Swedish Meatballs By Jamie Oliver Recipe 475

JAMIE OLIVER'S SWEDISH MEATBALLS

Steps:

• Set aside a few of the herbs, then put the rest into a large bowl with the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch of salt and pepper, then get your clean hands in there and scrunch and mix it well.
• Divide the mixture in half, then pat and roll each half into a sausage shape. Cut each one into 15 equal pieces, then wet your hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large oiled tray, then cover with clingfilm and pop into the fridge for 1 hour to firm up.
• When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown.
• Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with a pinch of salt and pepper. Return the meatballs to the pan and move them around so they get coated in the sauce.
• Serve your meatballs - eight per person is about right - drizzled with any lovely sauce left in the pan and with a few spoonfuls of warmed-up jam on top.

SWEDISH MEATBALLS (HOMEMADE IKEA MEATBALLS)

Steps:

• Grate onion using a standard box grater (see video).
• Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
• Add remaining Meatball ingredients EXCEPT oil. Mix well.
• Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.

SWEDISH MEATBALLS - BY JAMIE OLIVER RECIPE - (4.7/5)

Steps:

• Mix together ground beef and ground pork. Add salt, pepper and dill stocks. Divide into 16 and make meatballs. In hot pan, add 1 tbsp olive oil. Cook meatballs, turning occasionally until done - 10-15 min. Add caraway seeds; toasting. Add lingonberry and heavy cream. Turn down heat and simmer for 5 minutes. To serve, top with yogurt or sour cream. ** serve with celeriac and rice In dutch oven, heat 1 tbsp olive oil. Add celeriac. Add salt, pepper and thyme and a little bit of water. Cover; simmer on low for 15 minutes or until tender. Add fresh spinach. Cook for a few minutes. In separate pan, cook rice. When rice and celeriac are done, mix the two together.

SWEDISH MEATBALLS

Steps:

• In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.
• In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.
• In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.

HOMEMADE SWEDISH MEATBALLS

Steps:

• In a large bowl combine ground beef and pork; mix with your fingers, breaking up any lumps. Mix in all the other meatball ingredients (except the olive oil) until combined.
• Using a cookie scoop or your hands, shape the mixture into 1 1/2-inch balls. (Place on a clean platter, cover and refrigerate for about 30 minutes, if possible - this helps them retain their round shape when cooking.)
• In a large nonstick skillet, warm the olive oil over medium-high heat until shimmering. Working in batches to avoid crowding, add the meatballs and cook turning continuously until browned on all sides and cooked through, about 5-6 minutes. Repeat with the remaining meatballs. Transfer to a plate and cover with foil.
• Add the butter to the skillet and once melted, whisk in the flour; stir to combine and cook stirring constantly for about 1 minute until no lumps remain and flour just begins to brown.
• Slowly whisk in the beef broth and then the heavy cream. Whisk in the soy sauce and mustard; bring to a simmer, then turn down the heat to a gentle simmer and let the sauce thicken, stirring constantly, 1 to 2 minutes. Season with salt and pepper to taste.
• Add the meatballs back to the skillet and simmer for another 3 minutes to finish cooking and warm through.
• Serve over cooked egg noodles with a sprinkle of parsley.

SWEDISH MEATBALLS RECIPE FROM FROZEN MEATBALLS

Steps:

• If you are using FRESH MEATBALLS
• Cook your meatballs as you normal do and then head to the Swedish meatball sauce recipe below.
• If you are using FROZEN MEATBALLS
• Add meatballs and broth to a large skillet and heat over medium low heat, covered, for 20 minutes or until meatballs are hot and no longer frozen. Remove meatballs and set aside, keeping warm.
• CREAMY SWEDISH MEATBALL SAUCE
• Add butter, flour, onion powder, salt and pepper to broth in skillet.
• Heat over medium heat, whisking constantly until bubbly.
• Reduce heat to low and stir in sour cream until completely combined. Add meatballs to skillet and stir well, heating until hot.
• Serve on top of noodles.