Hungarian Style Swedish Meatballs Served On A Noodle Schmata Recipes

SWEDISH MEATBALLS WITH NOODLES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
• While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
• Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

SWEDISH MEATBALL SKEWERS

Steps:

• 1. Preheat one oven to 475 degrees F, with a rack in the top and bottom, and the other to 300 degrees F. Line 2 half-sheet pans with parchment paper.
• 2. In a small ovenproof saucepan, stir together the sugar and water until the sugar dissolves. Stir in the cranberries, orange zest, and 2 tablespoons honey. Cover and transfer to the 300 degrees F oven. Poach until the cranberries are plumped and warm but have not burst, about 30 minutes. Discard the orange zest.
• 3. Meanwhile, in a small skillet, heat the oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Let cool slightly.
• 4. In a large bowl, stir together the bread crumbs and half and half until well mixed, then stir in the egg, remaining tablespoon honey, and shallot mixture. Add the ground meat and a very generous pinch of salt and a pinch of pepper and use your hands to mix thoroughly.
• 5. Use a tablespoon to portion the mixture into small meatballs and set them on the prepared pans, spacing 1 inch apart. Roast until browned and cooked through, about 20 minutes, switching the pans halfway through.
• 6. Use decorative cocktail toothpicks to skewer together 1 meatball and 1 cranberries. Spoon the cranberry cooking liquid over the skewers, sprinkle with salt and pepper, and serve.

SWEDISH MEATBALLS

Steps:

• Mix ground beef lightly with mashed potatoes, onion, beets, dill pickles, eggs, 1 tsp salt, and pepper until well blended.
• Shape into 36 meatballs, then flatten each slightly.
• Brown, a few at a time, in butter or margarine, in a large frying pan, adding butter or margarine as needed.
• When cooked through, remove with a slotted spoon and set aside.
• Blend flour and remaining tsp of salt into dripping in pan (add more black pepper if you like); stir in the beef broth, milk, nutmeg, and Worcestershire sauce.
• Cook, stirring constantly, until the gravy thickens.
• Place the meatballs in the gravy and simmer 10-15 minutes on low.
• Serve over hot cooked noodles.

HUNGARIAN MEATBALLS

Steps:

• Prepare the basic meatballs and set aside.
• Heat the oil in a large skillet.
• Add the onions and cook and stir until they are tender.
• Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt.
• Heat to boiling then reduce the heat and cover.
• Simmer for about 30 minutes, stirring occasionally.
• Mix 1/4 cup of water and the flour, stir into the sauce mixture.
• Heat to boiling, stirring carefully.
• Boil and stir for 1 minute.
• NOTE: Serve with either boiled potatoes or noodles for a great main dish.