Swedish Meatballs By Jamie Oliver Recipe 475

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JAMIE OLIVER'S SWEDISH MEATBALLS



Jamie Oliver's Swedish Meatballs image

From british chef Jamie Oliver's trip to scandinavia, a delicious version. Allow 1 hour for the meatballs to firm before cooking.

Provided by MarraMamba

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon mixed fresh herbs, such as dill, flat-leaf parsley or 1 tablespoon chives, roughly chopped
300 g ground pork, the best quality you can afford
300 g minced beef
1 large egg
100 ml milk
75 g dried breadcrumbs
1 teaspoon ground allspice
sea salt & freshly ground black pepper
olive oil
1/2 lemon, juice of
300 ml beef stock, preferably organic (if using a stock cube, 1/2 is enough)
1 tablespoon plain flour
60 ml double cream
1 (200 g) jar of lingon berries, cranberry, blackberry or 1 (200 g) blackcurrant jam, to serve

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.

Nutrition Facts : Calories 534.3, Fat 36.1, SaturatedFat 15.1, Cholesterol 175.9, Sodium 547.9, Carbohydrate 17.6, Fiber 1.2, Sugar 1.4, Protein 33

SWEDISH MEATBALLS (HOMEMADE IKEA MEATBALLS)



Swedish Meatballs (homemade Ikea Meatballs) image

Recipe video above. Juicy meatballs smothered in a beautiful creamy gravy, with a hint of spicing that Swedish Meatballs are known for. Made extra soft and extra tasty by soaking fresh bread in grated onion - tried and tested technique used in my most of my meatball recipes, highly approved by readers! (See Italian Meatball reviews as an example)

Provided by Nagi | RecipeTin Eats

Categories     Mains

Time 50m

Number Of Ingredients 14

2 slices white sandwich bread (, crusts removed, chopped into small cubes (Note 1))
1 onion (, small (brown, white or yellow))
300g / 10 oz ground beef (mince)
300g / 10 oz ground pork (mince) (, or sub with more beef (Note 2))
1 egg
1/4 tsp ground nutmeg (, preferably freshly grated)
1/4 tsp All Spice powder ((Note 3))
1/4 tsp black pepper
3/4 tsp salt
1 tbsp oil
40g / 3 tbsp butter (, unsalted)
3 tbsp flour
2 cups beef broth/stock ((salt reduced), or sub with chicken)
1/2 cup heavy / thickened cream ((Note 4))

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.

Nutrition Facts : ServingSize 289 g, Calories 475 kcal, Carbohydrate 11 g, Protein 28 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 163 mg, Sodium 727 mg, Fiber 1 g, Sugar 2 g

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



Swedish Meatballs - by Jamie Oliver Recipe - (4.7/5) image

Provided by Hastings1961

Number Of Ingredients 12

1/2 lb ground beef
1/2 lb ground pork
Salt & Pepper to taste
One bunch Fresh dill weed stocks, chopped
2 tsp caraway seeds
4 tsp lingonberry sauce
4 tbsp heavy cream
yogurt or sour cream
1 celeriac, peeled and diced into 1/2" cubes
1 cup basmati rice
2 tbsp fresh thyme
1 bag fresh baby spinach

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



Swedish Meatballs image

Provided by Food Network

Categories     appetizer

Yield about 90 meatballs

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon minced onions
2/3 cup fresh bread crumbs
1 cup water
3/4 pound lean ground beef
3/4 pound lean ground pork
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock

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



Homemade Swedish Meatballs image

Homemade Swedish Meatballs coated in a simple, rich sauce that is completely luscious! This recipe is so easy and even better than the ones you get at IKEA!

Provided by Amy

Categories     Main Course

Time 35m

Number Of Ingredients 22

1 pound lean ground beef
1/2 pound ground pork
1 small sweet onion (, finely diced)
1 clove garlic (, minced)
1/2 cup Panko breadcrumbs
1 large egg (, lightly beaten)
1/3 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon pepper
1/8 teaspoon allspice
1/8 teaspoon nutmeg
2 tablespoons extra-virgin olive oil (, for frying pan)
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/4 cups beef broth
3/4 cup heavy cream
3 teaspoons low-sodium soy sauce
1 teaspoon Dijon mustard
Salt and pepper (, to taste)
sprinkle of finely chopped fresh parsley
Cooked egg noodles
Mashed potatoes

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.

Nutrition Facts : Calories 514 kcal, Carbohydrate 14 g, Protein 27 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 172 mg, Sodium 809 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SWEDISH MEATBALLS RECIPE FROM FROZEN MEATBALLS



Swedish Meatballs Recipe from Frozen Meatballs image

Use frozen meatballs to create a delicious Swedish Meatball Pasta Dinner - cream based sauce that is rich, savory, and perfect for a week night. Simple, easy, and under 30 minutes - the combination of a perfect family friendly recipe.

Provided by Trisha Haas - Salty Side Dish

Categories     Main Dishes

Time 25m

Number Of Ingredients 9

1 package (32 oz, frozen (precooked) meatballs)
2 cups beef broth
1 tablespoon butter
3 tablespoons flour
1 teaspoon onion powder
1 teaspoon salt
1/4-1/2 teaspoon pepper
1/2 cup sour cream
egg noodles (cooked and kept warm)

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.

Nutrition Facts : ServingSize 1 g, Calories 109 kcal, Carbohydrate 11 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 672 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

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