SWEDISH MEATBALLS (FROM A SWEDE!)
This is my mom's Swedish meatball recipe. This isn't the kind a lot of people are used to in a creamy white sauce. She served them every Christmas Eve in a chafing dish as part of the 'Smörgåsbord.' My mom used to have a vegetable sour cream and a lingonberry sauce on the table for those that might want to dip these in something.
Provided by Linda T
Categories Appetizers and Snacks Meat and Poultry Pork
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
- Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
- Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 1.4 g, Cholesterol 18.7 mg, Fat 5.5 g, Fiber 0.1 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 231.2 mg, Sugar 0.2 g
SWEDISH MEATBALLS
Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
- Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
- Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
- Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.
Nutrition Facts : Calories 461 g, Fat 23 g, Fiber 1 g, Protein 30 g
SWEDISH MEATBALLS
Cook pork mince meatballs and serve with classic lingonberry or cranberry sauce and spring greens for a healthy, low-calorie family meal
Provided by Esther Clark
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool.
- Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins.
- Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt.
- Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.
Nutrition Facts : Calories 323 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.04 milligram of sodium
AUTHENTIC SWEDISH MEATBALLS
This recipe is one of my earliest food memories. Every Christmas Eve, my family enjoys an authentic Swedish Smorgasbord, of which this is an essential part. My mother still tells tales (and I'm 40) of me as a toddler, standing by the dish of meatballs and eating as many as I could hold. These are not spicy, like most Scandinavian food, but have a great flavor and texture. In fact, they are so soft, that I usually chill the meat mixture before rolling and frying to avoid meatballs with flat sides. I've included the directions for the gravy, which I usually don't make, as it's traditional, but the balls are wonderful without it on any buffet table, or as an addition to a potluck. They are also good cold, straight from the fridge. If you like to do OAMC cooking, these freeze beautifully, in fact, I never make less than 100 meatballs at a time, lightly brown them, then flash freeze to finish later. The traditional recipe calls for a mix of beef, pork, and veal- if you object to veal, they work equally well with an even mix of beef and pork. Don't try to use these as an option for spaghetti, the seasonings just don't match. Prep time does not include chilling the meat mixture or the prepared meatballs.
Provided by IngridH
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a skillet.
- Saute onions in the butter until golden.
- Soak the bread crumbs in the milk.
- To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
- Chill mix for an hour or so, to firm it up.
- Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
- Heat a large skillet over medium high heat.
- Melt a small amount of butter (traditional) or oil in the pan.
- Add enough meatballs to fill the pan very loosely.
- Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
- Remove each batch to a warm platter in the oven, as you fry the rest.
- If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
- For the gravy:.
- When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
- Simmer for 10 minutes.
- If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
- Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.
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.
SWEDISH CHICKEN MEATBALLS
Swedish Chicken Meatballs are perfectly flavored baked chicken meatballs smothered in a savory creamy sour cream sauce and served over noodles. Perfect comfort food!
Provided by Heather - A Wicked Whisk
Categories Main Course
Time 30m
Number Of Ingredients 22
Steps:
- Start with your chicken meatballs. Preheat your oven to 400 degrees and spray a baking pan with non-stick spray. Once done, add all ingredients to a large mixing bowl. Using your hands, combine well. Using a spoon or just eyeballing it, roll about 20 meatballs and place on your prepared baking sheet. Bake for 25 - 30 minutes.
- While your meatballs are baking, make your sauce. To a large saucepan, melt butter over medium high heat and once melted, whisk in flour. Continue to cook flour while whisking it for the next minute before pouring in beef stock. Whisk to remove any flour lumps. Add in seasonings, soy sauce, Dijon mustard, Parmesan cheese, sour cream and bring gravy sauce to a low boil before reducing heat to low to simmer.
- Once your sauce is simmering, set a large pot of salted water to boil. Cook your noodles according to the packaging instructions.
- When your chicken meatballs are cooked, move them from the baking pan right into the gravy sauce and let simmer for about five minutes. Serve your meatballs over you noodles and garnish with a bit of fresh parsley.
Nutrition Facts : ServingSize 6 g, Calories 655.5 kcal, Carbohydrate 54.3 g, Protein 32.6 g, Fat 34.1 g, SaturatedFat 16.6 g, Cholesterol 159.3 mg, Sodium 1043.5 mg, Fiber 2.2 g, Sugar 4.8 g, UnsaturatedFat 11.4 g
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
SWEDISH MEATBALLS
Time 1h
Number Of Ingredients 20
Steps:
- MEATBALLS:
- In a small bowl combine bread crumbs and milk. Set aside.
- In a skillet over medium heat, add butter and oil.
- Once butter is melted, add onions and cook until soft and translucent.
- Once onions are cooked through, add garlic, Worcestershire sauce and oregano. Cook for 2 more minutes.
- Put mixture into a large bowl. Add ground beef, salt and pepper. Mix well {you may need your hands for this!}
- Add egg and bread crumbs and mix well.
- Using a small cookie scoop, or a Tablespoon, scoop ground beef into 1 inch balls.
- Add additional butter and oil as needed to the same skillet you cooked onion mixture in.
- Once skillet is hot, add meatballs and GENTLY cook, stirring as needed until cooked through. Do not over crowd your skillet! You need room to move the meatballs around.
- Once cooked, remove from skillet and set aside.
- SAUCE:
- In same skillet, over medium low heat, add butter.
- Once butter is melted, add flour, a little at a time, until well mixed and resembles a thick paste.
- Using a whisk, add beef broth to flour mixture 1/4 cup at a time until add added. DO NOT ADD ALL AT ONCE!
- You are making a roux. If you add broth in all at once, it will be thick and clumpy. While adding broth in a little at a time, mixture will thicken then will slowly thin out and be clump free.
- Add heavy cream, Worcestershire sauce and Dijon mustard. Bring mixture to a slow simmer. Allow to cook until slightly thickened.
- Add meatballs. Cook for an additional 10 minutes. Meatballs should be cooked through and mixture should be slightly thickened.
- Serve over egg noodles or mashed potatoes.
KOTTBULLAR (SWEDISH MEATBALLS)
These Swedish meatballs are the ultimate comfort food. Tender, perfectly cooked meat spheres smothered in the most delectable sauce. You'll keep coming back for more!
Provided by GypsyPlate
Categories Main Courses
Time 30m
Number Of Ingredients 20
Steps:
- Mix in all the meatball ingredients except butter and oil and mix well. Roll them into meatballs.
- Heat olive oil and 2 Tbsp butter in a skillet and place meatballs without crowding them and fry till golden brown on all sides. Plate them out and set aside.
- In the same pan, melt remaining 4 Tbsp butter. Gradually stir in flour to create a roux. Cook until flour starts to brown.
- Slowly stir in beef broth, mixing all those bits stuck to the pan into the sauce.
- Add in cream, Worcestershire sauce, mustard, salt and pepper. Cook for 4-5 minutes, until sauce starts to thicken up.
- Add in meatballs. Simmer for 10 minutes. Taste and adjust the seasonings to your liking.
- Serve it over bed of mashed potatoes. Garnish with chopped parsley and lingonberry jam.
- Mix all meatball ingredients, omitting butter and oil. Roll them into meatballs.
- Optional: If you want to add a little color to the meatballs, you can sear them in a skillet with oil and butter.
- Make a slurry by slowly stirring beef broth into flour in a bowl. Mix in remaining sauce ingredients.
- Place meatballs in crock pot and add in sauce mixture.
- Cover and cook on high for 2 hours or low for 4-5 hours, until internal temperature of the meatballs is 165°F.
- Set your Instant Pot to Saute mode. Add butter and olive oil, then and meatballs. Cook for a few minutes to brown them up, then remove and set aside.
- Add remaining butter to Instant Pot. Once melted, gradually add flour to create a roux.
- Stir in beef broth, Worcestershire sauce, mustard, salt and pepper. Mix well, making sure to get the bits stuck to the bottom mixed into the sauce.
- Seal lid of the pressure cooker.
- Set to Manual setting for 8 minutes, then allow pressure to release naturally for 10 minutes.
- Remove lid and stir in cream.
Nutrition Facts : Calories 579 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 206 milligrams cholesterol, Fat 44 grams fat, Fiber 1 grams fiber, Protein 34 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 801 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
SWEDISH MEATBALLS
Steps:
- In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.
- In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.
- In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.
SWEDISH MEATBALLS
Provided by simmerandsauce
Time 50m
Number Of Ingredients 11
Steps:
- Step 1 In a small mixing bowl add the panko bread crumbs and milk, mix well and set aside to soak for about 10 minutes.
- Step 2 While the bread crumbs are soaking, place a large saucepan over medium heat. Add 1 tablespoon butter and when melted, add the onions and sauté without browning until tender, about 3 minutes. Remove from the heat and allow to cool slightly.
- Step 3 Using a kitchen mixer, such as a Cusinart fitted with a paddle attachment, add the ground beef, ground pork, sautéed onions, milk soaked breadcrumbs, eggs, salt, pepper and allspice. Pulse on/off to blend. Be careful not to over mix.
- Step 4 Line a baking sheet with parchment paper and set aside. Using your hands, gently shape the meatballs into approximately 1-inch balls.
- Step 5 Line a plate with paper towel and set aside. Place a large sauté pan over medium-high heat. Add the remaining 4 tablespoons of butter. When hot and bubbling has subsided, add the meatballs in one layer being careful not to overcrowd them, if needed, work in batches. Brown the meatballs on all sides gently shaking the pan often to prevent sticking. Once cooked through, carefully remove the meatballs and place on the prepared plate to drain.
- Step 6 Serve the meatballs hot with a generous dollop of Lingonberry sauce.
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4.9/5 (8)Total Time 1 hr 20 minsCategory MainCalories 580 per serving
- Melt 1 tablespoon of butter in a large non-stick frying pan and sauté the onions. When the onions are soft and translucent, move the pan off the heat and allow the onions to cool.
- Combine pork, beef, eggs, panko, salt, pepper, and nutmeg in a large bowl. When the onions are slightly cooled, add to the mix then use your hands to mix everything throughly.
- Shape into 1 inch meatballs, being sure to tightly roll them around so they keep their round shape. Place meatballs on a plate or tray.
- Over medium heat, melt 1-2 tablespoons of butter in the same pan that you cooked the onions in. When hot, add meatballs to the pan, cooking in batches without overcrowding. Immediately shake the pan as you add a batch of meatballs to ensure the balls roll around and maintain their meatball shape.
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From foodandwine.com
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- In a large bowl, soak the bread in the milk until very soft, 5 minutes. In a medium skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil until shimmering. Add the onion and cook over low heat, stirring, until softened, 5 minutes. Add the cumin and cayenne and cook until fragrant, 1 minute. Let cool.
- Add the ground pork and beef to the soaked bread. Gently mix in the cooked onion, celery salt, kosher salt and beaten egg until thoroughly combined. Refrigerate until firm, about 30 minutes.
- Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the remaining tablespoon of butter in the remaining 2 tablespoons of oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels.
- Pour off the fat from the skillet, add the cream and scrape up any browned bits from the bottom of the pan. Simmer over moderately low heat until reduced by one-third, about 4 minutes. Season with salt and black pepper. Return the meatballs to the sauce and simmer for 2 minutes before serving.
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