Pioneer Woman Swedish Meatballs Recipes

EASY BAKED SWEDISH MEATBALLS

Steps:

• For the meatballs:Preheat oven to 400°F (205°C).Place all of the ingredients for the meatballs in a large bowl. Using your hands, mix it all together thoroughly. Just make sure to not over-mix it or the meatballs could get tough.Roll the meat into 1 1/2-inch balls and place them on a baking sheet, making sure they don't touch. You may need to use more than one pan. You should get about 46 meatballs.Bake in preheated oven for 15-20 minutes, or until cooked through.For the gravy:Meanwhile, as the meatballs are baking, make the gravy. Melt the butter in a large pot over medium heat. Whisk in the flour, salt and pepper. Cook for 2 minutes, whisking frequently. Pour in 1 cup of milk while whisking, then pour in the remaining milk. Whisk until smooth. Cook, stirring frequently, until mixture thickens and comes to a boil. Boil and whisk for 1 minutes. Remove from heat.Add meatballs and stir to coat in the gravy. Garnish with parsley if desired. Serve over mashed potatoes with lingonberry sauce off to the side.

ALL-PURPOSE MEATBALLS

Steps:

• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

COMFORT MEATBALLS

Steps:

• For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
• Preheat the oven to 350 degrees F.
• Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
• For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
• Bake until bubbly and hot, about 45 minutes.

SWEDISH MEATBALLS

Steps:

• Sauce and meatballs, part 1: Start the sauce by adding beef stock to a saucepan over medium-high heat; boil, uncovered, until reduced by half, 15 minutes. Meanwhile, prepare the meatballs: In a medium bowl, whisk together bread crumbs, milk, allspice, salt, and mustard. Add the egg and whisk again. Allow liquid to absorb into the breadcrumbs, 10 minutes.
• Meatballs, part 2: Line a rimmed baking sheet with parchment paper. Place beef and pork in a large bowl (or just beef, if you aren't using pork); add the milk and breadcrumb mixture, and combine well with your hands. Roll into balls, about 1 ounce (2 tablespoons) each, and set aside on the baking sheet. (Use a cookie scoop to measure out the balls, if you wish.) Chill 45 minutes to one hour.
• Sauce, part 2: Add cream to the reduced beef stock. Leave over medium heat, uncovered, until reduced by ⅓, about 30 minutes. (Stay nearby to make sure the sauce doesn't boil over.)
• Potato purée: Add potatoes to a medium saucepan with a big pinch of salt and enough cold water to cover. Bring to a simmer over medium-low heat and cook until very soft and almost falling apart, 20 minutes. When potatoes are cooked, drain well; then place them back into the hot pot (with the heat turned off) to evaporate any residual moisture, 30 seconds. Run potatoes through a food mill or ricer into a mixing bowl. Add butter and stir well to combine; then pour in the warm milk and whisk until thoroughly combined. Add salt to taste and place back into the the saucepan. Over very low heat, whisk again to release extra moisture in the potatoes. Set aside, uncovered, while making meatballs.(Note: Potato purée can be made a day ahead and stored in a covered container in the refrigerator. To reheat, add to pot with a splash of milk and stir over low heat until hot.)
• Sauce, part 3: When the cream has reduced by ⅓, finish the sauce by stirring in the lingonberry jam. Add salt to taste. (Chef Bengtsson suggests adding salt to all sauces after they have reduced.)
• Meatballs, part 3: Melt 3 tablespoons butter in a large nonstick skillet over high heat. When butter is foamy, add first batch of chilled meatballs in an even layer. Reduce heat slightly to medium-high and cook on all sides until browned on the outside but still slightly pink in the middle, about 5 minutes. Cook remaining meatballs in 1-2 more batches, adding more butter if necessary. If butter browns too fast or starts to burn, wipe out the pan and use fresh butter. (Meatballs can be made in advance up to this point and refrigerated for 5-6 days or frozen in zip-top bags for up to 2 weeks.)
• Assembly: Strain cream sauce into a bowl through a fine-mesh strainer to ensure smooth consistency. Place a big spoonful of potato purée on a plate, along with 6-8 meatballs and a dollop of lingonberry jam. Spoon cream sauce over the meatballs and garnish with chopped parsley. Serve immediately.

SWEDISH MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.
• Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
• Serve over buttered noodles and garnish with fresh parsley.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

THE PIONEER WOMAN'S SWEDISH MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.
• Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
• Serve over buttered noodles and garnish with fresh parsley.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

SWEDISH MEATBALLS

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.
• To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse.