Sliced Bread Swedish Meatballs Recipes

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SWEDISH MEATBALLS



Swedish Meatballs image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 25 meatballs

Number Of Ingredients 11

8 slices white bread
1 cup heavy cream
3 eggs
1/2 cup diced onion
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 tablespoon beef base
1/2 teaspoon chopped garlic
2 1/2 pounds ground chuck

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the bread slices in a large mixing bowl and dampen with heavy cream. Once bread is soaked through, add the rest of the ingredients, except the meat, and mix well. Mix in the meat. Roll the mixture into 1-inch meatballs and bake, uncovered, on a lightly greased baking pan for 45 minutes.
  • Serve the meatballs hot, with gravy if desired.

SWEDISH MEATBALLS



Swedish Meatballs image

My Aunt would make these for Christmas Eve dinner every year. She'd serve these along with Potato Sausage, Lingonberries, Limpa Bread and mashed potatoes.

Provided by MsKittyKat

Categories     Veal

Time 45m

Yield 30 meatballs

Number Of Ingredients 13

4 tablespoons butter
1 small onion, chopped
2 slices day-old rye bread, crusts trimmed,torn into pieces
2/3 cup beef stock or 2/3 cup canned beef broth
1 egg
1/4 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 lb ground beef
1/2 lb ground veal
2 tablespoons all-purpose flour
1 1/3 cups beef stock or 1 1/3 cups canned beef broth
2 tablespoons whipping cream
ground allspice

Steps:

  • For meatballs:.
  • Melt 2 tablespoons butter in heavy medium skillet over medium heat.
  • Add onion and sauté until translucent, about 5 minutes.
  • Cool slightly.
  • Combine bread and stock in large bowl.
  • Mix in onion mixture, egg, allspice and pepper.
  • Add ground beef and veal and blend well.
  • Can be prepared 3 hours ahead.
  • Cover and chill.
  • Shape meat into 1 1/4-inch balls.
  • Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.
  • Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes.
  • Using slotted spoon, transfer meatballs to platter and keep warm.
  • Reserve drippings in skillet.
  • For sauce:.
  • Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes.
  • Gradually whisk in stock and cream.
  • Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes.
  • Season to taste with allspice, salt and pepper.
  • Pour sauce over meatballs and serve.

Nutrition Facts : Calories 56.2, Fat 3.8, SaturatedFat 1.9, Cholesterol 23.8, Sodium 91.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.2, Protein 3.5

SLICED BREAD SWEDISH MEATBALLS



Sliced Bread Swedish Meatballs image

The gauntlet was thrown when my daughter's future in-law's Swedish Meatballs recipe was declared to be "the best in the world." Here's my valiant attempt to uphold the honor from OUR side of the family. A good electric skillet makes this as easy as can be. (I often DOUBLE the gravy recipe, and add a bit of dill weed, nutmeg, and caraway seeds 8-)

Provided by Pellerin

Categories     One Dish Meal

Time 30m

Yield 26 meatballs, 6-8 serving(s)

Number Of Ingredients 24

2 slices white bread, without the crusts, torn into pieces
1/4 cup whole milk or 1/4 cup half-and-half
3/4 lb ground beef
3/4 lb ground pork
1 small red onion (grated or very finely chopped)
1 egg
1/8 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/4 teaspoon onion powder
1/4 teaspoon garlic powder, granulated
1 tablespoon parsley, dried
1/4 teaspoon salt
1/4 teaspoon pepper (freshly ground black)
2 tablespoons butter or 2 tablespoons vegetable oil
2 cups low sodium beef broth
2 tablespoons flour
1/4 cup heavy cream
1/4 teaspoon onion powder
1/4 teaspoon garlic powder, granulated
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper (freshly ground black)
1/4 cup fresh parsley

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 electric skillet or saute pan over medium-high heat. Add the meatballs without crowding, and gently brown on all sides, about 10 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.
  • To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Traditionally served with boiled new potatoes, lingonberry sauce, and lefse. I just put over buttered noodles or cooked rice, and sprinkled with parsley.

Nutrition Facts : Calories 398.3, Fat 29.5, SaturatedFat 13, Cholesterol 135.2, Sodium 363.2, Carbohydrate 9, Fiber 0.8, Sugar 1.5, Protein 23

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