Grandma Katies Swedish Meatballs Food

GRANDMA'S SWEDISH MEATBALLS

Steps:

• Saute onion in oil/cooking spray. Set aside.
• Mix ground beef, 2 tsp sugar, allspice, nutmeg & onions.
• Mix egg with bread crumbs and 1/2 C milk until absorbed.
• Add egg mixture to the meat mixture.
• Form meat into 1" balls.
• Fry meatballs in pan that onions were cooked inches.
• Place cooked meatballs in 8x8 baking dish.
• Heat frying pan with fat from meatballs to medium heat.
• Add flour and slowly add 1 C water, 1 C heavy cream, 1/2 C milk, 1 tsp sugar and dash of pepper.
• Stir constantly until it gets bubbly.
• Pour cream mixture over meatballs.
• Bake in oven at 350 degrees for 20 minutes.
• Serve over rice.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

GRANDMA'S SWEDISH MEATBALLS

Steps:

• For the meatballs, tear bread into small pieces. Add the milk and let soak several minutes (stir around).
• Add eggs and beat until mixed.
• Add bread mixture to ground beef along with parmesan, parsley flakes, oregano, salt, and pepper.
• Roll mixture into small balls 1 to 1 ½ inches in diameter.
• Place 1/3 cup oil in a pan and sauté meatballs until brown.
• Remove the meatballs from pan, discard the oil.
• For the sauce, in the same pan over low heat, melt the butter and whisk in the flour and let cook for a few minutes but don't let it brown (should be glossy).
• Whisk in broth and cream and cook stirring constantly until thick and satiny.
• Add salt and pepper to taste. Stir in dill.
• Add meatballs to sauce and simmer about 10 minutes, turning several times.
• Serve over noodles.

AUTHENTIC SWEDISH MEATBALLS

Steps:

• Melt butter in a skillet.
• Saute onions in the butter until golden.
• Soak the bread crumbs in the milk.
• To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
• Chill mix for an hour or so, to firm it up.
• Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
• Heat a large skillet over medium high heat.
• Melt a small amount of butter (traditional) or oil in the pan.
• Add enough meatballs to fill the pan very loosely.
• Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
• Remove each batch to a warm platter in the oven, as you fry the rest.
• If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
• For the gravy:.
• When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
• Simmer for 10 minutes.
• If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
• Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.

GRANDMA'S AUTHENTIC SWEDISH MEATBALLS

Steps:

• Mix beef, sausage, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce, and pepper in a large bowl. Form into meatballs.
• Heat oil in a skillet over medium-high heat. Pan-fry meatballs in batches, turning as needed, until browned and heated through, 6 to 8 minutes.
• Mix boiling water, sour cream, flour, paprika, and pepper together in a deep saucepan over low heat. Add the meatballs and let simmer until thickened and heated through, 15 to 20 minutes.

GRANDMA KATIE'S SWEDISH MEATBALLS

Steps:

• Mix the meats thoroughly together.
• Add in all the diced vegetables mixing well.
• Salt and pepper to your family's tastes.
• Add bread crumbs until the mixture is very slightly sticky to the hand/fingers.
• Heat up the leftover bacon drippings over medium heat.
• Roll the meat mixture into golf ball size meatballs then roll them in plain bread crumbs.
• Place them in the bacon drippings, browning all sides.
• When completely browned, place on a paper towel to drain and cool.
• At this point, you can use a slow cooker or a roasting pan.
• Fill the pan with the soups and the beef broth, whisking to mix thoroughly and get rid of any clumps.
• Add mushrooms if desired.
• Add all the meatballs and heat thoroughly.