ALMOST-FAMOUS SWEDISH MEATBALLS
Some people drive for hours to get to an Ikea store, and we know they aren't making the trek just for the $9.99 chairs. They're going for the Swedish meatballs. The dish has been a main attraction at Ikea Restaurants since an in-store chef developed the recipe in Switzerland in 1985. Although Ikea's Real Swedish Food Book, published in 2000, included a meatball recipe, reps confirmed that it is not the one served at their restaurants. Ikea is keeping that baby a secret, so chefs in Food Network Kitchens hit a nearby store for a tasting, then created this spot-on copy.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield About 45 meatballs
Number Of Ingredients 20
Steps:
- Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
- Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
- Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
- Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.
SWEDISH MEATBALLS
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.
SWEDISH MEATBALLS
The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.
Provided by Alton Brown
Categories appetizer
Time 55m
Yield approximately 30 meatballs, 4 to 6 servings
Number Of Ingredients 14
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.
THE AMAZING SWEDISH MEATBALL
Yowza! These Swedish Meatballs are fabulous! Very easy to make with such simple ingredients, and they're just delicious. This recipe has been in my family for years - friends and family wait all year to eat them.
Provided by KANDIYOHIV
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
- Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
- To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
- When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 18.6 g, Cholesterol 134.1 mg, Fat 42.7 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 16.1 g, Sodium 2174.7 mg, Sugar 2.8 g
MOM'S SWEDISH MEATBALLS
Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone's mouth starts watering. -Marybeth Mank, Mesquite, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 837 calories, Fat 33g fat (14g saturated fat), Cholesterol 256mg cholesterol, Sodium 1744mg sodium, Carbohydrate 82g carbohydrate (10g sugars, Fiber 4g fiber), Protein 50g protein.
AUTHENTIC SWEDISH MEATBALLS
There are as many meatball recipes as there are meatball lovers. This authentic Swedish recipe results in delicious, juicy meatballs with a good and creamy taste. Serve with mashed potatoes, lingonberries, and a cream sauce!
Provided by SwedishChef
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 11.4 g, Cholesterol 110.2 mg, Fat 36.6 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 17.7 g, Sodium 368.7 mg, Sugar 0.5 g
CLASSIC SWEDISH MEATBALLS
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 301 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.73 milligram of sodium
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- In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
- Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
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- Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray the rack very generously with nonstick cooking spray.
- Whisk the eggs and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on low speed until combined (so it doesn't splatter), then increase the speed to high and beat until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the meat mixture into 1-1/2-inch round meatballs and place on the prepared rack. (The mixture is very sticky and wet hands help; keep wetting your hands as you go). Bake for about 20 minutes, until just done.
- Note: You'll notice that the rack will leave little marks on the meatballs but they will not be too noticeable once the meatballs are covered with sauce.
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