Swedish Meatballs W Gravy Lingonberry Preserves Recipes

Steps:

• In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
• Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
• Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
• In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
• With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
• Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.
• To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
• To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side.

Steps:

• 1. Put bread crumbs and milk in large bowl. Stir. Soak 10 minutes. Add onion, eggs, allspice, nutmeg and pepper. Use wooden spoon to combine. Break meats into small bits with your hands. Add to bowl. Use wooden spoon to beat until mixture is well-mixed.
• 2. Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands. Alternately, use tablespoon and moistened hands to shape mixture into balls.) Arrange meatballs in single layer on lightly oiled baking sheet. Refrigerate until firm, about 2 hours.
• 3. Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Add meatballs in batches, without crowding. Cook until browned, shaking pan occasionally, about 5 minutes. Transfer to wide, shallow, oven-to-table casserole. Repeat with remaining meatballs, adding more butter and oil as needed. Reserve hot skillet, unwashed, for making gravy.
• 4. Add onion to reserved skillet. Cook over medium heat until softened, stirring often, about 4 minutes. Add flour; cook 1 minute. Stir in consomme. Stir until thickened, about 4 minutes. Add cream. Stir until hot. Taste and season with salt and pepper.
• 5. Strain gravy and pour over meatballs. Cover casserole with lid or foil. Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes.
• 6. Cool 20 minutes. Use slotted spoon to set meatballs aside; skim fat from gravy. Put meatballs back in gravy. Reheat at 300 degrees until hot, 10 to 20 minutes. (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.)
• 7. Serve hot, spooned over Dilled Noodles (see recipe). Pass lingonberry preserves separately.

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
• Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
• Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
• Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
• Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
• Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
• Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Steps:

• To make the sauce, put the lingonberries or cranberries into a heavy bottomed saucepan with about 100 to 120 mls of water, the lemon juice and zest & bring to the boil.
• Then turn the heat down to a gentle simmer and cook for 10 to 15 minutes. As soon as the berries have started to burst - add the caster sugar and cook until the sugar has completely dissolved. Take off the heat and allow to cool. Check for sweetness, if it is too sour, add more sugar to taste and cook until dissolved.
• To make the meatballs, first melt a little of the butter in a frying pan and add the finely chopped onion - sauté until soft & then add the allspice.
• Soak the breadcrumbs in the milk - until the milk has been absorbed, about 30 to 45 minutes. Mix the fried onion in with the soaked bread and then add the meat and beaten egg, season and mix well.
• Dampen your hands and form the mixture into balls about the size of large walnuts.
• Heat half of the remaining butter with half of the oil and fry the meatballs in batches - until they are golden brown in colour and hold their shape.
• Allow to meatballs to cool slightly.
• Heat up the remaining butter and oil in the pan and add the flour - cooking over a low heat until the flour is golden and sandy in appearance (like a roux base).
• Take the pan off the heat and gradually add the beef stock, stirring and blending well after each addition. Put the pan back on the heat and bring to the boil - then add the sour cream (creme fraiche). Turn the heat down and add the meatballs - cover and cook over a low heat for about 15 to 20 minutes, until the sauce has thickened.
• Check and adjust the seasoning before adding the chopped dill to the meatball and sauce mixture.
• Serve with the Lingonberry or Cranberry sauce, and mashed potatoes or broad ribbon noodles.

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.

Steps:

• Put bread crumbs and milk in large bowl.
• Stir.
• Soak 10 minutes.
• Add onion, eggs, allspice, nutmeg and pepper.
• Use wooden spoon to combine.
• Break meats into small bits with your hands.
• Add to bowl.
• Use wooden spoon to beat until mixture is well-mixed.
• Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands.
• Alternately, use tablespoon and moistened hands to shape mixture into balls.)
• Arrange meatballs in single layer on lightly oiled baking sheet.
• Refrigerate until firm, about 2 hours.
• Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.
• Add meatballs in batches, without crowding.
• Cook until browned, shaking pan occasionally, about 5 minutes.
• Transfer to wide, shallow, oven-to-table casserole.
• Repeat with remaining meatballs, adding more butter and oil as needed.
• Reserve hot skillet, unwashed, for making gravy.
• Add onion to reserved skillet.
• Cook over medium heat until softened, stirring often, about 4 minutes.
• Add flour; cook 1 minute.
• Stir in consomme.
• Stir until thickened, about 4 minutes.
• Add cream.
• Stir until hot.
• Taste and season with salt and pepper.
• Strain gravy and pour over meatballs.
• Cover casserole with lid or foil.
• Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes.
• Cool 20 minutes.
• Use slotted spoon to set meatballs aside; skim fat from gravy.
• Put meatballs back in gravy.
• Reheat at 300 degrees until hot, 10 to 20 minutes.
• (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.).
• Serve hot, spooned over dilled noodles.
• Pass lingonberry preserves separately.