SWEDISH MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 20
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.
CHEF JOHN'S SWEDISH MEATBALLS
Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!
Provided by Chef John
Categories World Cuisine Recipes European Scandinavian
Time 2h5m
Yield 6
Number Of Ingredients 22
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
- Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
- Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
- Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
- Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
- Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
- Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
Nutrition Facts : Calories 479 calories, Carbohydrate 10.1 g, Cholesterol 193.7 mg, Fat 35.8 g, Fiber 0.7 g, Protein 28.2 g, SaturatedFat 17.3 g, Sodium 1205.6 mg, Sugar 1.8 g
SWEDISH MEATBALL HOT DISH
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 6 to 9 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil in a large skillet over high heat until shimmering. Add the onion and cook until slightly softened, about 4 minutes, then add the ground beef and 1 1/2 teaspoons salt. Cook, breaking up clumps with a wooden spoon, until brown, about 8 minutes. Reduce the heat to medium-high and add the allspice, nutmeg and white pepper. Sprinkle the flour on top and stir until incorporated. Stir in the heavy cream and beef broth and bring to a simmer. Add the peas and carrots and parsley.
- Pour the mixture into a 9-by-13-inch baking dish. Sprinkle 1 cup cheese evenly on top. Top with the potato tots and sprinkle the remaining 1/2 cup cheese on top.
- Bake until the potato tots are golden brown, about 40 minutes. Cool 10 minutes before serving.
SWEDISH MEATBALLS
The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.
Provided by Alton Brown
Categories appetizer
Time 55m
Yield approximately 30 meatballs, 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees F.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
SWEDISH MEATBALLS - DEE DEE'S
In Sweden, meatballs are made with ground beef or a mix of ground beef, pork and sometimes veal, mixed with breadcrumbs soaked in milk and finely chopped onions, some broth, and, occasionally, cream. They are seasoned with white pepper or allspice and salt. We enjoyed an early afternoon lunch compliments of Elton Brown's 2005...
Provided by Diane Atherton
Categories Beef
Time 1h
Number Of Ingredients 16
Steps:
- 1. This is what you will need. Always gather and measure ingredients before starting a recipe.
- 2. Preheat oven to 200 degrees.
- 3. Tear bread into small pieces and place in a small bowl or measuring cup. Pour whole milk over bread; set aside.
- 4. Saute' onions in 1 Tbsp of butter in a 12-inch sauce pan until tender. Once tender; set aside.
- 5. In the bowl of a stand mixer, combine the bread mixture, meats, seasonings and sauteed onions. Mix at a med-low speed until well combined, 1 to 2 minutes.
- 6. With hands, form 30 meatballs about 1-oz each, the size of a walnut.
- 7. Melt remaining butter in 12-inch sauce pan and add meatballs. Brown on all sides, about 10 to 12 minutes.
- 8. Once the meatballs are cooked, removed to a oven-proof dish and place in preheated oven. Leave drippings in pan.
- 9. Reduce heat to low and add flour to pan drippings. Whisk until lightly browned. Gradually stir in beef broth whisking until sauce thickens.
- 10. Once sauce has thickened to desired consistancy, stir in heavy cream, stir for 2 to 3 minutes.
- 11. Remove meatballs from oven and pour sauce over meatballs. Serve over egg noodles, rice or mashed potatoes.
SWEDISH MEATBALLS
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)
- Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.
- To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.
- To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse.
CLASSIC SWEDISH MEATBALLS
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 301 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.73 milligram of sodium
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- In a small bowl, soak the white bread in the heavy cream. Heat 1 tablespoon butter in a skillet over medium heat. Add the onion and the garlic; sauté for 5 minutes until softened. Add the soaked bread and the cooked onion / garlic mixture to the bowl of a food processor. Pulse for 10-15 seconds until mostly smooth.
- Add your bread / garlic / onion mixture to a large bowl with the remaining meatball ingredients. Mix well. Roll into meatballs.
- Preheat the oven to 350 degrees. Heat a large skillet over medium heat. Add 1 tablespoon butter; sauté the meatballs in batches, turning occasionally, to get them browned on the outside (the inside doesn’t have to be cooked yet). Transfer browned meatballs to a pan, cover with foil, and bake for 30 minutes until cooked through.
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