Nana Browns Swedish Meatballs Recipes

NANA BROWN'S SWEDISH MEATBALLS

Steps:

• Wet bread with water until moist, but not soggy. I add it by spoonfuls.
• Add ground beef and mix.
• Add sugar, spices, egg, onion and mix well.
• Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
• In batches, brown meatballs on all sides over medium-low heat.
• Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
• Make Gravy!
• Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
• Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
• Add flour/water mixture.
• Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
• Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
• When gravy is done, pour over meatballs and enjoy!

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.

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.