Potato Chunk Swedish Meatballs Recipes
SWEDISH MEATBALLS
These Classic Swedish Meatballs are made with tender homemade meatballs in a rich and creamy brown gravy.
Provided by The Chunky Chef
Categories Main Course
Time 40m
Number Of Ingredients 19
Steps:
- Add bread cubes to large mixing bowl and top with heavy cream and grated onion (plus juices from grating the onion). Stir and let sit a minute or two. Mash with a fork.
- Add beef, pork, egg, parsley, salt, pepper, nutmeg, and allspice. Mix well.
- Use small cookie scoop to scoop out and roll into roughly 1 inch wide meatballs.
- Add oil and butter to large skillet and heat over MED/MED-HIGH heat. Add meatballs, working in batches (about half at a time), and cook on all sides, until browned and mostly cooked through, about 5-7 minutes. Remove to a plate and repeat with remaining meatballs.
- Drain off any excess oil but don't wipe out the skillet.
- Add butter to skillet and heat over MED heat. Once melted, whisk in flour and cook, stirring occasionally for 2 minutes.
- Slowly add beef broth, whisking as you add it, until all broth is added. Whisk in Worcestershire sauce and bring to a simmer.
- Once gravy is simmering, add all meatballs and simmer 5-7 minutes, until meatballs are cooked through and gravy has started to thicken.
- Stir in heavy cream and simmer another 2-3 minutes, until gravy is a smooth and silky sauce that coats the back of a wooden spoon.
- Serve over buttered cooked egg noodles or mashed potatoes and garnished with minced fresh parsley.
Nutrition Facts : Calories 597 kcal, Carbohydrate 16 g, Protein 27 g, Fat 47 g, SaturatedFat 24 g, Cholesterol 185 mg, Sodium 795 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SWEDISH MEATBALLS RECIPE
Recipe for Swedish Meatballs. Juicy and tender meatballs with a rich gravy sauce. Serve the meatballs over mashed potatoes, pure comfort food. This recipe makes 24 meatballs.
Provided by Valentina Ablaev
Categories Easy/Medium
Time 40m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 458 kcal, Carbohydrate 7 g, Protein 25 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 153 mg, Sodium 595 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POTATO CHUNK SWEDISH MEATBALLS
A very old Swedish recipe. We always have this on Christmas. The recipe says to serve this with a separate gravy-we just make a simple gravy from the pan drippings. I have substituted venison for the beef.
Provided by Kaarin
Categories Pork
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients well.
- Form into small balls (1 inch).
- Fry in batches in butter/oil mixture over low-medium heat, stirring often.The meatballs should be well browned and juices run clear, about 10-15 minutes.
- Remove and serve on a platter with a separate gravy made with pan drippings.
- Serve over mashed potatoes.
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