SWEDISH MEATBALLS
Swedish meatballs in a light cream sauce are delicious on their own or served over noodles.
Provided by Jennifer Segal
Categories Appetizers
Yield About 50 mini meatballs (serves 4-6 for a main course, 10-12 as an appetizer)
Number Of Ingredients 19
Steps:
- Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray the rack very generously with nonstick cooking spray.
- Whisk the eggs and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on low speed until combined (so it doesn't splatter), then increase the speed to high and beat until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the meat mixture into 1½-inch round meatballs and place on the prepared rack. (The mixture is very sticky and wet hands help; keep wetting your hands as you go). Bake for about 20 minutes, until just done.
- Note: You'll notice that the rack will leave little marks on the meatballs but they will not be too noticeable once the meatballs are covered with sauce.
- While the meatballs are cooking, make the sauce. In a large sauté pan over medium-high heat, melt the butter. Add the flour and cook, whisking constantly, until flour is golden and fragrant, about 1 minute. (Careful not to burn; it goes from golden to burnt quickly.) Whisk in the chicken broth, getting rid of any lumps. Add the brown sugar and bring back to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides of the pan occasionally, until sauce is slightly thickened and reduced, about 10 minutes. Add the cream, soy sauce and pepper and bring to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides occasionally, until the sauce is thick enough to coat a spoon, about 10 minutes. Add the cooked meatballs to the sauce and simmer, turning occasionally to coat with the sauce, until heated through. Stir in the lemon juice, then taste and adjust seasoning if necessary. Transfer the meatballs to a serving platter, sprinkle with parsley, and serve.
- Note: The cream sauce is a touch sweet. For a less sweet sauce, you can reduce or omit the brown sugar.
- Freezer-Friendly Instructions: The meatballs (without the sauce) can be frozen for up to 3 months. When ready to serve, prepare the sauce and reheat the meatballs in the sauce until hot in the center.
Nutrition Facts : ServingSize 1 meatball, Calories 89, Fat 7g, Carbohydrate 2g, Protein 4g, SaturatedFat 3g, Sugar 1g, Fiber 0g, Sodium 121mg, Cholesterol 31mg
SWEDISH MEATBALLS (FROM A SWEDE!)
This is my mom's Swedish meatball recipe. This isn't the kind a lot of people are used to in a creamy white sauce. She served them every Christmas Eve in a chafing dish as part of the 'Smörgåsbord.' My mom used to have a vegetable sour cream and a lingonberry sauce on the table for those that might want to dip these in something.
Provided by Linda T
Categories Appetizers and Snacks Meat and Poultry Pork
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
- Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
- Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 1.4 g, Cholesterol 18.7 mg, Fat 5.5 g, Fiber 0.1 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 231.2 mg, Sugar 0.2 g
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.
BEST SWEDISH MEATBALLS
Our family has been using this recipe for more than 40 years. The tender meatballs are made with a combination of beef, veal and pork, then spiced with nutmeg and ginger. If your family likes their meatballs a little milder, reduce the nutmeg to 1/2 teaspoon. Coffee adds nice color to the gravy, which is delicious over noodles.-Rev. Jim Thyren, West Pittston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well., Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels. , Transfer meatballs to a greased 11x7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs. , Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.
Nutrition Facts : Calories 371 calories, Fat 24g fat (10g saturated fat), Cholesterol 135mg cholesterol, Sodium 878mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
COCKTAIL MEATBALLS SWEDISH STYLE
This is an EASY and tasty Swedish Style Meatball recipe. I have tried many, many cocktail meatball recipes searching for the perfect one and I think I have finally found it. Try this at least once.
Provided by Mishel
Categories Meat
Time 1h
Yield 60 meatballs, 10 serving(s)
Number Of Ingredients 11
Steps:
- For the Meatballs: Combine breadcrumbs, 1 packet onion soup, salt, 2 eggs, Worcestershire sauce, and enough water to make the mixture pasty and not dry. Combine in ground beef and mix well.
- Rolls into cocktail size meatballs and place on nonstick jelly roll style pan.
- Bake in preheated 400°F oven for 15 minutes or until done.
- For the Sauce: In large sauce pan combine 2 packets of McCormick Mushroom gravy, 1 packet onion soup, and 2 cups water. Bring to boil and simmer 1 minute.
- Turn to low and stir in 2 cups sour cream until fully incorporated.
- Stir in meatballs and gently simmer for a few minutes. Serve warm in crockpot for parties, or serve over noodles for dinner.
COCKTAIL MEATBALLS IN GARLIC BUTTER SAUCE
I have been searching for a cocktail meatball recipe that did not have the chili/grape-jelly sauce or the Swedish style sauce. I could not find one and experimented with a garlic butter sauce instead. They came out exactly how I wanted and tasted great.
Provided by Mishel
Categories Meat
Time 35m
Yield 3 dozen, 6-9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Mix first six ingredients and form into cocktail size meatballs.
- Place on Jelly Roll style pan with lip (nonstick if you have it).
- Bake meatballs in oven for 15-20 minutes until done.
- Melt butter in saucepan.
- Add garlic and sauté for 1-2 minutes.
- Stir in flour.
- Stir in chicken broth and cook until thickened.
- Combine meatballs and sauce.
- Keep warm in crockpot if serving for party.
- Notes: You can adjust the garlic, breadcrumbs, Parmesan cheese, and spices to your liking.
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5/5 (8)Total Time 4 hrs 30 minsCategory Appetizer, Main DishCalories 308 per serving
- Move oven rack to middle position and heat oven to 475 degrees F. Melt 1 tablespoon butter in large skillet over medium-high heat. Add onions and cook until softened, about 8 minutes. Transfer onions to a large bowl and add bread, ¼ cup broth, ¼ cup sour cream, yolks, allspice, nutmeg, salt and pepper. Mix and mash with a fork until smooth and well blended. Add ground beef and pork. Roll up your sleeves and knead mixture with hands until ingredients are well combined.
- Line a standard-sized rimmed cookie sheet with foil. Set wire rack inside medium baking sheet and lightly spray rack with nonstick cooking spray; set aside. Roll meat mixture into 1 ¼-inch meatballs (you should have about 60 meatballs) and place them on prepared wire rack. Bake until lightly browned, about 15 minutes. Transfer meatballs to slow cooker.
- Melt remaining butter in large skillet over medium heat. Whisk flour into melted butter and cook until mixture starts to brown, about 3 minutes. Slowly whisk in remaining broth. Bring mixture up to a boil and then pour it over meatballs in slow cooker. Cover and cook on low until sauce is slightly thickened and meatballs are tender, about 4-5 hours.
- Ladle ½ cup of sauce from slow cooker to small bowl. Whisk in remaining sour cream, soy sauce, and dill. Gently stir mixture back into slow cooker; serve with extra dill as garnish. (*If desired, meatballs can be held in slow cooker on low, partially covered, for 1 to 2 hours. Stir meatballs occasionally, adding up to 2 tablespoons water as needed to thin sauce.)
SWEDISH COCKTAIL MEATBALLS - THE VIEW FROM GREAT ISLAND
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3.5/5 (58)Category AppetizerCuisine SwedishEstimated Reading Time 6 mins
- Put all the meatball ingredients (everything except the olive oil) in the bowl of a stand mixer (or a large mixing bowl if doing by hand.) I like to break apart the meat as I add it to the bowl. Blend the mixture until all the ingredients are completely incorporated.
- Form small 1 inch balls, I like to use a 1 inch scoop to portion out the meat evenly. Gently roll them round with the palms of your hand.
- Preheat the oven to 375F. Coat the bottom of a heavy skillet with olive oil and heat on medium high until hot. Brown the meatballs on all sides, working in batches so as not to crowd the pan. Do this gently, the meatballs are delicate. Set the meatballs on a baking sheet.
- Bake the meatballs for 12-15 minutes, until done through (the inner temperature should be 165F.)
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