Smorgasbord Swedish Meatballs Recipes

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SMORGASBORD SWEDISH MEATBALLS



Smorgasbord Swedish Meatballs image

Swedish meatballs is one of the hot dishes that make up a traditional smorgasbord. Serve the meatballs alongside our Egg Noodles in Caraway Butter.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes about 2 dozen

Number Of Ingredients 14

8 ounces ground sirloin
1 small onion, coarsely chopped in a food processor (about 1/2 cup)
1/2 cup sour cream
1 large egg, lightly beaten
3 tablespoons fine dry breadcrumbs
1 1/2 teaspoons coarse salt
Freshly ground pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
2 tablespoons dry red wine
2 tablespoons all-purpose flour
2 cups homemade or low-sodium store-bought beef stock
8 ounces ground pork

Steps:

  • Preheat oven to 275 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1 3/4-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.
  • Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.

AUTHENTIC SWEDISH MEATBALLS



Authentic Swedish Meatballs image

This recipe is one of my earliest food memories. Every Christmas Eve, my family enjoys an authentic Swedish Smorgasbord, of which this is an essential part. My mother still tells tales (and I'm 40) of me as a toddler, standing by the dish of meatballs and eating as many as I could hold. These are not spicy, like most Scandinavian food, but have a great flavor and texture. In fact, they are so soft, that I usually chill the meat mixture before rolling and frying to avoid meatballs with flat sides. I've included the directions for the gravy, which I usually don't make, as it's traditional, but the balls are wonderful without it on any buffet table, or as an addition to a potluck. They are also good cold, straight from the fridge. If you like to do OAMC cooking, these freeze beautifully, in fact, I never make less than 100 meatballs at a time, lightly brown them, then flash freeze to finish later. The traditional recipe calls for a mix of beef, pork, and veal- if you object to veal, they work equally well with an even mix of beef and pork. Don't try to use these as an option for spaghetti, the seasonings just don't match. Prep time does not include chilling the meat mixture or the prepared meatballs.

Provided by IngridH

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon butter
3 tablespoons onions, grated
1/2 cup breadcrumbs
1 1/2 cups milk
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1 egg
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/4 teaspoon white pepper
butter or oil
pan juices
1 tablespoon flour
3/4 cup cream (whole milk works in a pinch)
salt
white pepper

Steps:

  • Melt butter in a skillet.
  • Saute onions in the butter until golden.
  • Soak the bread crumbs in the milk.
  • To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
  • Chill mix for an hour or so, to firm it up.
  • Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
  • Heat a large skillet over medium high heat.
  • Melt a small amount of butter (traditional) or oil in the pan.
  • Add enough meatballs to fill the pan very loosely.
  • Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
  • Remove each batch to a warm platter in the oven, as you fry the rest.
  • If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
  • For the gravy:.
  • When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
  • Simmer for 10 minutes.
  • If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
  • Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.

SWEDISH MEATBALLS WITH SECRET INGREDIENT



Swedish Meatballs With Secret Ingredient image

When I was growing up there was a chain of Swedish Smorgasbord restaurants in the area which I lived. It wasn't until about 10 years ago that I met the original owner of that chain at a private party in the last remaining restaurant in the chain. He cooked the foods for this party himself with his son who at that time was the manager of that one remaining establishment. One of the dishes that he served, personally to the 20+ persons invited, was his Swedish Meatballs. They were the absolute best tasting meatballs I ever ate. I took him aside and asked him quietly..."is the wonderful taste in these meatballs the fennel seeds in the sauce?" He smiled and whispered back..."yes that is my secret for making the best Swedish meatballs". I came upon a recipe for Swedish Meatballs at Group Recipes.com that sounded so similar to that recipe so I wanted to post this version for the ZWT #6 2010 Scandinavian Region.

Provided by CarrolJ

Categories     < 4 Hours

Time 1h30m

Yield 30-40 small meatballs, 4-6 serving(s)

Number Of Ingredients 18

1 lb ground pork
1 lb lean ground beef
1 onion (well minced)
3 eggs
1/2 cup soft breadcrumbs
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
gravy
2 cups beef stock
1 teaspoon fennel seed
salt & pepper
1 tablespoon Kitchen Bouquet (optional for color)
1/4 cup water
2 tablespoons flour
1/2 cup heavy cream

Steps:

  • Put eggs, spices and minced onion in a bowl, mix it all together.
  • Add meat, mix well so everything is nicely blended.
  • Shape small meatballs and brown them on all sides.
  • Cook over medium heat until liquids run clear of blood.
  • Add the beef stock, kitchen bouquet, salt and pepper, and fennel seeds and simmer on low heat about 20 minutes.
  • In a small bowl mix the 1/4 cup of water and the flour well for a thickner.
  • Add the thickner to the meat stirring constantly.
  • Cook until the the sauce thickens.
  • Add the cream and just heat until the cream is blended well and hot.
  • Be careful not to let it boil or it will curdle the cream.

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