Swedish Meatballs Dee Dees Recipes

Steps:

• In a large skillet sauté onions in 1 tablespoon of olive oil, stirring frequently, for 2-3 minutes over medium heat. When onions become translucent, remove pan from the heat and leave them to cool a little.
• In a large bowl, combine ground beef, ground pork, breadcrumbs, egg yolks, allspice, nutmeg, salt, pepper and cooked onion. Using a wooden spoon or clean hands, mix until well combined.
• Roll the mixture into 1 ¼-to-1 ½-inch meatballs (ice cream spoon helps to measure the amount needed for one meatball), forming about 24 meatballs.
• Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel to get rid of any excessive fat.
• To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute.
• Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper.
• Serve immediately, garnished with parsley, and with cooked fresh pasta.

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.

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.

Steps:

• Heat oil in heavy large skillet over medium high heat.
• Add meatballs and cook until brown, about 8 minute.
• Transfer meatballs to a bowl.
• Add flour to skillet and cook 1 min, scraping up the browned bits from bottom of the skillet.
• Stir in broth and mil.
• Return meatballs to skillet.
• Simmer until liquid thickens enough to coat meatballs, about 5 minute.
• Remove skillet form heat.
• Stir in sour cream.
• Meanwhile, cook noodles according to package instructions.
• Drain noodles and transfer to a large bowl.
• Spoon meatballs and sauce over noodles.
• Serve immediately.

Steps:

• This is what you will need. Always gather and measure ingredients before starting a recipe.
• Preheat oven to 200 degrees.
• Tear bread into small pieces and place in a small bowl or measuring cup. Pour whole milk over bread; set aside.
• Saute' onions in 1 Tbsp of butter in a 12-inch sauce pan until tender. Once tender; set aside.
• In the bowl of a stand mixer, combine the bread mixture, meats, seasonings and sauteed onions. Mix at a med-low speed until well combined, 1 to 2 minutes.
• With hands, form 30 meatballs about 1-oz each, the size of a walnut.
• Melt remaining butter in 12-inch sauce pan and add meatballs. Brown on all sides, about 10 to 12 minutes.
• Once the meatballs are cooked, removed to a oven-proof dish and place in preheated oven. Leave drippings in pan.
• Reduce heat to low and add flour to pan drippings. Whisk until lightly browned. Gradually stir in beef broth whisking until sauce thickens.
• Once sauce has thickened to desired consistancy, stir in heavy cream, stir for 2 to 3 minutes.
• Remove meatballs from oven and pour sauce over meatballs. Serve over egg noodles, rice or mashed potatoes.

Steps:

• Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
• Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
• Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

Steps:

• Mix the meat, seasonings, egg and onion.
• Wet the bread with water before adding it to meat. Mush it all together and form little meat balls.
• Heat oil in frying pan and add meatballs.
• Don't move them to much or they will break.
• When brown on both sides, take out.
• Brown flour in same frying pan. Add water and canned milk to make gravy.
• Simmer for 20 minutes.
• in another pan while the balls are simmering.
• make the egg noodles according to package directions; drain and add butter. and 1/2 the sour cream.
• Add 1/2 the 8 oz pkg of sour cream to the meatballs at very end.
• Serve over warm buttered sour creamed egg noodles.

Steps:

• Combine all ingredients in large mixing bowl.
• Knead mixture with hands until thoroughly mixed.
• Shape into meatballs.
• Place meatballs in a pan WITH SIDES.
• Pour beef broth over meatballs.
• Bake at 350 degrees for 35 minutes.

Steps:

• For Meatballs:.
• Fry the onion till golden in a couple of tablespoons of lightly browned butter.
• Mash the potatoes.
• Mix all the ingredients until meatball consistency.
• Flavour with salt, white pepper and (optional) a little finely crushed allspice.
• Shape the mixture into relatively large, round balls and transfer to a floured cutting board.
• Fry them slowly in plenty of butter.
• Cream Sauce:.
• Melt butter in pan and add flour, whisk till golden brown and flour is cooked.
• Add Beef Stock and Cream until desired thickness.
• Season well with salt and pepper.
• Serve the meatballs with the sauce, freshly boiled yukon potatoes, and lingonberry jam.