Smorgasbord Swedish Meatballs Recipes

SMORGASBORD SWEDISH MEATBALLS

Steps:

• Preheat oven to 275 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1 3/4-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.
• Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.
• Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.

SWEDISH MEATBALLS WITH SECRET INGREDIENT

Steps:

• Put eggs, spices and minced onion in a bowl, mix it all together.
• Add meat, mix well so everything is nicely blended.
• Shape small meatballs and brown them on all sides.
• Cook over medium heat until liquids run clear of blood.
• Add the beef stock, kitchen bouquet, salt and pepper, and fennel seeds and simmer on low heat about 20 minutes.
• In a small bowl mix the 1/4 cup of water and the flour well for a thickner.
• Add the thickner to the meat stirring constantly.
• Cook until the the sauce thickens.
• Add the cream and just heat until the cream is blended well and hot.
• Be careful not to let it boil or it will curdle the cream.