SWEDISH MEATBALLS
Meatballs in a creamy mushroom sauce - better than IKEA! Serve over egg noodles or mashed potatoes.
Provided by Bernie
Categories Main Course
Number Of Ingredients 15
Steps:
- In a medium bowl add the ground beef, egg, breadcrumbs, salt, pepper, onion, Worcestershire sauce and finely chopped parsley. Combine using your hands without over-mixing then form into about 1 1/2″ meatballs.
- Drizzle one tablespoon of olive oil into a large skillet then then add the meatballs searing the top and bottom then remove them from the skillet to a bowl (they won't be fully cooked through at this point).
- Add the sliced mushrooms and Worcestershire to the same skillet then season (don't clean the skillet) with salt and pepper and sauté the mushrooms 3-4 minutes (about 2 minutes per side).
- Add the beef stock, scraping any brown bits from the bottom of the skillet then fold in the can of cream of mushroom soup, soy sauce and thyme.
- Return the meatballs and any of their juices to the skillet then cover and cook over medium to medium-low heat 15-20 minutes or until the meatballs are cooked through.
- Temper the sour cream then add it to the sauce. Taste and adjust for salt and pepper then serve right away over wide egg noodles or mashed potatoes.
SWEDISH MEATBALLS
Swedish meatballs in a light cream sauce are delicious on their own or served over noodles.
Provided by Jennifer Segal
Categories Appetizers
Yield About 50 mini meatballs (serves 4-6 for a main course, 10-12 as an appetizer)
Number Of Ingredients 19
Steps:
- Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray the rack very generously with nonstick cooking spray.
- Whisk the eggs and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on low speed until combined (so it doesn't splatter), then increase the speed to high and beat until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the meat mixture into 1½-inch round meatballs and place on the prepared rack. (The mixture is very sticky and wet hands help; keep wetting your hands as you go). Bake for about 20 minutes, until just done.
- Note: You'll notice that the rack will leave little marks on the meatballs but they will not be too noticeable once the meatballs are covered with sauce.
- While the meatballs are cooking, make the sauce. In a large sauté pan over medium-high heat, melt the butter. Add the flour and cook, whisking constantly, until flour is golden and fragrant, about 1 minute. (Careful not to burn; it goes from golden to burnt quickly.) Whisk in the chicken broth, getting rid of any lumps. Add the brown sugar and bring back to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides of the pan occasionally, until sauce is slightly thickened and reduced, about 10 minutes. Add the cream, soy sauce and pepper and bring to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides occasionally, until the sauce is thick enough to coat a spoon, about 10 minutes. Add the cooked meatballs to the sauce and simmer, turning occasionally to coat with the sauce, until heated through. Stir in the lemon juice, then taste and adjust seasoning if necessary. Transfer the meatballs to a serving platter, sprinkle with parsley, and serve.
- Note: The cream sauce is a touch sweet. For a less sweet sauce, you can reduce or omit the brown sugar.
- Freezer-Friendly Instructions: The meatballs (without the sauce) can be frozen for up to 3 months. When ready to serve, prepare the sauce and reheat the meatballs in the sauce until hot in the center.
Nutrition Facts : ServingSize 1 meatball, Calories 89, Fat 7g, Carbohydrate 2g, Protein 4g, SaturatedFat 3g, Sugar 1g, Fiber 0g, Sodium 121mg, Cholesterol 31mg
SWEDISH MEATBALLS (HOMEMADE IKEA MEATBALLS)
Recipe video above. Juicy meatballs smothered in a beautiful creamy gravy, with a hint of spicing that Swedish Meatballs are known for. Made extra soft and extra tasty by soaking fresh bread in grated onion - tried and tested technique used in my most of my meatball recipes, highly approved by readers! (See Italian Meatball reviews as an example)
Provided by Nagi | RecipeTin Eats
Categories Mains
Time 50m
Number Of Ingredients 14
Steps:
- Grate onion using a standard box grater (see video).
- Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
- Add remaining Meatball ingredients EXCEPT oil. Mix well.
- Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.
Nutrition Facts : ServingSize 289 g, Calories 475 kcal, Carbohydrate 11 g, Protein 28 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 163 mg, Sodium 727 mg, Fiber 1 g, Sugar 2 g
SWEDISH MEATBALLS WITH CREAMY DILL SAUCE
There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.
Provided by lutzflcat
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
- Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
- While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
- Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g
SWEDISH MEATBALLS RECIPE FROM FROZEN MEATBALLS
Use frozen meatballs to create a delicious Swedish Meatball Pasta Dinner - cream based sauce that is rich, savory, and perfect for a week night. Simple, easy, and under 30 minutes - the combination of a perfect family friendly recipe.
Provided by Trisha Haas - Salty Side Dish
Categories Main Dishes
Time 25m
Number Of Ingredients 9
Steps:
- If you are using FRESH MEATBALLS
- Cook your meatballs as you normal do and then head to the Swedish meatball sauce recipe below.
- If you are using FROZEN MEATBALLS
- Add meatballs and broth to a large skillet and heat over medium low heat, covered, for 20 minutes or until meatballs are hot and no longer frozen. Remove meatballs and set aside, keeping warm.
- CREAMY SWEDISH MEATBALL SAUCE
- Add butter, flour, onion powder, salt and pepper to broth in skillet.
- Heat over medium heat, whisking constantly until bubbly.
- Reduce heat to low and stir in sour cream until completely combined. Add meatballs to skillet and stir well, heating until hot.
- Serve on top of noodles.
Nutrition Facts : ServingSize 1 g, Calories 109 kcal, Carbohydrate 11 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 672 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP
Provided by Victor
Number Of Ingredients 20
Steps:
- In a large non-stick skillet, roast the bread crumbs over medium to medium-high heat, stirring constantly. Bread crumbs are done when darker in color and smell toasty. That takes about 2-3 minutes. Transfer to a large mixing bowl.
- In the same skillet, heat two tablespoons of olive oil, add the chopped onions and cook them until soft, about 3 minutes. Season with a pinch of salt and pepper and transfer to the bowl with the breadcrumbs.
- Add the ground meat, milk, egg, parsley, salt and spices to the bread crumb and onion mixture. Mix well to combine.
- From the meat mixture, make approximately 20 meatballs of even size. Set aside on a plate.
- Heat oil and butter in a skillet over medium-high heat. Brown the meatballs on all sides. If you skillet is not big enough, you may wan to do it in two batches so that it's easier to turn the meatballs. Set aside on a plate.
- Pour the broth to the skillet and bring a boil, stirring to scrape up the browned bits from the bottom of the skillet. If you used a non-stick pan, you probably won't have many of those, which is OK.
- Stir in the cream of mushroom soup and the sour cream.
- Return the meatballs back to the pan. Reduce heat to low, cover and cook for 5 minutes or until the meatballs are cooked through.
- Serve the meatballs while they are hot with noodles, with the sauce poured over and a sprinkle of fresh parsley on top. If you don't want to serve immediately, keep the meatballs warm, tightly covered.
Nutrition Facts : Calories 409 kcal, Carbohydrate 12 g, Protein 27 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 119 mg, Sodium 1056 mg, Sugar 2 g, ServingSize 1 serving
SWEDISH MEATBALLS
Make classic Swedish meatballs with cream of mushroom soup, milk and sour cream. Great with beef, chicken, turkey or pork meatballs in this creamy sauce gravy.
Provided by Steve Cylka
Categories Appetizer
Time 1h10m
Number Of Ingredients 13
Steps:
- Melt butter in a skillet or saucepan over medium heat.
- Add the onions and garlic and sauté for 5-8 minutes, or until transparent and the onions start to brown and caramelize.
- Whisk in the Worcestershire sauce, hot sauce and flour. Cook, stirring constantly for about 2-3 minutes.
- Whisk in the cream of mushroom soup, milk, sour cream, salt and pepper.
- Lower the heat to a simmer and cook for a few minutes, stirring often.
- Mix in the meatballs and continue to cook for 30 minutes.
- Sprinkle with fresh minced parsley
SWEDISH MEATBALL SAUCE
I was looking for a swedish meatball recipe and couldn't find one that I liked, so I made my own. [I highly recommend using Kittencal's Italian Meatball recipe (#69173) for the meatballs preparing without the oregano and adding to this sauce. Use the baking method and remove from oven 10 minutes before done.] But you can always use your own meatballs, frozen or homemade. This isn't the traditional sauce, but if you like a rich, creamy, mushroomy sauce over egg noodles, please give this a try!! Even though it has cream of mushroom soup in it, the extra ingredients make it taste like homemade and less like it came from a can. My family loved it! Hope yours does too!
Provided by Mary N.
Categories Weeknight
Time 25m
Yield 4 cups approx., 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Take the drippings from your meatballs that you baked in the oven, or if you did not bake any meatballs, melt two tbsps of butter in a large sautee pan. Warm the drippings or butter over medium heat until drippings start boiling or butter melts.
- Add cream of mushroom soup, heavy cream, sliced mushrooms, parsley and beef buillon granules. Bring to a boil over medium heat. Add french onion dip and mix well. Let mixture warm through over med to med low heat .
- Add cooked meatballs and cook for another 10 minutes or so to warm up meatballs. If adding frozen, follow package directions to prepare meatballs and warm up in sauce until warmed through.
- Enjoy over buttered noodles!
CREAMY SWEDISH MEATBALLS WITH MUSHROOMS
November happens every year! Without even looking at the calender, I can feel the eleventh month in my bones. The pace intensifies as everyone scurries around frantically trying to cross off never ending to-do lists. Keeping sane is no mean feat, let alone feeding hungry mouths. With no time to spare and food creativity on the decline, soulful food is one way to remedy frazzled nerves. My solution? Creamy Swedish meatballs with meaty mushrooms. True story - Temporary respite can be found in a bowl of food. Meatballs were invented to feed families. The very word meatball rolls easily off the tongue and conjures up childhood memories of casual family suppers that in our home involved a scarlet-red sauce and long, slurpy strands of pasta. Meatballs and spaghetti originated from New York in the early 1920's, the creation of ingenious Italian immigrants. Like bread, it seems most countries have their own version this popular meaty dish. Favourites at our table include spicy tapas-style Spanish meatballs, these North African chermoula meatballs and of course, Italian Prosciutto meatballs in a rich tomato sauce. Adding to the blog's meatball repertoire is my latest compulsion, creamy Swedish meatballs. I can't understand why I've never ventured across Nordic boarders before and into the creamy depths of Sweden's famed meatball, known to locals as Köttbullar. The sauce is rich with sturdy flavourings that meld flawlessly together. One would think that with a Swedish recipe, the ingredient list would be weird and wonderful. Surprisingly, they're mostly everyday items that live in your kitchen. Lurking in the fridge you should have a stray jar of Dijon mustard, Worcestershire sauce and a pot of cream. That takes care of the sauce. Concerning the meatballs, you'll need some fresh parsley, mixed spices, egg and breadcrumbs. Nothing too taxing about this recipe! Traditionally Swedish meatballs call for pork, but I think we can mix it up here and go with beef mince. Although not conventional, I like to add something that resembles a vegetable and sautéed mushrooms are the perfect meaty partner. To finish, a drizzle of lemon enhanced extra virgin olive oil contrasts the velvety sauce and elevates the flavours to exceptional. So much soothing comfort in exchange for so little effort. Whip up some fluffy mashed potatoes or toss through twirls of tagliatelle pasta. This recipe is guaranteed to become a big favourite around the table. Just Amazeballs!!
Provided by Dianne Bibby
Yield 4
Number Of Ingredients 20
Steps:
- In a large-based frying pan, sauté the onion until soft and translucent. Scrape into a mixing bowl and cool. In the same pan, cook the mushrooms on a high heat until all the liquid is evaporated. Season lightly with salt and oregano. Remove from the pan, cover and set aside. To make the meatballs, combine the mince, sautéed onion, breadcrumbs, egg, chopped parsley, spices, salt and pepper. Mix by hand until all the aromatics and breadcrumbs are evenly worked through. Roll into smallish balls. The mixture yields about 20 -25 meatballs. Heat 1 tablespoon olive oil in the same pan and cook the meatballs until browned on all sides. Add the meatballs to the cooked mushrooms. Add the butter to the remaining oils in the pan and heat until bubbling. Stir through the flour and cook for 2 minutes. Slowly add the hot chicken stock, whisking all the while to prevent lumps forming. Once all the stock is incorporated, add the Worcestershire sauce, Dijon mustard and lemon juice. Stir in the cream and bring slowly up to the boil. Return the meatballs to the pan and coat in the creamy sauce. Simmer for 4-5 minutes until the meatballs are cooked through and the sauce is thickened. Scatter over a handful of chopped fresh parsley and drizzle with Lemon enhanced olive oil. Serve with buttered tagliatelle pasta or garlic mashed potatoes.
SWEDISH MEATBALLS
Swedish Meatballs with super moist, tender and flavorful meatballs in a delicious cream sauce for the ultimate comfort food. Quick and easy to make, they're perfect for busy weeknights!
Provided by Lalaine
Categories Main Entree
Time 1h
Number Of Ingredients 16
Steps:
- In a small bowl, soak bread in milk. Tear with hands until it resembles a soft paste.
- In a large bowl, combine ground beef, ground pork, soaked bread, onions, eggs, salt, and allspice. Gently mix until combined.
- Using a small scoop, portion about 1 tablespoon of meat mixture and using roll between palms of hands into a 1-inch diameter ball.
- Arrange meatballs in a single layer on a parchment-lined baking sheet and freeze for about 20 to 30 minutes or until firm.
- In a skillet over medium heat, the butter until melted. Add meatballs in a single layer and cook, gently turning on sides as needed, until lightly browned but not cooked through. Remove from pan and drain on paper towels. Keep warm.
- In the pan over medium heat, sprinkle in the flour over the pan drippings (add more butter if needed to equal 6 tablespoons) and whisk until smooth and blended. Continue to cook, stirring regularly, until roux turns lightly golden.
- Add sherry, whisking regularly, until smooth.
- Slowly add beef stock, whisk until smooth, and continue to cook until sauce begins to thicken.
- Add meatballs in a single layer. Lower heat, cover, and continue to cook for about 8 to 10 minutes or until meatballs are fully cooked.
- Add sour cream and Dijon mustard and stir until well-dispersed. Season with pepper to taste.
- Stir in the jelly or serve on the side. Serve hot with boiled or mashed potatoes or over egg noodles.
Nutrition Facts : ServingSize 420 g, Calories 518 kcal, Carbohydrate 12 g, Protein 25 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 161 mg, Sodium 1011 mg, Sugar 3 g
VEGETARIAN SWEDISH MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook until the mushroom liquid evaporates, about 8 minutes. Transfer the mushrooms to a food processor. Add 1 tablespoon Worcestershire sauce, the quinoa, egg, chives, 1/2 teaspoon salt and a few grinds of pepper and pulse until crumbly but not mushy. Wipe out the skillet and reserve.
- Preheat the broiler. Line a baking sheet with foil and coat with butter. Use an ice cream scoop to form the mushroom mixture into twenty 1 1/2-inch balls; scoop onto the baking sheet. Broil until well browned, flipping halfway through, about 12 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain well.
- Return the skillet to medium-high heat and add the remaining 2 tablespoons butter; let melt. Whisk in the flour until golden brown, about 2 minutes. Whisk in the mushroom broth and heavy cream; cook, whisking, until thick, 2 to 4 minutes. Stir in the remaining 1 tablespoon Worcestershire sauce; season with salt and pepper.
- Divide the noodles and meatballs among bowls. Top with the gravy and chives. Serve with lingonberry jam.
Nutrition Facts : Calories 620, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 172 milligrams, Sodium 752 milligrams, Carbohydrate 83 grams, Fiber 6 grams, Protein 17 grams, Sugar 25 grams
SWEDISH MEATBALLS..... ONCE AGAIN...WITH MUSHROOM SAUCE
My husband is of Norse heritage - a Danish father, and Swedish mother. When they were still among us, his mom would make a buffet of all the classic stuff-Swedish Meatballs,Swedish Potato Sausage, "Brunabuner"(baked beans with cinnamon)rice pudding with lingenberries,limpa bread caraway cheese...on and on,for Christmas Eve dinner. I have a few of her recipes, but her Swedish Meatball recipe was not real specific.I found this recipe in a cookbook,"365 Ways to Cook Hamburger and Other Ground Meats" and they are truly good. The husbamd likes them even better than Mom's!
Provided by HEP MEP
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, melt butter over medium heat.
- Add mushrooms and 1/4 tsp.
- salt.
- Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
- Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
- egg,onion,parsley,remining 1/2 tsp.
- salt,allspice,nutmeg,and 1/8 tsp.
- pepper; stir with a fork until mixed.
- Add ground round and mix until well blended.
- Using about a tablespoon of mixture for each,form into meatballs.
- In a large skillet,heat oil over medium-high heat.
- Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
- Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
- Add broth and 3/4 cup of water.
- Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
- Reduce heat to low, cover and simmer 5 minutes.
- Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
- of pepper Cook until heated through, about 3 minutes.
- Serve on cooked egg noodles.
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- Put all the meatball ingredients (everything except the olive oil) in the bowl of a stand mixer (or a large mixing bowl if doing by hand.) I like to break apart the meat as I add it to the bowl. Blend the mixture until all the ingredients are completely incorporated.
- Form small 1 inch balls, I like to use a 1 inch scoop to portion out the meat evenly. Gently roll them round with the palms of your hand.
- Preheat the oven to 375F. Coat the bottom of a heavy skillet with olive oil and heat on medium high until hot. Brown the meatballs on all sides, working in batches so as not to crowd the pan. Do this gently, the meatballs are delicate. Set the meatballs on a baking sheet.
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- Melt 2 tablespoons of butter in a large skillet over medium to medium high heat. Add onions and salt into butter, and cook, stirring frequently, until onions become translucent, 5-6 minutes.
- To same bowl, add milk, eggs, seasoned bread crumbs, black pepper, nutmeg, onion powder and allspice to the breadcrumb mixture; stir to combine.
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- Begin by preparing your meatball mixture: place a large heavy-bottom non-stick skillet over medium-high heat, and add in about 1 tablespoon of olive oil; once hot, add in the minced onion, and saute for about 3 minutes until softened and slightly golden; remove the onion from the pan and allow it to cool on a plate, and wipe the skillet clean.
- In a bowl, mix together the breadcrumbs with the milk or half & half, and allow those to soak for a just a moment.
- To a large bowl, add the ground beef, the cooled onion, the soaked breadcrumbs, the whisked egg, the garlic, the salt, black pepper, nutmeg and allspice, and using your hands, combine the mixture well.
- To make the meatballs, take roughly a heaping ounce of the mixture, and roll it into a ball (you should have 24 meatballs total), and hold on a plate.
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- Add sautéed onion, ground beef, egg, allspice, salt, and pepper to the bowl with the soaked bun and mix well until just combined.
- Form beef mixture into balls (approx. 3 cm), place on a plate, cover, and cool for approx. 20 – 30 min.
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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.
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