Aunt Bees Swedish Meatballs Food

AUNT BARB'S SWEDISH MEAT BALLS

Steps:

• The 1 lb ground beef is frozen prepackaged Swedish meatballs readily available at your local grocery store.
• Precook meatballs as per instructions on package.
• Combine chili sauce, grape jelly, onion, garlic and worcestershire into deep frying pan.
• Heat and mix until ingredients are blended.
• Salt and pepper to taste.
• Add cooked meatballs, partially cover and simmer on low for half an hour or longer, stirring frequently (the longer the better to infuse the flavours into the meatballs).
• Serve hot or cold.

SWEDISH MEATBALLS

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

Steps:

• For meatballs:.
• Melt 2 tablespoons butter in heavy medium skillet over medium heat.
• Add onion and sauté until translucent, about 5 minutes.
• Cool slightly.
• Combine bread and stock in large bowl.
• Mix in onion mixture, egg, allspice and pepper.
• Add ground beef and veal and blend well.
• Can be prepared 3 hours ahead.
• Cover and chill.
• Shape meat into 1 1/4-inch balls.
• Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.
• Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes.
• Using slotted spoon, transfer meatballs to platter and keep warm.
• Reserve drippings in skillet.
• For sauce:.
• Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes.
• Gradually whisk in stock and cream.
• Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes.
• Season to taste with allspice, salt and pepper.
• Pour sauce over meatballs and serve.

CLASSIC SWEDISH MEATBALLS

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.

AUNT RAE'S SWEDISH MEATBALLS

Steps:

• Mix all the ingredients together.
• Make small balls the size of melon balls (or however big you want them as this makes a LOT of little meatballs).
• Spray cookie sheet with cooking spray.
• Bake at 350°F for 30 minutes (for small melon ball size meatballs).
• Bake longer if making larger meatballs.