SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)
Our family's traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add sour cream to it the day you serve the leftovers.
Provided by Nom Nom Nom
Categories World Cuisine Recipes European Scandinavian
Time 1h25m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
- Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
- To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 11.9 g, Cholesterol 107.6 mg, Fat 21.3 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 10.6 g, Sodium 794.2 mg, Sugar 3.2 g
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.
GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
- Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
- Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!
HORSERADISH MEATBALLS
This recipe is from Taste of Home Annual Recipe 2003 Book posted by Joyce Benninger of Owen Sound, Ontario. I posted it here so I don't lose it.
Provided by Mainely Debbie
Categories Meat
Time 50m
Yield 3 Dozen
Number Of Ingredients 19
Steps:
- In a large bowl combine the meatball mixture, mix well.
- Shape into 1 1/2 inch balls.
- Place in a greased 15 x 10 baking pan, bake uncovered at 350 for 35-40 minutes or until no longer pink.
- Meanwhile in a large saucepan combine sauce ingredients.
- Bring to a boil, stirring often.
- Reduce heat; simmer uncovered for 10 minutes.
- Add meatballs, stir gently to coat.
CROCK POT SWEDISH MEATBALLS
Make and share this Crock Pot Swedish Meatballs recipe from Food.com.
Provided by Mindi Bunch
Categories Meat
Time 4h25m
Yield 60 meatballs, 12 serving(s)
Number Of Ingredients 14
Steps:
- In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
- Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.
- With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.
- Place in crock pot.
- In bowl, mix together soup and flour; pour over meatballs.
- Cook on high until cooked through (about 4 hours); stir.
- Stir in sour cream and Worcestershire sauce.
- Serve sprinkled with remaining parsley.
Nutrition Facts : Calories 203, Fat 10.4, SaturatedFat 4.2, Cholesterol 107, Sodium 406, Carbohydrate 8.8, Fiber 0.6, Sugar 1.4, Protein 17.6
TRUE OLD-FASHIONED SWEDISH MEATBALLS
A super tasty old-fashioned Swedish meatball recipe. It's made with basic ingredients and comes together quickly. Everyone should have this recipe in their dinner rotation. The meatballs have great flavor and cook in a creamy, savory sauce that thickens perfectly. We opted to serve these Swedish meatballs over egg noodles and it was wonderful.
Provided by Megan Wood @meggey1979
Categories Beef
Number Of Ingredients 18
Steps:
- Combine all ingredients EXCEPT BUTTER for meatballs.
- Make them into tiny meatballs.
- Brown meatballs in butter.
- While meatballs are cooking, combine all ingredients for gravy on medium heat.
- Combine the meatballs and the sauce. Simmer on low for 40 minutes.
- Serve as an appetizer or over egg noodles for a main entree.
OLD-FASHIONED MEATBALLS IN RED SAUCE
Provided by Leslie Revsin
Categories Beef Cheese Egg Pasta Tomato Bake Kid-Friendly Sausage Gourmet Small Plates
Yield Makes twelve 2 1/2-inch meatballs
Number Of Ingredients 7
Steps:
- Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
- Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
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