Swedish Dill Meatballs Food

SWEDISH MEATBALLS WITH DILL SAUCE

Steps:

• Place beef, salt, onion, parsley and pepper in a large bowl. Using your hands, knead the mixture until well combined. Divide into 20 bite-sized meatballs.
• Heat oil in a large frying pan set over medium-high heat. Add meatballs and fry for 2 minutes on one side before reducing the heat to medium and turning meatballs to brown on the other side.
• Add mushrooms and cook for a further minute, before adding stock, cream, pepper and salt.
• Bring to a boil, reduce heat to low, cover and cook for 10 minutes. Mix water with arrowroot and stir through the sauce to thicken. Turn off heat and stir through dill.
• Meanwhile, place buckwheat in a saucepan and cover with water. Bring to a boil, then lower heat and cook, stirring occasionally, for 10-15 minutes, or until buckwheat is soft but not mushy. Turn off heat and drain any excess water.
• To serve, divide buckwheat between serving bowls and top with meatballs and sauce.

SWEDISH MEATBALLS

Steps:

• Sauce and meatballs, part 1: Start the sauce by adding beef stock to a saucepan over medium-high heat; boil, uncovered, until reduced by half, 15 minutes. Meanwhile, prepare the meatballs: In a medium bowl, whisk together bread crumbs, milk, allspice, salt, and mustard. Add the egg and whisk again. Allow liquid to absorb into the breadcrumbs, 10 minutes.
• Meatballs, part 2: Line a rimmed baking sheet with parchment paper. Place beef and pork in a large bowl (or just beef, if you aren't using pork); add the milk and breadcrumb mixture, and combine well with your hands. Roll into balls, about 1 ounce (2 tablespoons) each, and set aside on the baking sheet. (Use a cookie scoop to measure out the balls, if you wish.) Chill 45 minutes to one hour.
• Sauce, part 2: Add cream to the reduced beef stock. Leave over medium heat, uncovered, until reduced by ⅓, about 30 minutes. (Stay nearby to make sure the sauce doesn't boil over.)
• Potato purée: Add potatoes to a medium saucepan with a big pinch of salt and enough cold water to cover. Bring to a simmer over medium-low heat and cook until very soft and almost falling apart, 20 minutes. When potatoes are cooked, drain well; then place them back into the hot pot (with the heat turned off) to evaporate any residual moisture, 30 seconds. Run potatoes through a food mill or ricer into a mixing bowl. Add butter and stir well to combine; then pour in the warm milk and whisk until thoroughly combined. Add salt to taste and place back into the the saucepan. Over very low heat, whisk again to release extra moisture in the potatoes. Set aside, uncovered, while making meatballs.(Note: Potato purée can be made a day ahead and stored in a covered container in the refrigerator. To reheat, add to pot with a splash of milk and stir over low heat until hot.)
• Sauce, part 3: When the cream has reduced by ⅓, finish the sauce by stirring in the lingonberry jam. Add salt to taste. (Chef Bengtsson suggests adding salt to all sauces after they have reduced.)
• Meatballs, part 3: Melt 3 tablespoons butter in a large nonstick skillet over high heat. When butter is foamy, add first batch of chilled meatballs in an even layer. Reduce heat slightly to medium-high and cook on all sides until browned on the outside but still slightly pink in the middle, about 5 minutes. Cook remaining meatballs in 1-2 more batches, adding more butter if necessary. If butter browns too fast or starts to burn, wipe out the pan and use fresh butter. (Meatballs can be made in advance up to this point and refrigerated for 5-6 days or frozen in zip-top bags for up to 2 weeks.)
• Assembly: Strain cream sauce into a bowl through a fine-mesh strainer to ensure smooth consistency. Place a big spoonful of potato purée on a plate, along with 6-8 meatballs and a dollop of lingonberry jam. Spoon cream sauce over the meatballs and garnish with chopped parsley. Serve immediately.

DILL SAUCE FOR SWEDISH MEATBALLS AND OTHER STUFF

Steps:

• 1. Dill Sauce: Heat butter in sauté pan, blend in flour and let cook for a few minutes but do not brown. Stir in broth and the meat juices separated from the fat you drained off).Stir in cream. Cook, stirring constantly, until thick and satiny. Salt and pepper to taste. Stir in dill.
• 2. Meatballs: Heat oven to 350^. Crumble rusk in bowl Pour milk over then and let soften. Add beaten egg,salt and pepper, grated onion,nutmeg and meat mixture. Combine .
• 3. Roll into small balls, about 1-inch.(if mixture seams too soft, add one more rusk to the mixture or a little more meat). Place a single layer of meatballs in a baking dish.
• 4. Bake ,uncovered, until browned and cooked through, periodically pouring off fat. Separate fat from any collected meat juices. Discard fat; reserve meat juices.(for dill sauce).
• 5. Note: Place poured off fat in freezer so you can easily remove fat-reserve broth.

SWEDISH DILL MEATBALLS

Steps:

• Preheat oven to 350 °. In a large bowl, combine eggs, milk, bread crumbs and seasonings; set aside. In a skillet, saute onion in butter until soft; add to egg mixture. Add beef and ground pork; mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. Shape meat mixture into 1-1/4-in. to 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, 20-25 minutes or until a thermometer reads 160°. Remove from oven and place in a 3-qt. baking dish. , For sauce, melt butter in a saucepan; stir in flour to form a smooth paste. Gradually stir in broth; bring to a boil, stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If a thicker sauce is desired, continue cooking 10-15 minutes, stirring occasionally. Pour sauce over meatballs. , Bake, uncovered, 40-45 minutes or until heated through and bubbly. Garnish with fresh dill if desired.

SWEDISH MEATBALLS

Steps:

• In a medium skillet over medium-high heat, saute 1 cup of the onions in 1 1/2 tablespoons of the butter until soft and light golden brown, about 4 to 6 minutes. Set aside to cool. Add the onions to a medium mixing bowl along with the ground chuck, ground pork, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, the allspice and nutmeg.
• In a small bowl combine the breadcrumbs with the milk and 1/4 cup of the cream and allow to sit until bread crumbs are soft, about 5 minutes. Add the bread crumb mixture and the egg to the meat mixture, and, using your hands, mix well to thoroughly combine. Using a tablespoon measure as a guide, scoop the meat mixture into small portions, each about 1 heaping tablespoon. Using lightly damp hands, roll the meatballs until they are smooth and round. Transfer to a large plate or baking dish while you form the remaining meatballs.
• In a medium skillet heat 1/2 tablespoon of the remaining butter until foamy. Add one third of the meatballs and cook, turning frequently, until the meatballs are browned on all sides, 6 to 8 minutes. Using tongs or a slotted spoon, transfer the meatballs to a Dutch oven or other heavy large saucepan and repeat with the remaining meatballs, adding an additional 1/2 tablespoon of butter to the skillet before each addition.
• Add the remaining 1 1/2 tablespoons of butter and the remaining 1/2 cup of chopped purple onions to the skillet and cook until the onions are soft, about 4 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the beef broth little by little and cook until the sauce is smooth and thick, about 4 minutes. Transfer the sauce to the Dutch oven and add the remaining 1/4 teaspoon salt, a pinch of black pepper, 3/4 cup heavy cream and the currant jelly. Be careful when stirring, to not break up the meatballs. Bring the contents of the Dutch oven to a boil over medium-high heat, then reduce the heat so that the sauce simmers. Cook, uncovered, for 45 minutes to 1 hour, or until the meatballs are very tender and the sauce is thick and flavorful.

SWEDISH MEATBALLS WITH CREAMY DILL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
• Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
• While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
• Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.

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.

SWEDISH-STYLE SAUSAGE MEATBALLS

Steps:

• Roll the sausagemeat into 20 balls the size of cherry tomatoes. Heat the oil in a frying pan and brown the meatballs for 8-10 mins.
• Stir in the garlic, mustard and crème fraîche, bubble to thicken for about 10 mins, then stir in the dill. Grind over some black pepper just before serving, with mashed potato on the side.

SWEDISH MEATBALLS

Steps:

• In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
• In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
• Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you're using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
• To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
• Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.

CREAMY SWEDISH MEATBALLS

Steps:

• Mix together the onion, pork, egg yolk and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.
• Heat the oil in a large frying pan. Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over. Mix together sour cream and remaining dill, then spoon over the meatballs. Serve with mashed potato or tagliatelle.

CHEF JOHN'S SWEDISH MEATBALLS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
• Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
• Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
• Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
• Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
• Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
• Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

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.