Moms Swedish Meatballs Over Noodles Recipe 455

MOM'S SWEDISH MEATBALLS

Steps:

• Pre-heat oven to 325 degrees.
• Melt 1 tablespoon of butter in a sauté pan. Add onion and cook for 2-3 minutes until onions are soft. Add to a large bowl.
• Add bread crumbs to a medium sized bowl. Add milk, starting with 1/4 cup - just enough to wet all of the bread.
• Add meats to large bowl with onions and add the parsley, egg, salt, ginger, and nutmeg. Mix well and then add the milk soaked bread crumbs. If there is any extra milk in the bowl with the bread, do not add.
• Add meat mixture to fridge for at least 15 minutes, this will help with shaping the meatballs.
• Shape meat into 2 - 3ish inch meatballs and add to a rimmed baking sheet. Don't worry about crowding.
• Bake for 30 minutes.
• Once meatballs are done, remove meatballs with tongs and add to a plate or bowl. Then use a spatula to scrape all of the drippings from the pan into a large pot or dutch oven.
• Heat pot to medium and add 2 tablespoons of butter to the meatball drippings. Add flour and mix flour and butter to create a roux.
• Slowly add beef broth, mixing roux with it as it's added until all the broth is incorporated.
• Add the meatballs back to pan and let simmer on medium low for 15-20 minutes.
• Serve over noodles, rice, or whatever you'd like!

MOM'S SWEDISH MEATBALLS OVER NOODLES RECIPE - (4.5/5)

Steps:

• In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet, 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 and stir 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; cook and stir for 2 minutes or until thickened. 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.

MOM'S SWEDISH MEATBALLS

Steps:

• preheat oven to 375.
• mix thoroughly: meat, eggs, bread crumbs, salt (to taste), and onion.
• Form into 1 to 2 inch balls.
• Brown in a frying pan with olive oil.
• place in baking dish or crockpot.
• mix soup, water, and parsley. Pour over meatballs.
• bake until cooked thoroughly (about 15 min in oven).
• serve over rice or egg noodles.

SWEDISH MEATBALLS WITH NOODLES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
• While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
• Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

MOM'S SWEDISH MEATBALLS

Steps:

• Mix beef, pork, and veal together in a bowl with the onions, egg, white bread broken up into small pieces, and sprinkling of salt and pepper.
• Roll into balls about the size of a golf ball or a little smaller.
• Saute meatballs in melted margarine and the oil until browned.
• Remove meatballs from the pan and set aside.
• Add flour to the grease in the pan(to make a roux) and stir constantly for 30-60 seconds.
• Add 1/2 of the carton of half and half, the gravy master, and salt and pepper to taste.
• Stir until it starts to thicken, and then add meatballs back to the pan.
• Simmer on low for 40 minutes.
• As it thickens more, you can add the rest of the half and half as needed. (I usually end up adding the rest little by little because I like it saucey and because some of the sauce cooks away while simmering.).
• Re-season with salt and pepper to your taste, before serving on top of cooked egg noodles. Enjoy!

MOM'S CHRISTMAS SWEDISH MEATBALLS

Steps:

• Saute onions in 3 T. butter. Let cool a bit and lightly mix the meat, onions, bread crumbs, eggs, 1 1/2 cups of the cream. salt, pepper, nutmeg and parsley. Form into meatballs, about the size of a small walnut, place on cookie trays, and bake at 375 for 20-25 mn.
• Put in two casseroles, and make the cream gravy.
• Melt the 1/4 cup butter in a large, heavy saucepan Add the 1/4 cup flour, a touch more salt and pepper, cook for at least one minute. Do not brown. Gradually add the remaining cream, stirring continuously, until thickened. I like to add some Kitchen Bouquet for more flavor and some color at this point.
• Pour over the meatballs.
• Note: At this point, we generally freeze them and then defrost and bake for an hour or so on Christmas, as this recipe makes a lot of meatballs, so it is time consuming and who wants to do all that on the day of, right?.
• Also, you can freeze the cooked meatballs alone, and make the gravy later and pour it over the meatballs right before you bake them.

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.