Freezer Friendly Swedish Meatballs Recipes

FREEZER-FRIENDLY SWEDISH MEATBALLS

Freezer-Friendly Swedish Meatballs image

You always have a back-up dinner plan with these delicious meatballs and gravy in your freezer. Thaw overnight and all you have to do is reheat and boil some egg noodles - a homemade dinner in less than 10 minutes!

Provided by Stephanie Wise

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 20

Ingredients

1 lb lean (at least 80%) ground beef
1/2 lb lean ground pork
3/4 cup Progresso™ plain bread crumbs
1/2 cup finely chopped red or white onion
1 tablespoon finely chopped fresh parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
1 egg
1/4 cup vegetable oil
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups boiling water
3/4 cup sour cream
Cooked medium egg noodles
Chopped fresh parsley
Lingonberry jam

Steps:

In large bowl, mix all Meatball ingredients except oil until well combined. Roll mixture into small meatballs (about size of walnut).
In 10- to 12-inch skillet, heat oil over medium heat. Brown meatballs (in batches, if necessary) on all sides just until browned (they don't need to be cooked through). Transfer meatballs to large plate.
Stir flour, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into drippings in skillet to make a roux. Add boiling water and sour cream; stir until well combined.
Return meatballs to skillet. Reduce heat to medium-low; cook 15 to 20 minutes, turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center, and gravy is thickened.
Serve meatballs with egg noodles and gravy; sprinkle with parsley. Serve with lingonberry jam on the side.

Nutrition Facts : Calories 450, Carbohydrate 18 g, Cholesterol 120 mg, Fat 3 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 4 g, TransFat 1/2 g

FREEZER-FRIENDLY SWEDISH MEATBALLS

Freezer-Friendly Swedish Meatballs image

Make this simple Swedish meatball recipe for tonight's dinner or prep ahead and freeze to make later.

Provided by Bailey

Categories Main Dish Recipes Meatball Recipes

Time 4h10m

Yield 8

Number Of Ingredients 12

Ingredients

nonstick cooking spray
1 (28 ounce) package frozen meatballs
2 cups beef broth
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup sliced fresh mushrooms
½ cup diced onion
2 tablespoons steak sauce (such as A1 Steak Sauce®)
1 teaspoon garlic powder
½ teaspoon ground paprika
½ teaspoon salt
½ teaspoon ground black pepper
1 cup sour cream

Steps:

Spray the inside of a slow cooker with nonstick spray. Add frozen meatballs, broth, condensed soup, mushrooms, onion, steak sauce, garlic powder, paprika, salt, and pepper; stir to combine.
Cook until heated through and vegetables are tender, on Low for 8 to 10 hours or on High for 4 to 6 hours, mixing in sour cream during the last 30 minutes of cooking.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 12.3 g, Cholesterol 95.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 19.4 g, SaturatedFat 8.9 g, Sodium 777.6 mg, Sugar 1.3 g

MUM'S SWEDISH MEATBALLS

Mum's Swedish Meatballs image

Delicious meatballs covered in a fantastic gravy flavored with sherry. This is the dinner most requested by my children on special occasions. Serve with rice.

Provided by Love2BMum

Categories World Cuisine Recipes European Scandinavian

Time 55m

Yield 8

Number Of Ingredients 18

Ingredients

3 tablespoons butter
1 onion, chopped
2 slices bread, cubed
1 (12 fluid ounce) can evaporated milk, divided
1 ½ pounds ground beef
½ pound ground pork
2 eggs
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon lemon pepper
¼ teaspoon ground black pepper
2 tablespoons olive oil, or as needed
4 cups beef stock
¼ cup all-purpose flour
¼ cup sherry

Steps:

Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

Nutrition Facts : Calories 458.2 calories, Carbohydrate 16.5 g, Cholesterol 142.2 mg, Fat 30.7 g, Fiber 0.9 g, Protein 27 g, SaturatedFat 12.8 g, Sodium 655.9 mg, Sugar 7.8 g

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