Hungarian Style Swedish Meatballs Served On A Noodle Schmata Recipes

VEGETARIAN SWEDISH MEATBALLS

Steps:

• Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook until the mushroom liquid evaporates, about 8 minutes. Transfer the mushrooms to a food processor. Add 1 tablespoon Worcestershire sauce, the quinoa, egg, chives, 1/2 teaspoon salt and a few grinds of pepper and pulse until crumbly but not mushy. Wipe out the skillet and reserve.
• Preheat the broiler. Line a baking sheet with foil and coat with butter. Use an ice cream scoop to form the mushroom mixture into twenty 1 1/2-inch balls; scoop onto the baking sheet. Broil until well browned, flipping halfway through, about 12 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain well.
• Return the skillet to medium-high heat and add the remaining 2 tablespoons butter; let melt. Whisk in the flour until golden brown, about 2 minutes. Whisk in the mushroom broth and heavy cream; cook, whisking, until thick, 2 to 4 minutes. Stir in the remaining 1 tablespoon Worcestershire sauce; season with salt and pepper.
• Divide the noodles and meatballs among bowls. Top with the gravy and chives. Serve with lingonberry jam.

SWEDISH MEATBALL SKEWERS

Steps:

• 1. Preheat one oven to 475 degrees F, with a rack in the top and bottom, and the other to 300 degrees F. Line 2 half-sheet pans with parchment paper.
• 2. In a small ovenproof saucepan, stir together the sugar and water until the sugar dissolves. Stir in the cranberries, orange zest, and 2 tablespoons honey. Cover and transfer to the 300 degrees F oven. Poach until the cranberries are plumped and warm but have not burst, about 30 minutes. Discard the orange zest.
• 3. Meanwhile, in a small skillet, heat the oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Let cool slightly.
• 4. In a large bowl, stir together the bread crumbs and half and half until well mixed, then stir in the egg, remaining tablespoon honey, and shallot mixture. Add the ground meat and a very generous pinch of salt and a pinch of pepper and use your hands to mix thoroughly.
• 5. Use a tablespoon to portion the mixture into small meatballs and set them on the prepared pans, spacing 1 inch apart. Roast until browned and cooked through, about 20 minutes, switching the pans halfway through.
• 6. Use decorative cocktail toothpicks to skewer together 1 meatball and 1 cranberries. Spoon the cranberry cooking liquid over the skewers, sprinkle with salt and pepper, and serve.

HUNGARIAN MEATBALLS

Steps:

• Prepare the basic meatballs and set aside.
• Heat the oil in a large skillet.
• Add the onions and cook and stir until they are tender.
• Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt.
• Heat to boiling then reduce the heat and cover.
• Simmer for about 30 minutes, stirring occasionally.
• Mix 1/4 cup of water and the flour, stir into the sauce mixture.
• Heat to boiling, stirring carefully.
• Boil and stir for 1 minute.
• NOTE: Serve with either boiled potatoes or noodles for a great main dish.