Nanas Swedishy Meatballs Food

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.

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.

ALMOST-FAMOUS SWEDISH MEATBALLS

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 teaspoon 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-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
• Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over 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 and serve with lingonberry jam, if desired.

NANA BROWN'S SWEDISH MEATBALLS

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!

SWEDISH MEATBALLS

Steps:

• Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool.
• Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins.
• Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt.
• Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.

NANA'S SWEDISHY MEATBALLS

Steps:

• Soak crumbs in cream until most of the liquid is absorbed. Mix ground meat, cream, and egg in with the crumb mixture. Melt butter in frying pan, shape meat into balls and brown. Remove from pan and place meatballs into casserole dish.
• Dissolve the bouillon cubes in the boiling water. Whisk the flour in drippings in the pan and add the water. Bring to a boil and cook to gravy. Pour over the meatballs.
• Cover and bake at 350°F for about 1 hour.