Nana Browns Swedish Meatballs Recipes

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:

• In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.
• In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.
• In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.

Steps:

• Wet bread with water until moist, but not soggy. I add it by spoonfuls.
• Add ground beef and mix.
• Add sugar, spices, egg, onion and mix well.
• Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
• In batches, brown meatballs on all sides over medium-low heat.
• Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
• Make Gravy!
• Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
• Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
• Add flour/water mixture.
• Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
• Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
• When gravy is done, pour over meatballs and enjoy!

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.

Steps:

• Place meat in large mixing bowl.
• In another small bowl, add the coffeemate and the water and mix together stir quickly & pour this over the meat.
• Add the breadcrumbs, salt, eggs, onion & basil and start kneading together by hand until all ingredients are very well blended. *Note, I place my onions and basil in a mini food processor and it is so much better for the meatballs because you dont get those chunks of diced onion or basil.
• Roll meatballs into mini golf ball shaped sizes and place on ungreased cookie sheets about 2" apart.
• Bake in oven (center rack) at 350 deg. for about 5-7 minute About halfway through cooking time, I use tongs and turn the meatballs over so that the raw sides get cooked. I bake mine a little longer until dark brown color & centers are fully cooked.
• Remove meatballs and place in a deep baking/casserole dish & set aside.
• For the sauce.
• Mix water and gravy mix in a sauce pan over low heat until mix dissolves. Bring to boil then add the salt, pepper & container of sour cream. You must stir constantly until all sour cream dissolves and the sauce becomes a caramel color with no white left.
• Pour sauce over the meatballs and put either on sterno rack to start cooking/thickening sauce or bake in oven on low temp setting of about 250 or so. The sauce will thicken but keep temp on low setting until you serve or they can dry out fast.