Swedish Meatballs Recipe- Anyone Have One??

[CvAgent]

Swedish Meatballs Recipe- Anyone Have One??

I love those damn meatballs, but i am getting tired of going to the deli by my house to get them once a wk. Anyone have a good recipe(they should not taste like salisbury steak)

Thanks

 

[Raspewtin]

"I love those damn meatballs, "


me too, I'm fairly addicted to them. First time I had "genuine" Swedish meatballs was at IKEA. I have no recipe. Try epicurious.com.

 

[cdan]

Buy the little package of powdered sauce for it and follow the instructions. It should have one part for the sauce and another part for the meat.

 

[Piano Man]

SWEDISH MEATBALLS
recipe courtesy of Marcus Samuelsson
1/2 cup crushed rusks or white bread (bread crumbs)
3/4 cup cream
1 cup ground beef
1/2 cup ground veal
1/2 cup ground pork, preferably with fat (may be substituted for more beef)
1/2 finely chopped onion
Butter for frying
1 egg
Salt
White pepper
Soy sauce, optional

Soak the bread (bread crumbs) in the cream. Mix the ground meat and add the cream and bread mixture. Brown the finely chopped onion in a little butter. Mix the onion with an egg and add it to the meat mixture. Work the mixture until smooth. Add some more water to give a smooth consistency, season with pepper and salt as you go.

Roll the meat into balls. The simplest method is to shape them using the wet palm of your hand and a couple of tablespoons, alternately standing them in a glass of hot water.

Melt rather large quantity of butter and put 10 to 20 meatballs at a time, depending on their size. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready.

If the meatballs are to be served with gravy or sauce, proceed as follows:

Rinse the frying pan with water after each frying and add new butter. When all the meatballs are ready, sprinkle a little flour in the pan, pour in the gravy (i.e. butter from the frying and water used to rinse the pan) and stir until the sauce is even. Flavor with a little white pepper, salt and perhaps some Soy Sauce. Let the meatballs bubble gently for a few minutes in the sauce, over low heat. If a creamy sauce is desired, pour cream into the pan after the last frying.

Serve the meatballs with potatoes, lingonberries, salt or pickled cucumber and gravy.

Prep Time: 20 minutes
Cooking Time: 40 minutes
Difficulty: Easy

 

[Piano Man]

SWEDISH MEATBALLS
c.1998, M.S. Milliken & S. Feniger, all rights reserved
Meatballs:
2 slices white bread, without the crusts, torn into pieces
1/4 cup milk
3/4 pound ground beef
3/4 pound ground pork
1 small red onion, grated or very finely chopped
1 egg
1/8 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/8 teaspoon ground ginger
Salt and freshly ground black pepper
Butter and vegetable oil for frying meatballs

Gravy:
2 cups beef stock
2 tablespoons flour
1/4 cup heavy cream
Salt and freshly ground black pepper
Fresh parsley, for garnish

In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)

Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.

To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.

To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse.

Yield: 4 to 6 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes

 

[Piano Man]

SWEDISH MEATBALLS WITH SPICY PLUM SAUCE
Recipe Courtesy Marcus Samuelsson, Executive Chef, Restaurant Aquavit
1/2-cup fine, dry bread crumbs
3/4 cup heavy cream
1 1/2 tablespoons olive oil
1 medium yellow onion, minced
2/3 cup ground beef
2/3 cup ground veal
2/3 cup ground pork
2 tablespoons honey
1 large egg
Kosher salt and freshly ground black pepper
3 tablespoons butter
1 large shallot, minced
1/2 red bell pepper, minced
6 pickled plums, pitted and minced
2 cups chicken broth
1/4 cup plus 2 tablespoons plum sauce

In a small bowl, combine breadcrumbs and 1/2-cup heavy cream. Stir with fork until smooth. Set aside. In a small sauté pan over medium heat, heat the oil and add the onion. Saute until softened but not browned, about 5 minutes. In a large bowl, combine beef, veal, pork, honey, cooked onions and egg. Season with salt and pepper to taste. Add the bread crumb-cream mixture to the meat, and mix well. With wet hands 9to keep the meat from sticking), shape a meatball the size of a golf ball. If the meat is too soft to shape, more bread crumbs may be added to the mixture. Continue shaping meatballs, placing on a plate brushed with water. There will be about 24 meatballs. In a large skillet over medium-high heat, melt the butter and add the meatballs. Saute, browning on all sides, until cooked through, about 7 minutes. Remove to a plate, and discard the fat from the skillet. Return skillet to heat, and add shallots, red pepper and plums. Sauté until softened and lightly browned. Add chicken broth, then remaining 1/ 4 cup of heavy cream. Stir in plum sauce, and season to taste with salt and pepper. Add meatballs to sauce and simmer over medium heat, until sauce thickens slightly and meatballs are heated through, about 5 minutes. Serve.

Yield: 4 to 6 servings

 

[Piano Man]

SWEDISH CARDAMOM MEATBALLS
Recipe courtesy Inglill Mutti
2 cups bread crumbs
1/2 cup milk
1 pound ground beef
1 pound ground pork
3 eggs
Salt
Pepper
1 tablespoon ground cardamom
1 cup yellow onion, chopped, plus 6 cups yellow onions, sliced
1 cup salted butter, divided
1/2 cup sugar
Salt and pepper
3 cups beef broth
2 cups heavy cream
3 tablespoons gravy maker seasoning
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon MSG
1/4 teaspoon cloves
1/4 teaspoon cinnamon
3 to 4 tablespoons cornstarch
1/4 cup water

In large mixer bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2-inch meatballs. Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar, and pepper until caramelized, about 10 to 15 minutes. Remove mixture from both pans and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into one large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Yield: 12 servings

 

[Piano Man]

NOW START COOKING

 

[Hooobi]

geez, that's a lotta work.

you can buy some pretty good ones pre-made in a bag at Sam's (frozen section) for $5. i think it's either 2 or 3 pounds. that's probably how your deli makes em

H