SWEDISH MEATBALLS WITH CREAMY DILL SAUCE
There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.
Provided by lutzflcat
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
- Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
- While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
- Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g
SIMPLE SWEDISH MEATBALLS
When my husband packs these saucy slow-cooked meatballs in his lunch, all his work buddies wish they had their own! It's comfort food at its easiest. - Christina Logan, Gun Barrel City, Texas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours., Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.
Nutrition Facts : Calories 295 calories, Fat 22g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 1045mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP
This easy Swedish meatball recipe is a household favorite handed down from my grandmother, who was a farm wife. Great dinner served with mashed potatoes!
Provided by AJ1968
Categories Main Dish Recipes Meatball Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
- Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
- Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.
Nutrition Facts : Calories 442.2 calories, Carbohydrate 29.7 g, Cholesterol 133.2 mg, Fat 23.2 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 9.1 g, Sodium 1014.1 mg, Sugar 4.5 g
SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP
Provided by Victor
Number Of Ingredients 20
Steps:
- In a large non-stick skillet, roast the bread crumbs over medium to medium-high heat, stirring constantly. Bread crumbs are done when darker in color and smell toasty. That takes about 2-3 minutes. Transfer to a large mixing bowl.
- In the same skillet, heat two tablespoons of olive oil, add the chopped onions and cook them until soft, about 3 minutes. Season with a pinch of salt and pepper and transfer to the bowl with the breadcrumbs.
- Add the ground meat, milk, egg, parsley, salt and spices to the bread crumb and onion mixture. Mix well to combine.
- From the meat mixture, make approximately 20 meatballs of even size. Set aside on a plate.
- Heat oil and butter in a skillet over medium-high heat. Brown the meatballs on all sides. If you skillet is not big enough, you may wan to do it in two batches so that it's easier to turn the meatballs. Set aside on a plate.
- Pour the broth to the skillet and bring a boil, stirring to scrape up the browned bits from the bottom of the skillet. If you used a non-stick pan, you probably won't have many of those, which is OK.
- Stir in the cream of mushroom soup and the sour cream.
- Return the meatballs back to the pan. Reduce heat to low, cover and cook for 5 minutes or until the meatballs are cooked through.
- Serve the meatballs while they are hot with noodles, with the sauce poured over and a sprinkle of fresh parsley on top. If you don't want to serve immediately, keep the meatballs warm, tightly covered.
Nutrition Facts : Calories 409 kcal, Carbohydrate 12 g, Protein 27 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 119 mg, Sodium 1056 mg, Sugar 2 g, ServingSize 1 serving
SWEDISH MEATBALLS
Meatballs in a creamy mushroom sauce - better than IKEA! Serve over egg noodles or mashed potatoes.
Provided by Bernie
Categories Main Course
Number Of Ingredients 15
Steps:
- In a medium bowl add the ground beef, egg, breadcrumbs, salt, pepper, onion, Worcestershire sauce and finely chopped parsley. Combine using your hands without over-mixing then form into about 1 1/2″ meatballs.
- Drizzle one tablespoon of olive oil into a large skillet then then add the meatballs searing the top and bottom then remove them from the skillet to a bowl (they won't be fully cooked through at this point).
- Add the sliced mushrooms and Worcestershire to the same skillet then season (don't clean the skillet) with salt and pepper and sauté the mushrooms 3-4 minutes (about 2 minutes per side).
- Add the beef stock, scraping any brown bits from the bottom of the skillet then fold in the can of cream of mushroom soup, soy sauce and thyme.
- Return the meatballs and any of their juices to the skillet then cover and cook over medium to medium-low heat 15-20 minutes or until the meatballs are cooked through.
- Temper the sour cream then add it to the sauce. Taste and adjust for salt and pepper then serve right away over wide egg noodles or mashed potatoes.
CREAMY SWEDISH MEATBALLS WITH MUSHROOMS
November happens every year! Without even looking at the calender, I can feel the eleventh month in my bones. The pace intensifies as everyone scurries around frantically trying to cross off never ending to-do lists. Keeping sane is no mean feat, let alone feeding hungry mouths. With no time to spare and food creativity on the decline, soulful food is one way to remedy frazzled nerves. My solution? Creamy Swedish meatballs with meaty mushrooms. True story - Temporary respite can be found in a bowl of food. Meatballs were invented to feed families. The very word meatball rolls easily off the tongue and conjures up childhood memories of casual family suppers that in our home involved a scarlet-red sauce and long, slurpy strands of pasta. Meatballs and spaghetti originated from New York in the early 1920's, the creation of ingenious Italian immigrants. Like bread, it seems most countries have their own version this popular meaty dish. Favourites at our table include spicy tapas-style Spanish meatballs, these North African chermoula meatballs and of course, Italian Prosciutto meatballs in a rich tomato sauce. Adding to the blog's meatball repertoire is my latest compulsion, creamy Swedish meatballs. I can't understand why I've never ventured across Nordic boarders before and into the creamy depths of Sweden's famed meatball, known to locals as Köttbullar. The sauce is rich with sturdy flavourings that meld flawlessly together. One would think that with a Swedish recipe, the ingredient list would be weird and wonderful. Surprisingly, they're mostly everyday items that live in your kitchen. Lurking in the fridge you should have a stray jar of Dijon mustard, Worcestershire sauce and a pot of cream. That takes care of the sauce. Concerning the meatballs, you'll need some fresh parsley, mixed spices, egg and breadcrumbs. Nothing too taxing about this recipe! Traditionally Swedish meatballs call for pork, but I think we can mix it up here and go with beef mince. Although not conventional, I like to add something that resembles a vegetable and sautéed mushrooms are the perfect meaty partner. To finish, a drizzle of lemon enhanced extra virgin olive oil contrasts the velvety sauce and elevates the flavours to exceptional. So much soothing comfort in exchange for so little effort. Whip up some fluffy mashed potatoes or toss through twirls of tagliatelle pasta. This recipe is guaranteed to become a big favourite around the table. Just Amazeballs!!
Provided by Dianne Bibby
Yield 4
Number Of Ingredients 20
Steps:
- In a large-based frying pan, sauté the onion until soft and translucent. Scrape into a mixing bowl and cool. In the same pan, cook the mushrooms on a high heat until all the liquid is evaporated. Season lightly with salt and oregano. Remove from the pan, cover and set aside. To make the meatballs, combine the mince, sautéed onion, breadcrumbs, egg, chopped parsley, spices, salt and pepper. Mix by hand until all the aromatics and breadcrumbs are evenly worked through. Roll into smallish balls. The mixture yields about 20 -25 meatballs. Heat 1 tablespoon olive oil in the same pan and cook the meatballs until browned on all sides. Add the meatballs to the cooked mushrooms. Add the butter to the remaining oils in the pan and heat until bubbling. Stir through the flour and cook for 2 minutes. Slowly add the hot chicken stock, whisking all the while to prevent lumps forming. Once all the stock is incorporated, add the Worcestershire sauce, Dijon mustard and lemon juice. Stir in the cream and bring slowly up to the boil. Return the meatballs to the pan and coat in the creamy sauce. Simmer for 4-5 minutes until the meatballs are cooked through and the sauce is thickened. Scatter over a handful of chopped fresh parsley and drizzle with Lemon enhanced olive oil. Serve with buttered tagliatelle pasta or garlic mashed potatoes.
CREAMY SWEDISH MEATBALLS
Nutmeg, allspice and cardamom lend to the traditional taste of these moist meatballs. The creamy sauce has a rich beef flavor with a touch or dill. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-1/2-in. meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 11-12 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream and dill; simmer for 1 minute. Place meatballs in a serving dish; pour gravy over top. Garnish with parsley if desired.
Nutrition Facts : Calories 494 calories, Fat 36g fat (18g saturated fat), Cholesterol 199mg cholesterol, Sodium 704mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
CHEATING SWEDISH MEATBALLS
4 ingredient dinner! Throw it in a pot, cover & cook for about 30 minutes and serve! DELICIOUS, inexpensive and ohhhhh so easy!!! Can also be an appetizer without the egg noodles.
Provided by -JL-6680
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium sized saucepan, mix soup with milk.
- (I use a whisk to get all lumps out.) Once that is creamy, add the frozen meatballs.
- Cover and cook on low/medium until meatballs are heated through, scraping bottom of pot regularly to avoid burning.
- Serve over cooked egg noodles.
SWEDISH MEATBALLS..... ONCE AGAIN...WITH MUSHROOM SAUCE
My husband is of Norse heritage - a Danish father, and Swedish mother. When they were still among us, his mom would make a buffet of all the classic stuff-Swedish Meatballs,Swedish Potato Sausage, "Brunabuner"(baked beans with cinnamon)rice pudding with lingenberries,limpa bread caraway cheese...on and on,for Christmas Eve dinner. I have a few of her recipes, but her Swedish Meatball recipe was not real specific.I found this recipe in a cookbook,"365 Ways to Cook Hamburger and Other Ground Meats" and they are truly good. The husbamd likes them even better than Mom's!
Provided by HEP MEP
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, melt butter over medium heat.
- Add mushrooms and 1/4 tsp.
- salt.
- Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
- Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
- egg,onion,parsley,remining 1/2 tsp.
- salt,allspice,nutmeg,and 1/8 tsp.
- pepper; stir with a fork until mixed.
- Add ground round and mix until well blended.
- Using about a tablespoon of mixture for each,form into meatballs.
- In a large skillet,heat oil over medium-high heat.
- Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
- Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
- Add broth and 3/4 cup of water.
- Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
- Reduce heat to low, cover and simmer 5 minutes.
- Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
- of pepper Cook until heated through, about 3 minutes.
- Serve on cooked egg noodles.
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