SWEDISH MEATBALLS SOUP
This is from Taste of Home. It was entered into a soup contest by Debora Taylor. It was in the top 12! I think this sounds really good!
Provided by Courtly
Categories Meat
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, beat egg; add 1/3 cups cream, bread crumbs, onion and 1 t. salt. Add beef; mix well.
- Shape into 1/2 inch balls.
- In a Dutch oven or soup kettle, brown meatballs in butter, half at a time. Remove from pan; set aside. Drain fat.
- To pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth.
- Gradually stir in water; bring to a boil, stirring often.
- Add potatoes and meatballs.
- Reduce heat; cover and summer for 25 minutes or until the potatoes are tender. Stir in the peas and remaining cream; heat through.
Nutrition Facts : Calories 338.5, Fat 19.7, SaturatedFat 9.3, Cholesterol 98.2, Sodium 615.6, Carbohydrate 20, Fiber 2.5, Sugar 2.9, Protein 19.7
SWEDISH MEATBALL SOUP
To me, this is a very comforting, filling, homey soup. I especially like cooking it during winter months and serving it with hot rolls, bread or muffins. -Deborah Taylor, Inkom, Idaho
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon salt. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat. , Add flour, bouillon, pepper, garlic salt and remaining salt to pan; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs. , Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through.
Nutrition Facts : Calories 366 calories, Fat 19g fat (9g saturated fat), Cholesterol 117mg cholesterol, Sodium 785mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
SWEDISH MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.
- Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
- Serve over buttered noodles and garnish with fresh parsley.
- To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.
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.
SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP
This easy Swedish meatball recipe is a household favorite handed down from my grandmother, who was a farm wife. Great dinner served with mashed potatoes!
Provided by AJ1968
Categories Main Dish Recipes Meatball Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
- Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
- Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.
Nutrition Facts : Calories 442.2 calories, Carbohydrate 29.7 g, Cholesterol 133.2 mg, Fat 23.2 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 9.1 g, Sodium 1014.1 mg, Sugar 4.5 g
SWEDISH MEATBALLS
Found these on another site that was featuring Scandinavian foods. I made these and added some sauteed mushroom pieces to the sauce, and served this as a main dish over rice. They can also be served as an appetizer in a chafing dish to keep warm. Provide toothpicks for spearing them. My neighbor used to have a Cmas Eve openhouse and served these. She suffered a stroke and has become incapacitated so her recipe is lost. These, if I close my eyes, taste just like hers! So I dedicate this recipe to Joyce....a very dear friend.
Provided by Nana Lee
Categories Meat
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- TO MAKE THE MEATBALLS:.
- Preheat oven to 400ºF.
- Mix all ingredients for the meatballs together. Shape into balls. Place on cookie sheet.
- Bake for 10 minutes or until browned.
- Remove meatballs from oven and place in a casserole dish.
- Turn oven temperature to 350ºF.
- TO MAKE THE SAUCE:.
- Stir together ingredients for the sauce and combine with the meatballs in the casserole.
- Bake, covered, for 1 hour.
- Let stand covered for 10 minutes before serving.
SWEDISH MEATBALL SLIDERS RECIPE BY TASTY
Here's what you need: ground beef, ground pork, large eggs, panko breadcrumbs, ground allspice, ground nutmeg, kosher salt, freshly ground black pepper, garlic powder, yellow onion, fresh parsley, olive oil, slider buns, cranberry sauce, unsalted butter, baby bella mushroom, all purpose flour, Swanson® Beef Stock, Campbell's® Cream of Mushroom Soup, kosher salt, freshly ground black pepper, ground nutmeg, ground allspice
Provided by Campbell's
Categories Lunch
Time 30m
Yield 16 sliders
Number Of Ingredients 23
Steps:
- Make the sliders: In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, allspice, nutmeg, salt, pepper, garlic powder, onion, and ¼ cup (10 g) parsley and mix until fully combined.
- Roll the ground meat mixture into 2½-inch-wide meatballs. You should have 16-18 meatballs total.
- In a large skillet, heat the olive oil over medium heat. Working in batches, cook the meatballs until browned on all sides and cooked through, about 2 minutes per side. Transfer the meatballs to a plate as they finish cooking and set aside.
- Make the mushroom sauce: Wipe out any excess oil from the skillet, then return to medium-low heat. Add the butter. Once melted, add the mushrooms and cook until softened and crispy, about 5 minutes.
- Add the flour and cook, stirring, until light beige in color, 1-2 minutes. Whisk in the Swanson® Beef Stock and Campbell's® Cream of Mushroom Soup until smooth. Stir in the salt, pepper, nutmeg, and allspice.
- Add the meatballs, turning to coat in the sauce. Continue cooking for 2-3 minutes, until the sauce thickens.
- Assemble the sliders: Dollop about 1½ teaspoons of cranberry sauce onto the bottom half of each slider bun, then scoop a meatball and a tablespoon of mushroom sauce on top. Garnish with the remaining ¼ cup parsley. Place the top halves of the slider buns on top and secure each slider with a toothpick.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 30 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, Sugar 6 grams
MOM'S SWEDISH MEATBALLS
Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone's mouth starts watering. -Marybeth Mank, Mesquite, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
Nutrition Facts : Calories 837 calories, Fat 33g fat (14g saturated fat), Cholesterol 256mg cholesterol, Sodium 1744mg sodium, Carbohydrate 82g carbohydrate (10g sugars, Fiber 4g fiber), Protein 50g protein.
SWEDISH MEATBALL NOODLE SOUP RECIPE - (4.7/5)
Provided by PineyCook
Number Of Ingredients 31
Steps:
- 1.To make the meatballs, place the bread into a small bowl and mix in 1/2 cup cream. Allow to stand until bread absorbs the cream, about 15 minutes, then add bread to food processor and pulse until completely broken up (it will look like mushy bread). Add pulverized cream bread to a large bowl. 2.While the bread is soaking, heat 1 tablespoon olive oil over medium heat in a large nonstick skillet. Add onions and sauté until translucent and softened, about 5 minutes. Add to large bowl with bread. 3.To the onions and bread, add remaining meatball ingredients and mix. Form meat into 1 tablespoon meatballs, approximately 40 meatballs. 4.Melt 1 tablespoon of butter with 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, add half of the meatballs and cook, stirring frequently, until well browned on all sides, approximately 5 minutes. Remove meatballs to paper towel lined baking sheet. Add remaining meatballs to skillet and repeat. 5.Melt 5 tablespoons butter in Dutch oven/large soup pot over medium high heat. Add carrots, celery and mushrooms and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, stirring constantly for 3 minutes. 6.Turn heat to low and gradually stir in beef broth followed by heavy cream. Add Worcestershire sauce, parsley, paprika, red pepper flakes, salt and pepper. Bring soup to a boil, stirring frequently until thickened to desired consistency, approximately 5 minutes. 7.Add meatballs and lower the heat to low. Cover the pot and cook for 5 minutes, or until meatballs are cooked through, stirring occasionally. 8.Stir in sour cream until smooth, followed by noodles. Taste and add additional salt, pepper, red pepper flakes if desired. 9.Garnish with fresh parsley (optional) and serve. Notes *For a lighter version, you may substitute milk but only use 1/4 cup and add more as needed to meatball mixture. **You may substitute milk or half and half, but keep in mind the higher the fat content, the creamier the soup. You can add more sour cream at the end of cooking to help creamify. ***For a less "chunky" soup, add more beef broth and/or heavy cream/milk.
SWEDISH MEATBALLS WITH NOODLES
This recipe for Swedish meatballs with noodles was a big hit on a winter night!
Provided by Jennyfromtheblock8
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
- Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
- While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
- Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 58.3 g, Cholesterol 115.4 mg, Fat 16.3 g, Fiber 2.9 g, Protein 23.1 g, SaturatedFat 6.5 g, Sodium 679.6 mg, Sugar 3.6 g
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