Sweedish Meatballs?

[msmonroe2003]

How do you make them?♥

 

[cookingkay1955]

SWEDISH MEATBALLS
Yield: 60 Servings

1/2 c Fine dry bread crumbs
2/3 c Milk or water
1 Egg
2 tb Minced onion
1 1/4 ts Salt
1/8 ts Pepper
1/8 ts Nutmeg
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
2 tb Butter or margarine
1/4 c Water

Stir bread crumbs into milk or water;mix well.Beat in unbeaten egg and
minced onion.Add salt,pepper,nutmeg and ground beef;mix thoroughly.
Divide meat mixture into 50 to 60 even portions.Shape into small
balls Melt butter or margarine in skillet.Add meatballs;brown
thorough- ly, shaking pan occasionally to keep balls round.Add
water;cover skillet. Simmer 20 minutes.Yield: 50 to 60 small
meatballs.



Swedish Meat Ball
2 tablespoons cooking oil
1 pound lean ground beef
1 egg
1 cup soft bread crumbs
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2/3 cup milk
1 cup sour cream
1/2 teaspoon salt

Heat cooking oil in fry pan. Mix together all remaining ingredients, except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls (about 1" in diameter). Brown in cooking oil on all sides until fully cooked. Remove from pan, and drain on paper towels.

Pour off excess grease and cool pan slightly. Add small amount of sour cream to beat brownings and stir. Then add remaining sour cream and 1/2 tsp. salt, stirring to blend. Add browned meat balls to sour cream, tossing to coat with sour cream. Place in chafing dish to serve warm. DO NOT BOIL.

Makes 50 appetizer size meat balls.

 

[chuck]

They're pretty simple. They're smallish (1") balls of ground meat, with a bit of onion, seasoned with salt and pepper and usually a warm spice, like allspice and/or nutmeg. They have a lot of breadcrumbs in them (preferably dry crumbs) and an egg or 2.

They are traditionally cooked in a cream sauce, which may be made with meat stock or not, a roux (flour and butter for thickening) or not, and cream.

This is a recipe that has been bastardized to death. Of course there are the canned cream of mushroom soup recipes, and there are also evaporated milk recipes, and stranger recipes where you are supposed to dump in various types of jam or preserves.

You serve your meatballs with noodles or potatoes of your choice, or rice. The important thing about being a good cook is to do the best with what you have. Here's how I would make them:

MEATBALLS:
1 1/2 lbs hamburger OR whatever ground meat you have
1/4 medium onion, chopped fine
2/3 cup breadcrumbs OR 1/2 cup oatmeal
3/4 tsp salt
1/2 tsp pepper
1/4 tsp allspice AND/OR 1/4 tsp nutmeg (you can substitute mace for the nutmeg, if that's what you have)
1 egg
----------
SAUCE:
2 cans (about 3 cups) of low-sodium broth (whatever you have)
1 tablespoon of butter or margarine
2 tablespoons flour
1/2 cup water
1/2 cup half-and-half, whole milk, evaporated milk, or 1/3 cup cream

Mix all the ingredients for the meatballs together: The meat, breadcrumbs, egg, salt, pepper, spices. Shape these into 1" balls, using a spoon or scoop. Now they need to be browned. You can do this by sauteing them in an oiled skillet, or if you want, you can put a sheet of foil on a cookie sheet, oil the foil, place the balls on the sheet, and bake at 400 deg for about 15-20 minutes, until the balls are brown.

Put the meatballs in a saucepan or in the skillet. Put in the broth and water. Cover the meatballs and simmer (low bubbling) for about 10 minutes.
In a separate covered container, mix the milk with the flour by shaking it together well until there are no lumps in the milk. Pour the milk mixture over the meatballs, add the butter, mix in well, and simmer another 10-15 minutes. Check seasoning of the sauce (I'd add some black pepper), and serve.

The reason my post is so long is because this is such a flexible recipe. Say you have cream of mushroom soup and you want to use it. Make the meatballs as above, then add the soup and 1 can of water, broth, or milk to the soup, mix together, cover and simmer 15-20 mins. Leave out the flour.

Say you have bouillon cubes, but no broth. Use enough cubes and water to equal about 3 c of broth.

Here's a recipe from food network TV that is pretty basic too: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32087,00.html

 

[Miami Lilly]

****Swedish Meatballs****

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

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.

 

[Smurfetta]

I have a cousin raised in Luzern near Zurich, this is her traditional recipe.

1/3 cup hot milk
1/4 cup bread crumbs
1 bullion cube
½ cup very finely chopped onion (or grated)
3/4 pound ground chuck
3/4 pound ground pork
2 eggs
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Butter for frying

Combine hot milk, bread crumbs, crumbled bullion cube and chopped onion. Stir and set aside and let swell for a few minutes.
Combine the meat, the bread-and-milk mixture, the eggs, the Worcestershire sauce and the spices.
Roll our meatballs, using your hands and place them on a sheet pan. We like to make each meatball about the size of a golf ball, but you can make them as large or small as you like. Swedish meatballs are traditionally quite small
Heat some butter in a cast-iron skillet.
Wait until the butter is warm and bubbly, and carefully add the meatballs. Be sure to not turn them too soon, you want to make sure they form a nice surface before rolling them around, or they might break. Sauté until golden brown, about 7 to 10 minutes.
Once you’re done cooking, you could use the drippings of the pan and make a gravy. Just whisk in some flour to make a roux, add some beef stock, or some water, and finish off with some heavy cream.

I like serving these with egg noodles or spatzle.

 

[Fallon]

SWEDISH MEATBALLS WITH SAUCE

3 1/2 lb. ground chuck
1 lb. ground lean pork
1 1/2 c. minced onion
2 1/4 c. dry bread crumbs
3 tsp. minced parsley
4 1/2 tsp. salt
Scant 1/2 tsp. pepper
3 tbsp. Worcestershire sauce
1 1/2 c. canned milk
3 eggs

SAUCE:

3/4 c. flour
3 tsp. paprika
3/8 tsp. pepper
2 c. sour cream
1 1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1 can mushroom soup

Meatballs: Mix together all ingredients. Shape mixture into balls. Brown in 3/4 cup hot salad oil.
Sauce: Stir 2 cups boiling water with 1 can mushroom soup and rest of sauce ingredients. Pour gravy over meatballs and simmer 20 minutes. Very large amount.