Swedish Meatball Subs Recipe By Tasty

ONE-POT SWEDISH MEATBALL PASTA RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
• Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
• Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
• Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
• Add the parmesan and the parsley, stirring until the cheese is melted.
• Enjoy!

SWEDISH MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• Melt butter in a pan on medium heat and allow it to brown slightly. Stir in the flour completely and cook for about 1 minute creating a pale roux.
• Add the beef broth, stir, and cook until it thickens.
• Add in the ground allspice, nutmeg, salt, pepper, and the heavy cream, stir, and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the gravy.
• Sprinkle with the parsley, poke with toothpicks, and serve!
• Enjoy!

EASY SWEDISH MEATBALL SAUCE

Steps:

• Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

SWEDISH TURKEY MEATBALLS

Steps:

• Mix ground turkey, bread crumbs, egg, Parmesan cheese, garlic, and Italian seasoning by hand in a large bowl. Form mixture into 1 1/2-inch meatballs.
• Place beef broth in a microwave-safe container and microwave on high until hot, about 2 minutes. Whisk flour into beef broth until smooth.
• Melt butter in a large skillet over medium heat. Add meatballs, in batches if necessary, and cook until browned on all sides, about 2 minutes per side. Reduce heat to low. Pour in beef broth slowly over meatballs. Stir in heavy cream, Worcestershire sauce, and black pepper. Cook, stirring occasionally, until meatballs are cooked through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Serve meatballs and sauce over noodles.

SWEDISH MEATBALL SLIDERS RECIPE BY TASTY

Steps:

• Make the sliders: In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, allspice, nutmeg, salt, pepper, garlic powder, onion, and ¼ cup (10 g) parsley and mix until fully combined.
• Roll the ground meat mixture into 2½-inch-wide meatballs. You should have 16-18 meatballs total.
• In a large skillet, heat the olive oil over medium heat. Working in batches, cook the meatballs until browned on all sides and cooked through, about 2 minutes per side. Transfer the meatballs to a plate as they finish cooking and set aside.
• Make the mushroom sauce: Wipe out any excess oil from the skillet, then return to medium-low heat. Add the butter. Once melted, add the mushrooms and cook until softened and crispy, about 5 minutes.
• Add the flour and cook, stirring, until light beige in color, 1-2 minutes. Whisk in the Swanson® Beef Stock and Campbell's® Cream of Mushroom Soup until smooth. Stir in the salt, pepper, nutmeg, and allspice.
• Add the meatballs, turning to coat in the sauce. Continue cooking for 2-3 minutes, until the sauce thickens.
• Assemble the sliders: Dollop about 1½ teaspoons of cranberry sauce onto the bottom half of each slider bun, then scoop a meatball and a tablespoon of mushroom sauce on top. Garnish with the remaining ¼ cup parsley. Place the top halves of the slider buns on top and secure each slider with a toothpick.
• Serve warm.
• Enjoy!

SWEDISH MEATBALL SUBS RECIPE BY TASTY

Steps:

• Thoroughly mix all the meatball ingredients, and shape them into golf ball-sized balls.
• Over low to medium heat, fry all sides of the meatballs, until the meatballs are cooked through and the outsides are golden brown. It will take around 12-15 minutes.
• If you are making a large quantity for a party, make the meatballs in advance and reheat them in an oven for 10-15 minutes at 175°C. (When reheating, ensure the meatballs are piping hot throughout before serving.)
• To make the cream sauce, dissolve a beef stock cube in 20 milliliters of water. Then add in cream, mustard, and Worcestershire sauce.
• Toss the meatballs in the sauce while it reduces to a thick and creamy sauce.
• Serve the meatballs in soft French sticks with sliced cucumber and lingonberry or cranberry jam.
• Enjoy!

DANA'S FAMOUS SWEDISH MEATBALLS

Steps:

• Melt 2 tablespoons of butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape into a bowl, and set aside until cool.
• Stir the sour cream together with the bread crumbs in a small bowl. In a large bowl, lightly combine the onion, eggs, ground beef, ground pork, cinnamon, cloves, nutmeg, salt, and pepper; stir in the sour cream-crumb mixture, and lightly but thoroughly mix until combined. Form the meat mixture into small balls about the size of a walnut.
• Melt another 2 tablespoons of butter in a large skillet over medium-high heat. Add the meatballs, and cook until browned on all sides and no longer pink in the center, about 10 minutes.

IMPOSSIBLE™ SWEDISH MEATBALLS

Steps:

• Combine Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper in a medium bowl. Form into 1- to 2-inch meatballs.
• Heat oil in a large nonstick skillet and cook meatballs until golden brown, 3 to 5 minutes per side, about 10 minutes total. Rotate as needed and adjust heat if they are cooking too quickly.
• Add mushrooms to the skillet. Whisk Greek yogurt into the vegetable broth and pour around the meatballs. Cover with a lid and allow to simmer for 10 to 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook until tender, 7 to 9 minutes. Drain and set aside.
• Whisk half-and-half and cornstarch together in a small bowl. Whisk into the broth until evenly combined. Increase heat and bring to a low simmer, stirring occasionally, until sauce thickens. Stir in the remaining Worcestershire and salt. Taste the sauce and adjust seasonings as needed.
• Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.

MEATBALL SUB BOATS RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, eggs, bread crumbs, ¼ cup (10 g) parsley, 3 cloves garlic, salt, and pepper.
• Shape the ground beef mixture into golf ball-sized balls.
• Heat a cast-iron pan or skillet with oil over medium-high heat.
• Cook the meatballs until browned on all sides. Transfer meatballs to a plate then remove pan from heat.
• Preheat oven to 350°F (180°C).
• Place the soft rolls in a baking sheet.
• Cut the top of the rolls with a knife and press the inside down to create a boat.
• Mix together the melted butter, 3 cloves garlic, and 2 tablespoons of parsley.
• Brush the rolls with the garlic butter.
• Bake for 5 minutes, or until toasted.
• Place two slices of mozzarella in the rolls. Place a spoonful of marinara on top of the cheese.
• Place three meatballs in the boat and top with more marinara.
• Bake for 25 minutes, or until cheese is melted.
• Top with Parmesan.
• Enjoy!

EASY SLOW COOKER SWEDISH MEATBALLS

Steps:

• Whisk together beef broth and condensed soup in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir in meatballs and onion.
• Cook on High for 4 hours.
• Stir in sour cream. Continue cooking until sauce is heated through, about 30 minutes.

SWEDISH MEATBALL SANDWICH

Steps:

• Place the beets, apple, onion, crème fraîche, beet juice, salt and pepper in a bowl and mix together gently with a spoon until well combined.
• Lightly butter the bread slice and place the salad greens on it.
• Top with the beet salad.
• Place the sliced meatballs on top of the beet salad.
• Serve immediately, with a knife and fork.

JEAN'S SWEDISH FAUX MEATBALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl combine bread crumbs, onion, pepper, nutmeg and milk. Stir in burger-style crumbles until well blended. Form into 1 1/2 balls.
• In a large skillet over medium heat, brown the 'meat' balls in butter. Remove with a slotted spoon and place in a 2 quart casserole dish.
• Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and cream and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over 'meat' balls .
• Bake in preheated oven for 30 minutes.