Grandma Katies Swedish Meatballs Recipes

GRANDMA'S SWEDISH MEATBALLS

Steps:

• Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly., In a large skillet, brown meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes., Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return meatballs to pan; heat through. Serve with mashed potatoes. If desired, sprinkle with parsley.

GRANDMA'S AUTHENTIC SWEDISH MEATBALLS

Steps:

• Mix beef, sausage, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce, and pepper in a large bowl. Form into meatballs.
• Heat oil in a skillet over medium-high heat. Pan-fry meatballs in batches, turning as needed, until browned and heated through, 6 to 8 minutes.
• Mix boiling water, sour cream, flour, paprika, and pepper together in a deep saucepan over low heat. Add the meatballs and let simmer until thickened and heated through, 15 to 20 minutes.

GRANDMA KATIE'S SWEDISH MEATBALLS

Steps:

• Mix the meats thoroughly together.
• Add in all the diced vegetables mixing well.
• Salt and pepper to your family's tastes.
• Add bread crumbs until the mixture is very slightly sticky to the hand/fingers.
• Heat up the leftover bacon drippings over medium heat.
• Roll the meat mixture into golf ball size meatballs then roll them in plain bread crumbs.
• Place them in the bacon drippings, browning all sides.
• When completely browned, place on a paper towel to drain and cool.
• At this point, you can use a slow cooker or a roasting pan.
• Fill the pan with the soups and the beef broth, whisking to mix thoroughly and get rid of any clumps.
• Add mushrooms if desired.
• Add all the meatballs and heat thoroughly.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.