Swedish Meatballs In Sour Cream Sauce Over Buttered Egg Noodles Food

SWEDISH MEATBALLS IN SOUR CREAM SAUCE OVER BUTTERED EGG NOODLES

Steps:

• WHISK 1 large egg in a large mixing bowl (or standing mixer bowl) with 3 tablespoons sour cream, 2 teaspoons flour and 1 teaspoon baking powder; ADD the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder, 2 teaspoons minced onion flakes, 1 teaspoon baking powder, 1 1/2 teaspoons dried parsley flakes, 1 teaspoon lemon pepper, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground pepper and 1/4 teaspoon sea salt; PLACE 1 lb. of ground beef or pork or veal or turkey (or a combination of any) into bowl with mixture; ADD 1/3 cup unseasoned breadcrumbs; MIX well using hands, or using a large fork.
• ADD 1/4 cup flour DREDGE to a large mixing bowl and place into working area; ROLL meat mixture with hands into 1-inch balls; GENTLY place formed meatballs into the flour DREDGE; REPEAT with remaining meatballs; SWIRL meatballs in bowl of flour until coated.
• MELT a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in; GENTLY place dredged meatballs into buttered skillet, reserving dredge bowl and setting aside; BROWN meatballs, scraping and turning gently with a spatula.
• POUR one (14.5 ounce) can beef broth over browned meatballs; BRING to a gentle boil; COVER to steam meatballs for 5 minutes; WIPE the previous dredge bowl clean; PLACE a large fine mesh strainer over bowl; CAREFULLY pour broth and meatballs into strainer; STIR in the remaining can broth; RESERVE broth mixture until needed.
• WIPE browning skillet and place over medium-low heat; MELT 1/3 cup butter; ADD 4 ounces thinly sliced mushrooms if using and saute until golden; SPRINKLE in 1/3 cup flour; COOK mixture, stirring, just until bubbly and light golden.
• ADD the seasonings for the SAUCE into reserved broth mixture in bowl: 1/2 tablespoon lemon juice, 1/2 tablespoon of the fresh minced parsley, 1/2 tablespoon Worcestershire sauce, 1 teaspoon onion flakes (or 3/4 teaspoon onion powder), 1/2 teaspoon sugar, 1 1/4 teaspoons paprika, 1/2 teaspoon dill weed, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground black or white pepper, and 1/8 teaspoon ground allspice,.
• WHISK seasoned broth into roux skillet until smooth; BRING to a boil while whisking constantly, until fully thickened; REDUCE heat to low to keep warm.
• COOK 8-12 ounces wide egg noodles according to package directions; DRAIN; RETURN cooked noodles to same pot over low heat; ADD 1 - 2 tablespoons salted butter, 1 1/2 tablespoons water (to refresh noodle consistency) and the remaining minced fresh parsley; TOSS noodles gently until butter melts; COVER and keep warm on lowest heat, re-moistening with water if needed.
• WHISK in 1 cup sour cream into warm sauce mixture (NOTE: DO NOT RAISE HEAT ABOVE MEDIUM LOW, OR SOUR CREAM WILL CURDLE); SEASON the sauce to taste if desired; ADD meatballs and heat gently uncovered, stirring occasionally; COVER and reduce heat to lowest setting (sauce will thin to proper consistency from heat condensation); STIR just before serving.
• ARRANGE warm buttered egg noodles on serving plates; LADLE warm meatballs and sauce over noodles; GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig; SERVE and enjoy!

SWEDISH MEATBALLS IN SOUR CREAM SAUCE

Steps:

• Ask the butcher to split a few marrowbones lengthwise and extract the marrow For you. Have the beef, pork and veal ground together in front of you, for unless you see it you cannot be sure that it will be free of fat.
• So that they can be chilled, prepare the meat balls at least an hour before you plan to cook them. They are less likely then to crumble and lose their shape when they are fried.
• Soak the crumbs in the four Tab. of cream for 5 minutes, then put them in a large mixing bowl with the marrow and ground meats.
• Melt the 2 T. butter in a small frying pan and in it cook the chopped onion, shallots and garlic over Moderate heat for 5 min.,or until softened and color lightly. Add them to the mixing bowl and at the same time add the grated lemon rind, parsley, salt, pepper, and thyme.
• Beat the 2 eggs lightly with a fork and pour them over the meat. With a large spoon, beat this mixture vigorously until the ingredients are thoroughly combined and the meat loses its granular texture. If you own an electric mixer with a dough hook attachment, the beating operation will be much easier. But do not attempt to use an ordinary beater attachment; it will not work.
• Form into small balls, about an inch in diameter. The simplest and most efficient way to do this is to place a heaping teaspoon of the meat in the palm of of one hand and after moistening the other hand with cold water, roll it lightly over the meat until you have shaped it into a sphere. Do not fuss with this too much; when the balls are chilled, you can reshape them easily if you wish.
• Place the meat balls, as you finish them, on a baking sheet or platter lined with wax paper. Cover them with another sheet of waxed paper, and chill for at least an hour. For more firmly crusted meatballs, roll each lightly in flour just before frying them.
• When you are ready to cook the meatballs, melt the 3 Tab. butter and 2 Tab. oil over high heat in a large heavy frying pan. When the fat begins to sputter, lightly drop into the pan enough meat balls to cover the bottom about three quarters full. At once slide the pan back and forth over the burner so that they roll around in the hot fat; this will help them to keep their shapes and to brown evenly.
• After a couple of minutes, turn the heat down to moderate, and cook the balls 6-7 minutes longer, or until they are crisp brown all over and cooked through. Make sure by breaking one open; there should not be the slightest indication of pink in the center. With a slotted spoon, transfer the finished meatballs to a shallow casserole and continue with the remaining meatballs until they are all cooked.
• Make the sauce in the same frying pan. If the fat remaining in it is a good deep brown; pour off all but 3 Tab. of it. If, however, it is black and badly burned, scrape it all out and in its place melt 3 T. butter.
• Off the heat, with a wooden spoon, stir into the pan 2 Tab of flour and mix it to a smooth paste with the fat. Return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while. Then pour in, all at once, the cup of stock. Raise the heat to moderate and, with a wire whisk, beat this sauce together until it boils, thickens and becomes quite smooth. Then turn the heat down to the barest simmer. Still using the whisk, stir the sour cream into the sauce, about a Tab. at a time. Use more than ½ cup if you like the sauce fairly thin. At the last, add the fresh dill, lemon juice, salt to taste and cayenne. Pour the sauce over the meatballs in the casserole.
• When you are ready to serve them, reheat the meatballs slowly without letting the sauce boil.
• Serve them directly from the casserole, sprinkled with a little extra fresh dill if you have it. Buttered rice, noodles or pasta of any kind go well with this.
• Note: If you are unable to get any marrow, in its place beat into the meat ball mixture 3 tab. soft butter.

SWEDISH MEATBALLS WITH SOUR CREAM SAUCE

Steps:

• Add all the meatball ingredients to a stainless steel bowl. Use your hands to mix together the meat. Roll meat into medium sized meatballs. Mine made 16
• Heat sauté pan on medium and add oil. Once that heats up, place meatballs in pan and sauté for 10 - 12 minutes turning them every once in a while. Once they are done, turn the heat off under the pan
• Add butter in a medium sauce pan and heat it on medium low. Once the butter has melted, add flour and whisk until it becomes a paste. Make sure to whisk at least for 1 minute
• Add all the other ingredients for the sour cream sauce EXCEPT for the sour cream. Whisk together until it thickens somewhat - about 10 minutes
• Turn heat off under pan and let the sauce cool for 5 minutes before adding the sour cream. Stir until combined
• If you are putting these on zoodles - you can make them before starting the recipe
• Turn the heat back on under the meatballs and add the sour cream sauce to the pan. Heat for 5 minutes. If you are having zoodles, sauté them in a big pan for 3 minutes
• Plate zoodles
• (Decide if you want your Swedish meatballs on your zoodles or on the side.) Ladle the meatballs with sour cream sauce on your zoodles
• Serve
• Eat
• Enjoy

MEATBALLS IN SOUR CREAM SAUCE OVER EGG NOODLES (MADE EASY)

Steps:

• IN a large pot, bring 2-3 quarts water to a boil; ADD salt to taste and 8-12 ounces egg noodles; RETURN to a boil.
• WHILE noodles are cooking, heat 15-25 frozen cooked small meatballs in a microwave at 100% power for one minute.
• INTO a large heavy-bottomed saucepan over medium-low heat, add 1/3 cup butter until melted; ADD 1/3 cup flour; COOK just until just bubbly (but not browned).
• WHEN noodles are tender yet firm, drain; RETURN drained noodles to pot over low heat; ADD 1 tablespoon butter and 1/2 tablespoon of the minced fresh parsley; KEEP noodles warmed over lowest heat (refresh noodle moistness by adding a little water if needed).
• OPEN both cans of beef broth; QUICKLY whisk in beef broth into butter and flour roux until smooth; STIR in the remaining minced parsley, lemon juice, Worcestershire sauce, seasonings and freshly ground pepper to taste; ADD the mushrooms and meatballs; BRING mixture to a boil while stirring; REDUCE heat to medium-low until fully thickened.
• STIR in 1 cup sour cream; KEEP sauce warmed until serving, stirring as needed.
• FOR SAUCE AND MEATBALLS SERVED OVER NOODLES: Arrange warm buttered egg noodles on serving plates. Ladle warm sauce and meatballs over noodles.
• FOR NOODLES MIXED WITH SAUCE AND MEATBALLS: Gently fold sauce with prepared noodles until well-blended.
• GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig if desired.
• SERVE and enjoy!

SWEDISH MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.
• Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
• Serve over buttered noodles and garnish with fresh parsley.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

SWEDISH MEATBALLS WITH NOODLES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
• While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
• Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

SWEDISH MEATBALLS IN CRANBERRY SAUCE

Steps:

• Combine Sauce ingredients and beat sauce till smooth.
• Combine Meatball ingredients and form into meatballs.
• Fry Meatballs in pan.
• Add to sauce and simmer.

CREAM SAUCE FOR SWEDISH MEATBALLS

Steps:

• Swirl out the pan with boiling beef stock.
• Add the cream.
• Add the flour mixed with approx 1 tablepoons of water.
• Add the seasonings.
• Simmer until the sauce thickens.
• Serve with Swedish meatballs.