Aunt Ruths Swedish Meatballs Recipes

SWEDISH MEATBALLS

Steps:

• Preheat oven to 200 degrees F.
• Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
• In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
• In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
• Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
• Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
• Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

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.

AUNT DAGMAR'S SWEDISH MEATBALLS

Steps:

• For the Meatballs
• Pre-heat the oven to 350F.
• Combine the beef and pork in a medium bowl. Soak the bread crumbs in warm milk until softened and then add to the meat mixture, gently mixing ingredients together.
• Mix in the remaining ingredients to the meat mixture. Using a 1 tablespoon cookie scoop (for uniformity), form into small balls and place on a parchment or foil lined baking sheet.
• The meatballs can be prepared with two methods:
• Oven method: Once all the meatballs are on the lined baking sheet, place them in the oven and bake for about 10-15 minutes or until nicely browned. (I used a convection roast option and the meatballs were done in about 12 minutes and beautifully browned.)
• Pan Seared method: Pre-heat 2 tablespoons butter and 1 tablespoon high heat oil in a large non-stick, ceramic coated or cast iron pan. Brown the meatballs in batches and then place on the baking sheet. Place the meatballs in the oven for about 8-10 minutes or until the meatballs are cooked through.
• Serve these delicious meatballs with the Cream Gravy below, along with boiled new potatoes and lingonberry jam. Yum!
• For the Gravy
• Melt the butter in a large skillet over medium heat. Add the flour and whisk, cooking the flour for 2-3 minutes, careful not to brown the roux.
• Slow whisk in the warm milk, then the broth and bring to a slow boil until thickened. If the boil is too lively, turn down the heat and slowly simmer until the sauce has reduced and thickened.

TURKEY SWEDISH MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish lightly with cooking spray.
• Heat olive oil in a small skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Let cool briefly, about 5 minutes.
• Combine onion mixture, turkey, bread crumbs, egg, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, allspice, and nutmeg in a large bowl; mix well to combine. Form mixture into 1-inch meatballs. Transfer to baking dish.
• Bake in the preheated oven until meatballs are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Pour beef broth into a jar with a tight-fitting lid. Add flour; seal and shake vigorously until flour is dissolved.
• Pour beef broth mixture into a large skillet over medium-high heat. Add 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, black pepper, and salt. Bring to a boil, stirring frequently. Reduce heat to medium and simmer, stirring occasionally, until thickened, 2 to 3 minutes. Reduce heat to medium-low; stir in sour cream and meatballs. Cover and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.

SWEDISH MEATBALLS

Steps:

• In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
• In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
• Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you're using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
• To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
• Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.

AUNT BEE'S SWEDISH MEATBALLS RECIPE

Steps:

• Place the meat in a large bowl. Grate the onions into the meat.
• Stir together bread or bread crumbs with ¼ cup of half-and-half, just until moistened.
• Add eggs, soaked bread crumbs, sugar, salt, and pepper to the beef mixture. Use your hands or a fork to gently combine, being careful not to over-mix the meat.
• Use a medium (1 ½ tablespoon) scoop to shape the meat into balls. Each meatball will be about the size of a golf ball. Place the meatballs on a baking sheet so that they will be ready to fry.
• Heat 2 tablespoons of butter and 1 teaspoon of oil in a large frying pan over medium-high heat. When the butter melts, sauté meatballs in batches, turning while they cook so that all sides are evenly browned and the meat is cooked through (about 8-10 minutes per batch). Be careful not to overcrowd the pan.
• Repeat until all meatballs are cooked. Remove meatballs to a baking sheet lined with paper towels, and cover loosely with foil to keep warm while you prepare the sauce.

AUNT BARB'S SWEDISH MEAT BALLS

Steps:

• The 1 lb ground beef is frozen prepackaged Swedish meatballs readily available at your local grocery store.
• Precook meatballs as per instructions on package.
• Combine chili sauce, grape jelly, onion, garlic and worcestershire into deep frying pan.
• Heat and mix until ingredients are blended.
• Salt and pepper to taste.
• Add cooked meatballs, partially cover and simmer on low for half an hour or longer, stirring frequently (the longer the better to infuse the flavours into the meatballs).
• Serve hot or cold.

SWEDISH MEATBALLS RECIPE

Steps:

• In a large mixing bowl, combine the breadcrumbs with the milk, egg, onion, garlic, salt, pepper, and allspice. Let stand for 10 minutes.
• Add the ground beef and pork to the breadcrumb mixture. Mix with your hands until combined.
• Using a standard size cookie scoop, portion meat into balls. Roll in your hands to create a smooth, even ball. Set aside on a piece of parchment paper.
• In a large nonstick skillet set over medium heat, add the butter and oil. Once hot, place the meatballs around the pan, leaving about a 1/4 of an inch between each meatball, more if possible.
• Carefully fry the meatballs until golden brown on each side (ensuring that they are fully cooked throughout, a meat thermometer can help). Transfer to a paper towel-lined plate, set aside. Remove any large bits remaining in the pan with spoon.
• In the same skillet, add the butter for the gravy. Once melted, add the flour and whisk until it turns golden brown. Slowly whisk in the chicken broth, and beef broth. Bring the mixture to a low simmer. Add the dijon, worcestershire, soy sauce, salt, and pepper. Whisk in the half and half. Let thicken for a minute.
• Return the meatballs back to the pan and serve, or serve the meatballs alongside the gravy.

AUNT RUTH'S SWEDISH MEATBALLS

Steps:

• Saute onions in a few tbsp. oil. Beat milk and egg in a large bowl. Mix together bread, seasoning and onions. Add meat and mix well. Form into small meatballs. Fry in the remaining oil. Serve hot or cold with sour cream.