Baked Swedish Meatballs Tyler Florence Recipes

SWEDISH MEATBALLS WITH LINGONBERRY SAUCE



Swedish Meatballs with Lingonberry Sauce image

Recipe From foodnetwork.com

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons all-purpose flour
11/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry or red currant jam, plus more for serving

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.

SWEDISH MEATBALLS



Swedish Meatballs image

Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 12

1 pound ground beef chuck
1 pound ground pork
3 cups panko (Japanese breadcrumbs)
1 1/2 cups whole milk
2 large eggs, lightly beaten
2 garlic cloves, minced
Coarse salt and ground pepper
1/4 teaspoon ground allspice
3 tablespoons butter
1/3 cup all-purpose flour
3 cups canned reduced-sodium beef broth
Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional)
Calories461 g
Fat23 g
Fiber1 g
Protein30 g

Steps:

  • Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
  • Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
  • Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
  • Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

ITALIAN BAKED MEATBALLS



Italian Baked Meatballs image

This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.

Recipe From allrecipes.com

Provided by Dawn Fronius

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 10

1 cup Italian-seasoned bread crumbs
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup water
2 eggs
1 ½ pounds ground beef
Calories343 calories
Carbohydrate14.1 g
Cholesterol135.2 mg
Fat20.4 g
Fiber0.8 g
Protein24.4 g
SaturatedFat7.8 g
Sodium611.7 mg
Sugar1 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
  • Bake in the preheated oven until browned, about 30 minutes.

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Recipe From foodnetwork.com

Provided by Tyler Florence

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 23

Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
1/2 pound mozzarella cheese, cut into chunks
Leaves from 3 sprigs fresh basil
1 pound spaghetti
1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
Two 28-ounce cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Two 28-ounce cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces

Steps:

  • Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
  • Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
  • Preheat the oven to 350 degrees F.
  • Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
  • Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
  • Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

BAKED SWEDISH MEATBALLS (TYLER FLORENCE)



Baked Swedish Meatballs (Tyler Florence) image

I made these last week and loved their juicy texture. Despite the involved directions, I added a few timesavers and didn't find them any more difficult than regular meatballs (mixed in my Kitchen Aid). They freeze great. I put leftover frozen ones in crockpot with jarred gravy and cream of mushroom soup. Note: I've never made the lingonberry sauce but mix a can of cream of Mushroom soup with a half can milk for a creamy sauce.

Recipe From food.com

Provided by Roxygirl in Colorado

Categories     Meat

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 18

1 cup fresh breadcrumb (I used french bread)
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced (I used red onion)
2 garlic cloves, minced
1 teaspoon caraway seed, toasted and ground
kosher salt
fresh ground white pepper
1 lb ground beef (I used only beef)
1 lb ground pork
1 large egg
3 tablespoons fresh parsley, chopped, plus
extra fresh parsley, for garnishing dish
1 tablespoon fresh dill, chopped (I used dried) or 1/2 teaspoon dried dill (I used dried)
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry preserves or 1/4 cup red currant jam
Calories517.8
Fat35.9
SaturatedFat16.7
Cholesterol140
Sodium352
Carbohydrate22.1
Fiber0.9
Sugar6.6
Protein25.6

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 bread (I omitted this step) and 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.
  • (I formed my meatballs the night before and let rest in refrigerator to develop the flavor).
  • 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.
  • (I baked mine on a foil-lined pan in my convection oven at 400 degrees until they were brown. They were so juicy that I'm always going to do it that way, and no mess!).
  • 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.

BAKED SWEDISH MEATBALLS



Baked Swedish Meatballs image

This recipe is from my Seaward Inn Cookbook. My husband loves it so much that I am putting it on-line to reference while travelling. I serve it with egg noodles. The Seaward Inn is a lovely place in Rockport, MA, that we visited each summer while the Campbell family owned it. Great food and ambience!

Recipe From food.com

Provided by Maureen in MA

Categories     Meat

Time 50m

Yield 30 meatballs, 6 serving(s)

Number Of Ingredients 16

2 slices bread
1/2 cup milk
1 1/2 lbs ground beef
1 egg, slightly beaten
1 small onion, minced
1/2 teaspoon sugar
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cardamom seed
5 tablespoons flour or 5 tablespoons cornstarch
1 (10 1/2 ounce) can condensed beef consomme
1 (10 1/2 ounce) can water
1 cup light cream
1 teaspoon dill weed
Calories411.1
Fat26.8
SaturatedFat12.3
Cholesterol137.4
Sodium869.3
Carbohydrate14.7
Fiber1.1
Sugar1.4
Protein26.7

Steps:

  • Soak bread in milk.
  • Add the following to soaked bread:.
  • - Eggs, slightly beaten.
  • - Ground beef.
  • - Onion.
  • - Sugar.
  • - Spices (except dill weed).
  • Shape into 1" balls. Brown on all sides in skillet (or bake in 400 degree oven for 20 min.).
  • Remove meatballs to 2 quart casserole.
  • In skillet, or saucepan:.
  • Add 5 Tbsp flour (or cornstarch) to meat drippings, then add 1 can Consomme and 1 can water.
  • Note: Shake with 1 soup can of water with flour (or cornstarch) if meatballs were baked. Then add to Consomme.
  • Cook, stirring gravy until thick and smooth.
  • Add 1 cup light cream and 1 tsp dillweed, and stir until blended.
  • Add to meatballs.
  • Bake, covered for 30 minutes at 400 degrees.

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