Old School Swedish Meatballs Recipes

Steps:

• 1. Combine the first six ingredients in a large bowl, then add the beef and mix together lightly.Shape the meat into 1 1/2 inch balls.
• 2. Place a large skillet over medium heat. Once hot, put the meatballs in and brown on all sides (you may need to do this in batches, depending on the size of your skillet. Do not overcrowd or they will steam and not brown). As they brown, remove them to paper towels and drain; reserve the drippings in the pan.
• 3. GRAVY: Stir the flour into the pan and mix with the liquid in there. Cook and stir over medium to med-high heat until it gets light brown in color. Add the milk while whisking (to prevent lumping of the gravy). Then stir in the consomme, Worcestershire sauce, salt and pepper, and bring to a boil. Cook and stir for about two minutes, until thickened.
• 4. Reduce the heat to a medium-low and add the meatballs back into the pan with the gravy. Cook, uncovered, 15-20 minutes (or until the meatballs are completely cooked through), stirring occasionally.
• 5. While the meatballs are cooking in the sauce, cook the noodles according to the package directions. Drain the noodles and then toss them with the butter.
• 6. Serve the meatballs and gravy over the noodles and sprinkle with parsley. Enjoy!

Steps:

• 1. Combine all ingredients EXCEPT BUTTER for meatballs.
• 2. Make them into tiny meatballs.
• 3. Brown meatballs in butter.
• 4. While meatballs are cooking, combine all ingredients for gravy on medium heat.
• 5. Combine the meatballs and the sauce. Simmer on low for 40 minutes.
• 6. Serve as an appetizer or over egg noodles for a main entree.

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.

Steps:

• Mix beef, sausage, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce, and pepper in a large bowl. Form into meatballs.
• Heat oil in a skillet over medium-high heat. Pan-fry meatballs in batches, turning as needed, until browned and heated through, 6 to 8 minutes.
• Mix boiling water, sour cream, flour, paprika, and pepper together in a deep saucepan over low heat. Add the meatballs and let simmer until thickened and heated through, 15 to 20 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix cream, oats, potato flour, salt, and pepper together in a bowl. Let sit for 10 minutes at room temperature to allow oats to absorb the liquid; paste should have the consistency of mashed potatoes.
• Melt butter in a frying pan over medium heat. Cook and stir onion until softened but still pale, 3 to 4 minutes. Add onions to the oat paste and mix well. And ground beef and allspice; mix just until combined, 30 to 45 seconds.
• Oil your hands and roll mixture into meatballs of desired size, ideally smaller than a golf ball. Place meatballs on a sheet pan.
• Bake in the preheated oven until meatballs are hot, about 10 minutes. Let cool briefly.
• Heat a cast iron skillet over medium heat. Add oil. Cook and stir meatballs, about 10 at a time, until browned, 3 to 5 minutes.

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 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:

• 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.