GRANDMA'S AUTHENTIC SWEDISH MEATBALLS
Family recipe straight from Sweden. This is a favorite dish any time that I make it and is often requested by my foodie friends. Serve with mashed potatoes. Enjoy!
Provided by KamiBelyeu
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 437 calories, Carbohydrate 22.4 g, Cholesterol 112.2 mg, Fat 27.9 g, Fiber 1.4 g, Protein 22.9 g, SaturatedFat 11.7 g, Sodium 1096.3 mg, Sugar 2.9 g
CLASSIC SWEDISH MEATBALLS
I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. -Emily Gould, Hawarden, Iowa
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Combine 2/3 cup evaporated milk with the next 5 ingredients. Add beef; mix lightly. Refrigerate until chilled., With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes. , Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens. , Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SLAMMIN' SWEDISH MEATBALLS
Provided by Aaron McCargo Jr.
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F.
- In a large saute pan over medium-high heat, add 2 tablespoons of butter. Add onion and garlic and cook until softened, about 3 to 4 minutes. Allow to cool for 5 minutes and then add the bread crumbs. Put the meat, salt, pepper, allspice, cayenne, and parsley into a medium-sized bowl. Add the bread crumb mixture and mix well until all the ingredients are evenly distributed. Add the beaten egg and combine well. Using a heaping teaspoon of the meat mixture, begin forming small meatballs. Put the meatballs on a baking sheet and bake for 15 to 20 minutes.
- In the same pan that the onions were cooked, add the remaining 2 tablespoons of butter. Add the reserved 1/4 cup of onion and cook over medium-high heat until a slight color develops, about 4 to 5 minutes. Add the flour and stir to form a roux. Cook for 1 minute and then add the wine and broth. Bring to a simmer and cook until sauce thickens, about 3 to 4 minutes. Add the sherry vinegar and sour cream and whisk until smooth. Pour the sauce over the meatballs and scatter the cheese and chives on top. Put the meatballs in the oven until the cheese is melted. Transfer the meatballs to a serving dish and serve.
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.
GRANDMA'S SWEDISH MEATBALLS
My mother made these hearty meatballs when we were growing up, and now my kids love them, too. My daughter likes to help shake the meatballs in flour. -Karin Ness, Big Lake, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 348 calories, Fat 21g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 846mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.
SWEDISH MEATBALLS
Cook pork mince meatballs and serve with classic lingonberry or cranberry sauce and spring greens for a healthy, low-calorie family meal
Provided by Esther Clark
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool.
- Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins.
- Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt.
- Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.
Nutrition Facts : Calories 323 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.04 milligram of sodium
CLASSIC SWEDISH MEATBALLS
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
- Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.
Nutrition Facts : Calories 301 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.73 milligram of sodium
AUTHENTIC SWEDISH MEATBALLS
This recipe is one of my earliest food memories. Every Christmas Eve, my family enjoys an authentic Swedish Smorgasbord, of which this is an essential part. My mother still tells tales (and I'm 40) of me as a toddler, standing by the dish of meatballs and eating as many as I could hold. These are not spicy, like most Scandinavian food, but have a great flavor and texture. In fact, they are so soft, that I usually chill the meat mixture before rolling and frying to avoid meatballs with flat sides. I've included the directions for the gravy, which I usually don't make, as it's traditional, but the balls are wonderful without it on any buffet table, or as an addition to a potluck. They are also good cold, straight from the fridge. If you like to do OAMC cooking, these freeze beautifully, in fact, I never make less than 100 meatballs at a time, lightly brown them, then flash freeze to finish later. The traditional recipe calls for a mix of beef, pork, and veal- if you object to veal, they work equally well with an even mix of beef and pork. Don't try to use these as an option for spaghetti, the seasonings just don't match. Prep time does not include chilling the meat mixture or the prepared meatballs.
Provided by IngridH
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a skillet.
- Saute onions in the butter until golden.
- Soak the bread crumbs in the milk.
- To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
- Chill mix for an hour or so, to firm it up.
- Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
- Heat a large skillet over medium high heat.
- Melt a small amount of butter (traditional) or oil in the pan.
- Add enough meatballs to fill the pan very loosely.
- Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
- Remove each batch to a warm platter in the oven, as you fry the rest.
- If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
- For the gravy:.
- When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
- Simmer for 10 minutes.
- If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
- Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.
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
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