GRANDMA'S SWEDISH MEATBALLS AND GRAVY
This Swedish meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter. They are the best Swedish meatballs I've ever tasted! Even better than Ikea®! Easy to make, full of flavor, swimming in the most amazing creamy gravy sauce!
Provided by JACANA
Time 1h10m
Yield 8
Number Of Ingredients 24
Steps:
- Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
- Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
- Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
- Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
- Add meatballs to the gravy. Toss gently to coat and serve.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 9.9 g, Cholesterol 148.5 mg, Fat 37.1 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 19.2 g, Sodium 492.9 mg, Sugar 1.8 g
SWEDISH MEATBALLS
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)
- Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.
- To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.
- To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse.
EASY SWEDISH MEATBALL SAUCE
A quick but very tasty sauce to add to already prepared frozen meatballs. This recipe makes a generous amount of sauce for a 1/2 package (20 oz) of meatballs. Serve over egg noodles or rice.
Provided by Mary B
Categories World Cuisine Recipes European Scandinavian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 12.2 g, Cholesterol 140.4 mg, Fat 31.5 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 17 g, Sodium 357.8 mg, Sugar 0.9 g
NORWEGIAN MEATBALLS
These meatballs are a favorite around our area. On May 17, Norwegian Independence Day, many people serve them with a mashed rutabaga and potato dish. So this recipe is both delicious and very traditional.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield about 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs. , Place meatballs on a greased rack in a shallow baking pan. Bake at 400° until browned, about 18 minutes or until a thermometer reads 160°; drain. Set aside. , For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil.
Nutrition Facts : Calories 255 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 638mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
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- To make the meatballs, mix together the onion, mince, thyme, breadcrumbs and milk in a bowl, and season well. Using a dessertspoon and one hand dipped in cold water (to stop it sticking), shape about 20 slightly oval balls out of the mince mixture. Place on a baking tray lined with baking paper, cover with cling film and chill for 10 minutes, or overnight if time permits.
- Preheat the oven to 180°C/fan160°C/gas 4. Heat the olive oil and butter in a large frying pan over a medium heat. Add the meatballs, in batches if necessary, and brown until golden all over. Transfer to an ovenproof dish and place in the oven for 10 minutes until cooked through.
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