Juicy Swedish Meatballs Recipes

SWEDISH MEATBALLS RECIPE

Steps:

• In a bowl combine the panko crumbs with milk. Add remaining ingredients for the meatballs and mix well. Shape into 24 meatballs.
• Add 2 Tbsp oil to a large skillet over medium heat. Once hot, cook meatballs in 2 batches until golden brown and cooked through (6-7 minutes), turning as needed. Add more oil as needed. Remove from the skillet and cover to keep warm.
• In the same skillet, melt the butter. Quickly whisk in the flour and cook until golden.
• Stir in the broth, heavy whipping cream, Dijon and season with salt and pepper to taste. Bring the sauce to a simmer and cook it thickens.
• Add back the meatballs and toss in the gravy sauce. Cook until meatballs are heated through.

SWEDISH MEATBALLS (HOMEMADE IKEA MEATBALLS)

Steps:

• Grate onion using a standard box grater (see video).
• Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
• Add remaining Meatball ingredients EXCEPT oil. Mix well.
• Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.

JUICY MEATBALL RECIPE

Steps:

• Combine diced bread in a large bowl with 2/3 cup water. Set aside 5 minutes then mash with a fork. Meanwhile, prepare the remaining ingredients.
• Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup parmesan cheese, 1 egg, 3 minced garlic cloves, 2 Tbsp parsley, 1 tsp salt and 1/2 tsp black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix.
• Portion onto a lined baking sheet (about 2 Tbsp per meatball - an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2" diameter balls.
• To Sautee: Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time and cook in batches to get a good sear. Sautee turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reaches 160˚F on an instant-read thermometer. Serve as is or in any recipe that calls for meatballs.
• To Bake Meatballs: Place on a lined baking sheet 2" apart and bake in a fully preheated oven at 400˚F for 20-23 minutes, or until fully cooked and the centers reach 160˚F. If you want a prettier color to your meatballs, broil for the last 2-3 minutes.

THE JUICIEST MEAT BALLS EVER

Steps:

• Soak the bread crumbs in the milk while you prepare the other ingredients.
• Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
• Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

CRAVE-WORTHY SWEDISH MEATBALLS

Steps:

• In a small bowl, tear or chop the bread into small pieces then cover with the milk. Set aside.
• Melt one tablespoon of butter in a wide skillet. Add the onions and cook until soft, but not brown; 3 to 4 minutes. Stir in the black pepper, allspice, garlic powder, cayenne pepper, nutmeg, and the mustard. Cook, stirring everything around the pan for 30 seconds. Transfer to a bowl to cool, and then wipe the skillet mostly clean with a paper towel so that it is ready for cooking the meatballs.
• Combine the beef, pork, bread and milk mixture, and the egg in the bowl of a stand mixer fitted with the paddle attachment (or large food processor). When the onions are warm, not hot, add them to the bowl as well.
• Evenly sprinkle the salt over the top of the mixture then beat for about 30 seconds, scrape the sides of the bowl, then beat another 30 seconds to a minute until the mixture looks very well blended. (If you are using a food processor, you may need to stop the processor one more time to move the mixture around a bit.)
• Form the mixture into meatballs; we like using a medium cookie scoop that holds about 1 1/2 tablespoons - you should get around 30 meatballs. Move onto cooking or cover and refrigerate up to a day or freeze them (see notes section for our tips).
• Heat the oven to 200 degrees Fahrenheit. Line a baking sheet with foil or parchment. (It's likely you will cook the meatballs in batches. A warm oven helps to keep cooked meatballs hot while you finish cooking all of the meatballs.)
• Melt half a tablespoon of butter in the pan used to cook the onions over medium-low heat. Add meatballs and cook, turning every few minutes, until brown on all sides and cooked through; 8 to 10 minutes. It's unlikely all of the meatballs will fit so you will need to do this in batches (or use two pans). Add more butter to the pan as needed.
• Transfer cooked meatballs to the baking sheet and place into the warm oven.
• After cooking the meatballs, make the gravy in the same pan. Depending on how much fat is left in the pan after cooking the meatballs, you may need to remove some or add a little bit of butter. You will need about three tablespoons of fat in the pan.
• Decrease the heat to low then scatter the flour over the fat in the pan and whisk until medium blonde in color, about 2 minutes. While whisking, slowly add the broth. Continue to whisk until the gravy begins to thicken. Add the cream and continue to cook until the sauce thickens enough to coat the meatballs, another minute or so.
• Whisk in the soy sauce, mustard, and lemon zest. Taste then adjust with salt and pepper, as needed. Remove the meatballs from the oven and add to the gravy. Serve with parsley scattered on top.

JUICY AND TENDER SWEDISH MEATBALLS WITH RICH GRAVY RECIPE

Steps:

• In a medium bowl, combine bread with milk, tossing to coat. Let stand until bread is completely softened and most of the milk has been absorbed, about 10 minutes.
• Meanwhile, in a small skillet, melt 2 tablespoons (30g) butter over medium-high heat. Add half of minced onion and cook, stirring, until onion is golden and tender, about 7 minutes.
• In a stand mixer fitted with the paddle attachment, or in a food processor, combine ground beef, ground pork, soaked bread and any remaining milk, cooked onion, remaining raw onion, 4 teaspoons salt, eggs, white pepper, and allspice. Starting on low speed and increasing to medium-high, beat mixture until ingredients are thoroughly combined, about 30 seconds to 1 minute.
• Line a baking sheet with parchment paper. Dipping your hands in water as needed to prevent meatball mixture from sticking, roll roughly tablespoon-sized portions of meatball mixture into balls slightly smaller than golf-ball size. Transfer to lined baking sheet.
• Set a rack over a clean baking sheet and heat oven to 200°F (90°C). Heat about 1/2 inch oil in a wide skillet to 350°F (177°C). Working in batches, lower meatballs into oil and fry, turning until well browned all over, about 2 minutes. Transfer browned meatballs to rack and keep warm in the oven.
• In a medium saucepan, melt remaining 3 tablespoons (45g) butter over medium-high heat until foamy. Whisk in flour and cook, whisking, until raw flour smell is gone, about 3 minutes. Whisk in chicken stock, bring to a boil, lower heat to a simmer, and cook until thickened, about 3 minutes. Whisk in soy sauce and cider vinegar. Season with salt and white pepper.
• Add meatballs to gravy and stir to coat. Simmer until meatballs are heated through. Serve right away with buttered potatoes and lingonberry jam, or speared with toothpicks as an hors d'oeuvre.

JUICY SWEDISH MEATBALLS

Steps:

• In a small bowl, soak the bread in the milk until soft.
• In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread.
• Mix thoroughly until smooth, it's best to use your hands for this.
• Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)
• Heat butter and oil in a large, deep skillet over medium-high heat.
• Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes.
• Shake the skillet now and then so meatballs stay round and brown evenly.
• Place them on a heated baking pan in a low oven to keep warm.
• To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.