Almost Famous Swedish Meatballs Recipes

Steps:

• 1. Melt the butter in a skillet over medium heat. Add the onion, garlic, salt, pepper and allspice. Cook until onions and garlic are soft, about 5 minutes. Add the milk and worcestershire sauce and bring to a simmer. Turn off the heat.
• 2. Put breadcrumbs in a large bowl. Pour the onion/garlic mixture over breadcrumbs and mix well. Add beef, pork and eggs to the bowl and mix until well combined.
• 3. Roll the meat into 1" balls and place on a greased baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
• 4. Preheat your oven to 400°. Bake the meatballs for about 20 minutes.
• 5. Meanwhile, make the gravy. Melt butter in a large skillet over medium heat. Add flour and cook, whisking until smooth, about 1 minute. Whisk in beef broth, worcestershire and allspice. Bring to a simmer. Add cream and stir. Add meatballs. Reduce heat and simmer until the gravy thickens, about 10 minutes. Season to taste with salt and pepper. Transfer to serving bowl and sprinkle with parsley. Serve over egg noodles.

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 teaspoons 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" balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least one hour.
• Preheat the oven to 400 degrees. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over a 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. Serve with Ligonberry ja, if desired.

Steps:

• Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside.
• Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined.
• Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight.
• Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet.
• Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes.
• Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream.

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.

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 tsp salt, and 1/4 tsp 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 bread crumbs 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 sheet. Cover with plastic wrap and refrigerate at least 1 hour. Preheat the oven to 400 degrees. 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, about 2 minutes. Whisk in the beef broth and Worcestershire a little at a time and bring to a simmer. Add the cream and the meatballs. Cover and simmer about 10 minutes. Sprinkle with parsley.

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.

Steps:

• Combine 2/3 cup evaporated milk with the next 5 ingredients. Add beef; mix lightly. Refrigerate until chilled., With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes. , Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens. , Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.