My Moms Swedish Meatballs Food

MOM'S SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

MOM'S SWEDISH MEATBALLS RECIPE

Steps:

• 1. Place a large nonstick frying pan over medium-high heat. While the pan is heating, thoroughly mix together ground beef, diced onion, eggs, bread crumbs, parsley, salt, and pepper. Form mixture into 3/4- to 1-inch meatballs.
• 2. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to a heatproof plate. Leave drippings in pan.
• 3. Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.
• 4. Slowly whisk in consomme and Worcestershire. Add milk, salt, and pepper while whisking constantly to prevent lumps.
• 5. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken.
• 6. Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.
• 7. Toss hot cooked egg noodles with butter to coat.
• 8. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.

MOM'S SWEDISH MEATBALLS

Steps:

• Blend soup with water and measure out about 1/4 cup. Combine meat, bread crumbs, egg, onion, parsley, salt, and pepper. Add the 1/4 cup of soup mixture previously measured out. Form meatballs and brown.
• Put meatballs in a 13 x 9 inch baking dish. Cover meatballs with remaining soup mixture.
• Cover with foil and bake at 350°F for 1 hour.

MUM'S SWEDISH MEATBALLS

Steps:

• Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
• Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
• Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
• Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
• Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

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.

MOM'S SWEDISH MEATBALLS

Steps:

• Take off any rings - your hands are going to get sloppy!
• If using instant potatoes, make them first.
• Preheat oven to 350 degrees.
• Combine all ingredients in a large bowl, except for flour and milk, and mix well using your hands.
• Form into medium sized balls and roll in Wondra flour until coated.
• Place on baking pan coated w/ Pam about 1-2 inches apart.
• Bake for eight minutes, then turn meatballs over and bake for another eight minutes.
• Put meatballs in a large casserole dish and pour evaporated milk all over. Sprinkle additional nutmeg over the entire dish.
• Bake at 350 for 15-20 minutes or until golden brown.
• Serve hot over egg noodles.

MOM'S SWEDISH STYLE MEATBALLS

Steps:

• Soak breadcrumbs in cream 5 minutes,or until very soggy.
• Meanwhile, in a small skillet, melt 2 tsp butter and sauté onion until soft and tender.
• Combine meats well (if you can't get each type, that's ok- just end up with 1 1/2 pounds ground meat total).
• Add soaked bread crumbs mixture, sautéed onion, egg, parsley, salt, pepper, and spices to taste to the meat mixture.
• Mix well until combined.
• Cover and chill meat mixture for 30 minutes to firm up.
• Form about thirty 1 1/2" size meatballs (using a meatball scoop).
• Brown meatballs in 1-2 Tbsp butter in a very large deep sided skillet until browned on all sides, but not cooked all the way through yet; then remove from skillet using a slotted spoon and set aside in a covered dish to keep warm.
• Combine boiling water,coffee powder and crumbled bouillon cube together until blended.
• In the hot drippings from the pan, add 2 Tbsp butter and stir until melted.
• Whisk in 2 Tbsp flour, sprinkling in the flour gradually so it doesn't clump and whisking vigorously until blended.
• Whisk in the coffee mixture and cook and stir until gravy thickens and bubbles, over medium or medium-high heat.
• Add meatballs to the pan, cover,lower heat to medium low, and let meatballs cook in the gravy until fully cooked (approx 30-40 minutes), stirring occasionally.

MY MOM'S SWEDISH MEATBALLS

Steps:

• 1. Soak the bread in the cream for about 2 hours in the refrig.
• 2. Grind the onions. Or use a food processor to make then very very fine. Almost a paste. Slighty brown the onions in the butter.
• 3. Mix the meat, onion, bread with cream, spice to taste, and eggs all together until well incorporated. Make small balls the size of walnuts and place them on baking sheets.
• 4. Bake in a oven set at 350 until slightly brown on top, bottom and sides. Turn off the heat. Remove from cookie sheets and place in a deep pan. Make a mushroom sauce and pour over the meatballs.
• 5. Serve hot. I have use barbeque sauce with these too when I am too lazy to make a homemade mushroom sauce. Or you can open a can of Campbells cream of mushroom soup with a tad of ground nutmeg. (Don't tell my Mom I told you that!)

CLASSIC SWEDISH MEATBALLS

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.