Party Swedish Meatballs Recipes

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.

SWEDISH MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• Melt butter in a pan on medium heat and allow it to brown slightly. Stir in the flour completely and cook for about 1 minute creating a pale roux.
• Add the beef broth, stir, and cook until it thickens.
• Add in the ground allspice, nutmeg, salt, pepper, and the heavy cream, stir, and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the gravy.
• Sprinkle with the parsley, poke with toothpicks, and serve!
• Enjoy!

3-INGREDIENT SWEDISH MEATBALLS

Steps:

• Combine frozen meatballs, condensed soup, and sour cream in a slow cooker.
• Cover and cook on High until heated through, about 2 hours.

SWEDISH MEATBALLS

Steps:

• Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray the rack very generously with nonstick cooking spray.
• Whisk the eggs and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on low speed until combined (so it doesn't splatter), then increase the speed to high and beat until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the meat mixture into 1½-inch round meatballs and place on the prepared rack. (The mixture is very sticky and wet hands help; keep wetting your hands as you go). Bake for about 20 minutes, until just done.
• Note: You'll notice that the rack will leave little marks on the meatballs but they will not be too noticeable once the meatballs are covered with sauce.
• While the meatballs are cooking, make the sauce. In a large sauté pan over medium-high heat, melt the butter. Add the flour and cook, whisking constantly, until flour is golden and fragrant, about 1 minute. (Careful not to burn; it goes from golden to burnt quickly.) Whisk in the chicken broth, getting rid of any lumps. Add the brown sugar and bring back to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides of the pan occasionally, until sauce is slightly thickened and reduced, about 10 minutes. Add the cream, soy sauce and pepper and bring to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides occasionally, until the sauce is thick enough to coat a spoon, about 10 minutes. Add the cooked meatballs to the sauce and simmer, turning occasionally to coat with the sauce, until heated through. Stir in the lemon juice, then taste and adjust seasoning if necessary. Transfer the meatballs to a serving platter, sprinkle with parsley, and serve.
• Note: The cream sauce is a touch sweet. For a less sweet sauce, you can reduce or omit the brown sugar.
• Freezer-Friendly Instructions: The meatballs (without the sauce) can be frozen for up to 3 months. When ready to serve, prepare the sauce and reheat the meatballs in the sauce until hot in the center.

CLASSIC SWEDISH MEATBALLS

Steps:

• In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
• Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

PARTY SWEDISH MEATBALLS

Steps:

• Place meat in large mixing bowl.
• In another small bowl, add the coffeemate and the water and mix together stir quickly & pour this over the meat.
• Add the breadcrumbs, salt, eggs, onion & basil and start kneading together by hand until all ingredients are very well blended. *Note, I place my onions and basil in a mini food processor and it is so much better for the meatballs because you dont get those chunks of diced onion or basil.
• Roll meatballs into mini golf ball shaped sizes and place on ungreased cookie sheets about 2" apart.
• Bake in oven (center rack) at 350 deg. for about 5-7 minute About halfway through cooking time, I use tongs and turn the meatballs over so that the raw sides get cooked. I bake mine a little longer until dark brown color & centers are fully cooked.
• Remove meatballs and place in a deep baking/casserole dish & set aside.
• For the sauce.
• Mix water and gravy mix in a sauce pan over low heat until mix dissolves. Bring to boil then add the salt, pepper & container of sour cream. You must stir constantly until all sour cream dissolves and the sauce becomes a caramel color with no white left.
• Pour sauce over the meatballs and put either on sterno rack to start cooking/thickening sauce or bake in oven on low temp setting of about 250 or so. The sauce will thicken but keep temp on low setting until you serve or they can dry out fast.

SWEDISH MEATBALLS

Steps:

• Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool.
• Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins.
• Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt.
• Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.