GRANDMA'S SWEDISH MEATBALLS AND GRAVY
This Swedish meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter. They are the best Swedish meatballs I've ever tasted! Even better than Ikea®! Easy to make, full of flavor, swimming in the most amazing creamy gravy sauce!
Provided by JACANA
Time 1h10m
Yield 8
Number Of Ingredients 24
Steps:
- Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
- Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
- Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
- Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
- Add meatballs to the gravy. Toss gently to coat and serve.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 9.9 g, Cholesterol 148.5 mg, Fat 37.1 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 19.2 g, Sodium 492.9 mg, Sugar 1.8 g
SWEDISH MEATBALLS
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)
- Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.
- To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.
- To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse.
JUICY AND TENDER SWEDISH MEATBALLS WITH RICH GRAVY RECIPE
Swedish meatballs are, on the surface, pretty simple: a mix of pork and beef that's lightly spiced and served with a rich gravy. After some tinkering and fine-tuning, our ultimate version is as good on a plate with buttery potatoes and lingonberry jam as it is speared on a toothpick.
Provided by Daniel Gritzer
Categories Dinner Appetizers and Hors d'Oeuvres Mains Snacks
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- In a medium bowl, combine bread with milk, tossing to coat. Let stand until bread is completely softened and most of the milk has been absorbed, about 10 minutes.
- Meanwhile, in a small skillet, melt 2 tablespoons (30g) butter over medium-high heat. Add half of minced onion and cook, stirring, until onion is golden and tender, about 7 minutes.
- In a stand mixer fitted with the paddle attachment, or in a food processor, combine ground beef, ground pork, soaked bread and any remaining milk, cooked onion, remaining raw onion, 4 teaspoons salt, eggs, white pepper, and allspice. Starting on low speed and increasing to medium-high, beat mixture until ingredients are thoroughly combined, about 30 seconds to 1 minute.
- Line a baking sheet with parchment paper. Dipping your hands in water as needed to prevent meatball mixture from sticking, roll roughly tablespoon-sized portions of meatball mixture into balls slightly smaller than golf-ball size. Transfer to lined baking sheet.
- Set a rack over a clean baking sheet and heat oven to 200°F (90°C). Heat about 1/2 inch oil in a wide skillet to 350°F (177°C). Working in batches, lower meatballs into oil and fry, turning until well browned all over, about 2 minutes. Transfer browned meatballs to rack and keep warm in the oven.
- In a medium saucepan, melt remaining 3 tablespoons (45g) butter over medium-high heat until foamy. Whisk in flour and cook, whisking, until raw flour smell is gone, about 3 minutes. Whisk in chicken stock, bring to a boil, lower heat to a simmer, and cook until thickened, about 3 minutes. Whisk in soy sauce and cider vinegar. Season with salt and white pepper.
- Add meatballs to gravy and stir to coat. Simmer until meatballs are heated through. Serve right away with buttered potatoes and lingonberry jam, or speared with toothpicks as an hors d'oeuvre.
Nutrition Facts : Calories 1256 kcal, Carbohydrate 16 g, Cholesterol 380 mg, Fiber 1 g, Protein 93 g, SaturatedFat 30 g, Sodium 1622 mg, Sugar 3 g, Fat 89 g, ServingSize Makes 40 to 50 meatballs, serving 4 to 6 as a main course or 10 to 12 as an appetizer, UnsaturatedFat 0 g
SUPER-SIZED SWEDISH MEATBALLS WITH TOASTED CARAWAY GRAVY
Steps:
- Preheat an oven to 400 degrees F. Prepare a baking sheet by greasing it with nonstick cooking spray or lining it with parchment paper or aluminum foil.
- In a large mixing bowl, combine all of the ingredients for the meatballs and mix well to combine (note that the mixture will be rather wet at first as a result of all the eggs - just keep mixing it and it will come together). Using a large spoon or ice-cream scoop, portion the mixture into large meatballs (about 1/4 cup each) and arrange on the prepared baking sheet. Bake the meatballs until golden brown and cooked through, 22 to 25 minutes.
- While the meatballs are baking, place a medium pot over medium heat with the butter. Add the caraway seeds to the melted butter and toast until aromatic, about 1 minute. Sprinkle the flour over the butter and cook, stirring well, to make a smooth paste, about 1 minute. Add the beef stock to the pot and bring the liquids up to a bubble, whisking frequently. Reduce the heat to medium-low and simmer the gravy, stirring occasionally, until thickened and aromatic, about 10 minutes. Season with salt and pepper.
- Serve the meatballs topped with the gravy and a hearty dollop of lingonberry jam.
SWEDISH MEATBALLS
Perfect party fare. Keep warm in a crockpot for your guests. Also great as a main course. Serve with mashed potatoes or over cooked noodles. The gravy is rich and tasty. Prep time includes the 2 hr refrigeration.
Provided by BoxOWine
Categories Meat
Time 3h20m
Yield 4 main course
Number Of Ingredients 17
Steps:
- Thoroughly mix beef, pork, onion, bread crumbs, parsley, 2 teaspoons salt, 1/8 teaspoon pepper, worcestershire sauce, egg, and milk.
- refrigerate 2 hours.
- shape mixture by rounded tablespoonfuls into balls.
- In large skillet, slowly brown and cook meatballs in oil.
- Remove meatballs, keep warm.
- Blend flour, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper into oil in skillet.
- Cook over low heat, stirring until mixture is smooth and bubbly.
- Remove from heat, stir in water.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Let mixture cool slightly.
- Gradually stir in sour cream over low heat, mixing until gravy is smooth.
- Add meatballs, heat through.
Nutrition Facts : Calories 731.5, Fat 52.1, SaturatedFat 18.1, Cholesterol 187.7, Sodium 1774, Carbohydrate 26, Fiber 1.6, Sugar 2.5, Protein 37.9
SWEDISH MEATBALLS WITH SECRET INGREDIENT
When I was growing up there was a chain of Swedish Smorgasbord restaurants in the area which I lived. It wasn't until about 10 years ago that I met the original owner of that chain at a private party in the last remaining restaurant in the chain. He cooked the foods for this party himself with his son who at that time was the manager of that one remaining establishment. One of the dishes that he served, personally to the 20+ persons invited, was his Swedish Meatballs. They were the absolute best tasting meatballs I ever ate. I took him aside and asked him quietly..."is the wonderful taste in these meatballs the fennel seeds in the sauce?" He smiled and whispered back..."yes that is my secret for making the best Swedish meatballs". I came upon a recipe for Swedish Meatballs at Group Recipes.com that sounded so similar to that recipe so I wanted to post this version for the ZWT #6 2010 Scandinavian Region.
Provided by CarrolJ
Categories < 4 Hours
Time 1h30m
Yield 30-40 small meatballs, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Put eggs, spices and minced onion in a bowl, mix it all together.
- Add meat, mix well so everything is nicely blended.
- Shape small meatballs and brown them on all sides.
- Cook over medium heat until liquids run clear of blood.
- Add the beef stock, kitchen bouquet, salt and pepper, and fennel seeds and simmer on low heat about 20 minutes.
- In a small bowl mix the 1/4 cup of water and the flour well for a thickner.
- Add the thickner to the meat stirring constantly.
- Cook until the the sauce thickens.
- Add the cream and just heat until the cream is blended well and hot.
- Be careful not to let it boil or it will curdle the cream.
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