Tinas Swedish Meatballs Food

SWEDISH MEATBALLS

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

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.

TINA'S SWEDISH MEATBALLS

Steps:

• 1. for meatballs: Mix all ingredients together by hand and roll into 1" - 1 1/2" balls. Saute till lightly browned on all sides then set meatballs aside, reserving the drippings in the pan.
• 2. For Sauce: Mix salt, pepper, flour, and paprika into the meat drippings. Add 2 cups boiling water and sour cream and mix well. Return the meatballs to the sauce then simmer 20 - 30 minutes then serve over buttered , parsleyed noodles.
• 3. *you can taste before you add to noodles to adjust seasoning levels to your tastes, or you can add a pack of ranch seasoning mix to the sauce to amp up the flavor and thicken the sauce a little. It stands well on it's own and we like it both ways. ** To use as an appetizer, just make the meatballs smaller and skip the noodles.

LENA'S SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
• In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
• With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
• Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.
• To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
• To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side.

ALMOST-FAMOUS SWEDISH MEATBALLS

Steps:

• Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
• Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
• Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

INSTANT POT SWEDISH MEATBALLS

Steps:

• For the gravy: Knead together the butter and flour in a medium bowl until there are no streaks of unmixed flour and the mixture resembles a very soft, paste-like sugar cookie dough. Set aside the beurre manie until ready to use. In a large bowl or a 2-cup measuring cup, whisk together the broth, Worcestershire, 1 teaspoon salt and a few grinds of pepper and set aside.
• For the meatballs: Place the beef, pork, breadcrumbs, onions, garlic, eggs, Worcestershire, allspice, white pepper and 2 teaspoons salt in a large bowl. Mix with your hands until combined. Scoop a heaping tablespoon (1 ounce) of the mixture, form into a meatball and place on a baking sheet. Repeat with the remaining mixture; you should end up with about 35 meatballs.
• Set the Instant Pot® to saute on high (see Cook's Note). When the pot registers hot, add 2 tablespoons vegetable oil. Working in three batches, add the meatballs and cook in a single layer, undisturbed, until golden brown on the bottom, about 3 minutes. Gently stir and move around the meatballs to turn them on another side. Cook, undisturbed, until golden brown on the second side, about 3 minutes more. Transfer the meatballs to a plate and repeat with the rest of the meatballs. (You may need to add more oil for each batch.)
• When there's 1 minute left in browning the last batch of meatballs, turn off the saute mode. Add the other two batches of browned meatballs to the pot and the reserved broth mixture. Tear off dime-size pieces of the beurre manie and distribute them evenly over the meatballs.
• Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 4 minutes. After the pressure cycle is complete, set the timer for 7 minutes to natural release. Follow the manufacturer's guide for quick release and wait until it is complete. Be careful of any remaining steam when unlocking and removing the lid.
• Stir in the heavy cream and make sure all the beurre manie pieces are dissolved into the gravy. Set the pot to saute on high and let boil for 1 minute. Top with the parsley and serve with mashed potatoes or egg noodles.

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.

EASY SWEDISH MEATBALLS

Steps:

• Combine gravy, soup, and a soup can full of milk in a large saucepan.
• Stir until mixed well.
• Add meatballs and cook on medium-high heat until meatballs are heated through (about 20-30 minutes with the size of meatballs I used).
• Reduce heat to medium-low; add sour cream and cook until heated through.
• Serve over egg noodles.

CLASSIC SWEDISH MEATBALLS

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.