I'm in desperate need of a swedish meatball recipes. Please help!!!!?

Swedish Meatballs


Recipe courtesy Alton Brown, 2005





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Swedish Meatballs


Recipe courtesy Alton Brown, 2005


Difficulty: Easy


Prep Time: 30 minutes


Cook Time: 25 minutes


Yield: approximately 30 meatballs, 4 to 6 servings





2 slices fresh white bread


1/4 cup milk


3 tablespoons clarified butter, divided


1/2 cup finely chopped onion


A pinch plus 1 teaspoon kosher salt


3/4 pound ground chuck


3/4 pound ground pork


2 large egg yolks


1/2 teaspoon black pepper


1/4 teaspoon ground allspice


1/4 teaspoon freshly grated nutmeg


1/4 cup all-purpose flour


3 cups beef broth


1/4 cup heavy cream





Preheat oven to 200 degrees F.


Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.


Just use a small scoop to form uniform sized meatballs.





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. Just use a scoop/spoon to form uniform sized meatballs.





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.I'm in desperate need of a swedish meatball recipes. Please help!!!!?
for the sauce recipe look to foodnetwork.com and search spaghetti sauce then refine search to Giada DeLaurentiis as she has a great recipe. Report Abuse
I'm in desperate need of a swedish meatball recipes. Please help!!!!?
Go to www.allrecipes.com


They have the best recipes. Be sure to get one with rating of 5 stars.
This one sounds really good and easy!





INGREDIENTS:





* 1 1/2 pounds lean ground beef


* 1/4 pound Jimmy Dean sausage (or favorite ground sausage)


* 1 egg


* 1/4 cup ketchup


* 2 tablespoons Worcestershire sauce


* 1 tablespoon dry mustard


* 1 tablespoon soy sauce


* 1 clove minced garlic


* 2 teaspoons salt


* 1 teaspoon pepper


* .


* Sauce:


* 2 cans Cream of Mushroom soup


* 1 cup sour cream


* 1 teaspoon Worcestershire sauce


* 1 dash Tabasco sauce


* 1/4 cup milk





PREPARATION:


Mix all ingredients together for the meat mixture. DO NOT OVER MIX! Roll into small balls and place on cookie sheet. Bake 45 minutes or until browned. In a medium bowl mix sauce ingredients together. Place meatballs in a skillet or crock pot.


Simmer for 45 minutes. May be used as main dish served over rice or noodles or as an appetizer served with toothpicks.
SWEDISH TURKEY MEATBALLS WITH EGG NOODLES


For meatballs


4 slices firm white sandwich bread


1 medium onion


1 large egg


1/4 teaspoon freshly grated nutmeg


1 teaspoon ground allspice


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


1 3/4 pounds lean ground turkey


1 teaspoon vegetable oil





3/4 pound cholesterol-free egg noodles such as No Yolks


1 small onion


2 1/2 tablespoons cornstarch


3 cups beef broth (24 fluid ounces)


3 tablespoons medium-dry Sherry


1 tablespoon Worcestershire sauce


1 tablespoon nonfat sour cream


2 tablespoons chopped fresh dill leaves





Garnish:


chopped fresh dill leaves





Accompaniment:


1/2 cup lingonberry preserves or cranberry sauce





Make meatballs:


Into a blender tear 2 bread slices and grind into fine crumbs. Transfer crumbs to a large bowl. Make more bread crumbs in same manner and transfer to bowl. Finely chop enough onion to measure 3/4 cup and add to bread crumbs. In a small bowl whisk together egg, nutmeg, allspice, salt, and pepper and add to bread crumb mixture. Add turkey and with your hands mix mixture until just combined (do not overmix).





Form turkey mixture into 1 1/4-inch balls (about 80) and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.





Preheat oven to 375掳F.





In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs in 2 batches, turning them occasionally, about 4 minutes for each batch. With a slotted spoon transfer meatballs as browned to a shallow baking pan and reserve any drippings in skillet. Bake meatballs, tightly covered with foil, in middle of oven until just cooked through, about 25 minutes.





While meatballs are baking, fill a 6-quart kettle three fourths full with salted water and bring to a boil for noodles. Finely chop enough onion to measure 1/2 cup. In a small bowl whisk together cornstarch and 1/2 cup broth. To reserved drippings in skillet add Sherry and onion and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated. Add remaining 2 1/2 cups broth and bring to a boil. Stir cornstarch mixture and whisk into broth mixture. Boil mixture, whisking, 1 minute and remove skillet from heat. Whisk in Worcestershire sauce, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil).





Cook noodles in boiling water until al dente. Drain noodles well in a colander and transfer to a large serving dish. Gently toss noodles with sauce and meatballs and garnish with dill. Put 1 tablespoon preserves or cranberry sauce on top of each serving.





Each serving, including preserves or cranberry sauce, about 426 calories and 10.8 grams fat (23% of calories from fat).


Serves 8 as a main course.
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 saut茅 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. Saut茅 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
Brown sauce or red wine sauce or sherry sauce:





2 tablespoons pan fat


2 tablespoons all-purpose flour


1 cup beef broth (may be made from bouillon) or 1 can condensed beef broth


1/2 - 3/4 cup water (to taste)


3 tablespoons red wine or sherry (optional)





Add the flour to the pan fat in a saucepan, mix thoroughly. Discard the rest of the fat from the cooking pan, then rinse the pan in some of the broth to loosen the bits of meat from the pan. Add the broth to the fat/flour base in the saucepan. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Heating this mixture, slowly add the water to taste. Bring to a boil. (Add red wine or sherry if desired at this point.)





Sour cream sauce or Gjetost sauce:





1 cup sour cream


1/2 cup shredded gjetost





Transfer the meatballs to the serving dish. Discard the fat from the cooking pan, stir the sour cream into the pan to pick up the rest of the pan drippings and the bits of meat. Heat slightly, do not boil. Stir in the shredded cheese if desired. Pour hot mixture over the meat.





White sauce:





2 tablespoons butter


2 tablespoons all-purpose flour


1 1/2 cup half and half or cream


1/2 cup water or chicken broth (may be made from bouillon)


Fresh dill leaves or parsley leaves (optional)





Add the flour to the butter in a saucepan, mix thoroughly, turn on heat to low heat. Discard the fat from the cooking pan, then rinse the pan in the water or broth to loosen the bits of meat from the pan. Add the water or broth to the butter/flour base in the saucepan and mix thoroughly. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Turn up the heat and bring to a boil. Turn the heat to low, and add the half and half or cream slowly. Simmer until a good consistency. Add dill or parsley if desired. Stir the meatballs into the sauce until heated through. Transfer to the serving dish and serve immediately.