Mums Swedish Meatballs Recipes

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.

Steps:

• MEATBALLS:
• In a small bowl combine bread crumbs and milk. Set aside.
• In a skillet over medium heat, add butter and oil.
• Once butter is melted, add onions and cook until soft and translucent.
• Once onions are cooked through, add garlic, Worcestershire sauce and oregano. Cook for 2 more minutes.
• Put mixture into a large bowl. Add ground beef, salt and pepper. Mix well {you may need your hands for this!}
• Add egg and bread crumbs and mix well.
• Using a small cookie scoop, or a Tablespoon, scoop ground beef into 1 inch balls.
• Add additional butter and oil as needed to the same skillet you cooked onion mixture in.
• Once skillet is hot, add meatballs and GENTLY cook, stirring as needed until cooked through. Do not over crowd your skillet! You need room to move the meatballs around.
• Once cooked, remove from skillet and set aside.
• SAUCE:
• In same skillet, over medium low heat, add butter.
• Once butter is melted, add flour, a little at a time, until well mixed and resembles a thick paste.
• Using a whisk, add beef broth to flour mixture 1/4 cup at a time until add added. DO NOT ADD ALL AT ONCE!
• You are making a roux. If you add broth in all at once, it will be thick and clumpy. While adding broth in a little at a time, mixture will thicken then will slowly thin out and be clump free.
• Add heavy cream, Worcestershire sauce and Dijon mustard. Bring mixture to a slow simmer. Allow to cook until slightly thickened.
• Add meatballs. Cook for an additional 10 minutes. Meatballs should be cooked through and mixture should be slightly thickened.
• Serve over egg noodles or mashed potatoes.

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 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.

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.

Steps:

• In a large bowl, beat eggs and milk. Add bread; mix gently and let stand for 5 minutes. Add beef, onion, baking powder, salt and pepper; mix well (mixture will be soft). Shape into 1-in. balls. , In a large skillet, brown meatballs, a few at a time, in shortening. Place in an ungreased 3-qt. baking dish. In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350° for 1 hour. Sprinkle with parsley.