Swedish Meat Ball Gravy Food

SWEDISH "MEAT" BALLS WITH GRAVY (VEGAN)

Steps:

• In a medium bowl combine the breadcrumbs with the soy or rice milk. Set aside. Heat up the vegetable broth in a pyrex measuring cup and then add in the dry TVP. Mix together well and let the TVP absorb for a few minutes. While that sits, dice up your onion.
• Mix together the breadcrumb mixture with the TVP, about 2 tbsp of the onion. the parlsey flakes, garlic powder, nutmeg, salt and pepper. Adjust the salt to taste as it will really depend on how seasoned your veggie broth is. You want the mixture to hold together when formed into a ball in your hand - you may need to add a little extra broth, maybe a few tablespoons. I find pushing down with the spoon as you mix helps to combine everything. Form into balls, 1 1/2 inches in diameter (should yield 12).
• Heat up the oil in a saute pan, add in the "meat" balls and brown on all sides as best you can. When complete, place them into a casserole dish and set aside.
• Put your oven on to 350 degrees.
• Clean out your saute pan of any bits and then return to medium heat. Saute the rest of the onion and the mushrooms for about 5 minutes until the onions are translucent.
• In a bowl whisk together 1/3 cup soy creamer (or more if you choose) with the corn starch. Mix in 1 1/2 cups veggie broth, or less if you're using more creamer, along with the nutritional yeast and a pinch of nutmeg.
• Pour the broth mixture into the pan with mushrooms & onions, bring up to a gentle boil, stirring well to get a smooth sauce. Turn heat down and let it simmer for just a few minutes. Add in some braggs for flavour or colour if you choose.
• Pour the gravy over the meatballs and bake in the oven for about 20 minutes until bubbly. Serve over noodles or mashed potatoes.

SWEDISH MEATBALLS

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, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 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. Serve with boiled new potatoes, lingonberry sauce, and lefse.

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.

SWEDISH MEATBALLS & GRAVY

Steps:

• instructions:.
• heat the onion till golden in a couple of tablespoons of lightly browned butter.
• mash the potatoes and moisten the rusk flour in a little water.
• mix all the ingredients until there is consistency and flavour generously with salt, white pepper and (optional) a little finely crushed allspice.
• use a pair of spoons to shape the mixture into relatively large, round balls and transfer to a floured chopping board.
• fry them slowly in plenty of butter.
• how to make the cream sauce:.
• swirl the boiling water or beef stock in a pan.
• add cream and thicken with white flour if preferred.
• season well with salt and pepper.
• serve the meatballs with the sauce and freshly boiled potatoes.

SWEDISH MEATBALLS WITH GRAVY AND LINGONBERRY PRESERVES

Steps:

• Put bread crumbs and milk in large bowl.
• Stir.
• Soak 10 minutes.
• Add onion, eggs, allspice, nutmeg and pepper.
• Use wooden spoon to combine.
• Break meats into small bits with your hands.
• Add to bowl.
• Use wooden spoon to beat until mixture is well-mixed.
• Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands.
• Alternately, use tablespoon and moistened hands to shape mixture into balls.)
• Arrange meatballs in single layer on lightly oiled baking sheet.
• Refrigerate until firm, about 2 hours.
• Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.
• Add meatballs in batches, without crowding.
• Cook until browned, shaking pan occasionally, about 5 minutes.
• Transfer to wide, shallow, oven-to-table casserole.
• Repeat with remaining meatballs, adding more butter and oil as needed.
• Reserve hot skillet, unwashed, for making gravy.
• Add onion to reserved skillet.
• Cook over medium heat until softened, stirring often, about 4 minutes.
• Add flour; cook 1 minute.
• Stir in consomme.
• Stir until thickened, about 4 minutes.
• Add cream.
• Stir until hot.
• Taste and season with salt and pepper.
• Strain gravy and pour over meatballs.
• Cover casserole with lid or foil.
• Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes.
• Cool 20 minutes.
• Use slotted spoon to set meatballs aside; skim fat from gravy.
• Put meatballs back in gravy.
• Reheat at 300 degrees until hot, 10 to 20 minutes.
• (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.).
• Serve hot, spooned over dilled noodles.
• Pass lingonberry preserves separately.

SWEDISH MEATBALLS

Steps:

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