Swedish Meatballs Dee Dees Recipes

Steps:

• In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.
• Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
• Serve over buttered noodles and garnish with fresh parsley.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

Steps:

• 1. This is what you will need. Always gather and measure ingredients before starting a recipe.
• 2. Preheat oven to 200 degrees.
• 3. Tear bread into small pieces and place in a small bowl or measuring cup. Pour whole milk over bread; set aside.
• 4. Saute' onions in 1 Tbsp of butter in a 12-inch sauce pan until tender. Once tender; set aside.
• 5. In the bowl of a stand mixer, combine the bread mixture, meats, seasonings and sauteed onions. Mix at a med-low speed until well combined, 1 to 2 minutes.
• 6. With hands, form 30 meatballs about 1-oz each, the size of a walnut.
• 7. Melt remaining butter in 12-inch sauce pan and add meatballs. Brown on all sides, about 10 to 12 minutes.
• 8. Once the meatballs are cooked, removed to a oven-proof dish and place in preheated oven. Leave drippings in pan.
• 9. Reduce heat to low and add flour to pan drippings. Whisk until lightly browned. Gradually stir in beef broth whisking until sauce thickens.
• 10. Once sauce has thickened to desired consistancy, stir in heavy cream, stir for 2 to 3 minutes.
• 11. Remove meatballs from oven and pour sauce over meatballs. Serve over egg noodles, rice or mashed potatoes.

Steps:

• Mix the meat, seasonings, egg and onion.
• Wet the bread with water before adding it to meat. Mush it all together and form little meat balls.
• Heat oil in frying pan and add meatballs.
• Don't move them to much or they will break.
• When brown on both sides, take out.
• Brown flour in same frying pan. Add water and canned milk to make gravy.
• Simmer for 20 minutes.
• in another pan while the balls are simmering.
• make the egg noodles according to package directions; drain and add butter. and 1/2 the sour cream.
• Add 1/2 the 8 oz pkg of sour cream to the meatballs at very end.
• Serve over warm buttered sour creamed egg noodles.

Steps:

• Heat oil in heavy large skillet over medium high heat.
• Add meatballs and cook until brown, about 8 minute.
• Transfer meatballs to a bowl.
• Add flour to skillet and cook 1 min, scraping up the browned bits from bottom of the skillet.
• Stir in broth and mil.
• Return meatballs to skillet.
• Simmer until liquid thickens enough to coat meatballs, about 5 minute.
• Remove skillet form heat.
• Stir in sour cream.
• Meanwhile, cook noodles according to package instructions.
• Drain noodles and transfer to a large bowl.
• Spoon meatballs and sauce over noodles.
• Serve immediately.

Steps:

• In a large skillet sauté onions in 1 tablespoon of olive oil, stirring frequently, for 2-3 minutes over medium heat. When onions become translucent, remove pan from the heat and leave them to cool a little.
• In a large bowl, combine ground beef, ground pork, breadcrumbs, egg yolks, allspice, nutmeg, salt, pepper and cooked onion. Using a wooden spoon or clean hands, mix until well combined.
• Roll the mixture into 1 ¼-to-1 ½-inch meatballs (ice cream spoon helps to measure the amount needed for one meatball), forming about 24 meatballs.
• Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel to get rid of any excessive fat.
• To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute.
• Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper.
• Serve immediately, garnished with parsley, and with cooked fresh pasta.