ALMOST-FAMOUS SWEDISH MEATBALLS
Some people drive for hours to get to an Ikea store, and we know they aren't making the trek just for the $9.99 chairs. They're going for the Swedish meatballs. The dish has been a main attraction at Ikea Restaurants since an in-store chef developed the recipe in Switzerland in 1985. Although Ikea's Real Swedish Food Book, published in 2000, included a meatball recipe, reps confirmed that it is not the one served at their restaurants. Ikea is keeping that baby a secret, so chefs in Food Network Kitchens hit a nearby store for a tasting, then created this spot-on copy.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield About 45 meatballs
Number Of Ingredients 20
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 teaspoon 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-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
- Preheat the oven to 400 degrees F. 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. 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 and serve with lingonberry jam, if desired.
BAKED MEATBALLS
For a no-fry, homemade dinner, try Alton Brown's Baked Meatballs recipe, made with a mixture of three different meats and spinach.
Provided by Alton Brown
Time 40m
Yield 20 meatballs, 4 to 5 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
- Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
SWEDISH MEATBALLS
A blend of pork and chuck keeps these meatballs moist, while allspice and nutmeg give the beefy bites their signature flavor. I've questioned some Swedes quite pointedly about the origins of their delicious meatballs, or kottbullar (do not ask me to pronounce this, for not even my Swedish acquaintances can pull it off without producing a great deal of airborne spittle), which have apparently been part of the standard smorgasbord for at least a couple hundred years and are traditionally served in a cream gravy with lingonberries. They were adopted by modern housewives here in the 1950s and '60s because they allowed the use of two beloved attributes of the age: chafing dishes and frilly toothpicks. This recipe first appeared in Season 9 of Good Eats. Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 55m
Number Of Ingredients 15
Steps:
- Heat oven to 200ºF.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In an 11-inch straight-sided saute pan set over medium heat, melt 1 tablespoon of the butter. Add the onion and two pinches of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Mix on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat or in an electric skillet set to 250ºF. Add the meatballs and saute until golden brown on all sides, 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken.
- Add the cream and continue to cook until the gravy reaches the desired consistency. Taste and season with the remaining salt if desired. Retrieve the meatballs from the oven, cover with the gravy, and serve (garnished with parsley if desired), to a very cool and mod world.
SWEDISH MEATBALLS (ALTON BROWN'S)
A recipe found on FoodTV site and I am posting for ZWT6. It looks like it is with all the normal ingredients for the meatballs and was highly rated by over 160 reviewers.
Provided by diner524
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees F.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
MEATBALL SANDWICHES
Provided by Alton Brown
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, combine the beef, pork, veal, egg, onion, parsley, garlic, oregano, salt, and pepper and mix until well combined. Scoop the mixture into mini muffin tins. Bake until browned, about 15 to 20 minutes. Serve on split biscuits with sauce and cheese.
- Preheat oven to 400 degrees F.
- In a large bowl, combine flour, 1/2 cup Parmesan, sugar, baking powder, salt, and pepper. Whisk until well blended. Add butter and combine with fingertips until a coarse meal forms. Mix in parsley. Gradually add milk, tossing with a fork until moist clumps form. Add extra milk if mixture is dry. Put dough on a floured work surface, folding 8 to 10 times until it becomes firm. Let rest for 10 minutes under a damp towel. Roll out on lightly floured work surface. Using a 2-inch-diameter biscuit ring, cut out biscuits and put on a parchment lined baking sheet. Sprinkle with remaining 1/2 cup cheese and bake until biscuits are puffed and golden, about 15 minutes.
- In a medium pan over high heat, saute onion and garlic in olive oil until softened, about 3 minutes. Add tomatoes and allow to simmer until slightly reduced and thickened, about 25 minutes. Stir in fresh basil just before serving.
ALTON BROWN'S SWEDISH MEATBALLS
Yield: Approximately 30 meatballs, or 4-6 servings.
Provided by Alton Brown
Categories appetizer,bake,beef,eggs and dairy,pork
Time 55m
Yield 4 - 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 200ºF.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250ºF. Add the meatballs and sauté until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
SWEDISH MEATBALLS RECIPE - (4.5/5)
Provided by xoXmuffinzXox
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 200 degrees F. 2. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. 3. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. 4. In the bowl of a stand mixer, combine the bread and milk mixture, ground beef, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. 5. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds. 6. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. 7. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
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