EASY SWEDISH MEATBALLS WITH CREAMY SAUCE
These Easy Swedish Meatballs are made with ground beef, pork, breadcrumbs and a savory cream sauce. They're served over mashed potatoes for a hearty and flavorful dinner recipe!
Provided by Jessica
Categories Dinner Ideas
Time 30m
Number Of Ingredients 20
Steps:
- In a large bowl, combine ground beef and pork. Mix in all the other meatball ingredients by hand (except the olive oil) until well combined.
- Using a cookie scoop or your hands, shape the mixture into 1 1/2-inch balls. Place on a clean platter, cover and refrigerate for about 30 minutes, if possible - this helps them retain their round shape when cooking.
- In a large non-stick skillet, warm the olive oil over medium-high heat. Working in two batches to avoid overcrowding, add the meatballs and cook, turning continuously until browned on all sides and cooked through, about 5-6 minutes. Repeat with the remaining meatballs. Transfer to a plate and cover with foil.
- Add the butter to the skillet and once melted, whisk in the flour; stir to combine and cook, stirring constantly for about 1 minute until no lumps remain and flour just begins to brown.
- Slowly whisk in the beef broth and then the heavy cream. Whisk in the soy sauce and mustard; bring to a simmer, then turn down the heat to a gentle simmer and let the sauce thicken, stirring constantly, 1 to 2 minutes. Season with salt and pepper to taste.
- Add the meatballs back to the skillet and simmer for another 3 minutes to finish cooking and warm through.
- Serve over mashed potatoes with a sprinkle of parsley.
Nutrition Facts : Calories 566 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 173 milligrams cholesterol, Fat 40 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 753 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
SPICED MEATBALLS WITH YOGURT SAUCE
Yogurt turns surprisingly velvety when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with cinnamon, cumin, and cilantro-and you've got an updated Turkish kofta for your beef dinner. Top it with red-pepper flakes and sumac (a lemony Middle Eastern spice) for an energetic lift.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Time 1h10m
Number Of Ingredients 15
Steps:
- In a large straight-sided skillet, heat 2 tablespoons oil over medium-high. Add onion, minced garlic, and 1 1/2 teaspoons salt; cook, stirring, until translucent, about 3 minutes. Add cumin and cinnamon and cook, stirring, about 1 minute more. Transfer mixture to the bowl of a food processor; process to a paste.
- In a bowl, combine breadcrumbs and 1/4 cup broth; let stand 5 minutes. Add beef, onion paste, whole egg, and cilantro; mix with your hands to combine. With lightly dampened hands, form mixture into 28 balls, about 2 tablespoons each.
- Heat remaining 2 tablespoons oil in skillet over medium-high. Working in batches (do not crowd pan), cook meatballs until browned on all sides, about 7 minutes a batch. Transfer to a plate; pour off fat from skillet. Return meatballs to pan; add 3/4 cup broth and sliced garlic. Bring to a boil, then cover, reduce heat to low, and simmer just until meatballs are cooked through, about 6 minutes. Transfer meatballs to a plate with a slotted spoon.
- In a bowl, whisk together egg yolks and yogurt. In another bowl, whisk together cornstarch and remaining 1/4 cup broth; whisk into broth in skillet. Bring to a boil, whisking constantly, then strain through a sieve into yogurt mixture, stirring to combine. Return to skillet and cook over medium, stirring constantly, until just bubbling and thick enough to coat the back of a spoon, about 1 minute; season with salt. Add meatballs to sauce and heat through. Serve over rice, sprinkled with sumac, red-pepper flakes, and cilantro.
GRILLED MEATBALLS WITH INDIAN-SPICED YOGURT SAUCE
Provided by Abigail Kirsch
Categories Beef Appetizer Broil Yogurt Dinner Meat Shower Party Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free No Sugar Added
Yield 24 Hors d'Oeuvres
Number Of Ingredients 21
Steps:
- Meatballs
- 1. Combine the ground beef, onion, garlic, soy sauce, eggs, ginger, salt, and pepper in the bowl. Mix the ingredients with your hands until they are well blended and hold together well.
- 2. Preheat the broiler.
- 3. Brush the baking sheet with 2 teaspoons of the oil. With your hands, form the meat mixture into 24 round balls and place them 1 1/2 inches apart on the baking sheet. (Each ball should weigh about 1/2 ounce.) Lightly moisten your hands before forming each ball to facilitate rolling. Brush the meatballs with the remaining oil and broil them, 4 inches from the heating element, 6 to 8 minutes, turning them once, until they are cooked through.
- Place the meatballs in a shallow bowl with the Indian-Spiced Yogurt Sauce on the side, or cut off the top of a small round loaf of bread, remove the insides, and spoon the meatballs into the bread. Dust with chopped parsley for color.
- Indian Spiced Yogurt Sauce
- 1. Line the strainer with the cheesecloth. Place it over a bowl and spoon the yogurt into the strainer. Allow the yogurt to drain in the refrigerator for 3 hours.
- 2. Transfer the drained yogurt from the cheesecloth to the other bowl and blend in the garlic, lemon juice, oil, cumin, turmeric, and cayenne. Season to taste with salt and black pepper.
SWEDISH MEATBALLS WITH CREAMY DILL SAUCE
There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.
Provided by lutzflcat
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
- Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
- While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
- Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g
STUFFED MEAT BALLS IN YOGURT-CREAM SAUCE
Number Of Ingredients 15
Steps:
- 1. Soak the almonds overnight in water to cover by 2 inches to soften them, then drain. Meanwhile, prepare the ginger-garlic paste and the garam masala. Prepare the yogurt-cream sauce the day before and refrigerate, or prepare just before cooking the koftas and leave in the pan.2. In a small food processor, process together the almonds, raisins, ginger, green chili pepper, and lemon juice to make a coarse puree. Remove to a bowl and mix in the black pepper (and 14 teaspoon salt, if you wish).3. In a large bowl, mix together the meat, onion, ginger-garlic paste, 1 teaspoon garam masala, and salt. Keep a small bowl of water nearby. With lightly moistened clean fingers, divide the almond-raisin mixture into 20 to 25 portions and the meat mixture into 20 to 25 portions. Working with each portion of the meat mixture separately, flatten it to make a large patty and place one portion of the almond-raisin in the center of the patty. Then bring the edges of the patty together to enclose the stuffing, and shape into a round ball or an elongated roll. Transfer to a tray. Repeat with the remaining portions. Refrigerate until firm, about 30 minutes.4. Preheat the oven to 400°F. Place the koftas in a single layer in a flat, ovenproof serving dish. Sprinkle the ground cardamom seeds on top, cover the dish, and bake until firm, about 20 minutes.5. Pour the yogurt-cream sauce over the koftas, cover again, and continue to bake 20 minutes more.Alternatively, add the koftas to the sauce in the pan and simmer about 20 minutes.6. Remove from the oven or pan, sprinkle the garam masala and chopped cilantro on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MEATBALLS WITH CREAM SAUCE
I get raves from my husband and even our three fussy children when I serve these satisfying meatballs with mashed potatoes. The savory cream sauce gives a tasty new twist to meatballs and always makes a memorable meal.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.
Nutrition Facts : Calories 389 calories, Fat 24g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
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