Potato Chunk Swedish Meatballs Recipes

SWEDISH MEATBALLS

Steps:

• Add bread cubes to large mixing bowl and top with heavy cream and grated onion (plus juices from grating the onion). Stir and let sit a minute or two. Mash with a fork.
• Add beef, pork, egg, parsley, salt, pepper, nutmeg, and allspice. Mix well.
• Use small cookie scoop to scoop out and roll into roughly 1 inch wide meatballs.
• Add oil and butter to large skillet and heat over MED/MED-HIGH heat. Add meatballs, working in batches (about half at a time), and cook on all sides, until browned and mostly cooked through, about 5-7 minutes. Remove to a plate and repeat with remaining meatballs.
• Drain off any excess oil but don't wipe out the skillet.
• Add butter to skillet and heat over MED heat. Once melted, whisk in flour and cook, stirring occasionally for 2 minutes.
• Slowly add beef broth, whisking as you add it, until all broth is added. Whisk in Worcestershire sauce and bring to a simmer.
• Once gravy is simmering, add all meatballs and simmer 5-7 minutes, until meatballs are cooked through and gravy has started to thicken.
• Stir in heavy cream and simmer another 2-3 minutes, until gravy is a smooth and silky sauce that coats the back of a wooden spoon.
• Serve over buttered cooked egg noodles or mashed potatoes and garnished with minced fresh parsley.

POTATO CHUNK SWEDISH MEATBALLS

Steps:

• Mix all ingredients well.
• Form into small balls (1 inch).
• Fry in batches in butter/oil mixture over low-medium heat, stirring often.The meatballs should be well browned and juices run clear, about 10-15 minutes.
• Remove and serve on a platter with a separate gravy made with pan drippings.
• Serve over mashed potatoes.