Swedish Meatballs With Cream Of Mushroom Soup Food

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

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.

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.

EASY SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. meatballs, about 24. , Place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high until meat is no longer pink, 7-1/2 minutes; drain. , Combine the soup, sour cream, milk, parsley and, if desired, nutmeg; pour over meatballs. Cover and cook on high until heated through, 5-6 minutes. Serve with noodles and, if desired, top with parsley.

SWEDISH MEATBALLS

Steps:

• In a large bowl, beat eggs and milk. Add bread; mix gently and let stand for 5 minutes. Add beef, onion, baking powder, salt and pepper; mix well (mixture will be soft). Shape into 1-in. balls. , In a large skillet, brown meatballs, a few at a time, in shortening. Place in an ungreased 3-qt. baking dish. In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350° for 1 hour. Sprinkle with parsley.

SWEDISH MEATBALLS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
• Bake at 350 degrees F (175 degrees C) for about 20 minutes.
• Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
• Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.

THE QUICKEST SWEDISH MEATBALL RECIPE

Steps:

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

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
• Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
• Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.

SWEDISH MEATBALLS..... ONCE AGAIN...WITH MUSHROOM SAUCE

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.

SLOW COOKER SWEDISH MEATBALLS RECIPE

Steps:

• Whisk together cream of mushroom soup and beef broth in your slow cooker.
• Add mushrooms, onion, garlic powder, steak sauce, paprika, salt, and pepper and mix until combined.
• Add meatballs and stir in until meatballs are coated in sauce.
• Cover and cook on high for 4-6 hours or low for 8-10 hours.
• Mix in sour cream the last 30 minutes of cooking.