Swedish Meatballs With Sour Cream Sauce Recipes

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EASY SWEDISH MEATBALL SAUCE

A quick but very tasty sauce to add to already prepared frozen meatballs. This recipe makes a generous amount of sauce for a 1/2 package (20 oz) of meatballs. Serve over egg noodles or rice.

Provided by Mary B

Categories     World Cuisine Recipes     European     Scandinavian

Time 20m

Yield 4

Number Of Ingredients 7



Easy Swedish Meatball Sauce image

Steps:

  • Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 12.2 g, Cholesterol 140.4 mg, Fat 31.5 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 17 g, Sodium 357.8 mg, Sugar 0.9 g

1 cup beef stock
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon soy sauce
1 teaspoon ground black pepper
½ teaspoon dried rosemary
½ (20 ounce) package frozen cooked meatballs, thawed

THE AMAZING SWEDISH MEATBALL

Yowza! These Swedish Meatballs are fabulous! Very easy to make with such simple ingredients, and they're just delicious. This recipe has been in my family for years - friends and family wait all year to eat them.

Provided by KANDIYOHIV

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h20m

Yield 6

Number Of Ingredients 17



The Amazing Swedish Meatball image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
  • Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
  • To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
  • When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 18.6 g, Cholesterol 134.1 mg, Fat 42.7 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 16.1 g, Sodium 2174.7 mg, Sugar 2.8 g

1 pound ground beef
½ pound ground pork
½ cup chopped onion
¾ cup bread crumbs
1 egg
½ cup milk
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
¼ cup vegetable oil
¼ cup all-purpose flour
1 teaspoon paprika
1 tablespoon salt
1 teaspoon pepper
2 cups boiling water
¾ cup sour cream

SWEDISH MEATBALLS IN SOUR CREAM SAUCE

Very special meatballs; I serve this for Christmas Eve dinner, accompanied with white rice or homemade noodles. The recipe is from Michael Field's Cooking School. I got it off Compuserve several years ago. Serves 6 to 8 as a main dish. Prep time includes chilling

Provided by DJM70

Categories     Veal

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 25



Swedish Meatballs in Sour Cream Sauce image

Steps:

  • Ask the butcher to split a few marrowbones lengthwise and extract the marrow For you. Have the beef, pork and veal ground together in front of you, for unless you see it you cannot be sure that it will be free of fat.
  • So that they can be chilled, prepare the meat balls at least an hour before you plan to cook them. They are less likely then to crumble and lose their shape when they are fried.
  • Soak the crumbs in the four Tab. of cream for 5 minutes, then put them in a large mixing bowl with the marrow and ground meats.
  • Melt the 2 T. butter in a small frying pan and in it cook the chopped onion, shallots and garlic over Moderate heat for 5 min.,or until softened and color lightly. Add them to the mixing bowl and at the same time add the grated lemon rind, parsley, salt, pepper, and thyme.
  • Beat the 2 eggs lightly with a fork and pour them over the meat. With a large spoon, beat this mixture vigorously until the ingredients are thoroughly combined and the meat loses its granular texture. If you own an electric mixer with a dough hook attachment, the beating operation will be much easier. But do not attempt to use an ordinary beater attachment; it will not work.
  • Form into small balls, about an inch in diameter. The simplest and most efficient way to do this is to place a heaping teaspoon of the meat in the palm of of one hand and after moistening the other hand with cold water, roll it lightly over the meat until you have shaped it into a sphere. Do not fuss with this too much; when the balls are chilled, you can reshape them easily if you wish.
  • Place the meat balls, as you finish them, on a baking sheet or platter lined with wax paper. Cover them with another sheet of waxed paper, and chill for at least an hour. For more firmly crusted meatballs, roll each lightly in flour just before frying them.
  • When you are ready to cook the meatballs, melt the 3 Tab. butter and 2 Tab. oil over high heat in a large heavy frying pan. When the fat begins to sputter, lightly drop into the pan enough meat balls to cover the bottom about three quarters full. At once slide the pan back and forth over the burner so that they roll around in the hot fat; this will help them to keep their shapes and to brown evenly.
  • After a couple of minutes, turn the heat down to moderate, and cook the balls 6-7 minutes longer, or until they are crisp brown all over and cooked through. Make sure by breaking one open; there should not be the slightest indication of pink in the center. With a slotted spoon, transfer the finished meatballs to a shallow casserole and continue with the remaining meatballs until they are all cooked.
  • Make the sauce in the same frying pan. If the fat remaining in it is a good deep brown; pour off all but 3 Tab. of it. If, however, it is black and badly burned, scrape it all out and in its place melt 3 T. butter.
  • Off the heat, with a wooden spoon, stir into the pan 2 Tab of flour and mix it to a smooth paste with the fat. Return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while. Then pour in, all at once, the cup of stock. Raise the heat to moderate and, with a wire whisk, beat this sauce together until it boils, thickens and becomes quite smooth. Then turn the heat down to the barest simmer. Still using the whisk, stir the sour cream into the sauce, about a Tab. at a time. Use more than ½ cup if you like the sauce fairly thin. At the last, add the fresh dill, lemon juice, salt to taste and cayenne. Pour the sauce over the meatballs in the casserole.
  • When you are ready to serve them, reheat the meatballs slowly without letting the sauce boil.
  • Serve them directly from the casserole, sprinkled with a little extra fresh dill if you have it. Buttered rice, noodles or pasta of any kind go well with this.
  • Note: If you are unable to get any marrow, in its place beat into the meat ball mixture 3 tab. soft butter.

1/2 lb beef chuck, all fat removed and ground together twice
1/2 lb fresh lean pork, all fat removed and ground together twice
1/2 lb veal, all fat removed and ground together twice
2 tablespoons breadcrumbs
1/4 cup cream
2 tablespoons finely diced beef marrow
2 tablespoons butter
1/2 cup finely chopped onion
1 tablespoon finely chopped shallot
1/2 teaspoon finely chopped garlic
1 teaspoon grated fresh lemon rind
2 tablespoons finely chopped parsley
1 tablespoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon thyme
2 eggs
3 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons flour
1 cup brown beef stock or 1 cup canned beef broth
1/2 cup sour cream
2 tablespoons finely chopped fresh dill or 1 tablespoon dry dill weed
1/4 teaspoon lemon juice
salt
1/8 teaspoon cayenne

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