Gingersnap Swedish Meatballs Food

THE QUICKEST SWEDISH MEATBALL RECIPE

Steps:

• Place all ingredients in a crock pot.
• Cook on low for at least 5 hours.

SWEDISH MEATBALLS

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.

CHEF JOHN'S SWEDISH MEATBALLS

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.

ONE-POT SWEDISH MEATBALL PASTA RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
• Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
• Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
• Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
• Add the parmesan and the parsley, stirring until the cheese is melted.
• 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.

HEALTHIER SWEDISH MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a pan over medium-high heat. Saute onion in the hot oil until transparent, 5 to 7 minutes. Remove from heat and let cool.
• Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet.
• Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
• Pour 4 cups beef broth, soy sauce, rosemary, and remaining Worcestershire sauce into a large skillet. Bring to a simmer.
• Pour remaining beef broth into a measuring cup and whisk in cornstarch. Pour mixture into the sauce and stir until thickened. Add meatballs to the sauce and stir in Greek yogurt. Top with parsley and serve.

BEST SWEDISH MEATBALLS

Steps:

• In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well., Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels. , Transfer meatballs to a greased 11x7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs. , Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.

GINGERSNAP MEATBALLS

Steps:

• Combine the first five ingredients.
• Shape into meatballs any size you choose.
• Brown the meatballs in a little vegetable oil.
• Transfer to a baking dish.
• Combine the rest of the ingredients for the sauce.
• Bring to a boil in a sauce pan.
• Pour the sauce over the meatballs and bake@ 350 for 40-45 minutes.

GINGERSNAP SWEDISH MEATBALLS

Steps:

• Crush gingersnaps, approximately 20, 2 inch cookies, to make 1 1/4 cups.
• In large bowl, combine crushed gingersnaps with milk and egg.
• Add ground beef, pork, onion, salt, pepper and allspice. Mix well to combine.
• Refrigerate, covered for one hour.
• With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter.
• Preheat oven to 325.
• In hot butter in large skillet saute meatballs, just enough at one time to cover bottom of skillet, until browned all over. (I have elimanated this step to bake in hot oven until browned).
• Remove to a 2 quart greased (pam) oven proof casserole dish as they brown. Pour off drippings to measure 1/4 cup, adding more butter if necessary.
• Add drippings back to skillet heat and add flour stirring to make a smooth mixture.
• Gradually stir in beef broth and bring mixture to boil, stirring constantly.
• Add garlic, thyme and bay leaf, salt and pepper to taste simmer for 5 minutes for flavors to mingle.
• Pour over meatballs and bake covered one hour.
• Garnish with parsley and serve with noodles.

GERMAN MEATBALLS WITH GINGERSNAP GRAVY

Steps:

• Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.

BAVARIAN MEATBALLS

Steps:

• In a skillet, saute' onion in butter until tender.
• Transfer to a bowl; add the torn bread, milk, mustard, salt and pepper.
• Add beef and mix well.
• Shape into (about 29) 1-1/4 inch size meatballs.
• Place meatballs in a greased 2-1/2 quart rectangular baking dish.
• In a small saucepan, add the mushrooms, crushed gingersnaps, water, brown sugar and bouillon granules.
• Bring to a boil over medium heat, (stirring constantly) until sauce is slightly thickened.
• Pour sauce over meatballs.
• Cover, and bake 35 minutes in a 350 degree oven.
• Note: I used Stauffer's Original Recipe Ginger Snaps, but you can also use the Rippin Good Brand. Each cookie is about 2-1/4 inch in size.

GRAMMIE MILLER'S SWEDISH MEATBALLS

Steps:

• Mix hamburger and bread crumbs.
• Beat egg in milk, and then add to meat mixture.
• Add onion, salt, pepper, and nutmeg, and mix well. Form into 1" balls.
• Put about 1/4 cup of oil in a frying pan. Put on high to heat, then turn down to med. heat, and put in meatballs.
• Cook on all sides, browning until they are almost burned, but please don't burn them, just brown them well.
• When done take out meatballs, and put in a dish.
• To Make Gravy:.
• Put 2 cups water in the frying pan, along with the juices. Let come to a boil.
• Meanwhile, in a cup put in 3 T. cornstarch, and fill the rest with COLD water, and mix.
• Add to the frying pan juices to thicken into a gravy, adding a little at a time, until you get desired thickness.
• When gravy is on the thick side, add meatballs.
• Let cook on med. heat for 15-20 minutes.

SWEDISH MEATBALLS (FROM A SWEDE!)

Steps:

• Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
• Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
• Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

SWEDISH MEATBALL SUBS RECIPE BY TASTY

Steps:

• Thoroughly mix all the meatball ingredients, and shape them into golf ball-sized balls.
• Over low to medium heat, fry all sides of the meatballs, until the meatballs are cooked through and the outsides are golden brown. It will take around 12-15 minutes.
• If you are making a large quantity for a party, make the meatballs in advance and reheat them in an oven for 10-15 minutes at 175°C. (When reheating, ensure the meatballs are piping hot throughout before serving.)
• To make the cream sauce, dissolve a beef stock cube in 20 milliliters of water. Then add in cream, mustard, and Worcestershire sauce.
• Toss the meatballs in the sauce while it reduces to a thick and creamy sauce.
• Serve the meatballs in soft French sticks with sliced cucumber and lingonberry or cranberry jam.
• Enjoy!

BETH'S SWEDISH MEATBALL SAUCE

Steps:

• Saute onion in olive oil until softened.
• Stir in garlic and mushrooms, cook until heated through.
• Add the can of mushroom soup and a half can of water.
• Stir well then add in the chicken or beef flavor base, cream, paprika, onion powder and parsley flakes.
• Stir well, then stir in sour cream.
• Season to taste with salt and pepper.
• Add hot cooked meatballs and let simmer for a few minutes.

THE AMAZING SWEDISH MEATBALL

Steps:

• Preheat oven to 350ºF (175ºC). Lightly grease a 9- x 13-inch baking dish.
• In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
• Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
• TO MAKE THE SAUCE:.
• In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
• When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.
• FOOTNOTES:.
• These meatballs are great alone, but are also delicious poured over egg noodles.