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.
MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)
Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 36 meatballs
Number Of Ingredients 10
Steps:
- Mix all ingredients gently in a large bowl until well combined.
- Roll meatballs 1 1/2- 1 3/4" in diameter.
- Heat about 1/4" of oil over medium heat in a large frying pan.
- Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
- Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
- Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.
CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS
While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again.
Provided by Crabzilla
Categories Veal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
- Combine with hands until mixture is uniform, do not overmix.
- Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
- Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
- Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
- This should take about 10-15 minutes.
- While meatballs are browning, heat the marinara sauce in a large pot.
- Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
- Serve alone or over your favorite pasta.
MOM'S SWEDISH MEATBALLS
This recipe is such comfort food for me. It reminds me of being little and my mom making this; it's creamy and delicious on the egg noodles!
Provided by Midwest Maven
Categories Veal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix beef, pork, and veal together in a bowl with the onions, egg, white bread broken up into small pieces, and sprinkling of salt and pepper.
- Roll into balls about the size of a golf ball or a little smaller.
- Saute meatballs in melted margarine and the oil until browned.
- Remove meatballs from the pan and set aside.
- Add flour to the grease in the pan(to make a roux) and stir constantly for 30-60 seconds.
- Add 1/2 of the carton of half and half, the gravy master, and salt and pepper to taste.
- Stir until it starts to thicken, and then add meatballs back to the pan.
- Simmer on low for 40 minutes.
- As it thickens more, you can add the rest of the half and half as needed. (I usually end up adding the rest little by little because I like it saucey and because some of the sauce cooks away while simmering.).
- Re-season with salt and pepper to your taste, before serving on top of cooked egg noodles. Enjoy!
MOM'S SWEDISH MEATBALLS
Make and share this Mom's Swedish Meatballs recipe from Food.com.
Provided by Hauer Mom
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 375.
- mix thoroughly: meat, eggs, bread crumbs, salt (to taste), and onion.
- Form into 1 to 2 inch balls.
- Brown in a frying pan with olive oil.
- place in baking dish or crockpot.
- mix soup, water, and parsley. Pour over meatballs.
- bake until cooked thoroughly (about 15 min in oven).
- serve over rice or egg noodles.
Nutrition Facts : Calories 508.2, Fat 36.8, SaturatedFat 10.1, Cholesterol 123.6, Sodium 731.3, Carbohydrate 17.4, Fiber 0.7, Sugar 2.5, Protein 25.7
MAMA'S SWEDISH MEATBALLS
I know that there are many recipes for Swedish Meatballs out there, but I had to add the one that I grew up with as a kid. And, like everyone else, I think my Mama's were the best! She served them with the gravy over egg noodles along with a green vegetable or salad. You can serve them as a main dish or as an appetizer.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the beaten egg, milk, and breadcrumbs; let stand for 5 minutes.
- In a small frying pan over medium heat, saute the chopped onions in 1 tablespoon of butter until lightly golden in color.
- In a large bowl, combine the breadcrumb mixture, the sauteed onions, the ground beef and pork, salt, pepper, nutmeg and allspice. Mix well with hands until smooth. Shape into about 36 meatballs, each about 1-inch in diameter.
- In a very large skillet, over medium heat, brown the meatballs in the remaining 2 tablespoons of butter (brown half the meatballs at a time, if necessary, combining them all in the pan at the end.) Pour off any excess fat. Sprinkle the meatballs with the flour and shake the skillet. Add the 1 cup of hot water, stirring gently to loosen any browned bits and blend well. Cover, reduce heat and simmer 35 to 40 minutes, stirring gently occasionally. Add the half & half and heat thoroughly.
- Serve the hot meatballs and gravy as an appetizer, or, as a main dish over egg noodles or with mashed potatoes, if desired.
Nutrition Facts : Calories 477, Fat 33, SaturatedFat 15.2, Cholesterol 162.3, Sodium 822, Carbohydrate 12.5, Fiber 0.6, Sugar 1, Protein 30.8
MAMA'S MEATBALLS
This recipe is the very definition of "meatballs" for me. My brother and I grew up with it, and then my niece and nephew did, too. Make sure the meat mixture is good and cold when you make out the balls and it will hold together much better. This is my very favorite comfort food. Serve with mashed potatoes, and enjoy!
Provided by LitaLou
Categories Meat
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients. Mix well, and put in refrigerator to chill. When chilled, shape into small balls.
- Melt shortening in large heavy skillet, over medium-high heat. Brown meatballs on all sides, turning as necessary.
- Add soup and water to skillet with browned meatballs. stirring down to distribute evenly in pan.
- Cover, reduce heat to low and simmer about 1 1/4 hours. Stir gently occasionally to keep meatballs from sticking.
Nutrition Facts : Calories 394.7, Fat 21.5, SaturatedFat 6.8, Cholesterol 76.5, Sodium 1319.5, Carbohydrate 23.6, Fiber 0.7, Sugar 2, Protein 25.4
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- MEATBALLS: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions, cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Remove from heat.
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