Nana Browns Swedish Meatballs Recipes

SWEDISH MEATBALLS

Steps:

• 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.

NANA'S SWEDISHY MEATBALLS

Steps:

• Soak crumbs in cream until most of the liquid is absorbed. Mix ground meat, cream, and egg in with the crumb mixture. Melt butter in frying pan, shape meat into balls and brown. Remove from pan and place meatballs into casserole dish.
• Dissolve the bouillon cubes in the boiling water. Whisk the flour in drippings in the pan and add the water. Bring to a boil and cook to gravy. Pour over the meatballs.
• Cover and bake at 350°F for about 1 hour.

PARTY SWEDISH MEATBALLS

Steps:

• Place meat in large mixing bowl.
• In another small bowl, add the coffeemate and the water and mix together stir quickly & pour this over the meat.
• Add the breadcrumbs, salt, eggs, onion & basil and start kneading together by hand until all ingredients are very well blended. *Note, I place my onions and basil in a mini food processor and it is so much better for the meatballs because you dont get those chunks of diced onion or basil.
• Roll meatballs into mini golf ball shaped sizes and place on ungreased cookie sheets about 2" apart.
• Bake in oven (center rack) at 350 deg. for about 5-7 minute About halfway through cooking time, I use tongs and turn the meatballs over so that the raw sides get cooked. I bake mine a little longer until dark brown color & centers are fully cooked.
• Remove meatballs and place in a deep baking/casserole dish & set aside.
• For the sauce.
• Mix water and gravy mix in a sauce pan over low heat until mix dissolves. Bring to boil then add the salt, pepper & container of sour cream. You must stir constantly until all sour cream dissolves and the sauce becomes a caramel color with no white left.
• Pour sauce over the meatballs and put either on sterno rack to start cooking/thickening sauce or bake in oven on low temp setting of about 250 or so. The sauce will thicken but keep temp on low setting until you serve or they can dry out fast.

SWEDISH MEATBALLS (ALTON BROWN'S)

Steps:

• 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.

JUICY SWEDISH MEATBALLS

Steps:

• In a small bowl, soak the bread in the milk until soft.
• In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread.
• Mix thoroughly until smooth, it's best to use your hands for this.
• Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)
• Heat butter and oil in a large, deep skillet over medium-high heat.
• Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes.
• Shake the skillet now and then so meatballs stay round and brown evenly.
• Place them on a heated baking pan in a low oven to keep warm.
• To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.

GRANDMA'S SWEDISH MEATBALLS

Steps:

• For the meatballs, tear bread into small pieces. Add the milk and let soak several minutes (stir around).
• Add eggs and beat until mixed.
• Add bread mixture to ground beef along with parmesan, parsley flakes, oregano, salt, and pepper.
• Roll mixture into small balls 1 to 1 ½ inches in diameter.
• Place 1/3 cup oil in a pan and sauté meatballs until brown.
• Remove the meatballs from pan, discard the oil.
• For the sauce, in the same pan over low heat, melt the butter and whisk in the flour and let cook for a few minutes but don't let it brown (should be glossy).
• Whisk in broth and cream and cook stirring constantly until thick and satiny.
• Add salt and pepper to taste. Stir in dill.
• Add meatballs to sauce and simmer about 10 minutes, turning several times.
• Serve over noodles.

NANA BROWN'S SWEDISH MEATBALLS

Steps:

• Wet bread with water until moist, but not soggy. I add it by spoonfuls.
• Add ground beef and mix.
• Add sugar, spices, egg, onion and mix well.
• Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
• In batches, brown meatballs on all sides over medium-low heat.
• Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
• Make Gravy!
• Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
• Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
• Add flour/water mixture.
• Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
• Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
• When gravy is done, pour over meatballs and enjoy!