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.
CLASSIC SWEDISH MEATBALLS
I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. -Emily Gould, Hawarden, Iowa
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Combine 2/3 cup evaporated milk with the next 5 ingredients. Add beef; mix lightly. Refrigerate until chilled., With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes. , Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens. , Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
AUTHENTIC SWEDISH MEATBALLS
This recipe is one of my earliest food memories. Every Christmas Eve, my family enjoys an authentic Swedish Smorgasbord, of which this is an essential part. My mother still tells tales (and I'm 40) of me as a toddler, standing by the dish of meatballs and eating as many as I could hold. These are not spicy, like most Scandinavian food, but have a great flavor and texture. In fact, they are so soft, that I usually chill the meat mixture before rolling and frying to avoid meatballs with flat sides. I've included the directions for the gravy, which I usually don't make, as it's traditional, but the balls are wonderful without it on any buffet table, or as an addition to a potluck. They are also good cold, straight from the fridge. If you like to do OAMC cooking, these freeze beautifully, in fact, I never make less than 100 meatballs at a time, lightly brown them, then flash freeze to finish later. The traditional recipe calls for a mix of beef, pork, and veal- if you object to veal, they work equally well with an even mix of beef and pork. Don't try to use these as an option for spaghetti, the seasonings just don't match. Prep time does not include chilling the meat mixture or the prepared meatballs.
Provided by IngridH
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a skillet.
- Saute onions in the butter until golden.
- Soak the bread crumbs in the milk.
- To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
- Chill mix for an hour or so, to firm it up.
- Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
- Heat a large skillet over medium high heat.
- Melt a small amount of butter (traditional) or oil in the pan.
- Add enough meatballs to fill the pan very loosely.
- Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
- Remove each batch to a warm platter in the oven, as you fry the rest.
- If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
- For the gravy:.
- When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
- Simmer for 10 minutes.
- If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
- Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.
JUICY SWEDISH MEATBALLS
This is just good. I love Swedish Meatballs and this is the best recipe that I have come across. I hope that you enjoy it
Provided by tornadoes three
Categories One Dish Meal
Time 22m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 366.3, Fat 25.9, SaturatedFat 10.7, Cholesterol 125.5, Sodium 430.6, Carbohydrate 8.2, Fiber 0.5, Sugar 0.9, Protein 23.7
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
TAILGATE MEATBALLS
These tasty, slow cooked, cocktail meatballs simmered in cranberry sauce will disappear quickly from anyone's holiday party.
Provided by CHEF GRPA
Categories Meat
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F. (175*C).
- In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
- Bake in preheated oven for 20 to 25 minutes, turning once.
- In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
- My Update Note: I have been making these meatballs for 30 years or more. I however use cornflakes crumbs instead of bread crumbs. I also put 1/3 cup parsley; I use 1/4 cup ketchup instead of water and 1 teaspoons soy sauce. Just a thought from an old chef.
- Sometime I used frozen meatballs. Most jellied cranberry sauce come in 16 oz cans so if you decide to use the whole can you'll need to double all the other ingredients. Typical chili sauce comes in 12oz. bottle so you'll need two bottles if you use the full can of cranberry. Hope this helps your shopping.
- I have made these numerous times and am ashamed to admit I'm just now reviewing them. Wonderful addition to the regular grape jelly recipes out there with great meatballs -- Based on experience and personal preference with these cocktail meatballs I offer the following suggestions: 1.) Add one packet of Lipton onion soup mix to the meatball mixture if you do not have time to mince or grate the onion. 2.) Bake meatballs over a drip pan to reduce the fat before adding to the sauce. 3.) If using frozen meatballs ENSURE you DO NOT use Italian meatballs as this upsets the balance of the meatballs and sauce (yuck)! 3.) Make the sauce the day before to let the flavors marry - I can't stress what a difference this makes! This recipe gets better the next day. 4.) The Heinz sauce in the round bottle seems to be the best chili sauce for this mixture. Reviewers: I seriously dislike people that rate a recipe based on the changes they have made to the original. I want to state that I rated this recipe on the recipe Lara submitted. The changes I suggested were based on my family's personal preference.
TAILGATE SWEDISH MEATBALLS
I love this version of Swedish Meatballs. I have no idea how "authentic" it is, but I enjoy it. Instead of using half-and-half I usually use all milk but the half-and-half will make a creamier sauce. You can substitute ground turkey or chicken for half the ground beef, but I wouldn't substitute it for more than half the ground beef because you want the drippings for making the gravy. I normally serve this over mashed potatoes.
Provided by Twiggyann
Categories Meat
Time 50m
Yield 40 meatballs, 4 serving(s)
Number Of Ingredients 13
Steps:
- Put bread crumbs and 1/4 cup milk in a small bowl and set aside until milk is absorbed.
- In a large bowl, mix ground beef, egg, onion, salt, pepper, allspice and the bread crumbs. Mix well.
- Form the meat mixture into meatballs about 1 inch in diameter.
- Melt butter in a large frying pan.
- Brown meatballs about 10 to 15 at a time, removing them to a large bowl as they are done.
- When all meatballs are browned, remove pan from heat.
- Add flour all at once to the drippings stirring with a wooden spoon until smooth.
- Add 3/4 cup of boiling water and a bouillon cube stirring constantly.
- Return frying pan to medium heat. Stir until bouillon cube is dissolved.
- Add cream and 1/2 cup of milk.
- Bring to a simmer, stirring constantly and cook three minutes longer until sauce is thick and smooth.
- Return meatballs to the skillet and warm through, tossing to coat.
Nutrition Facts : Calories 454.7, Fat 30, SaturatedFat 14.1, Cholesterol 162.9, Sodium 1293.1, Carbohydrate 17.3, Fiber 0.9, Sugar 1.5, Protein 27.5
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