Almost Famous Swedish Meatballs Recipe 445

ALMOST-FAMOUS SWEDISH MEATBALLS RECIPE - (4.4/5)

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 tsp salt, and 1/4 tsp 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 bread crumbs 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 sheet. Cover with plastic wrap and refrigerate at least 1 hour. Preheat the oven to 400 degrees. 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, about 2 minutes. Whisk in the beef broth and Worcestershire a little at a time and bring to a simmer. Add the cream and the meatballs. Cover and simmer about 10 minutes. Sprinkle with parsley.

SWEDISH MEATBALLS RECIPE - (4.6/5)

Steps:

• Heat a non-stick frying pan over a medium heat. Drop a knob of butter in-you want enough so that when it melts it covers the bottom of the pan. Sprinkle salt & pepper over your meatballs and when the butter's melted add them to the pan. Fry the meatballs and keep moving them around until they're properly browned almost all over. While they're cooking preheat your oven to about 100°C/200°F. When your meatballs look done, transfer them to an oven-proof dish and pop them into the oven to keep warm. You should have a little fat and butter left in the pan. Tilt the pan to one side so it makes a pool. Add your flour and stir it in until you have a pretty smooth paste. Now add your stock, turn the heat up a little and bring it to the boil while stirring and scraping all the flour from the bottom of the pan. Let it bubble away for a couple of minutes and thicken. While it's working its magic, add your mustard, honey and Worcestershire sauce. Turn the heat down to medium again, remove your balls from the oven and pour your cream into your sauce. Stir it all together and add your balls to the gravy.

ALMOST-FAMOUS SWEDISH MEATBALLS

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 teaspoons 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" balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least one hour.
• Preheat the oven to 400 degrees. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over a 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. Serve with Ligonberry ja, if desired.

ELLIE KRIEGER'S SWEDISH MEATBALLS

Steps:

• Preheat broiler; spray a baking sheet with cooking spray.
• Place the bread in a food processor and process until fine crumbs form.
• Transfer the crumbs to a bowl and sprinkle evenly with the milk.
• Heat 1 tablespoon oil in a nonstick skillet over medium heat.
• Add in the onion and cook, stirring, until softened, about 5 minutes.
• In a big bowl, mix together the moistened bread crumbs, onion, beef, egg, nutmeg, 1/2 teaspoon salt, allspice, and black pepper to incorporate.
• Form mixture into 1/2-inch balls and place them on the prepared baking sheet.
• Broil about 5 inches from the flame, until browned and cooked through, 6-7 minutes.
• Heat the remaining 2 tablespoons oil in a medium saucepan over med-high heat.
• Sprinkle in the flour and whisk until the mixture is light brown and thickened, 2-3 minutes.
• Add in the beef broth and stir to incorporate.
• Bring to a boil; decrease heat to med-low, and simmer until thickened, about 5 minutes.
• Stir in the sour cream and the remaining 1/4 teaspoon salt.
• Add the meatballs and cook over med-low heat until heated through, about 5 minutes; taste and adjust seasoning if needed.
• Serve garnished with parsley.
• Serving: 5 meatballs and 3 T sauce; per serving-220 calories, 14 g total fat, 6 g carb, 1 g fiber.

IMPOSSIBLE™ SWEDISH MEATBALLS

Steps:

• Combine Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper in a medium bowl. Form into 1- to 2-inch meatballs.
• Heat oil in a large nonstick skillet and cook meatballs until golden brown, 3 to 5 minutes per side, about 10 minutes total. Rotate as needed and adjust heat if they are cooking too quickly.
• Add mushrooms to the skillet. Whisk Greek yogurt into the vegetable broth and pour around the meatballs. Cover with a lid and allow to simmer for 10 to 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook until tender, 7 to 9 minutes. Drain and set aside.
• Whisk half-and-half and cornstarch together in a small bowl. Whisk into the broth until evenly combined. Increase heat and bring to a low simmer, stirring occasionally, until sauce thickens. Stir in the remaining Worcestershire and salt. Taste the sauce and adjust seasonings as needed.
• Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.

DANA'S FAMOUS SWEDISH MEATBALLS

Steps:

• Melt 2 tablespoons of butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape into a bowl, and set aside until cool.
• Stir the sour cream together with the bread crumbs in a small bowl. In a large bowl, lightly combine the onion, eggs, ground beef, ground pork, cinnamon, cloves, nutmeg, salt, and pepper; stir in the sour cream-crumb mixture, and lightly but thoroughly mix until combined. Form the meat mixture into small balls about the size of a walnut.
• Melt another 2 tablespoons of butter in a large skillet over medium-high heat. Add the meatballs, and cook until browned on all sides and no longer pink in the center, about 10 minutes.