Jamie Oliver Swedish Meatballs Recipes

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JAMIE OLIVER'S SWEDISH MEATBALLS



Jamie Oliver's Swedish Meatballs image

From british chef Jamie Oliver's trip to scandinavia, a delicious version. Allow 1 hour for the meatballs to firm before cooking.

Provided by MarraMamba

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon mixed fresh herbs, such as dill, flat-leaf parsley or 1 tablespoon chives, roughly chopped
300 g ground pork, the best quality you can afford
300 g minced beef
1 large egg
100 ml milk
75 g dried breadcrumbs
1 teaspoon ground allspice
sea salt & freshly ground black pepper
olive oil
1/2 lemon, juice of
300 ml beef stock, preferably organic (if using a stock cube, 1/2 is enough)
1 tablespoon plain flour
60 ml double cream
1 (200 g) jar of lingon berries, cranberry, blackberry or 1 (200 g) blackcurrant jam, to serve

Steps:

  • Set aside a few of the herbs, then put the rest into a large bowl with the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch of salt and pepper, then get your clean hands in there and scrunch and mix it well.
  • Divide the mixture in half, then pat and roll each half into a sausage shape. Cut each one into 15 equal pieces, then wet your hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large oiled tray, then cover with clingfilm and pop into the fridge for 1 hour to firm up.
  • When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown.
  • Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with a pinch of salt and pepper. Return the meatballs to the pan and move them around so they get coated in the sauce.
  • Serve your meatballs - eight per person is about right - drizzled with any lovely sauce left in the pan and with a few spoonfuls of warmed-up jam on top.

Nutrition Facts : Calories 534.3, Fat 36.1, SaturatedFat 15.1, Cholesterol 175.9, Sodium 547.9, Carbohydrate 17.6, Fiber 1.2, Sugar 1.4, Protein 33

MEATBALLS



Meatballs image

Provided by Jamie Oliver

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 21

2 pounds (900 grams) meat, minced or store bought minced (ground) 1/2 pork and 1/2 beef
2 handfuls bread
2 level tablespoons dried oregano
1/2 teaspoon cumin seeds, toasted and pounded
1/2 teaspoon coriander seeds, toasted and pounded
2 small dried red chiles, pounded
1 tablespoon finely chopped fresh rosemary
1 egg
Salt and freshly ground black pepper
4 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, chopped
1 tablespoon olive oil
A good pinch dried oregano
2 (14 ounce) tins (cans) tomatoes
2 handfuls fresh basil, picked and torn
Salt and freshly ground black pepper
2 ounces (60 grams) mozzarella, broken up, or 3 bocconcini
2 ounces (60 grams) Parmesan, grated
Drizzle extra-virgin olive oil
1 pound (455 grams) dried spaghetti, cooked to al dente and drained

Steps:

  • If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl. Use the food processor to turn the slices of bread into bread crumbs. Add the bread crumbs, dried oregano, cumin, coriander, chile, rosemary, and egg to the minced meat and season with a good pinch of salt and a good twist of black pepper. Mix well, and with wet hands, roll, and pat into meatballs the size and shape you want. (These can be cooked straight away or put on greaseproof paper, covered with plastic wrap and refrigerated for up to 1 day.)
  • Preheat the oven to 400 degrees F (200 degrees C/gas 6).
  • Preheat a thick-bottomed casserole to a very hot temperature. Add 3 to 4 tablespoons of olive oil, swirl around the bottom of the pan, and add your meatballs. Fry them until they are brown all over, being careful not to break them up but just moving the pan around so that all sides of the meatballs get nicely colored.
  • Meanwhile, to make your tomato sauce, fry the onion and garlic in a little oil. Add the dried oregano and tomatoes, rip in the basil leaves, season, and gently simmer for a few minutes. Turn the heat down, and pour over the meatballs with the mozzarella and grated Parmesan. Drizzle with olive oil and cook in the oven for about 15 to 20 minutes, until the cheese is golden. Serve with the cooked and drained spaghetti.

MEATBALLS & PASTA



Meatballs & pasta image

This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour - a simple, wholesome dinner for the whole family.

Provided by Jamie Oliver

Categories     Pasta Recipes     Jamie's Ministry of Food     Meatball     Pasta & risotto

Time 45m

Yield 4

Number Of Ingredients 15

12 Jacob's cream crackers
4 sprigs of fresh rosemary
2 heaped teaspoons Dijon mustard
500 g quality minced beef, pork, or a mixture of the two
1 heaped tablespoon dried oregano
1 large free-range egg
olive oil
1 bunch of fresh basil
1 medium onion
2 cloves of garlic
½ a fresh or dried red chilli
2 x 400 g tin of plum tomatoes
2 tablespoons balsamic vinegar
400 g dried spaghetti or penne
Parmesan cheese

Steps:

  • Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
  • Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
  • Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
  • With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs - you should end up with 24.
  • Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed - this will help to firm them up.
  • Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
  • Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
  • Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
  • Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
  • Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they're cooked, cut one opening - there should be no sign of pink.
  • Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
  • Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
  • Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
  • Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

Nutrition Facts : Calories 756 calories, Fat 14.9 g fat, SaturatedFat 4.8 g saturated fat, Protein 58.1 g protein, Carbohydrate 104.5 g carbohydrate, Sugar 14.6 g sugar, Sodium 1.6 g salt, Fiber 5.6 g fibre

SWEDISH MEATBALLS



Swedish Meatballs image

Provided by Food Network

Categories     appetizer

Yield about 90 meatballs

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon minced onions
2/3 cup fresh bread crumbs
1 cup water
3/4 pound lean ground beef
3/4 pound lean ground pork
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock

Steps:

  • In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.
  • In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.
  • In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.

SWEDISH MEATBALLS - BY JAMIE OLIVER RECIPE - (4.7/5)



Swedish Meatballs - by Jamie Oliver Recipe - (4.7/5) image

Provided by Hastings1961

Number Of Ingredients 12

1/2 lb ground beef
1/2 lb ground pork
Salt & Pepper to taste
One bunch Fresh dill weed stocks, chopped
2 tsp caraway seeds
4 tsp lingonberry sauce
4 tbsp heavy cream
yogurt or sour cream
1 celeriac, peeled and diced into 1/2" cubes
1 cup basmati rice
2 tbsp fresh thyme
1 bag fresh baby spinach

Steps:

  • Mix together ground beef and ground pork. Add salt, pepper and dill stocks. Divide into 16 and make meatballs. In hot pan, add 1 tbsp olive oil. Cook meatballs, turning occasionally until done - 10-15 min. Add caraway seeds; toasting. Add lingonberry and heavy cream. Turn down heat and simmer for 5 minutes. To serve, top with yogurt or sour cream. ** serve with celeriac and rice In dutch oven, heat 1 tbsp olive oil. Add celeriac. Add salt, pepper and thyme and a little bit of water. Cover; simmer on low for 15 minutes or until tender. Add fresh spinach. Cook for a few minutes. In separate pan, cook rice. When rice and celeriac are done, mix the two together.

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