Swedish Meatballs Once Againwith Mushroom Sauce Recipes

SWEDISH MEATBALLS

Steps:

• In a medium bowl add the ground beef, egg, breadcrumbs, salt, pepper, onion, Worcestershire sauce and finely chopped parsley. Combine using your hands without over-mixing then form into about 1 1/2″ meatballs.
• Drizzle one tablespoon of olive oil into a large skillet then then add the meatballs searing the top and bottom then remove them from the skillet to a bowl (they won't be fully cooked through at this point).
• Add the sliced mushrooms and Worcestershire to the same skillet then season (don't clean the skillet) with salt and pepper and sauté the mushrooms 3-4 minutes (about 2 minutes per side).
• Add the beef stock, scraping any brown bits from the bottom of the skillet then fold in the can of cream of mushroom soup, soy sauce and thyme.
• Return the meatballs and any of their juices to the skillet then cover and cook over medium to medium-low heat 15-20 minutes or until the meatballs are cooked through.
• Temper the sour cream then add it to the sauce. Taste and adjust for salt and pepper then serve right away over wide egg noodles or mashed potatoes.

CREAMY SWEDISH MEATBALLS WITH MUSHROOMS

Steps:

• In a large-based frying pan, sauté the onion until soft and translucent. Scrape into a mixing bowl and cool. In the same pan, cook the mushrooms on a high heat until all the liquid is evaporated. Season lightly with salt and oregano. Remove from the pan, cover and set aside. To make the meatballs, combine the mince, sautéed onion, breadcrumbs, egg, chopped parsley, spices, salt and pepper. Mix by hand until all the aromatics and breadcrumbs are evenly worked through. Roll into smallish balls. The mixture yields about 20 -25 meatballs. Heat 1 tablespoon olive oil in the same pan and cook the meatballs until browned on all sides. Add the meatballs to the cooked mushrooms. Add the butter to the remaining oils in the pan and heat until bubbling. Stir through the flour and cook for 2 minutes. Slowly add the hot chicken stock, whisking all the while to prevent lumps forming. Once all the stock is incorporated, add the Worcestershire sauce, Dijon mustard and lemon juice. Stir in the cream and bring slowly up to the boil. Return the meatballs to the pan and coat in the creamy sauce. Simmer for 4-5 minutes until the meatballs are cooked through and the sauce is thickened. Scatter over a handful of chopped fresh parsley and drizzle with Lemon enhanced olive oil. Serve with buttered tagliatelle pasta or garlic mashed potatoes.

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
• Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
• Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.

SWEDISH MEATBALLS..... ONCE AGAIN...WITH MUSHROOM SAUCE

Steps:

• In a large skillet, melt butter over medium heat.
• Add mushrooms and 1/4 tsp.
• salt.
• Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
• Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
• egg,onion,parsley,remining 1/2 tsp.
• salt,allspice,nutmeg,and 1/8 tsp.
• pepper; stir with a fork until mixed.
• Add ground round and mix until well blended.
• Using about a tablespoon of mixture for each,form into meatballs.
• In a large skillet,heat oil over medium-high heat.
• Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
• Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
• Add broth and 3/4 cup of water.
• Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
• Reduce heat to low, cover and simmer 5 minutes.
• Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
• of pepper Cook until heated through, about 3 minutes.
• Serve on cooked egg noodles.

QUICK AND EASY SWEDISH MEATBALLS

Steps:

• Prepare meatballs according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cream and dill; simmer for 1 minute. Stir in meatballs; heat through. Garnish with parsley if desired.

EASY SWEDISH MEATBALL SAUCE

Steps:

• Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

SWEDISH MEATBALLS WITH SECRET INGREDIENT

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.