Dales Swedish Meatballs Food

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:

• 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.

DALE'S SWEDISH MEATBALLS

Steps:

• In a medium bowl, mix together the ground beef, eggs, bread crumbs, onion, garlic, Worcestershire sauce, green pepper and Cheddar cheese until well blended. Form into walnut-sized balls.
• Melt butter in a large skillet over medium-high heat. Add meatballs, and brown evenly. Remove from the skillet, and set aside. Stir flour and instant coffee into the pan drippings. Add beef bouillon and water to the pan, and mix well. Bring to a boil, and allow to thicken. Stir in sour cream.
• Return meatballs to the skillet, and let them simmer in the sauce for 20 to 40 minutes. Serve as an appetizer, or over rice or egg noodles as a main course.

DEE'S SWEDISH MEATBALLS

Steps:

• Mix the meat, seasonings, egg and onion.
• Wet the bread with water before adding it to meat. Mush it all together and form little meat balls.
• Heat oil in frying pan and add meatballs.
• Don't move them to much or they will break.
• When brown on both sides, take out.
• Brown flour in same frying pan. Add water and canned milk to make gravy.
• Simmer for 20 minutes.
• in another pan while the balls are simmering.
• make the egg noodles according to package directions; drain and add butter. and 1/2 the sour cream.
• Add 1/2 the 8 oz pkg of sour cream to the meatballs at very end.
• Serve over warm buttered sour creamed egg noodles.

SWEDISH MEATBALLS

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.

DALE'S SWEDISH MEATBALLS

Steps:

• In a medium bowl, mix together the ground beef, eggs, bread crumbs, onion, garlic, Worcestershire sauce, green pepper and Cheddar cheese until well blended. Form into walnut-sized balls.
• Melt butter in a large skillet over medium-high heat. Add meatballs, and brown evenly. Remove from the skillet, and set aside. Stir flour and instant coffee into the pan drippings. Add beef bouillon and water to the pan, and mix well. Bring to a boil, and allow to thicken. Stir in sour cream.
• Return meatballs to the skillet, and let them simmer in the sauce for 20 to 40 minutes. Serve as an appetizer, or over rice or egg noodles as a main course.

SWEDISH MEATBALLS

Steps:

• Heat oven to 375 degrees. Spray 2 rectangular pans, with cooking spray.
• Beat milk and eggs in large bowl with whisk. Stir in bread crumbs, onion, mustard, celery salt, nutmeg, salt, and pepper. Mix in beef until well combined. Shape into approximately 60 balls. Place in pans. Bake uncovered about 30 minutes.
• Spray 5 to 6 quart crock pot with cooking spray. Place meatballs into the crock pot. Mix soup, water, and dill weed in large bowl; pour over meatballs. Stir to coat meatballs with the sauce.
• Cover. Cook on low 3 to 4 hours.

SWEDISH MEATBALLS

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.

DANA'S FAMOUS SWEDISH MEATBALLS

Steps:

• Melt 2 tablespoons of butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape into a bowl, and set aside until cool.
• Stir the sour cream together with the bread crumbs in a small bowl. In a large bowl, lightly combine the onion, eggs, ground beef, ground pork, cinnamon, cloves, nutmeg, salt, and pepper; stir in the sour cream-crumb mixture, and lightly but thoroughly mix until combined. Form the meat mixture into small balls about the size of a walnut.
• Melt another 2 tablespoons of butter in a large skillet over medium-high heat. Add the meatballs, and cook until browned on all sides and no longer pink in the center, about 10 minutes.