Swedish Meatball Subs Recipe By Tasty Food

ONE-POT SWEDISH MEATBALL PASTA RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
• Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
• Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
• Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
• Add the parmesan and the parsley, stirring until the cheese is melted.
• Enjoy!

MEATBALL SUBS

Steps:

• Preheat oven to 450 degrees F.
• Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
• Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
• Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
• Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

SWEDISH MEATBALL SUBS RECIPE BY TASTY

Steps:

• Thoroughly mix all the meatball ingredients, and shape them into golf ball-sized balls.
• Over low to medium heat, fry all sides of the meatballs, until the meatballs are cooked through and the outsides are golden brown. It will take around 12-15 minutes.
• If you are making a large quantity for a party, make the meatballs in advance and reheat them in an oven for 10-15 minutes at 175°C. (When reheating, ensure the meatballs are piping hot throughout before serving.)
• To make the cream sauce, dissolve a beef stock cube in 20 milliliters of water. Then add in cream, mustard, and Worcestershire sauce.
• Toss the meatballs in the sauce while it reduces to a thick and creamy sauce.
• Serve the meatballs in soft French sticks with sliced cucumber and lingonberry or cranberry jam.
• Enjoy!

MOM'S SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

EASY SWEDISH MEATBALL SAUCE

Steps:

• Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

SWEDISH MEATBALL SANDWICH

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.

SWEDISH MEATBALLS

Steps:

• Set the breadcrumbs to soak in the cream in a bowl.
• Heat 1/2oz of butter in a frying pan, add in the onion and fry it, stirring now and then, until golden.
• Place the minced beef, pork and veal in a mixing bowl. Break in the egg and add the salt, pepper and freshly ground nutmeg followed by the soaked breadcrumbs.
• Mix together, first with a spoon and then with your hands.
• Add in the fried onion, mixing thoroughly.
• Shape the mince mixture into ping-pong sized meatballs.
• Heat the remaining butter in a large, heavy-based frying pan and fry the meatballs, turning now and then, until browned all over, around 15 minutes. They are ready when they're cooked through but still juicy.
• Serve at once with a green salad.

IMPOSSIBLE™ SWEDISH MEATBALLS

Steps:

• Combine Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper in a medium bowl. Form into 1- to 2-inch meatballs.
• Heat oil in a large nonstick skillet and cook meatballs until golden brown, 3 to 5 minutes per side, about 10 minutes total. Rotate as needed and adjust heat if they are cooking too quickly.
• Add mushrooms to the skillet. Whisk Greek yogurt into the vegetable broth and pour around the meatballs. Cover with a lid and allow to simmer for 10 to 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook until tender, 7 to 9 minutes. Drain and set aside.
• Whisk half-and-half and cornstarch together in a small bowl. Whisk into the broth until evenly combined. Increase heat and bring to a low simmer, stirring occasionally, until sauce thickens. Stir in the remaining Worcestershire and salt. Taste the sauce and adjust seasonings as needed.
• Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.

CREAMLESSLY DELICIOUS SWEDISH MEATBALL SAUCE

Steps:

• Stir flour into 2 T meatball drippings or butter; add broth, water, and coffee. Heat and stir until lightly thickened. Pour gravy over meatballs.

MOM'S SWEDISH STYLE MEATBALLS

Steps:

• Soak breadcrumbs in cream 5 minutes,or until very soggy.
• Meanwhile, in a small skillet, melt 2 tsp butter and sauté onion until soft and tender.
• Combine meats well (if you can't get each type, that's ok- just end up with 1 1/2 pounds ground meat total).
• Add soaked bread crumbs mixture, sautéed onion, egg, parsley, salt, pepper, and spices to taste to the meat mixture.
• Mix well until combined.
• Cover and chill meat mixture for 30 minutes to firm up.
• Form about thirty 1 1/2" size meatballs (using a meatball scoop).
• Brown meatballs in 1-2 Tbsp butter in a very large deep sided skillet until browned on all sides, but not cooked all the way through yet; then remove from skillet using a slotted spoon and set aside in a covered dish to keep warm.
• Combine boiling water,coffee powder and crumbled bouillon cube together until blended.
• In the hot drippings from the pan, add 2 Tbsp butter and stir until melted.
• Whisk in 2 Tbsp flour, sprinkling in the flour gradually so it doesn't clump and whisking vigorously until blended.
• Whisk in the coffee mixture and cook and stir until gravy thickens and bubbles, over medium or medium-high heat.
• Add meatballs to the pan, cover,lower heat to medium low, and let meatballs cook in the gravy until fully cooked (approx 30-40 minutes), stirring occasionally.

COCKTAIL MEATBALLS SWEDISH STYLE

Steps:

• For the Meatballs: Combine breadcrumbs, 1 packet onion soup, salt, 2 eggs, Worcestershire sauce, and enough water to make the mixture pasty and not dry. Combine in ground beef and mix well.
• Rolls into cocktail size meatballs and place on nonstick jelly roll style pan.
• Bake in preheated 400°F oven for 15 minutes or until done.
• For the Sauce: In large sauce pan combine 2 packets of McCormick Mushroom gravy, 1 packet onion soup, and 2 cups water. Bring to boil and simmer 1 minute.
• Turn to low and stir in 2 cups sour cream until fully incorporated.
• Stir in meatballs and gently simmer for a few minutes. Serve warm in crockpot for parties, or serve over noodles for dinner.

JEAN'S SWEDISH FAUX MEATBALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl combine bread crumbs, onion, pepper, nutmeg and milk. Stir in burger-style crumbles until well blended. Form into 1 1/2 balls.
• In a large skillet over medium heat, brown the 'meat' balls in butter. Remove with a slotted spoon and place in a 2 quart casserole dish.
• Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and cream and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over 'meat' balls .
• Bake in preheated oven for 30 minutes.

SWEDISH MEATBALL (PAPRIKA) BURGERS - COOKING LIGHT

Steps:

• Prepare grill.
• Combine first 9 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
• Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°F.
• Remove from grill; let stand 5 minutes.
• Toast rolls on grill while burgers are resting.