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 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.
CHEF JOHN'S SWEDISH MEATBALLS
Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!
Provided by Chef John
Categories World Cuisine Recipes European Scandinavian
Time 2h5m
Yield 6
Number Of Ingredients 22
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
- Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
- Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
- Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
- Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
- Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
- Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
Nutrition Facts : Calories 479 calories, Carbohydrate 10.1 g, Cholesterol 193.7 mg, Fat 35.8 g, Fiber 0.7 g, Protein 28.2 g, SaturatedFat 17.3 g, Sodium 1205.6 mg, Sugar 1.8 g
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
ONE-POT SWEDISH MEATBALL PASTA RECIPE BY TASTY
Here's what you need: ground beef, seasoned bread crumbs, onion, egg, kosher salt, pepper, canola oil, beef broth, milk, worcestershire sauce, egg noodle, shredded parmesan cheese, fresh parsley
Provided by Tasty
Categories Dinner
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
- Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
- Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
- Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
- Add the parmesan and the parsley, stirring until the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 1226 calories, Carbohydrate 130 grams, Fat 45 grams, Fiber 5 grams, Protein 63 grams, Sugar 17 grams
SWEDISH MEATBALLS
These are tasty meatballs that can be served as an appetizer or as a meal over rice or noodles. Cut recipe out of the Milwaukee Journal.
Provided by AZPARZYCH
Categories Meat
Time 45m
Yield 30 meatballs, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy skillet over medium-high heat, melt 1 Tbs butter.
- Add onions and saute, stirring often until soft, about 1-2 minutes.
- Remove from heat and set aside.
- In bowl of electric mixer combine bread crumbs and water; let stand until soft; about 1-2 minutes.
- Add reserved onions along with beef, pork, egg yolks, salt, pepper, nutmeg, and allspice.
- Beat on low speed until smooth.
- Turn mixer to high and beat until mixture is light in color and fluffy; about 10 minutes.
- Shape into 1-inch balls.
- In large skillet over medium heat, melt remaining 4 Tbs butter.
- Cook meatballs in batches of about 15 at a time until brown on all sides.
- Remove with slotted spoon and drain briefly on paper towel before removing to a warmed serving platter
- Cover to keep warm.
- When all meatballs are cooked, reduced heat to low and add flour to skillet.
- Cook, stirring until lightly browned.
- Slowly add beef stock
- Cook, whisking until gravy is thick and smooth.
- Strain if desired.
- Pour gravy over meatballs and serve hot.
Nutrition Facts : Calories 312.1, Fat 22.2, SaturatedFat 10.2, Cholesterol 129.8, Sodium 658, Carbohydrate 8.4, Fiber 0.5, Sugar 0.7, Protein 18.6
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.
CLASSIC SWEDISH MEATBALLS
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
- Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.
Nutrition Facts : Calories 301 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.73 milligram of sodium
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