Meatballs In Cream Sauce Food

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MEATBALLS WITH CREAM SAUCE



Meatballs with Cream Sauce image

I get raves from my husband and even our three fussy children when I serve these satisfying meatballs with mashed potatoes. The savory cream sauce gives a tasty new twist to meatballs and always makes a memorable meal.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 19

1 egg, lightly beaten
1/4 cup 2% milk
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
3 tablespoons all-purpose flour
CREAM SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
Salt and pepper to taste
1 can (14 ounces) chicken broth
2/3 cup heavy whipping cream
2 tablespoons minced fresh parsley

Steps:

  • In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.

Nutrition Facts : Calories 389 calories, Fat 24g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

CREAM SAUCE FOR SWEDISH MEATBALLS



Cream Sauce for Swedish Meatballs image

In England, swedish meatballs are very available and cheap. They are very good with the following cream sauce and boiled potatoes. My son, who has to be one of the faddiest people on the planet, found this delicious. This is from the cookbook 'Ikea's Real Swedish Food Book'.

Provided by wizkid

Categories     Swedish

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/8 pint cream
1/4 pint beef stock
1/2 tablespoon soy sauce, to taste
1 tablespoon white flour
1 tablespoon water
salt
white pepper

Steps:

  • Swirl out the pan with boiling beef stock.
  • Add the cream.
  • Add the flour mixed with approx 1 tablepoons of water.
  • Add the seasonings.
  • Simmer until the sauce thickens.
  • Serve with Swedish meatballs.

MEATBALLS IN SOUR CREAM GRAVY



Meatballs in Sour Cream Gravy image

If you like olives and dill you will like this. The surprise in this is the olive in the center of the meatball!

Provided by churchlady 0508

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package uncooked wide egg noodles
2 pounds ground beef
1 ½ teaspoons salt, divided
¼ teaspoon pepper
2 eggs, beaten
1 cup chopped onion
2 (4.25 ounce) cans pitted black olives
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
½ cup water
2 cups sour cream
1 teaspoon dried dill weed

Steps:

  • Bring a large pot of lightly salted water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a bowl, mix the beef, 1 1/4 teaspoons salt, pepper, eggs, and onion. Form into small meatballs around the olives.
  • Heat the oil in skillet over medium heat, and cook the meatballs until evenly brown. Remove meatballs from skillet, reserving oil; set meatballs aside, and keep warm.
  • Stir the flour into the reserved oil in the skillet. Gradually mix in water to form a thick gravy. Stir in sour cream, dill, and remaining 1/4 teaspoon salt, and cook until heated through. Pour over the meatballs, and serve over cooked egg noodles.

Nutrition Facts : Calories 631.7 calories, Carbohydrate 43.3 g, Cholesterol 181.4 mg, Fat 37.8 g, Fiber 3 g, Protein 29.5 g, SaturatedFat 14.9 g, Sodium 817.2 mg, Sugar 1.4 g

CREAM SAUCE FOR MEATBALLS (IKEA STYLE)



Cream Sauce for Meatballs (Ikea Style) image

Make and share this Cream Sauce for Meatballs (Ikea Style) recipe from Food.com.

Provided by Nif_H

Categories     Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 6

2 tablespoons butter
2 tablespoons flour
1 cup beef stock
1/2 cup cream
1 teaspoon soy sauce
salt, white pepper to taste

Steps:

  • In a skillet, melt butter. When butter is melted, sprinkle flour into skillet. Stir to make a smooth roux.
  • Slowly add beef stock, stirring to keep the sauce smooth. Add cream. Add soy sauce. Season to taste.
  • Bring to a boil, reduce heat to simmer and allow to simmer until desired consistency. Serve alongside meatballs.

MEATBALLS WITH MUSHROOM SAUCE



Meatballs with Mushroom Sauce image

Meatballs with Mushroom Sauce - pork meatballs in a delicious creamy mushroom sauce served over mashed potatoes. Comforting and incredibly delicious!

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 1h10m

Number Of Ingredients 16

2 pound ground pork
1 large onion (chopped)
3 tablespoon fresh dill (chopped)
2 eggs
¾ cup bread crumbs
¼ cup buttermilk
1 tablespoon hot sauce (I used Sriracha sauce)
salt and pepper to taste
vegetable oil ( for frying)
½ pound cremini mushrooms (sliced)
4 tablespoon unsalted butter
¼ cup all-purpose flour
¼ cup white wine
½ cup heavy cream
1 cups chicken broth
salt and pepper to taste

Steps:

  • Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
  • Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
  • Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
  • Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
  • Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
  • Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.

Nutrition Facts : ServingSize 1 serving, Calories 667 kcal, Carbohydrate 20 g, Protein 33 g, Fat 50 g, SaturatedFat 22 g, Cholesterol 212 mg, Sodium 296 mg, Fiber 1 g, Sugar 3 g

MEATBALLS & PASTA



Meatballs & pasta image

This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour - a simple, wholesome dinner for the whole family.

Provided by Jamie Oliver

Categories     Pasta Recipes     Jamie's Ministry of Food     Meatball     Pasta & risotto

Time 45m

Yield 4

Number Of Ingredients 15

12 Jacob's cream crackers
4 sprigs of fresh rosemary
2 heaped teaspoons Dijon mustard
500 g quality minced beef, pork, or a mixture of the two
1 heaped tablespoon dried oregano
1 large free-range egg
olive oil
1 bunch of fresh basil
1 medium onion
2 cloves of garlic
½ a fresh or dried red chilli
2 x 400 g tin of plum tomatoes
2 tablespoons balsamic vinegar
400 g dried spaghetti or penne
Parmesan cheese

Steps:

  • Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
  • Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
  • Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
  • With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs - you should end up with 24.
  • Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed - this will help to firm them up.
  • Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
  • Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
  • Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
  • Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
  • Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they're cooked, cut one opening - there should be no sign of pink.
  • Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
  • Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
  • Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
  • Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

Nutrition Facts : Calories 756 calories, Fat 14.9 g fat, SaturatedFat 4.8 g saturated fat, Protein 58.1 g protein, Carbohydrate 104.5 g carbohydrate, Sugar 14.6 g sugar, Sodium 1.6 g salt, Fiber 5.6 g fibre

MEATBALLS IN CREAM SAUCE



Meatballs in Cream Sauce image

A one-dish meal of your favorite meatballs (mine are Kirkland Signature® from Costco®). Creamy mushrooms, ranch sauce with vegetables, and pasta make this great comfort food.

Provided by janice tofuri

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package penne pasta
2 slices thick-cut bacon, cut into thin strips
8 frozen cooked meatballs, or more to taste, thawed
2 tablespoons all-purpose flour
2 tablespoons dry ranch dressing mix
1 ¼ cups whole milk
1 (10.75 ounce) can low-sodium cream of mushroom soup
1 cup ricotta cheese
1 cup bite-sized pieces fresh asparagus
4 mushrooms, sliced, or more to taste
1 teaspoon red pepper flakes
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste
1 tablespoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat a large skillet over medium heat. Cook and stir bacon in skillet until crispy, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain.
  • Cook meatballs in the bacon drippings in the skillet until browned, about 2 minutes per side; remove with a slotted spoon to a bowl.
  • Stir flour and ranch mix into the retained drippings; cook and stir until the mixture is smooth. Slowly stream milk into the skillet while stirring; continue stirring and bring to a boil. Whisk cream of mushroom soup and ricotta cheese into the milk mixture; add meatballs, asparagus, and mushrooms. Reduce heat to medium-low and simmer until the asparagus is tender, 7 to 10 minutes.
  • Stir bacon into the sauce; season with red pepper flakes, salt, and black pepper. Garnish sauce with Parmesan cheese and parsley; serve over cooked pasta.

Nutrition Facts : Calories 480.4 calories, Carbohydrate 61.2 g, Cholesterol 64.3 mg, Fat 15.1 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 5.7 g, Sodium 781 mg, Sugar 7.6 g

SWEDISH MEATBALLS WITH CREAM SAUCE



Swedish meatballs with cream sauce image

Forget queuing for your Swedish feast, now you can make your own traditional Swedish meatballs at home, complete with creamy gravy.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 4-6

Number Of Ingredients 18

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
600g/1lb 5oz wild boar or pork, minced
4 anchovy fillets, finely chopped
100g/3½oz breadcrumbs
1 free-range egg
50ml/2fl oz milk or single cream
½ tsp allspice
¼ tsp nutmeg
salt and freshly ground pepper
25g/1oz butter
25g/1oz flour
100ml/3½fl oz white wine
500ml/18fl oz beef stock
2 tbsp single cream
1 tbsp lingonberry jam or redcurrant jelly
few sprigs of dill, finely chopped

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • For the meatballs, heat the oil in a frying pan and sauté the onion until soft and translucent. Add the garlic and sauté for a further minute. Remove from the heat and leave to cool.
  • Put all the meatball ingredients, including the cooked onion and garlic, into a large bowl and mix thoroughly with your hands. Shape the mixture into balls somewhere between the size of a walnut and a golf ball - they should be around 40g/1½oz in weight. You should end up with around 24 meatballs. Put the balls on a baking tray and bake for 12-15 minutes until cooked through.
  • To make the gravy, melt the butter in a saucepan large enough to hold the meatballs. Add the flour and stir for 5-10 minutes until the flour and butter have combined into a roux and turned golden-brown. Add the white wine and stir vigorously until well incorporated, then gradually add all the beef stock, stirring thoroughly between each addition to avoid lumps, until you have a slightly thickened gravy. Add the cream and the jam, and mix to combine. Season with salt and pepper.
  • Remove the meatballs from the oven and place in the gravy pan. Simmer gently for 5-10 minutes to allow the flavours to combine. Serve with a sprinkling of dill, more jam on the side and lots of mashed potato.

CREAMY GARLIC MEATBALLS



Creamy Garlic Meatballs image

This hearty main course from our home economists relies on canned soup and frozen meatballs for swift preparation. The tender meatballs and comforting cream sauce are served over mashed potatoes for a savory meal.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

3 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3-1/2 cups water
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
Hot mashed potatoes

Steps:

  • In a large saucepan, combine flour and soups. Stir in the water and seasonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add meatballs; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Serve over mashed potatoes.

Nutrition Facts :

SWEDISH MEATBALLS IN CREAM SAUCE



Swedish meatballs in cream sauce image

Authentic Swedish meatballs recipe traditionally served with cream sauce. Easy to make with step by step instructions.

Provided by Eva | Electric Blue Food

Categories     Main Course

Time 30m

Number Of Ingredients 12

500 g beef and pork mince
2 egg yolks
1 shallot
40 g bread crumbs
1 tsp salt
black pepper (to taste)
4 tbsp vegetable oil (for frying)
300 ml cream
1 tbsp beef stock concentrate (or 1 stock cube)
2 tbsp warm water
1 tbsp Dijon mustard
2 tbsp Worchestershire sauce

Steps:

  • Finely mince the shallot. For a smoother finish you can grate the onion or use onion paste or powder.
  • Combine the ground meat, onion, egg yolks, bread crumbs, salt and pepper in a bowl. Knead the mixture with your hands until homogeneous, 1 minute.
  • With slightly damp hands take a small amount of mixture at a time and roll into meatballs. To make them all the same size I weigh mine at 15 g each.
  • Set a skillet on medium-high heat and add 4 tbsp oil or butter. When hot, add the meatballs and shallow fry for a couple of minutes. Roll the meatballs over to cook the other side. After another couple minutes roll the meatballs again to cook the sides where they look raw. Shallow fry the meatballs until homogeneously cooked and slightly browned for a total time of about 10 minutes.
  • When cooked, turn off the heat. Transfer the meatballs to a plate lined with kitchen paper for the time being. With the help of a spoon remove some of the cooking fat leaving about 2 tbsp in the pan. Keep the onion bits that may have escaped the meatballs as the meat shrank for extra flavour; but discard if burnt.
  • Return the pan to the stove on medium heat and pour all the cream in. In a small bowl aside, mix the water and the stock concentrate, then add to the pan. Stir in the mustard and lastly add the Worchestershire sauce. Stir to combine and keep simmering on medium heat until the sauce thickens, 3-4 minutes.
  • Put the meatballs back into the pan and toss to coat in the cream sauce. Serve with mashed potatoes or your favourite veggie side.

Nutrition Facts : Calories 637 kcal, Carbohydrate 12 g, Protein 33 g, Fat 51 g, SaturatedFat 22 g, Cholesterol 278 mg, Sodium 1616 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SWEDISH MEATBALLS WITH SOUR CREAM SAUCE



Swedish Meatballs with Sour Cream Sauce image

These meatballs are moist and delicious and the sour cream sauce is the BEST!

Provided by Elaine Benoit

Categories     Dinner

Time 35m

Number Of Ingredients 22

1 pound ground beef (grass-fed)
1/2 cup bread crumbs
1 egg
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground all spice
1 1/2 tablespoons Worcestershire sauce
1 teaspoon tarragon ((dried))
1 teaspoon parsley ((dried))
1 tablespoon olive oil (to sauté meatballs)
3 tablespoons butter
3 tablespoons white flour
1 3/4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley ((dried))
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup sour cream (3/4 to 1 cup - depending how thick you want it)

Steps:

  • Add all the meatball ingredients to a stainless steel bowl. Use your hands to mix together the meat. Roll meat into medium sized meatballs. Mine made 16
  • Heat sauté pan on medium and add oil. Once that heats up, place meatballs in pan and sauté for 10 - 12 minutes turning them every once in a while. Once they are done, turn the heat off under the pan
  • Add butter in a medium sauce pan and heat it on medium low. Once the butter has melted, add flour and whisk until it becomes a paste. Make sure to whisk at least for 1 minute
  • Add all the other ingredients for the sour cream sauce EXCEPT for the sour cream. Whisk together until it thickens somewhat - about 10 minutes
  • Turn heat off under pan and let the sauce cool for 5 minutes before adding the sour cream. Stir until combined
  • If you are putting these on zoodles - you can make them before starting the recipe
  • Turn the heat back on under the meatballs and add the sour cream sauce to the pan. Heat for 5 minutes. If you are having zoodles, sauté them in a big pan for 3 minutes
  • Plate zoodles
  • (Decide if you want your Swedish meatballs on your zoodles or on the side.) Ladle the meatballs with sour cream sauce on your zoodles
  • Serve
  • Eat
  • Enjoy

Nutrition Facts : ServingSize 3 meatballs, Calories 227 kcal, Carbohydrate 4 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 332 mg

20 HOMEMADE SAUCES FOR MEATBALLS



20 Homemade Sauces for Meatballs image

These homemade sauces for meatballs can't be beat! From marinara to Swedish meatball sauce to grape jelly and mushroom gravy, you'll love these easy meatball meals.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Marinara Sauce
Swedish Meatball Sauce
Honey Garlic Meatball Sauce
Sweet and Sour Meatball Sauce
Grape Jelly Sauce
Garlic Butter Sauce
Dipping Sauce
Tomato Sauce
Vodka Cream Sauce
Sunday Sauce
Creamy Tomato Sauce
Tomato Basil Sauce
Greek Lemon Sauce
Yogurt Sauce
Mustard Dill Sauce
Bolognese
Guajillo Sauce
Mushroom Gravy
Sour Cream Sauce
Sage Brown Butter Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a meatball sauce in 30 minutes or less!

Nutrition Facts :

EASY SWEDISH MEATBALLS WITH CREAMY SAUCE



Easy Swedish Meatballs with Creamy Sauce image

These Easy Swedish Meatballs are made with ground beef, pork, breadcrumbs and a savory cream sauce. They're served over mashed potatoes for a hearty and flavorful dinner recipe!

Provided by Jessica

Categories     Dinner Ideas

Time 30m

Number Of Ingredients 20

1 pound lean ground beef
1 pound ground pork
1 medium yellow onion, finely diced
2 cloves garlic, minced
1/2 cup Panko breadcrumbs
1 large egg, lightly beaten
2 tablespoons whole milk
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon allspice
2 tablespoons olive oil, for frying pan
1/3 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups beef broth
3/4 cup heavy cream (or sour cream)
1 tablespoon Worcestershire sauce (or low-sodium soy sauce)
1 teaspoon Dijon mustard
Salt and pepper, to taste
sprinkle of finely chopped fresh parsley
garlic mashed potatoes

Steps:

  • In a large bowl, combine ground beef and pork. Mix in all the other meatball ingredients by hand (except the olive oil) until well combined.
  • Using a cookie scoop or your hands, shape the mixture into 1 1/2-inch balls. Place on a clean platter, cover and refrigerate for about 30 minutes, if possible - this helps them retain their round shape when cooking.
  • In a large non-stick skillet, warm the olive oil over medium-high heat. Working in two batches to avoid overcrowding, add the meatballs and cook, turning continuously until browned on all sides and cooked through, about 5-6 minutes. Repeat with the remaining meatballs. Transfer to a plate and cover with foil.
  • Add the butter to the skillet and once melted, whisk in the flour; stir to combine and cook, stirring constantly for about 1 minute until no lumps remain and flour just begins to brown.
  • Slowly whisk in the beef broth and then the heavy cream. Whisk in the soy sauce and mustard; bring to a simmer, then turn down the heat to a gentle simmer and let the sauce thicken, stirring constantly, 1 to 2 minutes. Season with salt and pepper to taste.
  • Add the meatballs back to the skillet and simmer for another 3 minutes to finish cooking and warm through.
  • Serve over mashed potatoes with a sprinkle of parsley.

Nutrition Facts : Calories 566 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 173 milligrams cholesterol, Fat 40 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 753 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

SWEDISH MEATBALLS WITH CREAM SAUCE



Swedish Meatballs with Cream Sauce image

These meatballs, drizzled with cream sauce, are light, juicy, and quick to disappear. You can also serve them as a main course, with mashed potatoes, lingonberry sauce, and quick-pickled cucumbers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h

Yield Makes 72

Number Of Ingredients 18

2 large eggs, lightly beaten
1/2 cup heavy cream
1 tablespoon plus 1 teaspoon coarse salt
1 teaspoon freshly ground pepper
2 1/2 pounds ground beef
1/4 pound ground pork
1/4 pound ground veal
1 cup finely ground fresh breadcrumbs
1 1/2 cups boiled, peeled, and mashed potatoes (from 1 1/2 pounds russet potatoes; use a ricer for best results)
1/4 cup grated onion (from 1 small onion)
1 tablespoon extra-virgin olive oil
2 cups heavy cream
1 tablespoon soy sauce
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Pickled Beets
Quick-Pickled Cucumbers
Lingonberry sauce (optional; ikea-usa.com) or cranberry sauce

Steps:

  • Meatballs: Stir together eggs, cream, salt, and pepper in a large bowl. Mix in ground meats, breadcrumbs, potatoes, and onion with your hands. Cover, and refrigerate at least 1 hour and up to overnight.
  • Preheat oven to 350 degrees. Form meatball mixture into 1 1/4-inch balls, and place on a rimmed baking sheet.
  • Preheat a large skillet over medium-high heat. Add oil. Working in batches (do not crowd skillet), brown meatballs all over, about 30 seconds on each side. Transfer to another rimmed baking sheet, and bake 20 minutes.
  • Cream sauce: Meanwhile, add cream to drippings in skillet, and simmer until reduced by half, 25 to 27 minutes. Add soy sauce, and simmer until sauce coats the back of a spoon, about 5 minutes. Stir in salt and pepper. Transfer meatballs to a platter, and drizzle with cream sauce. Serve with beets, cucumbers, and lingonberry sauce.

MEATBALLS IN SOUR CREAM SAUCE



Meatballs in Sour Cream Sauce image

I just love to make these, and eat them too! It's such a simple main dish. Serve it over egg noodles or rice.

Provided by BlueHyacinth

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 cup soft breadcrumbs
1 egg, slightly beaten
1/4 cup grated parmesan cheese
1/4 cup milk
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon oil
1 tablespoon paprika
1 medium onion, sliced
2 cups mushroom beef gravy or 2 cups beef gravy
1/2 cup sour cream

Steps:

  • In a large bowl, combine beef, bread crumbs, egg, parmesan cheese, milk, onion powder, garlic salt and pepper.
  • Form into 20 meatballs.
  • In a large skillet, brown meatballs in oil; drain excess fat.
  • Sprinkle meatballs with paprika; add onion.
  • Cover; cook over low heat for 10 minutes.
  • In a medium bowl, combine gravy and sour cream; pour over meatballs; heat slowly, basting meatballs frequently.
  • DO NOT BOIL.
  • When sauce is heated through, serve over egg noodles.

MEATBALLS WITH CREAM SAUCE



Meatballs With Cream Sauce image

A former co-worker shared this recipe with me. My husband likes these served with mashed potatoes. The savory cream sauce gives a tasty twist to meatballs.

Provided by Jill L. Margaritta

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

1 egg, lightly beaten
1/4 cup milk
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs lean ground beef
3 tablespoons all-purpose flour
2 tablespoons margarine
2 tablespoons flour
1/4 teaspoon dried thyme
salt and pepper
1 (14 ounce) can chicken broth
2/3 cup whipping cream or 2/3 cup milk
1 tablespoon minced fresh parsley

Steps:

  • In a bowl, combine the first 9 ingredients.
  • Add beef and mix well.
  • Shape into 1 inch balls.
  • Roll in flour, shaking off excess.
  • Place 1 inch apart on greased cookie sheet.
  • Bake, uncovered at 400 degrees for 10 minutes.
  • Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.
  • Meanwhile, for sauce, melt butter in a saucepan over medium heat.
  • Stir in flour, thyme, salt and pepper until smooth.
  • Gradually add broth and cream; bring to a boil.
  • Cook and stir for 2 minutes or until thickened and bubbly.
  • Drain meatballs on paper towels; transfer to a serving dish.
  • Top with sauce; sprinkle with parsley.

Nutrition Facts : Calories 426.4, Fat 27.3, SaturatedFat 12.1, Cholesterol 146.6, Sodium 823.6, Carbohydrate 15.6, Fiber 1.4, Sugar 2, Protein 28.6

NORWEGIAN MEATBALLS WITH SPICED CREAM SAUCE



Norwegian Meatballs With Spiced Cream Sauce image

Make and share this Norwegian Meatballs With Spiced Cream Sauce recipe from Food.com.

Provided by Rita1652

Categories     Veal

Time 50m

Yield 30 meatballs, 10 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1 small onion, chopped
2 slices day-old rye bread, crusts trimmed, torn into pieces (about 1 1/2 cups)
2/3 cup beef stock or 2/3 cup canned beef broth
1 egg
1/4 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 lb ground beef
1/2 lb ground veal
2 tablespoons all-purpose flour
1 1/3 cups beef stock or 1 1/3 cups canned beef broth
2 tablespoons whipping cream
ground allspice

Steps:

  • For meatballs:.
  • Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.)Shape meat into 1 1/4-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet.
  • For sauce:.
  • Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.

Nutrition Facts : Calories 168.5, Fat 11.5, SaturatedFat 5.8, Cholesterol 71.5, Sodium 273.4, Carbohydrate 5.2, Fiber 0.5, Sugar 0.6, Protein 10.7

SWEDISH MEATBALLS IN CREAM SAUCE



Swedish Meatballs in Cream Sauce image

Juicy Swedish meatballs in creamy sauce is the ultimate comfort food recipe the whole family will enjoy! Makes 25-30 meatballs.

Provided by Julia Frey of Vikalinka

Categories     Main

Number Of Ingredients 19

1 lbs ground pork
1 lbs ground beef
40g/1/2cup breadcrumbs
1/2 finely grated onion, medium
125ml/1/2cup beef stock or milk
1 egg
1 tsp allspice
1 tsp black pepper
2 tsp salt
1 tsp Worcestershire sauce
1 tbsp vegetable oil
1 tbsp butter (or vegetable oil )
1/2 onion, chopped
1 tbsp all purpose flour
250ml/1cup beef stock
250ml/1cup single/ whipping cream (or use soya single cream for a dairy free option)
1 tsp Worcestershire sauce
salt to taste
pepper to taste

Steps:

  • In a large bowl combine both ground pork and beef, breadcrumbs soaked in beef stock or milk if using, finely grated onion, 1 beaten egg, allspice, salt, pepper and Worcestershire sauce. (To test the balance of spices and seasoning pinch off a small amount of the mixture and fry for a taste test.) Adjust seasoning if needed.
  • Shape the meatballs by rolling them in your hands. You should get approximately 25 golf ball sized meatballs. Brown the meatballs in 1 tbsp of vegetable oil on high heat until nicely brown on the outside but not cooked all the way through. Remove to a large bowl.
  • To the same pan add 1 tbsp of butter and saute the onion over low heat for 5 minutes, then add the flour and mix it in the melted butter to form a paste, continue cooking for a 1-2 minutes until it smells slightly nutty. Add the beef stock while stirring to prevent lumps, then add single cream or cream alternative (see recipe notes), Worcestershire sauce, salt and pepper to taste, bring the sauce to a boil.
  • Add the meatballs back to the sauce and spoon the sauce over them, cover with a lid and simmer over low heat for 10 minutes. Stir halfway through to prevent burning. Taste the sauce and add salt if needed.

Nutrition Facts : Calories 609 kcal, Carbohydrate 10 g, Protein 30 g, Fat 49 g, SaturatedFat 23 g, Cholesterol 187 mg, Sodium 1103 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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