Swedish Soy Meatballs Recipes

MOM'S SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

ALMOST-FAMOUS SWEDISH MEATBALLS

Steps:

• Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
• Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
• Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

SWEDISH MEATBALLS

Steps:

• Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool.
• Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins.
• Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt.
• Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.

SWEDISH MEATBALLS

Steps:

• Soak the bread (bread crumbs) in the cream. Mix the ground meat and add the cream and bread mixture. Brown the finely chopped onion in a little butter. Mix the onion with an egg and add it to the meat mixture. Work the mixture until smooth. Add some more water to give a smooth consistency, season with pepper and salt as you go.
• Roll the meat into balls. The simplest method is to shape them using the wet palm of your hand and a couple of tablespoons, alternately standing them in a glass of hot water.
• Melt rather large quantity of butter and put 10 to 20 meatballs at a time, depending on their size. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready.
• If the meatballs are to be served with gravy or sauce, proceed as follows:
• Rinse the frying pan with water after each frying and add new butter. When all the meatballs are ready, sprinkle a little flour in the pan, pour in the gravy (i.e. butter from the frying and water used to rinse the pan) and stir until the sauce is even. Flavor with a little white pepper, salt and perhaps some Soy Sauce. Let the meatballs bubble gently for a few minutes in the sauce, over low heat. If a creamy sauce is desired, pour cream into the pan after the last frying.
• Serve the meatballs with potatoes, lingonberries, salt or pickled cucumber and gravy.

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.

ELVA'S SWEDISH MEATBALLS (SMA KOTTBULLAR)

Steps:

• In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly. Set aside.
• In a small saucepan, brown the onion in the 1 tbsp butter. Set aside.
• in a med bowl, soak the bread crumbs in the cream. Set aside.
• Add egg to the cooled onion mixture, then add that and the bread mixture then add that to the meat mixture. Work the mixture until well blended and smooth. Add more milk if neccessary to give a smooth consistency.
• Roll the meat into bite-sized meatballs. Arrange meatballs on a baking sheet and cover with plastic wrap. Chill for at least 1 hour before cooking.
• Melt a 1 stick of butter and put meatballs into a large frying pan. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. Add more butter to the pan if needed.
• When all the meatballs are cooked, remove them from the pan. Strain juices from pan, keeping 1/4 cup of juices. wipe the pan clean.
• Stir juice back into the pan with 1 tbsp flour to create a roux. Season with more white pepper. Pour cream into the pan and stir until slightly thickened.
• Return meatballs to pan and coat with sauce. Let the meatballs bubble gently for a few minutes. Serve in a large party bowl with toothpicks inserted into a few meatballs.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

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.