LENA'S SWEDISH MEATBALLS WITH LINGONBERRY SAUCE
Provided by Tyler Florence
Categories appetizer
Time 1h20m
Yield about 60 meatballs
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
- In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
- With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
- Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.
- To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
- To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side.
DANA'S FAMOUS SWEDISH MEATBALLS
Being very into my Swedish heritage, I took it upon myself to learn how to cook the food, among other things. These are my famous Swedish Meatballs. I can never seem to make enough. Serve with lingonberries (cranberries are a good substitute) or with sour cream and beef gravy sauce heated.
Provided by LaughingSong
Categories World Cuisine Recipes European Scandinavian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons of butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape into a bowl, and set aside until cool.
- Stir the sour cream together with the bread crumbs in a small bowl. In a large bowl, lightly combine the onion, eggs, ground beef, ground pork, cinnamon, cloves, nutmeg, salt, and pepper; stir in the sour cream-crumb mixture, and lightly but thoroughly mix until combined. Form the meat mixture into small balls about the size of a walnut.
- Melt another 2 tablespoons of butter in a large skillet over medium-high heat. Add the meatballs, and cook until browned on all sides and no longer pink in the center, about 10 minutes.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 17.7 g, Cholesterol 208.3 mg, Fat 36 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 17.9 g, Sodium 750.7 mg, Sugar 3.6 g
MOM'S SWEDISH MEATBALLS
Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone's mouth starts watering. -Marybeth Mank, Mesquite, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
Nutrition Facts : Calories 837 calories, Fat 33g fat (14g saturated fat), Cholesterol 256mg cholesterol, Sodium 1744mg sodium, Carbohydrate 82g carbohydrate (10g sugars, Fiber 4g fiber), Protein 50g protein.
LANA'S SWEET AND SOUR MEATBALLS
A wonderful savory meatball and sweet sauce recipe that works as a main dish, or you can use just the meatball recipe part for parties. I recommend serving over white rice.
Provided by LANAN
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
- In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
- Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
- To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
- Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
Nutrition Facts : Calories 427 calories, Carbohydrate 42.1 g, Cholesterol 124 mg, Fat 16.5 g, Fiber 2.1 g, Protein 27.4 g, SaturatedFat 6.2 g, Sodium 479.3 mg, Sugar 27.1 g
NONA'S MEATBALLS
Provided by Food Network
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Combine all the meatball ingredients in a large bowl and form into 2-inch balls. (Makes about 18 meatballs.) Heat a large pan coated with oil over medium heat. Add the meatballs and cook until well browned. Reserve.
- Heat the olive oil in a heavy pot over medium heat. Add the onions, celery, parsley and garlic, and saute until tender. Add the crushed tomatoes, tomato puree, tomato sauce, and water and mix well. Add remaining ingredients and season with salt and pepper, to taste. Bring the sauce to a boil, then lower the heat; add the meatballs and simmer, uncovered 2 to 3 hours.
SWEDISH MEATBALLS
Found these on another site that was featuring Scandinavian foods. I made these and added some sauteed mushroom pieces to the sauce, and served this as a main dish over rice. They can also be served as an appetizer in a chafing dish to keep warm. Provide toothpicks for spearing them. My neighbor used to have a Cmas Eve openhouse and served these. She suffered a stroke and has become incapacitated so her recipe is lost. These, if I close my eyes, taste just like hers! So I dedicate this recipe to Joyce....a very dear friend.
Provided by Nana Lee
Categories Meat
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- TO MAKE THE MEATBALLS:.
- Preheat oven to 400ºF.
- Mix all ingredients for the meatballs together. Shape into balls. Place on cookie sheet.
- Bake for 10 minutes or until browned.
- Remove meatballs from oven and place in a casserole dish.
- Turn oven temperature to 350ºF.
- TO MAKE THE SAUCE:.
- Stir together ingredients for the sauce and combine with the meatballs in the casserole.
- Bake, covered, for 1 hour.
- Let stand covered for 10 minutes before serving.
NANA BROWN'S SWEDISH MEATBALLS
This is my husband's grandmother's recipe. I received a typed index card with this on it after we got married. My favorite part of the instructions? "After cooking make gravy." I'll try to be a bit more detailed. These are really good, I have yet to meet someone who doesn't like them. This is one of my top choices for parties and holidays. It's great on it's own as an appetizer, or over egg noodles as a main dish.
Provided by Kitsune
Categories Meat
Time 1h
Yield 48 meatballs
Number Of Ingredients 12
Steps:
- Wet bread with water until moist, but not soggy. I add it by spoonfuls.
- Add ground beef and mix.
- Add sugar, spices, egg, onion and mix well.
- Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
- In batches, brown meatballs on all sides over medium-low heat.
- Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
- Make Gravy!
- Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
- Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
- Add flour/water mixture.
- Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
- Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
- When gravy is done, pour over meatballs and enjoy!
Nutrition Facts : Calories 30.7, Fat 1.6, SaturatedFat 0.6, Cholesterol 10.8, Sodium 134.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 2.1
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