Copycat Stouffers Swedish Meatballs Recipes

ALMOST-FAMOUS SWEDISH MEATBALLS

Steps:

• Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
• Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
• Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

COPYCAT SWEDISH MEATBALLS

Steps:

• Place the bread and milk in the bowl of a stand mixer fitted with the paddle attachment. Let sit until the bread has absorbed the milk, about 5 minutes.
• Meanwhile, heat 1 tablespoon of the butter in a large frying pan over medium heat. Once hot, add the onion and cook until softened, about 4 minutes. Remove from heat and let cool slightly.
• Add the cooled onion, beef, pork, egg yolks, allspice, nutmeg, salt, and pepper to the bread and milk. Beat on medium speed until well combined, 1 to 2 minutes.
• With a medium spring loaded scoop, shape the mixture into 1 1/2 tablespoon sized balls. Roll the balls between your palms to smooth, wetting your hands if the mixture is sticking.
• Wipe the frying pan clean with a paper towel. Heat the remaining 2 tablespoons of butter over medium heat. Add half the meatballs and fry, turning occasionally, until browned on all sides and almost cooked through, 8 to 10 minutes. Transfer to a dish and repeat with the remaining meatballs.
• Turn the heat to low and add the flour to the pan drippings. Whisk until lightly browned, about 1 to 2 minutes. Slowly add the beef stock, whisking constantly. Continue to cook and whisk until the mixture thickens and is lump-free, about 5 minutes. Stir in the sour cream and season to taste with salt and pepper. Return the meatballs in the sauce and simmer until cooked through, about 5 to 10 minutes. Sprinkle with parsley before serving.

COPYCAT IKEA SWEDISH MEATBALLS

Steps:

• Combine beef, egg, breadcrumbs, onion, 3/4 teaspoon salt, and nutmeg in a large mixing bowl; mix well.
• Shape into 1-inch meatballs.
• Heat oil in a large heavy skillet; add meatballs, and brown on all sides.
• Remove meatballs from pan; set aside.
• Drain drippings, reserving 2 tablespoons in skillet.
• Stir in cream cheese, milk, water, parsley, 1/8 teaspoon salt, and thyme into drippings; cook over medium heat, stirring constantly, until smooth and thickened.
• Return meatballs to skillet.
• Serve over noodles, if desired.

MOM'S SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

STUFFING-MIX SWEDISH MEATBALLS

Steps:

• Preheat oven to 400 degrees.
• Mix ground beef, stuffing mix (dry mix, do NOT prepare according to box), eggs, onion and water.
• Shape into 32 meatballs (more or less, depending on how big or small you want them).
• Place meatballs in 13x9" baking dish (use 2 dishes if the meatballs are too crowded).
• Bake 25 minutes or until done.
• Mix gravy and sour cream in large saucepan.
• Add meatballs to sauce mixture, stir lightly.
• Cook on low for 5 minutes.
• Serve over egg noodles.
• Enjoy!

COPYCAT EASY SWEDISH MEATBALLS

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix beef, pork, coating mix, ketchup, cheese, egg and 1/4 cup onions just until blended.
• Shape into 32 meatballs, using about 1 Tbsp. meat mixture for each meatball.
• Place on prepared baking sheet.
• Bake 20 to 25 min. or until done (160ºF).
• Meanwhile, prepare potatoes as directed on package. While potatoes are cooking, heat oil in large nonstick skillet on medium heat. Add remaining onions; cook and stir 3 min. or until crisp-tender. Add gravy, cream and Worcestershire sauce; mix well. Cook 3 min. or until heated through, stirring frequently.
• Serve meatballs over potatoes topped with gravy mixture.