Swedish Cranberry Meatballs Recipes

SWEDISH CRANBERRY MEATBALLS

Steps:

• Heat half the oil in a saucepan. Add the onion and cook gently until soft, then add the mace and cook for 1 min more. Cool.
• Put the mince into a bowl with the cooled onion, cranberries, egg yolk and plenty of seasoning. Mix well with your hands, then shape into walnut-sized balls. Chill for at least 10 mins or up to 2 days.
• Heat oven to 200C/180C fan/gas 6. Pour the remaining oil into a baking tray and roll the meatballs in it to coat. Bake for 20 mins until cooked through. Serve hot with the berry sauce for dipping.

SWEDISH MEATBALLS IN CRANBERRY SAUCE

Steps:

• Combine Sauce ingredients and beat sauce till smooth.
• Combine Meatball ingredients and form into meatballs.
• Fry Meatballs in pan.
• Add to sauce and simmer.

SWEDISH MEATBALLS WITH LINGONBERRY OR CRANBERRY SAUCE

Steps:

• To make the sauce, put the lingonberries or cranberries into a heavy bottomed saucepan with about 100 to 120 mls of water, the lemon juice and zest & bring to the boil.
• Then turn the heat down to a gentle simmer and cook for 10 to 15 minutes. As soon as the berries have started to burst - add the caster sugar and cook until the sugar has completely dissolved. Take off the heat and allow to cool. Check for sweetness, if it is too sour, add more sugar to taste and cook until dissolved.
• To make the meatballs, first melt a little of the butter in a frying pan and add the finely chopped onion - sauté until soft & then add the allspice.
• Soak the breadcrumbs in the milk - until the milk has been absorbed, about 30 to 45 minutes. Mix the fried onion in with the soaked bread and then add the meat and beaten egg, season and mix well.
• Dampen your hands and form the mixture into balls about the size of large walnuts.
• Heat half of the remaining butter with half of the oil and fry the meatballs in batches - until they are golden brown in colour and hold their shape.
• Allow to meatballs to cool slightly.
• Heat up the remaining butter and oil in the pan and add the flour - cooking over a low heat until the flour is golden and sandy in appearance (like a roux base).
• Take the pan off the heat and gradually add the beef stock, stirring and blending well after each addition. Put the pan back on the heat and bring to the boil - then add the sour cream (creme fraiche). Turn the heat down and add the meatballs - cover and cook over a low heat for about 15 to 20 minutes, until the sauce has thickened.
• Check and adjust the seasoning before adding the chopped dill to the meatball and sauce mixture.
• Serve with the Lingonberry or Cranberry sauce, and mashed potatoes or broad ribbon noodles.

SWEDISH MEATBALLS

Steps:

• Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside.
• Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined.
• Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight.
• Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet.
• Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes.
• Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream.

MINI SWEDISH MEATBALLS WITH CRANBERRY SAUCE

Steps:

• In a bowl, put the meat, breadcrumbs, egg, onion and allspice with some seasoning. Mix well and form into about 20 small meatballs. Heat the oil in a frying pan, then brown and cook the meatballs in two batches. Serve with a bowl of cranberry sauce to dip in.
• Serve alongside a combination of smoked and cured fish like salmon, pickled herring, trout or mackerel. Add bowls of crème fraîche or soft cheese, capers, grainy mustard, diced red onion or chopped boiled eggs to accompany, as well as the dishes below.

FAVORITE CRANBERRY MEATBALLS

Steps:

• In a bowl, combine first six ingredients. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes. , Meanwhile, combine cranberry sauce and tomato soup. Heat through. Add meatballs and simmer 10 minutes. Serve with rice or noodles. May also be used as an appetizer.

CRANBERRY MEATBALLS

Steps:

• Preheat oven to 350 degrees F. (175 degrees C).
• Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes.
• In a saucepan over low heat, combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meat balls and simmer for I hour. Serve warm.

CRANBERRY SAUCE MEATBALLS

Steps:

• Prepare meatballs according to package directions. , In a large skillet, cook and stir remaining ingredients over medium heat until blended. Stir in meatballs; heat through.