SWEDISH MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, ground pork, panko breadcrumbs, onion, fresh parsley, garlic, eggs, salt, pepper, butter, all-purpose flour, beef broth, ground allspice, nutmeg, heavy cream, salt, pepper, fresh parsley
Provided by Matthew Johnson
Categories Appetizers
Time 25m
Yield 40 meatballs
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F (220°C).
- In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
- Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
- Bake meatballs for 15 minutes, until golden brown. Set aside.
- Melt butter in a pan on medium heat and allow it to brown slightly. Stir in the flour completely and cook for about 1 minute creating a pale roux.
- Add the beef broth, stir, and cook until it thickens.
- Add in the ground allspice, nutmeg, salt, pepper, and the heavy cream, stir, and bring to a simmer for 5 minutes.
- Add the meatballs and coat them with the gravy.
- Sprinkle with the parsley, poke with toothpicks, and serve!
- Enjoy!
Nutrition Facts : Calories 129 calories, Carbohydrate 5 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram
TIME/LIFE SWEDISH MEATBALLS
According to the 1968 Time/Life book, Foods of the World: The Cooking of Scandinavia, this recipe makes true Swedish meatballs. The proper name is Sma Kottbullar.
Provided by Lennie
Categories Lunch/Snacks
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a small frying pan, melt the tbsp of butter over med heat; when foam subsides, add onions and cook for about 5 minutes until they are soft and translucent but not brown.
- In a large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg and parsley; knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
- Shape into small balls about one inch in diameter.
- Arrange meatballs in one layer on a baking sheet or flat tray, cover with plastic wrap, and chill for at least 1 hour before cooking.
- Over high heat, in a large heavy skillet, melt the 2 tbsp butter and 2 tbsp oil; when the foam subsides, add the meatballs, 8 to 10 at a time.
- Reduce the heat to medium and fry balls on all sides, shaking pan almost constantly to roll the balls around in the hot fat to help keep their shape.
- In 8 to 10 minutes the meatballs should be brown outside and show no trace of pink inside when one is broken open with a knife.
- Add more butter and oil as needed to the skillet as you fry each batch, and transfer finished meatballs to a casserole dish and keep warm in a 200F oven.
- If you want to make a sauce, the book recommends making one with the pan juices; here's how.
- Remove pan from heat and pour off all fat; stir in 1 tbsp of flour.
- Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over medium heat for 2 or 3 minutes, stirring constantly, until it is thick and smooth.
- Pour over meatballs and serve with noodles or potatoes.
SWEDISH MEATBALLS
This is Alton Brown's. It is so close to my mom's meatballs made at Christmas time each year. I love them.
Provided by KathyP53
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 200 degrees. Tear bread into pieces and place in a small mixing bowl along with milk. Set aside.
- Melt 1 tablespoon of the butter in a large electric skillet over low heat. Add onion and pinch of salt and sweat until onions are soft. Remove from heat and set aside.
- In the bowl of a electric mixer, combine bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, pepper, allspice, nutmeg, and cooked onions. Beat on medium speed for 1-2 minutes.
- Using a scale, weigh meatballs into 1 ounce portions and place on a sheet pan (an ice cream scoop heals here). Shape meatballs into rounds.
- Heat remaining butter in the skillet over medium-low heat, or set to 250 degrees. Add meatballs and saute until golden brown on all sides, about 7-10 minutes. Remove meatballs to an ovenproof dish using a slotted spoon and place in warmed oven.
- Decrease heat to low and add flour to skillet. Whisk until lightly browned, approximately 1-2 minutes. Gradually add beef stock and whisk until sauce begins to thicken. Add cream and continue to cook until gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
SWEDISH MEATBALLS
This is an easy recipe. It takes a little time to make the meatballs and brown them but, after you're done browning them, there's nothing more to do until you're ready to eat. Enjoy!
Provided by Kat08
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix by hand all ingredients except soup and water; form into balls.
- Brown meatballs in large pan on medium heat. (I usually turn them two to three times and keep them covered while they are cooking, so the insides get cooked a little.)
- Put meatballs on a paper towel to drain excess grease.
- Put the soup and 1 full can (10.5 oz.) of water in a large pot or crock pot and stir down large lumps.
- Add meatballs to soup.
- Simmer for at least 45 minutes on the stove or cook on low for 6-8 hours in the crock pot.
- Serve over egg noodles or rice.
Nutrition Facts : Calories 373.1, Fat 24, SaturatedFat 8.4, Cholesterol 112.4, Sodium 791, Carbohydrate 13.3, Fiber 0.5, Sugar 2.9, Protein 24.7
AUNTIE LORI'S SWEDISH MEATBALLS CASSEROLE
These are so good. I love them and have been trying to get the recipe for awhile now. My aunt finally came through for me and dug it out.
Provided by Miss Erin C.
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 7 ingredients.
- Roll into 1" balls and brown, they seem to stick, so you need to watch them closely. Place in a greased 9x13 pan.
- Melt the butter in a saucepan, add flour and then the milk.
- When the flour has dissolved into the milk, add the can of soup, heat through. Pour over the meatballs and bake uncovered at 325°F for 30 minutes.
- Sprinkle with shredded cheese when removed from the oven.
SWEDISH MEATBALLS
Steps:
- Saute onion in 2 tablespoons butter until golden. Combine with all remaining ingredients except last three and mix thoroughly by hand.
- Shape into small balls and saute in batches in butter, about 4 tablespoons, until nicely browned.
- Remove to large pot, add beef stock and simmer gently for 45 minutes. Refrigerate overnight.
- In morning, remove and reserve any hardened fat from top, heat meatballs until the stock melts and pour off stock.
- Make roux of 4 tablespoons reserved fat and 4 tablespoons flour, add stock and cook, stirring, till thickened. Return meatballs to sauce, heat through and serve.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 6 grams, Sodium 460 milligrams, Sugar 1 gram, TransFat 0 grams
SWEET SWEDISH MEATBALLS
Make and share this Sweet Swedish Meatballs recipe from Food.com.
Provided by GingerlyJ
Categories Meat
Time 45m
Yield 1 pound, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- mix together ground beef, salt, pepper,wortcestershire sauce, onion powder and half the paprkia and parsely. roll into 1 inch balls.
- brown in a large skillet until dark brown and cooked through.
- In a pan combine other paprika and parsely, broth, cream sour cream and jelly.
- Bring to a boil stirring often.
- Lower heat and add meatballs. simmering for 20 minutes.
- Serve over hot egg noodles.
Nutrition Facts : Calories 471.5, Fat 34, SaturatedFat 18.1, Cholesterol 125.7, Sodium 352.3, Carbohydrate 26.3, Fiber 1.7, Sugar 16.7, Protein 16.9
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