SWEDISH MEATBALLS RECIPE
Recipe for Swedish Meatballs. Juicy and tender meatballs with a rich gravy sauce. Serve the meatballs over mashed potatoes, pure comfort food. This recipe makes 24 meatballs.
Provided by Valentina Ablaev
Categories Easy/Medium
Time 40m
Number Of Ingredients 18
Steps:
- In a bowl combine the panko crumbs with milk. Add remaining ingredients for the meatballs and mix well. Shape into 24 meatballs.
- Add 2 Tbsp oil to a large skillet over medium heat. Once hot, cook meatballs in 2 batches until golden brown and cooked through (6-7 minutes), turning as needed. Add more oil as needed. Remove from the skillet and cover to keep warm.
- In the same skillet, melt the butter. Quickly whisk in the flour and cook until golden.
- Stir in the broth, heavy whipping cream, Dijon and season with salt and pepper to taste. Bring the sauce to a simmer and cook it thickens.
- Add back the meatballs and toss in the gravy sauce. Cook until meatballs are heated through.
Nutrition Facts : Calories 458 kcal, Carbohydrate 7 g, Protein 25 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 153 mg, Sodium 595 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
JUICY AND TENDER SWEDISH MEATBALLS WITH RICH GRAVY RECIPE
Swedish meatballs are, on the surface, pretty simple: a mix of pork and beef that's lightly spiced and served with a rich gravy. After some tinkering and fine-tuning, our ultimate version is as good on a plate with buttery potatoes and lingonberry jam as it is speared on a toothpick.
Provided by Daniel Gritzer
Categories Dinner Appetizers and Hors d'Oeuvres Mains Snacks
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- In a medium bowl, combine bread with milk, tossing to coat. Let stand until bread is completely softened and most of the milk has been absorbed, about 10 minutes.
- Meanwhile, in a small skillet, melt 2 tablespoons (30g) butter over medium-high heat. Add half of minced onion and cook, stirring, until onion is golden and tender, about 7 minutes.
- In a stand mixer fitted with the paddle attachment, or in a food processor, combine ground beef, ground pork, soaked bread and any remaining milk, cooked onion, remaining raw onion, 4 teaspoons salt, eggs, white pepper, and allspice. Starting on low speed and increasing to medium-high, beat mixture until ingredients are thoroughly combined, about 30 seconds to 1 minute.
- Line a baking sheet with parchment paper. Dipping your hands in water as needed to prevent meatball mixture from sticking, roll roughly tablespoon-sized portions of meatball mixture into balls slightly smaller than golf-ball size. Transfer to lined baking sheet.
- Set a rack over a clean baking sheet and heat oven to 200°F (90°C). Heat about 1/2 inch oil in a wide skillet to 350°F (177°C). Working in batches, lower meatballs into oil and fry, turning until well browned all over, about 2 minutes. Transfer browned meatballs to rack and keep warm in the oven.
- In a medium saucepan, melt remaining 3 tablespoons (45g) butter over medium-high heat until foamy. Whisk in flour and cook, whisking, until raw flour smell is gone, about 3 minutes. Whisk in chicken stock, bring to a boil, lower heat to a simmer, and cook until thickened, about 3 minutes. Whisk in soy sauce and cider vinegar. Season with salt and white pepper.
- Add meatballs to gravy and stir to coat. Simmer until meatballs are heated through. Serve right away with buttered potatoes and lingonberry jam, or speared with toothpicks as an hors d'oeuvre.
Nutrition Facts : Calories 1256 kcal, Carbohydrate 16 g, Cholesterol 380 mg, Fiber 1 g, Protein 93 g, SaturatedFat 30 g, Sodium 1622 mg, Sugar 3 g, Fat 89 g, ServingSize Makes 40 to 50 meatballs, serving 4 to 6 as a main course or 10 to 12 as an appetizer, UnsaturatedFat 0 g
ALMOST-FAMOUS SWEDISH MEATBALLS
Some people drive for hours to get to an Ikea store, and we know they aren't making the trek just for the $9.99 chairs. They're going for the Swedish meatballs. The dish has been a main attraction at Ikea Restaurants since an in-store chef developed the recipe in Switzerland in 1985. Although Ikea's Real Swedish Food Book, published in 2000, included a meatball recipe, reps confirmed that it is not the one served at their restaurants. Ikea is keeping that baby a secret, so chefs in Food Network Kitchens hit a nearby store for a tasting, then created this spot-on copy.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield About 45 meatballs
Number Of Ingredients 20
Steps:
- Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
- Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
- Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
- Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.
CRAVE-WORTHY SWEDISH MEATBALLS
This Swedish meatballs recipe makes juicy and flavorful meatballs with a creamy, rich, and crave-worthy sauce. If you prefer, you can serve the meatballs without the gravy. We love serving these with mashed potatoes (or mashed cauliflower), buttered noodles, and roasted vegetables are excellent options. We also highly recommend a spoonful of lingonberry jam. For the gravy, we add a few unconventional ingredients. Soy sauce seasons, mustard adds a little zing, and lemon zest brightens up the flavors of the dish.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 55m
Yield Makes about 30 meatballs or 6 servings
Number Of Ingredients 22
Steps:
- In a small bowl, tear or chop the bread into small pieces then cover with the milk. Set aside.
- Melt one tablespoon of butter in a wide skillet. Add the onions and cook until soft, but not brown; 3 to 4 minutes. Stir in the black pepper, allspice, garlic powder, cayenne pepper, nutmeg, and the mustard. Cook, stirring everything around the pan for 30 seconds. Transfer to a bowl to cool, and then wipe the skillet mostly clean with a paper towel so that it is ready for cooking the meatballs.
- Combine the beef, pork, bread and milk mixture, and the egg in the bowl of a stand mixer fitted with the paddle attachment (or large food processor). When the onions are warm, not hot, add them to the bowl as well.
- Evenly sprinkle the salt over the top of the mixture then beat for about 30 seconds, scrape the sides of the bowl, then beat another 30 seconds to a minute until the mixture looks very well blended. (If you are using a food processor, you may need to stop the processor one more time to move the mixture around a bit.)
- Form the mixture into meatballs; we like using a medium cookie scoop that holds about 1 1/2 tablespoons - you should get around 30 meatballs. Move onto cooking or cover and refrigerate up to a day or freeze them (see notes section for our tips).
- Heat the oven to 200 degrees Fahrenheit. Line a baking sheet with foil or parchment. (It's likely you will cook the meatballs in batches. A warm oven helps to keep cooked meatballs hot while you finish cooking all of the meatballs.)
- Melt half a tablespoon of butter in the pan used to cook the onions over medium-low heat. Add meatballs and cook, turning every few minutes, until brown on all sides and cooked through; 8 to 10 minutes. It's unlikely all of the meatballs will fit so you will need to do this in batches (or use two pans). Add more butter to the pan as needed.
- Transfer cooked meatballs to the baking sheet and place into the warm oven.
- After cooking the meatballs, make the gravy in the same pan. Depending on how much fat is left in the pan after cooking the meatballs, you may need to remove some or add a little bit of butter. You will need about three tablespoons of fat in the pan.
- Decrease the heat to low then scatter the flour over the fat in the pan and whisk until medium blonde in color, about 2 minutes. While whisking, slowly add the broth. Continue to whisk until the gravy begins to thicken. Add the cream and continue to cook until the sauce thickens enough to coat the meatballs, another minute or so.
- Whisk in the soy sauce, mustard, and lemon zest. Taste then adjust with salt and pepper, as needed. Remove the meatballs from the oven and add to the gravy. Serve with parsley scattered on top.
Nutrition Facts : ServingSize 5 meatballs with gravy, Calories 351, Fat 20.8g, SaturatedFat 9.8g, Cholesterol 127.3mg, Sodium 500.9mg, Carbohydrate 12.3g, Fiber 0.7g, Sugar 1.6g, Protein 27.4g
THE AMAZING SWEDISH MEATBALL
Yowza! These Swedish Meatballs are fabulous! Very easy to make with such simple ingredients, and they're just delicious. This recipe has been in my family for years - friends and family wait all year to eat them.
Provided by KANDIYOHIV
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
- Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
- To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
- When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 18.6 g, Cholesterol 134.1 mg, Fat 42.7 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 16.1 g, Sodium 2174.7 mg, Sugar 2.8 g
BEST SWEDISH MEATBALLS
Our family has been using this recipe for more than 40 years. The tender meatballs are made with a combination of beef, veal and pork, then spiced with nutmeg and ginger. If your family likes their meatballs a little milder, reduce the nutmeg to 1/2 teaspoon. Coffee adds nice color to the gravy, which is delicious over noodles.-Rev. Jim Thyren, West Pittston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well., Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels. , Transfer meatballs to a greased 11x7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs. , Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.
Nutrition Facts : Calories 371 calories, Fat 24g fat (10g saturated fat), Cholesterol 135mg cholesterol, Sodium 878mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
JUICY SWEDISH MEATBALLS
This is just good. I love Swedish Meatballs and this is the best recipe that I have come across. I hope that you enjoy it
Provided by tornadoes three
Categories One Dish Meal
Time 22m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, soak the bread in the milk until soft.
- In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread.
- Mix thoroughly until smooth, it's best to use your hands for this.
- Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)
- Heat butter and oil in a large, deep skillet over medium-high heat.
- Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes.
- Shake the skillet now and then so meatballs stay round and brown evenly.
- Place them on a heated baking pan in a low oven to keep warm.
- To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.
Nutrition Facts : Calories 366.3, Fat 25.9, SaturatedFat 10.7, Cholesterol 125.5, Sodium 430.6, Carbohydrate 8.2, Fiber 0.5, Sugar 0.9, Protein 23.7
QUICK AND EASY SWEDISH MEATBALLS
Rich and creamy, this classic meatball sauce is a must in your recipe box. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Prepare meatballs according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cream and dill; simmer for 1 minute. Stir in meatballs; heat through. Garnish with parsley if desired.
Nutrition Facts : Calories 115 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 253mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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