Luchows Swedish Meatballs Food

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.

LUCHOW'S SWEDISH MEATBALLS

Steps:

• Grind together beef, pork, and veal very fine, twice.
• Mix meat with shallots, garlic, dill, whipped cream, eggs, and sugar.
• Add salt and pepper to taste, cayenne, and Worcestershire.
• Stir and mix thoroughly with a wooden spoon until well blended and smooth.
• If necessary, add a little more cream.
• Make into small, neat balls about 1 inch in diameter.
• Saute in butter very slowly over medium heat.
• Do not disturb them.
• When half cooked, about 20 minutes, set pan in moderate oven (350F).
• After another 20 to 25 minutes, add cream to make a thin gravy.

SWEDISH MEATBALLS

Steps:

• Mix meatballs ingredients thoroughly with hands and shape into balls.
• Brown lightly.
• Cook covered for 25 minutes.
• Remove from pan and keep warm.
• Add flour to pan and stir into grease (if not enough add butter).
• Gradually add milk.
• Pour gravy over meatballs.

SWEDISH MEATBALLS

Steps:

• Crumble bread slices as much as possible (use a blender or whatever works for you).
• Take 1 1/2 cups worth of the bread crumbs and mix with the cream in a medium bowl.
• Allow to stand 10-15 minutes.
• Using 1 tbsp margarine, saute onion with chives about 10 minutes, or until onion is wilted.
• To bread crumb mix, add onions and chives, beef, salt, pepper and allspice and mix thoroughly.
• Cover and refrigerate 1 1/2- 3 hours.
• Remove meat mixture from refrigerator and form into small balls.
• (I get roughly 40 from this recipe, of course size is up to you).
• Melt 2 tbsp butter in a frying pan and add meatballs.
• Cook until done in the middle, and nicely browned on the outside (15-20 minutes over medium/high heat).
• Remove from pan and place on paper towel.
• Drain off about half the drippings, removing any large bits.
• Return pan to medium-high heat and add broth.
• Bring to a boil, then reduce heat to low.
• Add sour cream and flour to broth, and mix well.
• Allow this to cook about 10 minutes, just below boiling.
• Add the meatballs to the gravy and allow to cook about 5 more minutes.
• Serve either over egg noodles or mashed potatoes if a main course, otherwise they are great alone.

EASY SWEDISH MEATBALLS

Steps:

• Heat oven to 400°F.
• Mix meat, stuffing mix, eggs, onions and water just until blended. Shape into 32 meatballs, each about 1 inch in diameter. Place in 2 foil-lined 13x9-inch pans sprayed with cooking spray.
• Bake 20 min. or until done (160ºF).
• Mix gravy and sour cream in large saucepan. Add meatballs; stir to evenly coat. Cook on low heat 5 min. or until sauce is heated through, stirring occasionally.

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.