FRIKADELLER (SCANDINAVIAN MEATBALLS) WITH RICH GRAVY
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
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
GRANDMA'S SWEDISH MEATBALLS AND GRAVY
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
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
SWEDISH MEATBALLS
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SCANDINAVIAN MEATBALLS
These meatballs are a classic on smorgasbord table throughout Scandinavia. Assemble the dish ahead, then just bake before serving. From a December 1988 issue of Bon Appetit. The meatballs were part of a "Scandinavian Christmas Buffet for 20".
Provided by Leslie in Texas
Categories Meat
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- For Meatballs;.
- Soak breadcrumbs in milk in medium bowl for 10 minutes.
- Mix in onion, eggs and seasonings.
- Add meats and beat with an electric mixer or wooden spoon until light and fluffy.
- Handling gently,form mixture into 2-inch-diameter meatballs; smooth balls between moistened palms.
- Place in baking pan;refrigerate until firm.
- Melt butter in large heavy skillet over medium-high heat.
- Add meatballs in batches (do not crowd) and cook until browned on all sides, shaking pan occasionally, about 5 minutes.
- Drain on paper towels; reserve drippings in skillet.
- Layer meatballs in deep 4-quart oven-proof casserole or baking dish.
- For Gravy:.
- Measure pan drippings and return 3 tablespoons to skillet, adding some butter if necessary.
- Add onion and cook over medium-low heat until tender, about 8 minutes.
- Add flour and stir 2 minutes.
- Gradually mix in consomme and cream.
- Simmer until thickened, about 10 minutes, stirring occasionally;season with pepper.
- Strain over meatballs.
- (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
- Preheat oven to 275 degrees.
- Bake casserole until meatballs are heated through, about 45 minutes; serve hot.
SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)
Our family's traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add sour cream to it the day you serve the leftovers.
Provided by Nom Nom Nom
Categories World Cuisine Recipes European Scandinavian
Time 1h25m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
- Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
- To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 11.9 g, Cholesterol 107.6 mg, Fat 21.3 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 10.6 g, Sodium 794.2 mg, Sugar 3.2 g
DANISH MEATBALLS WITH PAN GRAVY
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
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.
SCANDINAVIAN MEATBALLS
Traditional Finnish meatball recipe with creamy brown gravy sauce. Moreish and honest food, perfect for cheering up gloomy days!
Provided by ladynellington
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- For the meatballs: cut out the crust from the bread slices, then place in a large bowl and pour over milk and cream. Let the bread swell for approximately 5 minutes, then mush with a fork into a smooth paste.
- Add rest of the meatball ingredients into the bowl and knead in a food processor or by hand for about 5 minutes until the texture is smooth and the mixture doesn't stick to the sides of the bowl.
- Make golf ball -sized meatballs out of the mixture. Heat butter and oil in a frying pan, and fry the meatballs in two parts (so that they won't stick together) until evenly brown on all sides. The meatballs do not need to be cooked from inside as they will continue cooking in the oven.
- Place the fried balls in a oven-proof casserole dish to wait. Do not wash the frying pan at this stage!
- Add beef stock on the un-washed frying pan and bring to boil. Pour the liquid back into a jug from the frying pan, and dry off the pan.
- Heat the butter on the pan, add the onion and brown until golden. Sieve the flour on the pan and gently fry until it reaches a brown tint.
- Pour the liquid from the jug little by little on the pan, stirring vigorously to avoid clumps from forming. Bring to boil stirring continuosly, add the cream and allspice and remove from heat.
- Mix in the blackcurrant jelly and pour through a sieve into the oven-dish on top of the meatballs.
- Cook in the middle of the oven at 180C/fan 160C/gas 4 for 35 minutes.
- Serve with creamy mash potatoes or spaghetti.
TASTY SWEDISH MEATBALLS AND GRAVY
Learn how to make mouthwatering meatballs with lashings of gorgeous gravy just like the Swedes do. An inspired Swedish meatball recipe by What Dad Cooked.
Provided by What Dad Cooked
Time 1h25m
Yield Serves 4
Number Of Ingredients 50
Steps:
- Start with the gravy. Chop the vegetables finely. Fry in a pan with light olive oil and butter. Add a pinch of salt and cook on a low heat for about half an hour - we're looking for the sweet caramel flavours that emerge from a slow sauté of onion. Add the allspice and stir, then add the stock and cook on a rolling simmer for 20minutes, let it reduce by a third. Add the lingonberry or redcurrant and stir. Decide whether to keep the vegetables in the sauce or to strain. Then finish the gravy, add the cream, stir and bring back to a simmer. Season with salt to taste, add plenty of pepper and a squeeze of lemon.
- Optional flavourings. Add the thyme, mushrooms, vinegar and wine to the vegetables when they have cooked. Keep the heat high and reduce until almost evaporated. Then add the stock as above.
- Make the meatballs. Chop an onion as fine as possible. Add to a pan with the butter and oil. Sweat gently for about 10-15 minutes until soft and transparent.
- Combine the cream with the breadcrumbs to form a consistency like stiff porridge. Add the meat to a large bowl, whisk an egg and add it with the breadcrumbs to the meat. Season with allspice and salt and pepper. Mix thoroughly and form into walnut size balls. Put on a plate. Ideally these should rest in the fridge. (Meat patty mixtures are more complicated than imagined - getting the consistency right is tricky. In particular mixtures that are too wet and loose can be a nightmare. Breadcrumbs can be added to help absorb moisture. Resting in the fridge will also help firm up the meatballs.)
- Coat each meatball in flour. Heat a large frying pan, add butter and light oil and fry the meatballs in batches. Aim for a good all round colouring. If the pan is getting too clogged with burning flour, clean the pan between batches. Use fresh butter and oil if necessary.
- When the meatballs have cooked add to a clean pan with the sauce and heat gently for 10 minutes, allowing the flavours to blend and the sauce to thicken (from the flour on the meatballs).
- Serve with boiled potatoes - and lingonberries! Some chopped parsley provides a final flourish. You can serve with pasta or rice instead of potatoes.
More about "scandinavian meatballs and gravy recipes"
THE BEST SWEDISH MEATBALLS AND GRAVY
From thestayathomechef.com
4.3/5 (15)Total Time 40 minsCategory Main CourseCalories 906 per serving
- In a medium-size mixing bowl, knead together ground beef, ground pork, bread crumbs, Worcestershire sauce, egg yolks, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/2 tsp pepper. Form into 1-inch meatballs and place on baking sheet. Bake in the preheated oven for about 30 minutes.
- Meanwhile, you'll want to make the egg noodles, or white rice to go with the dish, whichever you prefer to serve the meatballs and gravy over.
- Make the gravy by melting butter in a large saucepan. Once butter is melted, stir in flour, nutmeg, and allspice until it forms a paste. Pour in beef broth and 1/4 cup Worcestershire sauce and heat over medium-high heat until thickened. Season with salt and pepper to taste. Stir in sour cream.
SCANDINAVIAN MEATBALLS WITH RICH GRAVY RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
Cuisine Scandinavian RecipesCalories 447 per servingServings 4
- To make the meatballs, mix together the onion, mince, 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 mince mixture. Place on a baking tray lined with baking paper, cover with cling film and chill for 10 minutes, or overnight if time permits.
- Preheat the oven to 180°C/fan160°C/gas 4. 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 purée 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 stock 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. 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.
SWEDISH MEATBALLS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
SWEDISH MEATBALLS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
SWEDISH MEATBALLS (CRAZY JUICY!) - CARLSBAD CRAVINGS
From carlsbadcravings.com
BAKED SWEDISH MEATBALLS WITH GRAVY - HERBS & FLOUR
From herbsandflour.com
SWEDISH MEATBALLS WITH GRAVY RECIPE | SIDECHEF
From sidechef.com
SWEDISH MEATBALLS WITH RICH GRAVY | CANADIAN LIVING
From canadianliving.com
HEAVENLY SWEDISH MEATBALLS WITH GRAVY
From whatdadcooked.com
SLOW COOKER MEATBALLS AND GRAVY - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
SWEDISH MEATBALLS WITH GRAVY (OVEN TECHNIQUE) - CHEW OUT LOUD
From chewoutloud.com
SWEDISH MEATBALLS AND GRAVY | SLIMMING EATS
From slimmingeats.com
THE BEST SWEDISH MEATBALLS AND GRAVY - THE CHEF'S CIRCLE
From chefscircle.co.uk
AUTHENTIC SWEDISH MEATBALLS IN 30 MINUTES: - WEST VIA …
From westviamidwest.com
SWEDISH MEATBALLS RECIPE WITH MILK GRAVY RECIPE
From thespruceeats.com
THE PERFECT FAMILY RECIPE FOR AUTHENTIC SWEDISH MEATBALLS
From nelliebellie.com
SWEDISH MEATBALLS - JO COOKS
From jocooks.com
BAKED SWEDISH MEATBALLS - MOM MAKES DINNER
From mommakesdinner.com
SWEDISH MEATBALLS IN BROWN GRAVY - CANNING AND COOKING RECIPES
From canningandcookingathome.com
SWEDISH MEATBALLS WITH NOODLES AND GRAVY - COOKED PERFECT
From cookedperfect.com
THE BEST SWEDISH MEATBALLS RECIPE! | THE RECIPE CRITIC
From therecipecritic.com
SWEDISH MEATBALLS WITH CREAM GRAVY | KITCHEN FRAU
From kitchenfrau.com
SWEDISH MEATBALLS WITH GRAVY | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE IKEA'S SWEDISH MEATBALLS AT HOME | POPSUGAR FOOD
From popsugar.com
EASY SWEDISH MEATBALLS RECIPE (WITH GRAVY!)
From surfandsunshine.com
SWEDISH MEATBALLS - BETTER THAN BOUILLON
From betterthanbouillon.com
JUICY AND TENDER SWEDISH MEATBALLS WITH RICH GRAVY RECIPE
From seriouseats.com
SWEDISH MEATBALL SAUCE RECIPE - SAUCE FANATIC
From saucefanatic.com
10 BEST SWEDISH MEATBALL GRAVY RECIPES | YUMMLY
From yummly.com
EASY SWEDISH MEATBALLS - TOGETHER AS FAMILY
From togetherasfamily.com
THE BEST SWEDISH MEATBALLS IN BROWN GRAVY RECIPE | LITTLE SPICE JAR
From littlespicejar.com
SWEDISH MEATBALLS WITH SOUR CREAM GRAVY | IKEA COPCAT
From yellowblissroad.com
IKEA SHARES ITS FAMOUS SWEDISH MEATBALL AND GRAVY RECIPE
From insider.com
SWEDISH-STYLE MEATBALLS WITH MUSHROOM GRAVY – CHEFS NOTES
From chefsnotes.com
THE-BEST-SWEDISH-MEATBALLS-AND-GRAVY-2 - THESTAYATHOMECHEF.COM
From thestayathomechef.com
SWEDISH MEATBALLS (HOMEMADE IKEA MEATBALLS) | RECIPETIN EATS
From recipetineats.com
STEPS TO PREPARE SUPER QUICK HOMEMADE SWEDISH MEATBALLS AND …
From verbiergps.com
SWEDISH MEATBALLS BROWN GRAVY RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
THE BEST SWEDISH MEATBALLS - CULINARY HILL
From culinaryhill.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #occasion #beef #scandinavian #european #holiday-event #dietary #christmas #low-carb #ground-beef #low-in-something #meat
You'll also love