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
Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
- Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
- Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
- Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.
Nutrition Facts : Calories 461 g, Fat 23 g, Fiber 1 g, Protein 30 g
SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)
Our family's traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add sour cream to it the day you serve the leftovers.
Provided by Nom Nom Nom
Categories World Cuisine Recipes European Scandinavian
Time 1h25m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
- Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
- To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 11.9 g, Cholesterol 107.6 mg, Fat 21.3 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 10.6 g, Sodium 794.2 mg, Sugar 3.2 g
SERIOUSLY AMAZING SWEDISH MEATBALLS IN BROWN GRAVY
My favorite recipe for Swedish meatballs nuzzled in a simple yet creamy brown gravy! Just like IKEA but only better. It's so good you'll wanna slurp it through a straw!
Provided by Marzia
Categories 30 Minute Meals
Time 50m
Number Of Ingredients 15
Steps:
- In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent about 3-5 minutes. Remove to a medium bowl and allow them to cool.
- In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
- When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and allspice to the bowl and mix until just combined. Don't overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 ¼ inch in diameter.
- Heat 1 tablespoon of butter along with oil in a skillet over medium-high heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate. If you don't have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don't want them to steam as they won't develop that brown outer crust and as a result, the sauce will be very light in color.
- Add the remaining 3 tbsp of butter to the skillet on medium-low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.
- Add the garlic powder, a ½ teaspoon of mustard, and Worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency. Taste and adjust with additional mustard as desired. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren't serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!
SWEDISH NUTBALLS
Buttery cookies that just melt in your mouth! Every Thanksgiving I have to make like 3 batches and they go soooooo fast! They're great for Christmas goodies as well. They taste great at room temperature, in the fridge, or in the freezer.
Provided by Mandy Soler
Categories World Cuisine Recipes European Scandinavian
Time 55m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, butter, and 5 tablespoons confectioners' sugar together in a bowl until dough is golden; mix in walnuts. Roll dough into marble-sized balls; arrange on a baking sheet.
- Bake in the preheated oven until balls are light golden brown, 10 to 12 minutes.
- Place 6 cups confectioners' sugar in a bowl; roll balls in the confectioners' sugar until completely coated; place balls on a plate to cool completely. Roll balls in the confectioners' sugar a second time.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 42.1 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 5.5 g, Sodium 55.2 mg, Sugar 32.5 g
SWEDISH MEATBALLS
The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.
Provided by Alton Brown
Categories appetizer
Time 55m
Yield approximately 30 meatballs, 4 to 6 servings
Number Of Ingredients 14
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.
SWEDISH MEATBALLS
Cook pork mince meatballs and serve with classic lingonberry or cranberry sauce and spring greens for a healthy, low-calorie family meal
Provided by Esther Clark
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 323 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.04 milligram of sodium
SWEDISH TURKEY MEATBALLS
This recipe is the most requested recipe in our household. It is the result of many attempts to get the right combination of seasonings for turkey instead of hamburger meatballs that still have that Swedish meatball taste. We much prefer the taste to the original hamburger recipe.
Provided by PanNan
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first ten ingredients and shape into 1 1/2" meatballs.
- In a large non-stick Dutch oven, brown meatballs in 1 tbsp of butter, turning carefully every few minutes to brown all sides, maintaining meatball shape.
- Add chicken broth and simmer for 15 minutes.
- Add white sauce.
- (Note: I have used cream gravy or 2 cans cream soup such as mushroom or chicken to substitute for the white sauce. Both options work very well.) Stir, heat and serve over hot cooked egg noodles.
CHEF JOHN'S SWEDISH MEATBALLS
Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!
Provided by Chef John
Categories World Cuisine Recipes European Scandinavian
Time 2h5m
Yield 6
Number Of Ingredients 22
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
- Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
- Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
- Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
- Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
- Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
- Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
Nutrition Facts : Calories 479 calories, Carbohydrate 10.1 g, Cholesterol 193.7 mg, Fat 35.8 g, Fiber 0.7 g, Protein 28.2 g, SaturatedFat 17.3 g, Sodium 1205.6 mg, Sugar 1.8 g
SWEDISH NUT BALLS
Provided by Molly O'Neill
Categories easy, quick, dessert
Time 1h
Yield About 5 1/2 dozen cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees. In a bowl, cream together butter and 3/4 cup of the powdered sugar. Add the flour, vanilla and ground pecans. Stir to combine.
- Shape dough into balls, using a slightly rounded teaspoon for each. Place 2 inches apart on a parchment-lined cookie sheet. Bake until the edges turn gold, about 20 minutes.
- Transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes. Just before serving, place the remaining cup of powdered sugar in a plastic bag. Add several cookies and shake gently to dust with sugar. Repeat with remaining cookies.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 22 milligrams, Sugar 3 grams, TransFat 0 grams
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.
SWEDISH MEATBALL SAUCE
This quick and easy savory sauce turns heat-and-eat meatballs into tonight's main attraction. Serve on a bed of pasta or rice and a side salad, and dinner is ready in no time.
Provided by CHEF GRPA
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- 1. 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.
- 2. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
- *My Meatballs: 1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- 2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- 3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.).
- My Note: I used 1/2 skim milk and 1/2 cream so it wasn't so heavy and it turned out great! BUT IF LIKE TO HAVE A GRAVY: see be low.
- For a Gravy Ingredients:
- 4 tablespoons unsalted butter.
- 4 tablespoons flour.
- 2 1/2 cups beef broth.
- 1 tablespoon Worcestershire.
- 1/2 cup sour cream.
- 1/8 teaspoon allspice.
- salt/cracked black pepper, to taste.
- Gravy Directions:.
- 1). In a large skillet, melt butter on medium heat.
- 2). Whisk in the flour slowly and cook until smooth and slightly darkened.
- 3). Add the beef broth, allspice, salt, pepper, and Worcestershire sauce and bring to a simmer.
- 4). Reduce the heat to medium low and stir until gravy thickens.
- 5). Stir in sour cream, mix well, and serve warm on top of meatballs.
- UPDATE: I used lean beef so had to melt butter in the pan to make the gravy. The flavor was wonderful. I skipped the noodles and used them as a hors d'oeuvre. I made the meatballs ahead of time and froze them so I had them ready to go when I made the recipe the following week. Used ground sirloin to cut down on fat. Next time I will need to add melted butter with flour to make the roux because it lumped up and I had to use my emulsifier to get the lumps out. Didn't have fat from the meat (can't add cold liquid to flour).
- Sometime I used at meatloaf mix (beef/pork/veal), and added 2 TBSP of parmesan cheese and 2 tsp crushed garlic for extra flavor. Baked them according to the recipe then put them in a pot of sauce to simmer for a couple hours. That me!
Nutrition Facts : Calories 1604.3, Fat 116.9, SaturatedFat 40.4, Cholesterol 410.4, Sodium 833.4, Carbohydrate 89.8, Fiber 4.5, Sugar 2.6, Protein 49.8
SWEDISH MEATBALLS RECIPE
Recipe for Swedish Meatballs. Juicy and tender meatballs with a rich gravy sauce. Serve the meatballs over mashed potatoes, pure comfort food. This recipe makes 24 meatballs.
Provided by Valentina Ablaev
Categories Easy/Medium
Time 40m
Number Of Ingredients 18
Steps:
- In a bowl combine the panko crumbs with milk. Add remaining ingredients for the meatballs and mix well. Shape into 24 meatballs.
- Add 2 Tbsp oil to a large skillet over medium heat. Once hot, cook meatballs in 2 batches until golden brown and cooked through (6-7 minutes), turning as needed. Add more oil as needed. Remove from the skillet and cover to keep warm.
- In the same skillet, melt the butter. Quickly whisk in the flour and cook until golden.
- Stir in the broth, heavy whipping cream, Dijon and season with salt and pepper to taste. Bring the sauce to a simmer and cook it thickens.
- Add back the meatballs and toss in the gravy sauce. Cook until meatballs are heated through.
Nutrition Facts : Calories 458 kcal, Carbohydrate 7 g, Protein 25 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 153 mg, Sodium 595 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SWEDISH MEATBALLS
These are tasty meatballs that can be served as an appetizer or as a meal over rice or noodles. Cut recipe out of the Milwaukee Journal.
Provided by AZPARZYCH
Categories Meat
Time 45m
Yield 30 meatballs, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy skillet over medium-high heat, melt 1 Tbs butter.
- Add onions and saute, stirring often until soft, about 1-2 minutes.
- Remove from heat and set aside.
- In bowl of electric mixer combine bread crumbs and water; let stand until soft; about 1-2 minutes.
- Add reserved onions along with beef, pork, egg yolks, salt, pepper, nutmeg, and allspice.
- Beat on low speed until smooth.
- Turn mixer to high and beat until mixture is light in color and fluffy; about 10 minutes.
- Shape into 1-inch balls.
- In large skillet over medium heat, melt remaining 4 Tbs butter.
- Cook meatballs in batches of about 15 at a time until brown on all sides.
- Remove with slotted spoon and drain briefly on paper towel before removing to a warmed serving platter
- Cover to keep warm.
- When all meatballs are cooked, reduced heat to low and add flour to skillet.
- Cook, stirring until lightly browned.
- Slowly add beef stock
- Cook, whisking until gravy is thick and smooth.
- Strain if desired.
- Pour gravy over meatballs and serve hot.
Nutrition Facts : Calories 312.1, Fat 22.2, SaturatedFat 10.2, Cholesterol 129.8, Sodium 658, Carbohydrate 8.4, Fiber 0.5, Sugar 0.7, Protein 18.6
SWEDISH MEATBALLS
Found these on another site that was featuring Scandinavian foods. I made these and added some sauteed mushroom pieces to the sauce, and served this as a main dish over rice. They can also be served as an appetizer in a chafing dish to keep warm. Provide toothpicks for spearing them. My neighbor used to have a Cmas Eve openhouse and served these. She suffered a stroke and has become incapacitated so her recipe is lost. These, if I close my eyes, taste just like hers! So I dedicate this recipe to Joyce....a very dear friend.
Provided by Nana Lee
Categories Meat
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- TO MAKE THE MEATBALLS:.
- Preheat oven to 400ºF.
- Mix all ingredients for the meatballs together. Shape into balls. Place on cookie sheet.
- Bake for 10 minutes or until browned.
- Remove meatballs from oven and place in a casserole dish.
- Turn oven temperature to 350ºF.
- TO MAKE THE SAUCE:.
- Stir together ingredients for the sauce and combine with the meatballs in the casserole.
- Bake, covered, for 1 hour.
- Let stand covered for 10 minutes before serving.
SWEDISH MEATBALLS
Provided by Emeril Lagasse
Time 3h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a medium skillet over medium-high heat, saute 1 cup of the onions in 1 1/2 tablespoons of the butter until soft and light golden brown, about 4 to 6 minutes. Set aside to cool. Add the onions to a medium mixing bowl along with the ground chuck, ground pork, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, the allspice and nutmeg.
- In a small bowl combine the breadcrumbs with the milk and 1/4 cup of the cream and allow to sit until bread crumbs are soft, about 5 minutes. Add the bread crumb mixture and the egg to the meat mixture, and, using your hands, mix well to thoroughly combine. Using a tablespoon measure as a guide, scoop the meat mixture into small portions, each about 1 heaping tablespoon. Using lightly damp hands, roll the meatballs until they are smooth and round. Transfer to a large plate or baking dish while you form the remaining meatballs.
- In a medium skillet heat 1/2 tablespoon of the remaining butter until foamy. Add one third of the meatballs and cook, turning frequently, until the meatballs are browned on all sides, 6 to 8 minutes. Using tongs or a slotted spoon, transfer the meatballs to a Dutch oven or other heavy large saucepan and repeat with the remaining meatballs, adding an additional 1/2 tablespoon of butter to the skillet before each addition.
- Add the remaining 1 1/2 tablespoons of butter and the remaining 1/2 cup of chopped purple onions to the skillet and cook until the onions are soft, about 4 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the beef broth little by little and cook until the sauce is smooth and thick, about 4 minutes. Transfer the sauce to the Dutch oven and add the remaining 1/4 teaspoon salt, a pinch of black pepper, 3/4 cup heavy cream and the currant jelly. Be careful when stirring, to not break up the meatballs. Bring the contents of the Dutch oven to a boil over medium-high heat, then reduce the heat so that the sauce simmers. Cook, uncovered, for 45 minutes to 1 hour, or until the meatballs are very tender and the sauce is thick and flavorful.
JUICY SWEDISH MEATBALLS
This is just good. I love Swedish Meatballs and this is the best recipe that I have come across. I hope that you enjoy it
Provided by tornadoes three
Categories One Dish Meal
Time 22m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 366.3, Fat 25.9, SaturatedFat 10.7, Cholesterol 125.5, Sodium 430.6, Carbohydrate 8.2, Fiber 0.5, Sugar 0.9, Protein 23.7
CLASSIC SWEDISH MEATBALLS
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
- Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.
Nutrition Facts : Calories 301 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.73 milligram of sodium
SWEDISH MEATBALLS
Steps:
- In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.
- In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.
- In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.
SWEDISH MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 20
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.
More about "swedish nutballs food"
THE BEST SWEDISH MEATBALLS RECIPE! | THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (296)Calories 499 per servingCategory Main Course
- In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
- Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
- Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
- Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.
SWEDISH MEATBALLS "KöTTBULLAR" - TRADITIONAL RECIPE FROM ...
From hejsweden.com
Estimated Reading Time 2 mins
SWEDISH MEATBALLS - RICARDO
From ricardocuisine.com
5/5 (248)Total Time 50 minsCategory Main DishesCalories 675 per serving
SWEDISH MEATBALLS - DAMN DELICIOUS
From damndelicious.net
4.8/5 (97)Servings 6
SWEDISH MEATBALLS - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 6Calories 284 per servingCategory Main Course
- In a large bowl, thoroughly blend together the ground beef and pork, seasonings, eggs and milk soaked panko. Shape into golf ball sized balls. (Makes about 36)
- Melt 2 tablespoons of butter in a large skillet over medium high heat. Working in batches to avoid overcrowding, sear the outsides of the meatballs and then transfer to a baking dish.
- Pour 1/2 cup of beef broth into the baking dish with the meatballs, cover tightly with foil and bake at 350 F for 30 minutes.
SWEDISH MEATBALLS RECIPE - FREDRIKA STJäRNE | FOOD & WINE
From foodandwine.com
4/5 Category MeatballsServings 60
- 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.
- Add the ground pork and beef to the soaked bread. Gently mix in the cooked onion, celery salt, kosher salt and beaten egg until thoroughly combined. Refrigerate until firm, about 30 minutes.
- Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the remaining tablespoon of butter in the remaining 2 tablespoons of oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels.
- Pour off the fat from the skillet, add the cream and scrape up any browned bits from the bottom of the pan. Simmer over moderately low heat until reduced by one-third, about 4 minutes. Season with salt and black pepper. Return the meatballs to the sauce and simmer for 2 minutes before serving.
SWEDISH MEATBALLS • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (8)Total Time 4 hrs 30 minsCategory Appetizer, Main DishCalories 308 per serving
- Move oven rack to middle position and heat oven to 475 degrees F. Melt 1 tablespoon butter in large skillet over medium-high heat. Add onions and cook until softened, about 8 minutes. Transfer onions to a large bowl and add bread, ¼ cup broth, ¼ cup sour cream, yolks, allspice, nutmeg, salt and pepper. Mix and mash with a fork until smooth and well blended. Add ground beef and pork. Roll up your sleeves and knead mixture with hands until ingredients are well combined.
- Line a standard-sized rimmed cookie sheet with foil. Set wire rack inside medium baking sheet and lightly spray rack with nonstick cooking spray; set aside. Roll meat mixture into 1 ¼-inch meatballs (you should have about 60 meatballs) and place them on prepared wire rack. Bake until lightly browned, about 15 minutes. Transfer meatballs to slow cooker.
- Melt remaining butter in large skillet over medium heat. Whisk flour into melted butter and cook until mixture starts to brown, about 3 minutes. Slowly whisk in remaining broth. Bring mixture up to a boil and then pour it over meatballs in slow cooker. Cover and cook on low until sauce is slightly thickened and meatballs are tender, about 4-5 hours.
- Ladle ½ cup of sauce from slow cooker to small bowl. Whisk in remaining sour cream, soy sauce, and dill. Gently stir mixture back into slow cooker; serve with extra dill as garnish. (*If desired, meatballs can be held in slow cooker on low, partially covered, for 1 to 2 hours. Stir meatballs occasionally, adding up to 2 tablespoons water as needed to thin sauce.)
SWEDISH MEATBALLS (LIKE IKEA'S!) ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
4.8/5 (18)Total Time 27 minsCategory DinnerCalories 555 per serving
- In a large skillet over medium heat, melt the butter. Cook the onions while stirring occasionally until they begin to soften, 2 or 3 minutes.
- Dump the cooked onions into a large bowl along with the beef, pork, breadcrumbs, 1/4 cup heavy cream, and spices. Mix well by hand and form into 1 1/2 inch meatballs.
- Turn the skillet to medium high and add the meatballs and carrots. Cook until the meatballs are brown and almost crispy on all sides, about 5 to 6 minutes.
- Sprinkle the flour over top and cook while stirring for another minute to allow it to absorb. Pour in the broth, 1/2 cup cream, and soy sauce and bring to a boil while scraping the brown bits off the bottom of the pan. Simmer until the sauce thickens to a gravy. the meatballs are cooked all the way through, and the carrots are tender when pierced with a fork, 6 to 8 minutes.
THE BEST SWEDISH MEATBALLS (JUST LIKE IKEA ... - FOODIECRUSH
From foodiecrush.com
5/5 (11)Total Time 2 hrsCategory Main CourseCalories 483 per serving
- In a large bowl, use your fingers to mix the ground beef and ground pork with with the chopped onion, garlic, bread crumbs, egg, milk, allspice, kosher salt and black pepper until combined.
- Use a 1 tablespoon measuring spoon or #40 scoop to portion out the meatball mix. Lightly toss the meatball between the palms of your hand to form small, round balls. Place on a platter or baking sheet and repeat with the remaining mixture. Cover and refrigerate for 1 hour to help them hold their shape while cooking.
- Heat the canola oil in a large cast iron or non-stick skillet over medium high heat. Add half of the meatballs and fry for 1-2 minutes. Shake the pan so the meatballs turn and cook, repeating until they are lightly browned on all sides, a total of about 5 minutes. Transfer to a platter and repeat with the remaining meatballs. Add all of the meatballs back to the skillet and bake in the oven for 20-25 minutes or until the meatballs are cooked through with an internal temperature of 160°F.
SWEDISH MEATBALLS - I AM A FOOD BLOG
From iamafoodblog.com
4.9/5 (8)Total Time 1 hr 20 minsCategory MainCalories 580 per serving
- Melt 1 tablespoon of butter in a large non-stick frying pan and sauté the onions. When the onions are soft and translucent, move the pan off the heat and allow the onions to cool.
- Combine pork, beef, eggs, panko, salt, pepper, and nutmeg in a large bowl. When the onions are slightly cooled, add to the mix then use your hands to mix everything throughly.
- Shape into 1 inch meatballs, being sure to tightly roll them around so they keep their round shape. Place meatballs on a plate or tray.
- Over medium heat, melt 1-2 tablespoons of butter in the same pan that you cooked the onions in. When hot, add meatballs to the pan, cooking in batches without overcrowding. Immediately shake the pan as you add a batch of meatballs to ensure the balls roll around and maintain their meatball shape.
WHAT ARE SWEDISH MEATBALLS? - CHOWHOUND FOOD COMMUNITY
From greatist.com
Author Maryse Chevriere
SWEDISH FOOD - 15 TRADITIONAL DISHES TO EAT IN SWEDEN
From swedishnomad.com
Reviews 3Estimated Reading Time 8 mins
20 DELICIOUS FOODS AND DISHES FROM SWEDEN - CULTURE TRIP
From theculturetrip.com
Author Johanna StapelbergPublished 2016-06-20Estimated Reading Time 8 mins
THE SHOCKING TRUTH ABOUT SWEDISH MEATBALLS - TASTE OF …
From tasteofhome.com
Estimated Reading Time 6 mins
SWEDISH MEATBALLS - ATERIETATERIET | FOOD CULTURE
From ateriet.com
Estimated Reading Time 7 mins
SWEDISH MEATBALLS - MRFOOD.COM
From mrfood.com
4/5 (13)Estimated Reading Time 2 minsCategory Appetizers
SWEDISH MEATBALLS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 5Estimated Reading Time 3 mins
SWEDISH MEATBALLS - DEFINITION AND COOKING INFORMATION ...
From recipetips.com
Calories 106Serving Size 1 servingProtein 8gTotal Fat 2g
MEATBALLS (KöTTBULLAR) - SWEDISH FOOD
From swedishfood.com
Estimated Reading Time 7 mins
SWEDISH MEATBALLS - SYDNEY FOOD CO
From sydneyfoodco.com
BEST SLOW-COOKER SWEDISH MEATBALLS RECIPES | FOOD NETWORK ...
From foodnetwork.ca
SWEDISH MEATBALL RECIPES | ALLRECIPES
From allrecipes.com
SWEDISH MEATBALLS - ROANOKE NATURAL FOOD COOP, ROANOKE ...
From tripadvisor.ca
IKEA SWEDISH MEATBALLS | CANADIAN LIVING
From canadianliving.com
THE GREATEST SWEDISH MEATBALLS RECIPE | BEST FOOD RECIPE
From bestfoodrecipe.info
SWEDISH MEATBALLS SIDE DISH AND SERVING IDEAS - SERVE THIS ...
From servethiswiththat.com
SWEDISH HAM BALLS - GRIT | RURAL AMERICAN KNOW-HOW
From grit.com
SWEDISH NUT BALLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
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