SWEDISH MEATBALLS
A blend of pork and chuck keeps these meatballs moist, while allspice and nutmeg give the beefy bites their signature flavor. I've questioned some Swedes quite pointedly about the origins of their delicious meatballs, or kottbullar (do not ask me to pronounce this, for not even my Swedish acquaintances can pull it off without producing a great deal of airborne spittle), which have apparently been part of the standard smorgasbord for at least a couple hundred years and are traditionally served in a cream gravy with lingonberries. They were adopted by modern housewives here in the 1950s and '60s because they allowed the use of two beloved attributes of the age: chafing dishes and frilly toothpicks. This recipe first appeared in Season 9 of Good Eats. Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 55m
Number Of Ingredients 15
Steps:
- Heat oven to 200ºF.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In an 11-inch straight-sided saute pan set over medium heat, melt 1 tablespoon of the butter. Add the onion and two pinches of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Mix on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat or in an electric skillet set to 250ºF. Add the meatballs and saute until golden brown on all sides, 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken.
- Add the cream and continue to cook until the gravy reaches the desired consistency. Taste and season with the remaining salt if desired. Retrieve the meatballs from the oven, cover with the gravy, and serve (garnished with parsley if desired), to a very cool and mod world.
SWEDISH MEATBALLS
The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.
Provided by Alton Brown
Categories appetizer
Time 55m
Yield approximately 30 meatballs, 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees F.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
SWEDISH MEATBALLS
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.
NANA BROWN'S SWEDISH MEATBALLS
This is my husband's grandmother's recipe. I received a typed index card with this on it after we got married. My favorite part of the instructions? "After cooking make gravy." I'll try to be a bit more detailed. These are really good, I have yet to meet someone who doesn't like them. This is one of my top choices for parties and holidays. It's great on it's own as an appetizer, or over egg noodles as a main dish.
Provided by Kitsune
Categories Meat
Time 1h
Yield 48 meatballs
Number Of Ingredients 12
Steps:
- Wet bread with water until moist, but not soggy. I add it by spoonfuls.
- Add ground beef and mix.
- Add sugar, spices, egg, onion and mix well.
- Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
- In batches, brown meatballs on all sides over medium-low heat.
- Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
- Make Gravy!
- Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
- Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
- Add flour/water mixture.
- Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
- Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
- When gravy is done, pour over meatballs and enjoy!
Nutrition Facts : Calories 30.7, Fat 1.6, SaturatedFat 0.6, Cholesterol 10.8, Sodium 134.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 2.1
SWEDISH MEATBALLS
These mildly spiced meatballs are the essence of winter comfort food, just the kind of thing you'll want to come in from a blustery day to enjoy. Serve them with mashed potatoes and lingonberry jam, if you want something sweet.
Provided by Melissa Clark
Categories dinner, meatballs, appetizer, main course
Time 45m
Yield 4 dozen meatballs
Number Of Ingredients 21
Steps:
- In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
- Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you're using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
- To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
- Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 87 milligrams, Sugar 0 grams, TransFat 0 grams
PARTY SWEDISH MEATBALLS
My Mom's best friend used to bring this dish over when she visited on weekends. I finally got the recipe from her and have made them for many parties, BBQ's etc. They are usually a real hit! Although some may like serving them with egg noodles, I always served them without them and more as an appetizer. Either way, try to double the recipe for the sauce. I like mine in tons of extra sauce ESPECIALLY if you have them on a sterno! the sauce dries out fast, so double the sauce! but instead of 4 pks of brown gravy, only use 3 when doubling it. Double everything else
Provided by D. Rose
Categories Meat
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in large mixing bowl.
- In another small bowl, add the coffeemate and the water and mix together stir quickly & pour this over the meat.
- Add the breadcrumbs, salt, eggs, onion & basil and start kneading together by hand until all ingredients are very well blended. *Note, I place my onions and basil in a mini food processor and it is so much better for the meatballs because you dont get those chunks of diced onion or basil.
- Roll meatballs into mini golf ball shaped sizes and place on ungreased cookie sheets about 2" apart.
- Bake in oven (center rack) at 350 deg. for about 5-7 minute About halfway through cooking time, I use tongs and turn the meatballs over so that the raw sides get cooked. I bake mine a little longer until dark brown color & centers are fully cooked.
- Remove meatballs and place in a deep baking/casserole dish & set aside.
- For the sauce.
- Mix water and gravy mix in a sauce pan over low heat until mix dissolves. Bring to boil then add the salt, pepper & container of sour cream. You must stir constantly until all sour cream dissolves and the sauce becomes a caramel color with no white left.
- Pour sauce over the meatballs and put either on sterno rack to start cooking/thickening sauce or bake in oven on low temp setting of about 250 or so. The sauce will thicken but keep temp on low setting until you serve or they can dry out fast.
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