THE AMAZING SWEDISH MEATBALL
Yowza! These Swedish Meatballs are fabulous! Very easy to make with such simple ingredients, and they're just delicious. This recipe has been in my family for years - friends and family wait all year to eat them.
Provided by KANDIYOHIV
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
- Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
- To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
- When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 18.6 g, Cholesterol 134.1 mg, Fat 42.7 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 16.1 g, Sodium 2174.7 mg, Sugar 2.8 g
AQUAVIT'S SWEDISH MEATBALLS
This is Marcus Samuelsson's rendition of the perennial favorite. The sauce is wonderful, unctuous. They should be served with garlicky mashed potatoes, quick pickled cucumbers and extra lingonberry preserves. The pickled cucumbers (and their juice) are really easy to make and the recipe is posted. If you can't find lingonberry preserves (a pity) you can substitute whole cranberry relish.
Provided by Chef Kate
Categories Meat
Time 40m
Yield 24 meatballs, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the Meatballs.
- Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.
- Set aside.
- Heat the oil in a small skillet over medium heat.
- Add the onion and saute for for about five minutes, until softened.
- Remove from heat.
- In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands).
- Season with salt and pepper to taste.
- Add the bread crumb/cream mixture and mix well.
- With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly moistened with water.
- You should have about 24 meatballs.
- Melt the butter in a large skillet over medium-high heat.
- Add the meatballs, in batches if necessary, and cook, turning frequently, for about seven minutes, until the meatballs are browned on all sides and cooked through.
- Transfer the meatballs to a plate and keep warm.
- Discard all but one tablespoon of fat from the skillet.
- Prepare the Sauce.
- Return the skillet to the heat.
- Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
- Season to taste with salt and pepper.
- Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
- Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.
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