I've tried looking online and found anything but what I wanted. One recipe even called for grape jelly and chili sauce. Can anyone help me out?Anyone have a swedish meatball recipe?
I'll give you 2 recipes...one that I think tastes the best, and I've tried, and one like the recipe you're more familiar with...
***Swedish Meatballs***
1 2/3 cups light cream
2/3 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 tsp. ground nutmeg
Dash pepper
1 pound ground round
2 teaspoons butter
1 cup beef broth or beef concomme
1/2 cup cold water
2 tablespoons all-purpose flour
1 cup evaporated milk
1 tablespoon lemon juice
DIRECTIONS
Combine 2/3 cup light cream, onion, crumbs, salt, allspice, nutmeg and pepper. Add meat; mix well, chill. Shape meat mixture into 1-in. balls. In large skillet, brown meatballs in butter; pour beef broth over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold water and flour. Remove meatballs from skillet, skim fat from pan juices and reserve juices. Stir 1 cup light cream and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Serve with cooked noodles that have been tossed with poppy seeds and butter.
***Swedish Meatballs*** (2)
1 egg
1/4 cup milk
1 pound ground beef
1/4 cup plain breadcrumbs
1/4 cup minced onion
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
1 tablespoon chopped fresh parsley
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together the egg and the milk. Add the beef, crumbs and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
Bake at 350 degrees F (175 degrees C) for about 20 minutes.
Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.Anyone have a swedish meatball recipe?
Best Swedish meatballs ever, courtesy of the great Alton Brown. I've made them; it's not difficult and worth the effort. Feed that can of cream of mushroom soup to your dog :)
Ingredients
* 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
Directions
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 Meatball recipe here:
http://www.amishdining.com/swedish_meatb鈥?/a>
This one from Tyler Florence on the FN is I think one of the best out there minus the Lingonberry sauce of course but if used on its own its very yummy. Also this recipe is very close to the traditional recipe for Swedish Meatballs from Sweden. Enjoy.. I also found you an alternate that uses the ingredients above incase the traditional is not what your after.
Ingredients
1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons all-purpose flour
11/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry or red currant jam, plus more for serving
Directions
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.
Non traditional Recipe: http://www.recipezaar.com/Auntie-Loris-S鈥?/a>
No comments:
Post a Comment