Nanas Swedishy Meatballs Food

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NANA BROWN'S SWEDISH MEATBALLS



Nana Brown's Swedish Meatballs image

This is my husband's grandmother's recipe. I received a typed index card with this on it after we got married. My favorite part of the instructions? "After cooking make gravy." I'll try to be a bit more detailed. These are really good, I have yet to meet someone who doesn't like them. This is one of my top choices for parties and holidays. It's great on it's own as an appetizer, or over egg noodles as a main dish.

Provided by Kitsune

Categories     Meat

Time 1h

Yield 48 meatballs

Number Of Ingredients 12

1 lb 10 ounces ground beef
5 slices bread (I like them a day old)
1 teaspoon sugar
3/4 tablespoon salt
1 pinch pepper (black or white)
1/2 teaspoon allspice (do not forget this, it is what gives the meatballs their distinctive taste!)
1 egg
1 onion, minced fine
1 -2 tablespoon flour or 1 -2 tablespoon cornstarch
Gravy Master (optional)
beef, bullion powder (optional)
1 -2 cup water

Steps:

  • Wet bread with water until moist, but not soggy. I add it by spoonfuls.
  • Add ground beef and mix.
  • Add sugar, spices, egg, onion and mix well.
  • Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
  • In batches, brown meatballs on all sides over medium-low heat.
  • Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
  • Make Gravy!
  • Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
  • Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
  • Add flour/water mixture.
  • Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
  • Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
  • When gravy is done, pour over meatballs and enjoy!

Nutrition Facts : Calories 30.7, Fat 1.6, SaturatedFat 0.6, Cholesterol 10.8, Sodium 134.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 2.1

SWEDISH MEATBALLS



Swedish Meatballs image

Provided by Food Network

Categories     appetizer

Yield about 90 meatballs

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon minced onions
2/3 cup fresh bread crumbs
1 cup water
3/4 pound lean ground beef
3/4 pound lean ground pork
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock

Steps:

  • In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.
  • In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.
  • In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.

ALMOST-FAMOUS SWEDISH MEATBALLS



Almost-Famous Swedish Meatballs image

Make and share this Almost-Famous Swedish Meatballs recipe from Food.com.

Provided by KathyP53

Categories     Pork

Time 50m

Yield 45 meatballs, 8 serving(s)

Number Of Ingredients 22

1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 garlic cloves, minced
1/4 teaspoon ground allspice
kosher salt
fresh ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 lb lean ground beef
1/2 lb ground lean pork
1 large egg, plus one egg white, beaten
vegetable oil (for brushing)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
kosher salt
fresh ground black pepper
2 tablespoons chopped fresh parsley
ligonberry jam (Swedish style of serving)

Steps:

  • Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoons white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
  • Brush a baking sheet with vegetable oil. Roll the meat into 1" balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least one hour.
  • Preheat the oven to 400 degrees. Bake the meatballs until cooked through, about 20 minutes.
  • Make the gravy: Melt the butter in a large skillet over a medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley. Serve with Ligonberry ja, if desired.

SWEDISH MEATBALLS WITH SECRET INGREDIENT



Swedish Meatballs With Secret Ingredient image

When I was growing up there was a chain of Swedish Smorgasbord restaurants in the area which I lived. It wasn't until about 10 years ago that I met the original owner of that chain at a private party in the last remaining restaurant in the chain. He cooked the foods for this party himself with his son who at that time was the manager of that one remaining establishment. One of the dishes that he served, personally to the 20+ persons invited, was his Swedish Meatballs. They were the absolute best tasting meatballs I ever ate. I took him aside and asked him quietly..."is the wonderful taste in these meatballs the fennel seeds in the sauce?" He smiled and whispered back..."yes that is my secret for making the best Swedish meatballs". I came upon a recipe for Swedish Meatballs at Group Recipes.com that sounded so similar to that recipe so I wanted to post this version for the ZWT #6 2010 Scandinavian Region.

Provided by CarrolJ

Categories     < 4 Hours

Time 1h30m

Yield 30-40 small meatballs, 4-6 serving(s)

Number Of Ingredients 18

1 lb ground pork
1 lb lean ground beef
1 onion (well minced)
3 eggs
1/2 cup soft breadcrumbs
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
gravy
2 cups beef stock
1 teaspoon fennel seed
salt & pepper
1 tablespoon Kitchen Bouquet (optional for color)
1/4 cup water
2 tablespoons flour
1/2 cup heavy cream

Steps:

  • Put eggs, spices and minced onion in a bowl, mix it all together.
  • Add meat, mix well so everything is nicely blended.
  • Shape small meatballs and brown them on all sides.
  • Cook over medium heat until liquids run clear of blood.
  • Add the beef stock, kitchen bouquet, salt and pepper, and fennel seeds and simmer on low heat about 20 minutes.
  • In a small bowl mix the 1/4 cup of water and the flour well for a thickner.
  • Add the thickner to the meat stirring constantly.
  • Cook until the the sauce thickens.
  • Add the cream and just heat until the cream is blended well and hot.
  • Be careful not to let it boil or it will curdle the cream.

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