MUM'S SWEDISH MEATBALLS
Delicious meatballs covered in a fantastic gravy flavored with sherry. This is the dinner most requested by my children on special occasions. Serve with rice.
Provided by Love2BMum
Categories World Cuisine Recipes European Scandinavian
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
- Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
- Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
- Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
- Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 16.5 g, Cholesterol 142.2 mg, Fat 30.7 g, Fiber 0.9 g, Protein 27 g, SaturatedFat 12.8 g, Sodium 655.9 mg, Sugar 7.8 g
MOM'S SWEDISH MEATBALLS RECIPE
This is a fabulous classic way to make Swedish meatballs with fresh ingredients. Making a roux with the meat drippings creates a wonderfully rich gravy. We loved the addition of consomme. It really packed in a lot of flavor. The meatballs are seasoned perfectly and cook down into the gravy. Pouring the meatballs and gravy over...
Provided by Marybeth Mank
Categories Beef
Time 40m
Number Of Ingredients 19
Steps:
- 1. Place a large nonstick frying pan over medium-high heat. While the pan is heating, thoroughly mix together ground beef, diced onion, eggs, bread crumbs, parsley, salt, and pepper. Form mixture into 3/4- to 1-inch meatballs.
- 2. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to a heatproof plate. Leave drippings in pan.
- 3. Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.
- 4. Slowly whisk in consomme and Worcestershire. Add milk, salt, and pepper while whisking constantly to prevent lumps.
- 5. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken.
- 6. Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.
- 7. Toss hot cooked egg noodles with butter to coat.
- 8. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.
SWEDISH MEATBALLS
I can still remember how happy it made my mom to cook something special for a family gathering. My parents were ranchers all their lives, so almost every main dish featured beef. This is Mom's recipe for tender Swedish meatballs with a thick savory gravy. -Donna Hanson, Lusk, Wyoming
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8-10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 399 calories, Fat 23g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 1065mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.
MY MOM'S SWEDISH MEATBALLS
My Mom was famous for her Swedish meatballs. I remember when she stood in her kitchen making thousands of them for a priest's anniversay party, he had requested them, back in the 70s. Then she drove them 200 miles to the rectory. Lordy, she had great faith. Or maybe she thought she'd go to hell if she had said, "No!" I would...
Provided by Bonnie Beck
Categories Meat Appetizers
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Soak the bread in the cream for about 2 hours in the refrig.
- 2. Grind the onions. Or use a food processor to make then very very fine. Almost a paste. Slighty brown the onions in the butter.
- 3. Mix the meat, onion, bread with cream, spice to taste, and eggs all together until well incorporated. Make small balls the size of walnuts and place them on baking sheets.
- 4. Bake in a oven set at 350 until slightly brown on top, bottom and sides. Turn off the heat. Remove from cookie sheets and place in a deep pan. Make a mushroom sauce and pour over the meatballs.
- 5. Serve hot. I have use barbeque sauce with these too when I am too lazy to make a homemade mushroom sauce. Or you can open a can of Campbells cream of mushroom soup with a tad of ground nutmeg. (Don't tell my Mom I told you that!)
MOM'S SWEDISH MEATBALLS
In my house growing up one got to choose their birthday dinner meal. This one was always my first choice. Mom makes the best swedish meatballs - they are different from the standard heavy, thick gravy appetizer and instead are light and fluffy with a hint of sweet and spice. When I grew up mom gave me the recipe. My husband just told me the other day that I've finally perfected it and mine taste just like mom's. (I'll never tell her that, though - her's will always be "the best"!)
Provided by EveryoneLovesaSprin
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Take off any rings - your hands are going to get sloppy!
- If using instant potatoes, make them first.
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl, except for flour and milk, and mix well using your hands.
- Form into medium sized balls and roll in Wondra flour until coated.
- Place on baking pan coated w/ Pam about 1-2 inches apart.
- Bake for eight minutes, then turn meatballs over and bake for another eight minutes.
- Put meatballs in a large casserole dish and pour evaporated milk all over. Sprinkle additional nutmeg over the entire dish.
- Bake at 350 for 15-20 minutes or until golden brown.
- Serve hot over egg noodles.
Nutrition Facts : Calories 507.2, Fat 22.4, SaturatedFat 9.8, Cholesterol 184.7, Sodium 532, Carbohydrate 40.3, Fiber 1.6, Sugar 2.8, Protein 34.7
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
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!
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