Swedish Meatballs With Gravy And Lingonberry Preserves Recipes

SERIOUSLY AMAZING SWEDISH MEATBALLS IN BROWN GRAVY

Steps:

• In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent about 3-5 minutes. Remove to a medium bowl and allow them to cool.
• In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
• When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and allspice to the bowl and mix until just combined. Don't overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 ¼ inch in diameter.
• Heat 1 tablespoon of butter along with oil in a skillet over medium-high heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate. If you don't have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don't want them to steam as they won't develop that brown outer crust and as a result, the sauce will be very light in color.
• Add the remaining 3 tbsp of butter to the skillet on medium-low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.
• Add the garlic powder, a ½ teaspoon of mustard, and Worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency. Taste and adjust with additional mustard as desired. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren't serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!

SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

Steps:

• In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
• Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
• Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

SWEDISH MEATBALLS W/ GRAVY & LINGONBERRY PRESERVES

Steps:

• 1. Put bread crumbs and milk in large bowl. Stir. Soak 10 minutes. Add onion, eggs, allspice, nutmeg and pepper. Use wooden spoon to combine. Break meats into small bits with your hands. Add to bowl. Use wooden spoon to beat until mixture is well-mixed.
• 2. Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands. Alternately, use tablespoon and moistened hands to shape mixture into balls.) Arrange meatballs in single layer on lightly oiled baking sheet. Refrigerate until firm, about 2 hours.
• 3. Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Add meatballs in batches, without crowding. Cook until browned, shaking pan occasionally, about 5 minutes. Transfer to wide, shallow, oven-to-table casserole. Repeat with remaining meatballs, adding more butter and oil as needed. Reserve hot skillet, unwashed, for making gravy.
• 4. Add onion to reserved skillet. Cook over medium heat until softened, stirring often, about 4 minutes. Add flour; cook 1 minute. Stir in consomme. Stir until thickened, about 4 minutes. Add cream. Stir until hot. Taste and season with salt and pepper.
• 5. Strain gravy and pour over meatballs. Cover casserole with lid or foil. Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes.
• 6. Cool 20 minutes. Use slotted spoon to set meatballs aside; skim fat from gravy. Put meatballs back in gravy. Reheat at 300 degrees until hot, 10 to 20 minutes. (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.)
• 7. Serve hot, spooned over Dilled Noodles (see recipe). Pass lingonberry preserves separately.

SWEDISH MEATBALLS WITH LINGONBERRY GRAVY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine bread crumbs and milk for meatballs in a large mixing bowl. Add pepper, nutmeg, cardamom, and salt. Mix with a fork and set aside to rest.
• Melt butter in a skillet over medium heat; stir in onion. Saute until onion has softened and turned light brown, 5 to 7 minutes. Add onion to the bread crumb mixture, along with ground beef and pork.
• Mix with your hands until well combined. Roll about 2 tablespoons at a time into meatballs and place onto baking sheets.
• Bake in the preheated oven until beginning to brown, 20 to 25 minutes.
• While the meatballs are baking, melt butter for gravy in a skillet over medium-high heat. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns the color of coffee with cream, 10 to 15 minutes.
• At the same time, combine beef stock, nutmeg, pepper, cardamom, and salt in a saucepan over medium heat; bring to a simmer.
• Slowly ladle hot stock mixture into the roux, stirring constantly. It will initially solidify and sputter, but keep stirring in more stock and it will become smoother. Once all stock is added and gravy is smooth, add sour cream and lingonberry jam. Mix until blended.
• Add meatballs to the gravy, tossing gently to coat. Cook until meatballs are no longer pink in the centers, about 15 minutes before serving.

SWEDISH MEATBALLS WITH LINGONBERRY OR CRANBERRY SAUCE

Steps:

• To make the sauce, put the lingonberries or cranberries into a heavy bottomed saucepan with about 100 to 120 mls of water, the lemon juice and zest & bring to the boil.
• Then turn the heat down to a gentle simmer and cook for 10 to 15 minutes. As soon as the berries have started to burst - add the caster sugar and cook until the sugar has completely dissolved. Take off the heat and allow to cool. Check for sweetness, if it is too sour, add more sugar to taste and cook until dissolved.
• To make the meatballs, first melt a little of the butter in a frying pan and add the finely chopped onion - sauté until soft & then add the allspice.
• Soak the breadcrumbs in the milk - until the milk has been absorbed, about 30 to 45 minutes. Mix the fried onion in with the soaked bread and then add the meat and beaten egg, season and mix well.
• Dampen your hands and form the mixture into balls about the size of large walnuts.
• Heat half of the remaining butter with half of the oil and fry the meatballs in batches - until they are golden brown in colour and hold their shape.
• Allow to meatballs to cool slightly.
• Heat up the remaining butter and oil in the pan and add the flour - cooking over a low heat until the flour is golden and sandy in appearance (like a roux base).
• Take the pan off the heat and gradually add the beef stock, stirring and blending well after each addition. Put the pan back on the heat and bring to the boil - then add the sour cream (creme fraiche). Turn the heat down and add the meatballs - cover and cook over a low heat for about 15 to 20 minutes, until the sauce has thickened.
• Check and adjust the seasoning before adding the chopped dill to the meatball and sauce mixture.
• Serve with the Lingonberry or Cranberry sauce, and mashed potatoes or broad ribbon noodles.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

SWEDISH MEATBALLS WITH GRAVY AND LINGONBERRY PRESERVES

Steps:

• Put bread crumbs and milk in large bowl.
• Stir.
• Soak 10 minutes.
• Add onion, eggs, allspice, nutmeg and pepper.
• Use wooden spoon to combine.
• Break meats into small bits with your hands.
• Add to bowl.
• Use wooden spoon to beat until mixture is well-mixed.
• Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands.
• Alternately, use tablespoon and moistened hands to shape mixture into balls.)
• Arrange meatballs in single layer on lightly oiled baking sheet.
• Refrigerate until firm, about 2 hours.
• Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.
• Add meatballs in batches, without crowding.
• Cook until browned, shaking pan occasionally, about 5 minutes.
• Transfer to wide, shallow, oven-to-table casserole.
• Repeat with remaining meatballs, adding more butter and oil as needed.
• Reserve hot skillet, unwashed, for making gravy.
• Add onion to reserved skillet.
• Cook over medium heat until softened, stirring often, about 4 minutes.
• Add flour; cook 1 minute.
• Stir in consomme.
• Stir until thickened, about 4 minutes.
• Add cream.
• Stir until hot.
• Taste and season with salt and pepper.
• Strain gravy and pour over meatballs.
• Cover casserole with lid or foil.
• Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes.
• Cool 20 minutes.
• Use slotted spoon to set meatballs aside; skim fat from gravy.
• Put meatballs back in gravy.
• Reheat at 300 degrees until hot, 10 to 20 minutes.
• (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.).
• Serve hot, spooned over dilled noodles.
• Pass lingonberry preserves separately.