Swedish Meatballs Iii Food

SWEDISH MEATBALLS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium frying pan over medium heat. Add onion and cook, stirring often, until tender, about 5 minutes. Transfer to a large bowl.
• Mix cracker crumbs, ground beef, egg, nutmeg, and allspice with the onion until blended. Shape into 1 1/2 inch (4 centimeter) meatballs, and place in a glass baking dish. Sprinkle with minced garlic, and cover with foil.
• Bake in preheated oven for 15 minutes, or until cooked through.
• Meanwhile, make white sauce, following the directions on the packet. Stir in dill, sage, flour, and whipping cream.
• Turn off oven, and remove foil cover from meatballs. Pour sauce over meatballs, and leave in hot oven for 10 minutes.

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.

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

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 MEATBALLS

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.

SWEDISH MEATBALLS

Steps:

• Mix meatballs ingredients thoroughly with hands and shape into balls.
• Brown lightly.
• Cook covered for 25 minutes.
• Remove from pan and keep warm.
• Add flour to pan and stir into grease (if not enough add butter).
• Gradually add milk.
• Pour gravy over meatballs.

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.

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!

SWEDISH MEATBALLS

Steps:

• Mix meat, stuffing mix, milk, egg and 1/4 tsp. nutmeg just until blended; shape into 1-inch meatballs.
• Melt butter in large skillet on medium heat. Add meatballs; cook 10 to 12 min. or until done, turning occasionally. Remove meatballs from skillet, reserving drippings in skillet; cover meatballs to keep warm.
• Add flour to reserved drippings in skillet; stir until blended. Cook 1 min., stirring constantly to scrape browned bits from bottom of skillet Stir in broth; bring to boil. Simmer on medium-low heat 3 min. or until thickened, stirring constantly. Stir in sour cream and remaining nutmeg. Return meatballs to skillet; simmer 3 to 5 min. or until meatballs and sauce are heated through, stirring occasionally.
• Serve meatball mixture over rice.

SWEDISH MEATBALLS

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.

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.