Grandma Style Hamburgers Meatballs With Swiss Steak Sauce Recipes

EASY SWEDISH MEATBALL SAUCE

Steps:

• Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

GRANDMA'S SLOW COOKER SWISS STEAK

Steps:

• Place flour into a bowl. Dredge strips of round steak in flour to coat.
• Heat vegetable oil in a large skillet over medium heat; brown strips of round steak in the hot oil, 7 to 8 minutes per side.
• Transfer beef strips to a slow cooker. Add cream of mushroom soup, Cheddar cheese soup, onion, green bell pepper, garlic, Worcestershire sauce, and browning sauce; stir. Season mixture with salt and black pepper.
• Cook on High and cook 4 hours.

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'S SWEDISH MEATBALLS

Steps:

• Saute onion in oil/cooking spray. Set aside.
• Mix ground beef, 2 tsp sugar, allspice, nutmeg & onions.
• Mix egg with bread crumbs and 1/2 C milk until absorbed.
• Add egg mixture to the meat mixture.
• Form meat into 1" balls.
• Fry meatballs in pan that onions were cooked inches.
• Place cooked meatballs in 8x8 baking dish.
• Heat frying pan with fat from meatballs to medium heat.
• Add flour and slowly add 1 C water, 1 C heavy cream, 1/2 C milk, 1 tsp sugar and dash of pepper.
• Stir constantly until it gets bubbly.
• Pour cream mixture over meatballs.
• Bake in oven at 350 degrees for 20 minutes.
• Serve over rice.

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
• Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
• Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
• Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
• Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

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.

MOCK SWISS STEAK

Steps:

• Preheat oven to 325.
• Form beef into 4 large round patties. (It's fine to use frozen.).
• Heat oil in a Dutch oven on top of the stove.
• Brown the patties on both sides and then remove from the pan. You may need to do this in two batches.
• Add the onion and cook about 5 minute.
• Add the garlic and thyme and cook another minute.
• Add the tomato paste and flour and cook another minute.
• Stir in the canned tomatoes, chicken broth and parsley and bring to a boil.
• Put the browned beef patties back into the pan and cover.
• Put in the oven and bake until beef is cooked through. This will be about 2 hours for fresh hamburger or 3-4 hours if it was frozen.

MY GRANDMOTHER'S SWISS STEAK

Steps:

• Note: I usually use one very large onion. If your onions are small, use two.
• Heat oil in cast iron skillet over medium high heat. Sprinkle steaks with salt and pepper and dredge in flour.
• Brown steaks on both sides in hot oil. Remove from skillet and place in oven-safe dish. (I use a 9 x 13 pyrex dish.).
• Add onions to skillet and saute until they start to brown around the edges. Pour in tomatoes and stir to loosen browned bits on bottom of skillet.
• Pour tomato mixture over steaks. Cover (I use foil) and bake at 350 for an hour or till meat is very tender.

GRANDMA'S MEATBALLS

Steps:

• In a large bowl mix together the ground beef, bell pepper, rice, salt and pepper.
• Form 6 equally sized meat balls. They will seem large.
• Place in a 3-4qt pot.
• Cover completely with tomato juice.
• Bring to a boil, cover and reduce to simmer.
• Simmer for 1 hour.
• Serve with mashed potatoes and garlic bread sticks.
• Use the tomato juice as gravy. You may add more juice as this will reduce as it cooks.
• Enjoy!

GRANDMA MARONI'S MEATBALLS AND SAUCE

Steps:

• Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
• In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
• Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; Drain.
• Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for at least 15 minutes. Transfer meat balls and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.

GRANDMA'S SWEDISH MEATBALLS

Steps:

• For the meatballs, tear bread into small pieces. Add the milk and let soak several minutes (stir around).
• Add eggs and beat until mixed.
• Add bread mixture to ground beef along with parmesan, parsley flakes, oregano, salt, and pepper.
• Roll mixture into small balls 1 to 1 ½ inches in diameter.
• Place 1/3 cup oil in a pan and sauté meatballs until brown.
• Remove the meatballs from pan, discard the oil.
• For the sauce, in the same pan over low heat, melt the butter and whisk in the flour and let cook for a few minutes but don't let it brown (should be glossy).
• Whisk in broth and cream and cook stirring constantly until thick and satiny.
• Add salt and pepper to taste. Stir in dill.
• Add meatballs to sauce and simmer about 10 minutes, turning several times.
• Serve over noodles.

GRANDMA STYLE HAMBURGERS (MEATBALLS WITH SWISS STEAK SAUCE)

Steps:

• Preheat oven to 350 degrees. In a small bowl mix together milk, tomato sauce, eggs, seasonings and Worchestershire sauce. Stir in bread crumbs and let set aside.
• Place ground beef in large bowl. Grate in onion & garlic cloves.
• Mix all together and form into 2 1/2-3 inch meatballs. Roll each meatball in flour and shake off excess. Pan fry in vegetable oil on all sides until browned. Place in a large baking pan or crock pot container. Mix together, tomato soup, broth and worchestershire sauce, pepper, & garlic powder. Pour over meatballs. cover with HD foil and bake for 30 minutes, uncover and stir carefully so meatballs don't breakup. Cover and continue to bake another 30 minutes. If gravy appears too thin, leave uncovered so it will thicken the last 30 minutes. If using crock pot, cook on high for 3 hrs or on low for 6-8 hrs. Serve over noodles or with mashed potatoes. Enjoy!