed. Add the beaten egg and combine well. Using a heaping teaspoon of the meat mixture, begin forming small meatballs. Put the meatballs on a baking sheet and bake for 15 to 20 minutes.
- In the same pan that the onions were cooked, add the remaining 2 tablespoons of butter. Add the reserved 1/4 cup of onion and cook over medium-high heat until a slight color develops, about 4 to 5 minutes. Add the flour and stir to form a roux. Cook for 1 minute and then add the wine and broth. Bring to a simmer and cook until sauce thickens, about 3 to 4 minutes. Add the sherry vinegar and sour cream and whisk until smooth. Pour the sauce over the meatballs and scatter the cheese and chives on top. Put the meatballs in the oven until the cheese is melted. Transfer the meatballs to a serving dish and serve.
VEGETARIAN SWEDISH MEATBALLS
Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes - or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.
Provided by Kay Chun
Categories dinner, finger foods, meatballs, vegetables, appetizer, main course, side dish
Time 50m
Yield 2 dozen meatballs
Number Of Ingredients 19
Steps:
- Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.
- Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.
- Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.
SWEDISH MEATBALLS
Cook pork mince meatballs and serve with classic lingonberry or cranberry sauce and spring greens for a healthy, low-calorie family meal
Provided by Esther Clark
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool.
- Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins.
- Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt.
- Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.
Nutrition Facts : Calories 323 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.04 milligram of sodium
GRANDMA'S SWEDISH MEATBALLS
My mother made these hearty meatballs when we were growing up, and now my kids love them, too. My daughter likes to help shake the meatballs in flour. -Karin Ness, Big Lake, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly., In a large skillet, brown meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes., Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return meatballs to pan; heat through. Serve with mashed potatoes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 348 calories, Fat 21g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 846mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.
GRAMMIE MILLER'S SWEDISH MEATBALLS
My grandmother's mother and father were both off the boat from Sweden in the late 1800's. This is my grandmother's recipe from her mother, so if your looking for a REAL Swedish Meatball recipe, here it is, straight from the home land! I had this recipe many times growning up, as my mom loved to cook it for us... This is GREAT served over cooked buttered noodles, as a main dish with veggies, or over potatoes. I LOVE IT both ways!
Provided by Lindas Busy Kitchen
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix hamburger and bread crumbs.
- Beat egg in milk, and then add to meat mixture.
- Add onion, salt, pepper, and nutmeg, and mix well. Form into 1" balls.
- Put about 1/4 cup of oil in a frying pan. Put on high to heat, then turn down to med. heat, and put in meatballs.
- Cook on all sides, browning until they are almost burned, but please don't burn them, just brown them well.
- When done take out meatballs, and put in a dish.
- To Make Gravy:.
- Put 2 cups water in the frying pan, along with the juices. Let come to a boil.
- Meanwhile, in a cup put in 3 T. cornstarch, and fill the rest with COLD water, and mix.
- Add to the frying pan juices to thicken into a gravy, adding a little at a time, until you get desired thickness.
- When gravy is on the thick side, add meatballs.
- Let cook on med. heat for 15-20 minutes.
Nutrition Facts : Calories 144.4, Fat 6, SaturatedFat 2.5, Cholesterol 74.8, Sodium 734.3, Carbohydrate 12.3, Fiber 0.7, Sugar 1.2, Protein 9.8
GRAMMIE MILLER'S SWEDISH APPLE PIE
My grandmother is a full blooded Swede and she got this recipe from her mother, who came over to America in the late 1800's. She used to make this dessert for my sisters, brother, and I when we were young. We all LOVED it, and I cherish the recipe... This is definately one of my FAVORITE desserts, one of the BEST I have ever had the pleasure of eating! It is so DELICIOUS, everyone loves it that I share it with, and wants the recipe. Try it. Your family will love it as much as mine does!
Provided by Lindas Busy Kitchen
Categories Pie
Time 1h5m
Yield 2 pies, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 9x13" glass baking dish, or 2 pie plates.
- Fill dish/plates with apples 2/3 full- (10-12 apples depending on the size).
- Sprinkle 2 T.sugar and 2 teaspoons cinnamon on top of apples.
- (If using pie plates divide this for each one).
- In a small bowl mix remaining ingredients well together, and pour over apples.
- (If using pie plates, place half of this over each plate of apples).
- Bake in preheated 350 oven, for 45 minutes or until brown.
- Serve with whipped cream or French Vanilla ice cream.
- Enjoy!
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