SWEDISH MEATBALLS (HOMEMADE IKEA MEATBALLS)
Recipe video above. Juicy meatballs smothered in a beautiful creamy gravy, with a hint of spicing that Swedish Meatballs are known for. Made extra soft and extra tasty by soaking fresh bread in grated onion - tried and tested technique used in my most of my meatball recipes, highly approved by readers! (See Italian Meatball reviews as an example)
Provided by Nagi | RecipeTin Eats
Categories Mains
Time 50m
Number Of Ingredients 14
Steps:
- Grate onion using a standard box grater (see video).
- Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
- Add remaining Meatball ingredients EXCEPT oil. Mix well.
- Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.
Nutrition Facts : ServingSize 289 g, Calories 475 kcal, Carbohydrate 11 g, Protein 28 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 163 mg, Sodium 727 mg, Fiber 1 g, Sugar 2 g
SWEDISH MEATBALLS
The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.
Provided by Alton Brown
Categories appetizer
Time 55m
Yield approximately 30 meatballs, 4 to 6 servings
Number Of Ingredients 14
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.
SLICED BREAD SWEDISH MEATBALLS
The gauntlet was thrown when my daughter's future in-law's Swedish Meatballs recipe was declared to be "the best in the world." Here's my valiant attempt to uphold the honor from OUR side of the family. A good electric skillet makes this as easy as can be. (I often DOUBLE the gravy recipe, and add a bit of dill weed, nutmeg, and caraway seeds 8-)
Provided by Pellerin
Categories One Dish Meal
Time 30m
Yield 26 meatballs, 6-8 serving(s)
Number Of Ingredients 24
Steps:
- In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.).
- Heat butter and oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs without crowding, and gently brown on all sides, about 10 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.
- To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.
- To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Traditionally served with boiled new potatoes, lingonberry sauce, and lefse. I just put over buttered noodles or cooked rice, and sprinkled with parsley.
Nutrition Facts : Calories 398.3, Fat 29.5, SaturatedFat 13, Cholesterol 135.2, Sodium 363.2, Carbohydrate 9, Fiber 0.8, Sugar 1.5, Protein 23
SWEDISH MEATBALL SANDWICH
For my final exam in one of my culinary classes, we had to create a sandwich that reflected a culture which we had some familiarity with. I'm of Swedish decent, and so decided to make an open faced Swedish meatball sandwich. This is the result, and I passed the exam with full points. I use the meatballs from my recipe #367918, but if you don't feel like making them from scratch, use a Swedish meatball that is easy for you. Don't use an Italian meatball, the flavor profile is entirely different. FYI- The exam I originally made this for required the use of chicken, so I subbed ground chicken thigh for the meats in the recipe I noted above. Feel free to do so if you'd like, it still tasted authentic as the seasonings were true to the original.
Provided by IngridH
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Place the beets, apple, onion, crème fraîche, beet juice, salt and pepper in a bowl and mix together gently with a spoon until well combined.
- Lightly butter the bread slice and place the salad greens on it.
- Top with the beet salad.
- Place the sliced meatballs on top of the beet salad.
- Serve immediately, with a knife and fork.
Nutrition Facts : Calories 167.3, Fat 6.5, SaturatedFat 3.6, Cholesterol 20.6, Sodium 283.8, Carbohydrate 25.4, Fiber 2.6, Sugar 10.8, Protein 2.8
CLASSIC SWEDISH MEATBALLS
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 301 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.73 milligram of sodium
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- In a small bowl, soak the white bread in the heavy cream. Heat 1 tablespoon butter in a skillet over medium heat. Add the onion and the garlic; sauté for 5 minutes until softened. Add the soaked bread and the cooked onion / garlic mixture to the bowl of a food processor. Pulse for 10-15 seconds until mostly smooth.
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