Swedish Meatballs With Mustard Sauce Food

MEATBALLS WITH MUSTARD SAUCE

Steps:

• Combine and mix all of the meatball ingredients. Shape into walnut-size meatballs.
• Coat frying pan with Pam. Brown meatballs. Put into dish and bake in oven at 350 degrees for 20 minutes.
• Meanwhile, combine the plain yogurt, mayonnaise, dijon mustard, and dillweed.
• No need to heat up or anything. When meatballs are done, drain fat and put.
• mustard sauce on top.

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..... 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.

SWEDISH-STYLE SAUSAGE MEATBALLS

Steps:

• Roll the sausagemeat into 20 balls the size of cherry tomatoes. Heat the oil in a frying pan and brown the meatballs for 8-10 mins.
• Stir in the garlic, mustard and crème fraîche, bubble to thicken for about 10 mins, then stir in the dill. Grind over some black pepper just before serving, with mashed potato on the side.

SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

Steps:

• Soak the bread crumbs in the half-and-half in a large mixing bowl until softened, for about 10 minutes.
• Melt 1 tablespoon of the butter in a small skillet over medium heat. When the foam starts to subside, add the onions and garlic and sauté for about 3 minutes. Let cool to room temperature.
• Add the beef, veal, pork, and onion-garlic mixture to the bread-crumb mixture and gently mix with your impeccably clean hands. Add the eggs, nutmeg, salt and pepper, and again gently combine everything with your impeccably clean hands.
• Cover the bowl and refrigerate the mixture for a couple of hours.
• Shape the mixture into uniform 2/3-inch balls, wetting your hands with water so the meat won't stick to them. Arrange the meatballs on a baking sheet in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes.
• Melt the remaining butter in a sauté pan or skillet over moderate heat. When the foam starts to subside, add the meatballs without crowding them in the pan; you will have to cook the meatballs in batches. Sauté the meatballs for about 5 minutes until they are well-browned on all sides. Turn them gently as they sauté. Reserve the cooked meatballs on a platter and continue to cook the remaining ones until done.
• After the last meatballs have been removed from the saute pan, add Bovril and flour. Stir until well blended, add stock or water and pepper, and cook, stirring constantly, until thickened.
• Reduce heat to low and simmer for 5 minutes. Add sour cream-flour mixture into the sauce, one tablespoon at a time - stirring until thoroughly blended after each addition. Return meatballs to gravy, cover, and simmer very gently 10 minutes.
• PRESENTATION SUGGESTIONS:.
• As an hors d'Oeuvre, serve sprinkled with minced parsley and without the gravy from a shallow casserole, with a dish of Lingonberry sauce on the side. Serve with plenty of cocktail picks.
• You can also serve these meatballs, with their gravy, over buttered broad noodles as a main course. Yum. Garnish these dinner plates with a dollop of Lingonberry Sauce atop the meatballs.
• FOR THE MOCK LINGON SAUCE:.
• Place all ingredients in saucepan. Simmer 15 minute Remove cinnamon. Serve hot or cold.

EASY SWEDISH MEATBALL SAUCE

Steps:

• Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

SWEDISH MEATBALLS WITH SAUCE

Steps:

• Meatballs-.
• Mix eggs, milk,1/2 of the swedish meatball seasoning,3/4 sleeve Ritz crackers crushed, salt, pepper and lawry's seasoning. Let stand 10 minutes.
• Add meat to egg mix combine well, form into meatballs.
• Bake meatballs at 350 for aprox 20 minutes or longer depending on the size of your meatballs.
• Sauce-.
• Mix the other 1/2 of swedish meatball seasoning, cream of chicken soup, sour cream, milk.
• Heat till warm. Add more milk if the sauce is too thick.
• Add sauce to meatballs and keep warm.
• **The meatballs will fall apart if you mix them up to much. MIx the sauce well before you add the the meatballs.

SAUCY SWEDISH MEATBALLS

Steps:

• Mix ground chuck, crackers, eggs, and onion. Make into meatballs.
• Place in pan.
• Bake at 350°F for 30 minutes.
• While meatballs are cooking during this 30 minutes is a good time to mix up your sauce by mixing the ketchup, brown sugar, Worcestershire sauce, and vinegar.
• Remove from oven and drain excess grease.
• Return to pan.
• Pour sauce over meatballs, and stir to coat all the meatballs.
• Bake another 30 minutes at 350°F until meatballs are cooked through.

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.