JUICY AND TENDER SWEDISH MEATBALLS WITH RICH GRAVY RECIPE
Swedish meatballs are, on the surface, pretty simple: a mix of pork and beef that's lightly spiced and served with a rich gravy. After some tinkering and fine-tuning, our ultimate version is as good on a plate with buttery potatoes and lingonberry jam as it is speared on a toothpick.
Provided by Daniel Gritzer
Categories Dinner Appetizers and Hors d'Oeuvres Mains Snacks
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- In a medium bowl, combine bread with milk, tossing to coat. Let stand until bread is completely softened and most of the milk has been absorbed, about 10 minutes.
- Meanwhile, in a small skillet, melt 2 tablespoons (30g) butter over medium-high heat. Add half of minced onion and cook, stirring, until onion is golden and tender, about 7 minutes.
- In a stand mixer fitted with the paddle attachment, or in a food processor, combine ground beef, ground pork, soaked bread and any remaining milk, cooked onion, remaining raw onion, 4 teaspoons salt, eggs, white pepper, and allspice. Starting on low speed and increasing to medium-high, beat mixture until ingredients are thoroughly combined, about 30 seconds to 1 minute.
- Line a baking sheet with parchment paper. Dipping your hands in water as needed to prevent meatball mixture from sticking, roll roughly tablespoon-sized portions of meatball mixture into balls slightly smaller than golf-ball size. Transfer to lined baking sheet.
- Set a rack over a clean baking sheet and heat oven to 200°F (90°C). Heat about 1/2 inch oil in a wide skillet to 350°F (177°C). Working in batches, lower meatballs into oil and fry, turning until well browned all over, about 2 minutes. Transfer browned meatballs to rack and keep warm in the oven.
- In a medium saucepan, melt remaining 3 tablespoons (45g) butter over medium-high heat until foamy. Whisk in flour and cook, whisking, until raw flour smell is gone, about 3 minutes. Whisk in chicken stock, bring to a boil, lower heat to a simmer, and cook until thickened, about 3 minutes. Whisk in soy sauce and cider vinegar. Season with salt and white pepper.
- Add meatballs to gravy and stir to coat. Simmer until meatballs are heated through. Serve right away with buttered potatoes and lingonberry jam, or speared with toothpicks as an hors d'oeuvre.
Nutrition Facts : Calories 1256 kcal, Carbohydrate 16 g, Cholesterol 380 mg, Fiber 1 g, Protein 93 g, SaturatedFat 30 g, Sodium 1622 mg, Sugar 3 g, Fat 89 g, ServingSize Makes 40 to 50 meatballs, serving 4 to 6 as a main course or 10 to 12 as an appetizer, UnsaturatedFat 0 g
NOT-SO-SWEDISH MEATBALLS #A1
A.1. Original Sauce Recipe Contest Entry. This a twist on your average swedish meatball using ground turkey and A-1 sauce for a hearty and tasty gravy. The ground turkey makes this a very moist but tasteful meatball. Enjoy!!!!
Provided by BRIAN C.
Categories Sauces
Time 1h
Yield 4 meatballs, 4 serving(s)
Number Of Ingredients 18
Steps:
- Place a 6 quart pot of water on the stove on high heat to boil the noodles, In a mixing bowl moisten your 12 slices of white bread with 1/8 cup of water and break into small pieces. Add your ground turkey, egg, prepared mustard, 1/4 cup A-1 sauce, 1 tbsp of garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp dry mustard 1/8 cup of mayonaise and mix with hands until well incorporated. Divide mixture into 16 meatballs.
- Heat 1/4 cup of oil in a skillet over mediun heat. once oil is heated add your meatballs and brown on all sides. (spproximately 10-15 minutes). White your meatballs are cooking grab a sauce pot and add your 3 cups of beef broth remaining 1/4 cup of A-1 sauce, 1/2 tbsp of garlic powder, 1/2 tsp onion powder, 1/2 tsp salt. 1/2 tsp black pepper, 1 tsp cumin and bring to a boil. In a small cup add 3 tbsp of corn starch with 3 tbsp of cold water and mix well. grab a whisk and slowly add the cornstarch mixture stirring constantly to thicken the gravy. At this point your meatballs should be browned. Add meatballs with the oil drippings to the gravy and simmer 20 minutes to finish the cooking process. Drop your noodles into boiling water and cook for 10 minutes while your meatballs are simmering.
- Strain your pasta. place a bed of noodles on a plate and top with 4 meatballs and gravy and serve.
Nutrition Facts : Calories 1039.4, Fat 34.9, SaturatedFat 7, Cholesterol 222.5, Sodium 1887.4, Carbohydrate 131.4, Fiber 6.7, Sugar 6.2, Protein 49.5
SWEDISH MEATBALLS
Time 1h
Number Of Ingredients 20
Steps:
- MEATBALLS:
- In a small bowl combine bread crumbs and milk. Set aside.
- In a skillet over medium heat, add butter and oil.
- Once butter is melted, add onions and cook until soft and translucent.
- Once onions are cooked through, add garlic, Worcestershire sauce and oregano. Cook for 2 more minutes.
- Put mixture into a large bowl. Add ground beef, salt and pepper. Mix well {you may need your hands for this!}
- Add egg and bread crumbs and mix well.
- Using a small cookie scoop, or a Tablespoon, scoop ground beef into 1 inch balls.
- Add additional butter and oil as needed to the same skillet you cooked onion mixture in.
- Once skillet is hot, add meatballs and GENTLY cook, stirring as needed until cooked through. Do not over crowd your skillet! You need room to move the meatballs around.
- Once cooked, remove from skillet and set aside.
- SAUCE:
- In same skillet, over medium low heat, add butter.
- Once butter is melted, add flour, a little at a time, until well mixed and resembles a thick paste.
- Using a whisk, add beef broth to flour mixture 1/4 cup at a time until add added. DO NOT ADD ALL AT ONCE!
- You are making a roux. If you add broth in all at once, it will be thick and clumpy. While adding broth in a little at a time, mixture will thicken then will slowly thin out and be clump free.
- Add heavy cream, Worcestershire sauce and Dijon mustard. Bring mixture to a slow simmer. Allow to cook until slightly thickened.
- Add meatballs. Cook for an additional 10 minutes. Meatballs should be cooked through and mixture should be slightly thickened.
- Serve over egg noodles or mashed potatoes.
FREEZER-FRIENDLY SWEDISH MEATBALLS
Make this simple Swedish meatball recipe for tonight's dinner or prep ahead and freeze to make later.
Provided by Bailey
Categories Main Dish Recipes Meatball Recipes
Time 4h10m
Yield 8
Number Of Ingredients 12
Steps:
- Spray the inside of a slow cooker with nonstick spray. Add frozen meatballs, broth, condensed soup, mushrooms, onion, steak sauce, garlic powder, paprika, salt, and pepper; stir to combine.
- Cook until heated through and vegetables are tender, on Low for 8 to 10 hours or on High for 4 to 6 hours, mixing in sour cream during the last 30 minutes of cooking.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 12.3 g, Cholesterol 95.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 19.4 g, SaturatedFat 8.9 g, Sodium 777.6 mg, Sugar 1.3 g
A1 MEATBALLS
Make and share this A1 Meatballs recipe from Food.com.
Provided by peggy stamm
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, well.
- Bring a large pot to boiling, boil meatballs for 5 minutes.
- This will seal the juices inches.
- Broil meatballs until brown, about 10 minutes.
- Simmer in spaegetti sauce for at least l/2 hour.
MUM'S SWEDISH MEATBALLS
Delicious meatballs covered in a fantastic gravy flavored with sherry. This is the dinner most requested by my children on special occasions. Serve with rice.
Provided by Love2BMum
Categories World Cuisine Recipes European Scandinavian
Time 55m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 16.5 g, Cholesterol 142.2 mg, Fat 30.7 g, Fiber 0.9 g, Protein 27 g, SaturatedFat 12.8 g, Sodium 655.9 mg, Sugar 7.8 g
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