Swedish Meatballs And Gravy Food

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.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

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.

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.

EASY SWEDISH MEATBALLS

Steps:

• Heat oven to 400°F.
• Mix meat, stuffing mix, eggs, onions and water just until blended. Shape into 32 meatballs, each about 1 inch in diameter. Place in 2 foil-lined 13x9-inch pans sprayed with cooking spray.
• Bake 20 min. or until done (160ºF).
• Mix gravy and sour cream in large saucepan. Add meatballs; stir to evenly coat. Cook on low heat 5 min. or until sauce is heated through, stirring occasionally.

SWEDISH MEATBALLS WITH SECRET INGREDIENT

Steps:

• Put eggs, spices and minced onion in a bowl, mix it all together.
• Add meat, mix well so everything is nicely blended.
• Shape small meatballs and brown them on all sides.
• Cook over medium heat until liquids run clear of blood.
• Add the beef stock, kitchen bouquet, salt and pepper, and fennel seeds and simmer on low heat about 20 minutes.
• In a small bowl mix the 1/4 cup of water and the flour well for a thickner.
• Add the thickner to the meat stirring constantly.
• Cook until the the sauce thickens.
• Add the cream and just heat until the cream is blended well and hot.
• Be careful not to let it boil or it will curdle the cream.