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.
CLASSIC SWEDISH MEATBALLS
I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. -Emily Gould, Hawarden, Iowa
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
MOM'S SWEDISH MEATBALLS
Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone's mouth starts watering. -Marybeth Mank, Mesquite, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
Nutrition Facts : Calories 837 calories, Fat 33g fat (14g saturated fat), Cholesterol 256mg cholesterol, Sodium 1744mg sodium, Carbohydrate 82g carbohydrate (10g sugars, Fiber 4g fiber), Protein 50g protein.
SWEDISH MEATBALLS
These mildly spiced meatballs are the essence of winter comfort food, just the kind of thing you'll want to come in from a blustery day to enjoy. Serve them with mashed potatoes and lingonberry jam, if you want something sweet.
Provided by Melissa Clark
Categories dinner, meatballs, appetizer, main course
Time 45m
Yield 4 dozen meatballs
Number Of Ingredients 21
Steps:
- In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
- Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you're using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
- To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
- Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 87 milligrams, Sugar 0 grams, TransFat 0 grams
AQUAVIT'S SWEDISH MEATBALLS
This is Marcus Samuelsson's rendition of the perennial favorite. The sauce is wonderful, unctuous. They should be served with garlicky mashed potatoes, quick pickled cucumbers and extra lingonberry preserves. The pickled cucumbers (and their juice) are really easy to make and the recipe is posted. If you can't find lingonberry preserves (a pity) you can substitute whole cranberry relish.
Provided by Chef Kate
Categories Meat
Time 40m
Yield 24 meatballs, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the Meatballs.
- Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.
- Set aside.
- Heat the oil in a small skillet over medium heat.
- Add the onion and saute for for about five minutes, until softened.
- Remove from heat.
- In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands).
- Season with salt and pepper to taste.
- Add the bread crumb/cream mixture and mix well.
- With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly moistened with water.
- You should have about 24 meatballs.
- Melt the butter in a large skillet over medium-high heat.
- Add the meatballs, in batches if necessary, and cook, turning frequently, for about seven minutes, until the meatballs are browned on all sides and cooked through.
- Transfer the meatballs to a plate and keep warm.
- Discard all but one tablespoon of fat from the skillet.
- Prepare the Sauce.
- Return the skillet to the heat.
- Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
- Season to taste with salt and pepper.
- Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
- Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.
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