Swedish Meatball Sauce Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
• Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
• While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
• Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.

Steps:

• 1. 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.
• 2. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
• *My Meatballs: 1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• 2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• 3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.).
• My Note: I used 1/2 skim milk and 1/2 cream so it wasn't so heavy and it turned out great! BUT IF LIKE TO HAVE A GRAVY: see be low.
• For a Gravy Ingredients:
• 4 tablespoons unsalted butter.
• 4 tablespoons flour.
• 2 1/2 cups beef broth.
• 1 tablespoon Worcestershire.
• 1/2 cup sour cream.
• 1/8 teaspoon allspice.
• salt/cracked black pepper, to taste.
• Gravy Directions:.
• 1). In a large skillet, melt butter on medium heat.
• 2). Whisk in the flour slowly and cook until smooth and slightly darkened.
• 3). Add the beef broth, allspice, salt, pepper, and Worcestershire sauce and bring to a simmer.
• 4). Reduce the heat to medium low and stir until gravy thickens.
• 5). Stir in sour cream, mix well, and serve warm on top of meatballs.
• UPDATE: I used lean beef so had to melt butter in the pan to make the gravy. The flavor was wonderful. I skipped the noodles and used them as a hors d'oeuvre. I made the meatballs ahead of time and froze them so I had them ready to go when I made the recipe the following week. Used ground sirloin to cut down on fat. Next time I will need to add melted butter with flour to make the roux because it lumped up and I had to use my emulsifier to get the lumps out. Didn't have fat from the meat (can't add cold liquid to flour).
• Sometime I used at meatloaf mix (beef/pork/veal), and added 2 TBSP of parmesan cheese and 2 tsp crushed garlic for extra flavor. Baked them according to the recipe then put them in a pot of sauce to simmer for a couple hours. That me!

Steps:

• Swirl out the pan with boiling beef stock.
• Add the cream.
• Add the flour mixed with approx 1 tablepoons of water.
• Add the seasonings.
• Simmer until the sauce thickens.
• Serve with Swedish meatballs.

Steps:

• Take the drippings from your meatballs that you baked in the oven, or if you did not bake any meatballs, melt two tbsps of butter in a large sautee pan. Warm the drippings or butter over medium heat until drippings start boiling or butter melts.
• Add cream of mushroom soup, heavy cream, sliced mushrooms, parsley and beef buillon granules. Bring to a boil over medium heat. Add french onion dip and mix well. Let mixture warm through over med to med low heat .
• Add cooked meatballs and cook for another 10 minutes or so to warm up meatballs. If adding frozen, follow package directions to prepare meatballs and warm up in sauce until warmed through.
• Enjoy over buttered noodles!

Steps:

• mix in crockpot and add cooked meatballs.
• cook on low 4-6 hours.
• serve over egg noodles or mashed potatoes.

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.