The Amazing Swedish Meatball Food

SERIOUSLY AMAZING SWEDISH MEATBALLS IN BROWN GRAVY

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!

THE AMAZING SWEDISH MEATBALL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
• Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
• To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
• When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

SWEDISH MEATBALLS

Steps:

• Add bread cubes to large mixing bowl and top with heavy cream and grated onion (plus juices from grating the onion). Stir and let sit a minute or two. Mash with a fork.
• Add beef, pork, egg, parsley, salt, pepper, nutmeg, and allspice. Mix well.
• Use small cookie scoop to scoop out and roll into roughly 1 inch wide meatballs.
• Add oil and butter to large skillet and heat over MED/MED-HIGH heat. Add meatballs, working in batches (about half at a time), and cook on all sides, until browned and mostly cooked through, about 5-7 minutes. Remove to a plate and repeat with remaining meatballs.
• Drain off any excess oil but don't wipe out the skillet.
• Add butter to skillet and heat over MED heat. Once melted, whisk in flour and cook, stirring occasionally for 2 minutes.
• Slowly add beef broth, whisking as you add it, until all broth is added. Whisk in Worcestershire sauce and bring to a simmer.
• Once gravy is simmering, add all meatballs and simmer 5-7 minutes, until meatballs are cooked through and gravy has started to thicken.
• Stir in heavy cream and simmer another 2-3 minutes, until gravy is a smooth and silky sauce that coats the back of a wooden spoon.
• Serve over buttered cooked egg noodles or mashed potatoes and garnished with minced fresh parsley.

THE AMAZING SWEDISH MEATBALL

Steps:

• Preheat oven to 350ºF (175ºC). Lightly grease a 9- x 13-inch baking dish.
• In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
• Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
• TO MAKE THE SAUCE:.
• In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
• When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.
• FOOTNOTES:.
• These meatballs are great alone, but are also delicious poured over egg noodles.

AUNT BEE'S SWEDISH MEATBALLS RECIPE

Steps:

• Place the meat in a large bowl. Grate the onions into the meat.
• Stir together bread or bread crumbs with ¼ cup of half-and-half, just until moistened.
• Add eggs, soaked bread crumbs, sugar, salt, and pepper to the beef mixture. Use your hands or a fork to gently combine, being careful not to over-mix the meat.
• Use a medium (1 ½ tablespoon) scoop to shape the meat into balls. Each meatball will be about the size of a golf ball. Place the meatballs on a baking sheet so that they will be ready to fry.
• Heat 2 tablespoons of butter and 1 teaspoon of oil in a large frying pan over medium-high heat. When the butter melts, sauté meatballs in batches, turning while they cook so that all sides are evenly browned and the meat is cooked through (about 8-10 minutes per batch). Be careful not to overcrowd the pan.
• Repeat until all meatballs are cooked. Remove meatballs to a baking sheet lined with paper towels, and cover loosely with foil to keep warm while you prepare the sauce.