Scandi Style Meatballs With Gravy Recipes

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DANISH MEATBALLS WITH PAN GRAVY



Danish Meatballs with Pan Gravy image

My great-grandmother made these meatballs, and I'm sure her mother must have taught her. Six generations have enjoyed them, and one of my daughters even served them at her wedding. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1 cup soft bread crumbs
1/2 cup finely chopped onion
1/3 cup 2% milk
1 large egg, lightly beaten
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1 pound bulk pork sausage
2 tablespoons canola oil
1 to 3 tablespoons butter, divided
GRAVY:
3 tablespoons all-purpose flour
3/4 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon salt
1-3/4 cups 2% milk

Steps:

  • In a large bowl, combine the first seven ingredients. Add beef and sausage; mix lightly but thoroughly. Shape 1/4 cupfuls of mixture into 18 meatballs; flatten to 1-in. thickness., In a large skillet, heat oil and 1 tablespoon butter over medium-low heat; cook meatballs in batches 8-9 minutes on each side or until a thermometer reads 160°. Remove from pan, reserving 1/4 cup drippings in pan. (If necessary, add additional butter to the drippings to reach 1/4 cup.), For gravy, stir flour, bouillon granules, pepper and salt into drippings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with meatballs.

Nutrition Facts : Calories 333 calories, Fat 24g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 786mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.

FRIKADELLER (SCANDINAVIAN MEATBALLS) WITH RICH GRAVY



Frikadeller (Scandinavian Meatballs) With Rich Gravy image

Frikadeller are juicy meatballs, served in a rich gravy. This Scandinavian recipe goes well with spiced red cabbage. It also freezes beautifully. From delicious magazine, posted for ZWT 6.

Provided by English_Rose

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 large onion, grated
1 lb ground beef or 1 lb ground veal
1 lb ground pork
1 tablespoon fresh thyme leave
2 ounces fresh white breadcrumbs
3 tablespoons milk
salt and pepper
1 tablespoon olive oil
1 ounce butter
3 tablespoons all-purpose flour
1 1/2 tablespoons tomato paste
1 1/4 cups red wine
3 1/4 cups beef broth, hot
1 -2 teaspoon Worcestershire sauce
1 dash double cream (optional)
2 teaspoons red currant jelly

Steps:

  • To make the meatballs, mix together the onion, meat, thyme, breadcrumbs and milk in a bowl, and season well. Using a dessertspoon and one hand dipped in cold water (to stop it sticking), shape about 20 slightly oval balls out of the meat mixture. Place on a baking tray lined with baking paper, cover with plastic wrap and chill for 10 minutes, or overnight if time permits.
  • Preheat the oven to 350°F Heat the olive oil and butter in a large frying pan over a medium heat. Add the meatballs, in batches if necessary, and brown until golden all over. Transfer to an ovenproof dish and place in the oven for 10 minutes until cooked through.
  • While the meatballs are in the oven, take the frying pan in which you cooked them and place it over a medium heat. Whisk in the flour, add the tomato paste and whisk again for 1-2 minutes, then add the red wine. Turn the heat up to high and bubble for a few minutes. Whisk in the broth and simmer for 5-10 minutes. Season to taste with the Worcestershire sauce, salt and black pepper, then stir in a splash of cream and the redcurrant jelly.
  • (If freezing: Allow everything to cool, then tip the meatballs into a freezer bag and cover completely with the sauce. Freeze for up to 1 month.
  • Defrost completely and reheat in a saucepan until piping hot throughout.)Serve 3-4 meatballs per person with lots of sauce, spiced red cabbage and mash.

Nutrition Facts : Calories 832, Fat 51.3, SaturatedFat 19.9, Cholesterol 201.2, Sodium 832.9, Carbohydrate 21.7, Fiber 1.4, Sugar 5.4, Protein 54.6

SCANDI-STYLE MEATBALLS WITH GRAVY



Scandi-style meatballs with gravy image

Serve meatballs Scandi-style with creamy gravy and sweet jam. Lingonberry jam can be hard to come by so we've made cranberry sauce here instead

Provided by Cassie Best

Categories     Dinner

Time 45m

Number Of Ingredients 18

75g breadcrumbs
50ml milk
300g beef mince, at least 12% fat
300g pork mince, at least 5% fat
1⁄2 tsp ground allspice
1⁄2 tsp white pepper
1 tbsp plain flour
1 tsp Worcestershire sauce
drizzle of vegetable oil
small handful of dill, leaves picked
mashed potato or chips, to serve (optional)
150g fresh or frozen cranberries
75g caster sugar
20g butter
1 heaped tbsp plain flour
400ml good-quality beef stock
50ml single cream
splash of Worcestershire sauce

Steps:

  • Soak the breadcrumbs in the milk for 10 mins, or until the milk has been absorbed.
  • Combine the beef, pork, allspice, pepper, flour, Worcestershire sauce and 1 tsp salt in a large bowl, add the milk-soaked breadcrumbs and use your hands to squash everything together for a few minutes until well combined. Roll the mixture into meatballs about the size of a cherry tomato. Chill for at least 30 mins. Will keep covered and chilled for up to 24 hrs, or frozen for up to two months.
  • Make the berry sauce by cooking the cranberries and sugar in a small saucepan over a medium heat with a splash of water for 5-8 mins until the berries have burst and the sauce looks syrupy and glossy. Add a little more water if it becomes too thick. Leave to cool.
  • Heat the oven to 180C/160C fan/ gas 4 and have a baking tray to hand. Heat a drizzle of oil in a large frying pan over a medium heat. Cook the meatballs, in batches if needed, for 8-10 mins until nicely browned on all sides. Transfer to the baking tray and bake in the oven for another 10 mins while you make the gravy.
  • Melt the butter in the same frying pan you fried the meatballs in (no need to wash it first) and stir in the flour. Sizzle for a minute or two, then slowly add the stock, whisking to make a smooth sauce. Bubble for 2-3 mins to allow the gravy to thicken, then add the cream and Worcestershire sauce and some seasoning. Tip the meatballs back into the sauce, scatter with the dill and serve with mash or chips, if you like, and the cranberry sauce.

Nutrition Facts : Calories 524 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.2 milligram of sodium

SUPER-SIZED SWEDISH MEATBALLS WITH TOASTED CARAWAY GRAVY



Super-Sized Swedish Meatballs with Toasted Caraway Gravy image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 pound ground beef
1/2 pound ground pork
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup breadcrumbs
3 eggs, lightly beaten
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 teaspoons dried sage
Salt and ground black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon caraway seeds
2 tablespoons all-purpose flour
2 cups beef stock
Salt and ground black pepper
Lingonberry jam, for serving, optional

Steps:

  • Preheat an oven to 400 degrees F. Prepare a baking sheet by greasing it with nonstick cooking spray or lining it with parchment paper or aluminum foil.
  • In a large mixing bowl, combine all of the ingredients for the meatballs and mix well to combine (note that the mixture will be rather wet at first as a result of all the eggs - just keep mixing it and it will come together). Using a large spoon or ice-cream scoop, portion the mixture into large meatballs (about 1/4 cup each) and arrange on the prepared baking sheet. Bake the meatballs until golden brown and cooked through, 22 to 25 minutes.
  • While the meatballs are baking, place a medium pot over medium heat with the butter. Add the caraway seeds to the melted butter and toast until aromatic, about 1 minute. Sprinkle the flour over the butter and cook, stirring well, to make a smooth paste, about 1 minute. Add the beef stock to the pot and bring the liquids up to a bubble, whisking frequently. Reduce the heat to medium-low and simmer the gravy, stirring occasionally, until thickened and aromatic, about 10 minutes. Season with salt and pepper.
  • Serve the meatballs topped with the gravy and a hearty dollop of lingonberry jam.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY



Grandma's Swedish Meatballs and Gravy image

This Swedish meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter. They are the best Swedish meatballs I've ever tasted! Even better than Ikea®! Easy to make, full of flavor, swimming in the most amazing creamy gravy sauce!

Provided by JACANA

Time 1h10m

Yield 8

Number Of Ingredients 24

½ cup milk
⅓ cup dry bread crumbs
2 tablespoons heavy cream
1 teaspoon heavy cream
1 large egg
1 large clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper
¼ teaspoon ground allspice
1 pound ground beef
½ pound ground pork
½ medium onion, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon salted butter
2 teaspoons olive oil
⅓ cup salted butter
¼ cup all-purpose flour
1 cup vegetable broth
1 cup beef broth
1 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
  • Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
  • Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
  • Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
  • Add meatballs to the gravy. Toss gently to coat and serve.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 9.9 g, Cholesterol 148.5 mg, Fat 37.1 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 19.2 g, Sodium 492.9 mg, Sugar 1.8 g

SCANDINAVIAN MEATBALLS AND GRAVY



Scandinavian Meatballs and Gravy image

Svensk Frikadeller, Lihapyorykat, Kjottkaker, Kottbullar This basic, generations-old, authentic recipe has as many variations as there are cooks. Such recipes are found in the family cookbook and are usually called "Mother's Meatballs." What makes Scandinavian meatballs different from others is that the ground meat is beaten until it is light and fluffy. The resulting meatballs have a very light texture. These are very good and they are served for Christmas Dinner.

Provided by Olha7397

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

5 -6 tablespoons butter
1 tablespoon minced onion
2/3 cup soft breadcrumbs
1 cup water
3/4 lb lean ground beef
1/4 lb ground lean pork
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon white pepper
1/2 teaspoon sugar
2 tablespoons flour
2 cups beef broth

Steps:

  • Melt 1 Tablespoon of the butter in a large skillet.
  • Add the onion and saute for 1 to 2 minutes, until tender.
  • In the large bowl of an electric mixer, combine the bread crumbs and water and let stand 1 to 2 minutes.
  • Add the beef, pork, salt, allspice, white pepper, and sugar.
  • Beat on low speed until smooth.
  • Turn the mixer to high speed and beat until the meat mixture is light and fluffy, about 10 minutes.
  • (Meat will lighten in color during beating.) Dip 2 teaspoons in ice water.
  • Using the spoons, shape the meat into tiny meatballs (they maybe slightly oval in shape).
  • I just wet my hands and formed them by hand, or I use a small ice-cream scoop dipped in ice water.
  • Melt the remaining butter in a frying pan and place over medium heat.
  • Add the meatballs and brown on all sides, constantly shaking the pan so they brown evenly on all sides.
  • Drain the meatballs on paper towels, then transfer to a serving platter and cover to keep warm.
  • When all the meatballs are cooked, add the flour to the skillet and stir over medium heat until the flour is lightly browned.
  • Slowly add the beef broth and cook, stirring, until gravy is thick and brown.
  • Strain if desired.
  • Pour the gravy over the meatballs and serve hot.
  • 6 servings.
  • Scandinavian Feasts.

Nutrition Facts : Calories 264.7, Fat 19.7, SaturatedFat 9.9, Cholesterol 76.2, Sodium 729.8, Carbohydrate 5.3, Fiber 0.3, Sugar 0.7, Protein 16

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