Swedish Meatballs Recipe From Frozen Meatballs Food

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 RECIPE FROM FROZEN MEATBALLS

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.

QUICK AND EASY SWEDISH MEATBALLS

Steps:

• Prepare meatballs according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cream and dill; simmer for 1 minute. Stir in meatballs; heat through. Garnish with parsley if desired.

THE QUICKEST SWEDISH MEATBALL RECIPE

Steps:

• Place all ingredients in a crock pot.
• Cook on low for at least 5 hours.

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.

QUICK SWEDISH MEATBALLS

Steps:

• Combine the Meatballs, Soup, Milk and Nutmeg in a Large Skillet.
• Heat to Boiling, Stirring Occasionally.
• Reduce the Heat, Cover and Simmer for 15 minute.
• Stir in the Sour Cream, Cover and Heat for 2 or 3 minute more.
• Sprinkle with Parsley if Desired and Serve Warm.

SWEDISH MEATBALLS

Steps:

• Mix by hand all ingredients except soup and water; form into balls.
• Brown meatballs in large pan on medium heat. (I usually turn them two to three times and keep them covered while they are cooking, so the insides get cooked a little.)
• Put meatballs on a paper towel to drain excess grease.
• Put the soup and 1 full can (10.5 oz.) of water in a large pot or crock pot and stir down large lumps.
• Add meatballs to soup.
• Simmer for at least 45 minutes on the stove or cook on low for 6-8 hours in the crock pot.
• Serve over egg noodles or rice.

CHEATING SWEDISH MEATBALLS

Steps:

• In a medium sized saucepan, mix soup with milk.
• (I use a whisk to get all lumps out.) Once that is creamy, add the frozen meatballs.
• Cover and cook on low/medium until meatballs are heated through, scraping bottom of pot regularly to avoid burning.
• Serve over cooked egg noodles.

FREEZER-FRIENDLY SWEDISH MEATBALLS

Steps:

• Spray the inside of a slow cooker with nonstick spray. Add frozen meatballs, broth, condensed soup, mushrooms, onion, steak sauce, garlic powder, paprika, salt, and pepper; stir to combine.
• Cook until heated through and vegetables are tender, on Low for 8 to 10 hours or on High for 4 to 6 hours, mixing in sour cream during the last 30 minutes of cooking.