Cheap And Easy Swedish Meatballs Dinner Food

QUICK SWEDISH MEATBALLS

Steps:

• Combine the Meatballs, Soup, Milk and Nutmeg in a Large Skillet.
• Heat to Boiling, Stirring Occasionally.
• Reduce the Heat, Cover and Simmer for 15 minute.
• Stir in the Sour Cream, Cover and Heat for 2 or 3 minute more.
• Sprinkle with Parsley if Desired and Serve Warm.

QUICK AND EASY SWEDISH MEATBALLS

Steps:

• Prepare meatballs according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cream and dill; simmer for 1 minute. Stir in meatballs; heat through. Garnish with parsley if desired.

SWEDISH MEATBALLS

Steps:

• Add bread cubes to large mixing bowl and top with heavy cream and grated onion (plus juices from grating the onion). Stir and let sit a minute or two. Mash with a fork.
• Add beef, pork, egg, parsley, salt, pepper, nutmeg, and allspice. Mix well.
• Use small cookie scoop to scoop out and roll into roughly 1 inch wide meatballs.
• Add oil and butter to large skillet and heat over MED/MED-HIGH heat. Add meatballs, working in batches (about half at a time), and cook on all sides, until browned and mostly cooked through, about 5-7 minutes. Remove to a plate and repeat with remaining meatballs.
• Drain off any excess oil but don't wipe out the skillet.
• Add butter to skillet and heat over MED heat. Once melted, whisk in flour and cook, stirring occasionally for 2 minutes.
• Slowly add beef broth, whisking as you add it, until all broth is added. Whisk in Worcestershire sauce and bring to a simmer.
• Once gravy is simmering, add all meatballs and simmer 5-7 minutes, until meatballs are cooked through and gravy has started to thicken.
• Stir in heavy cream and simmer another 2-3 minutes, until gravy is a smooth and silky sauce that coats the back of a wooden spoon.
• Serve over buttered cooked egg noodles or mashed potatoes and garnished with minced fresh parsley.

CHEAP AND EASY SWEDISH MEATBALLS DINNER

Steps:

• Sauté onions in olive oil on a medium high heat, let cook for about 5 minutes than add garlic and cook for another 2 minutes or until onions and translucent.
• Add can of mushrooms, red wine, basil and bay leaves. Let simmer for 5 minutes.
• Mix cold water and gravy mix per instructions on package and add to pan.
• Add meatballs and let simmer until gravy thickens to lightly coat the back of a spoon.
• Serve with plain white rice or buttered noodles.

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.

EASY SWEDISH MEATBALL SKILLET

Steps:

• In 12-inch nonstick skillet, heat butter over medium-high heat. Add onions; cook 3 to 4 minutes or until onions are tender.
• Stir in water, whipping cream, Worcestershire sauce, uncooked pasta and sauce mix (from Hamburger Helper™ box), frozen meatballs, pepper and allspice. Heat to boiling.
• Reduce heat to medium; cover and simmer 8 to 10 minutes, stirring occasionally, until pasta is tender. Garnish with parsley. Serve immediately.

3-INGREDIENT SWEDISH MEATBALLS

Steps:

• Combine frozen meatballs, condensed soup, and sour cream in a slow cooker.
• Cover and cook on High until heated through, about 2 hours.

MUM'S SWEDISH MEATBALLS

Steps:

• Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
• Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
• Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
• Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
• Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

SWEDISH MEATBALLS RECIPE BY TASTY

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!

SWEDISH MEATBALLS

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.