Swedish Meatballs My Way Recipes

SWEDISH MEATBALLS (HOMEMADE IKEA MEATBALLS)

Steps:

• Grate onion using a standard box grater (see video).
• Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
• Add remaining Meatball ingredients EXCEPT oil. Mix well.
• Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.

MOM'S SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

MY WAY SWEEDISH MEATBALLS

Steps:

• 1. IN A FRYING PAN, COMBINE OLIVE OIL AND MEATBALLS. STIR FRY.
• 2. ADD BROTH AND SIMMER FOR 10 MINUTES. ADD SOUR CREAM, MILK, CREAM OF CELERY & PEPPER.
• 3. SIMMER FOR 15 MINUTES. COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS.
• 4. POUR MEATBALLS OVER NOODLES AND ENJOY!!

SWEDISH MEATBALLS - MY WAY

Steps:

• Preheat oven to 350 degrees F.
• Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
• In a 12-inch saute pan over medium heat, melt 1 tbls of butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
• In a bowl, combine the bread and milk mixture, ground beef, eggbeaters, 1 tsp Kosher salt, black pepper, allspice, parsley, numeg, and onions. Mix by hand until well combined.
• Using your hands, roll mixture into meatballs.
• Bake at 350 degrees F. in ungreased shallow baking pan for 15 - 20 minutes. Remove with a slotted spoon and drain well.
• Use some of the meatball juices in the saute pan, over low heat, add flour to the pan and whisk until lightly browned, approximately 1 - 2 minutes. Gradually add teh beef stock and mushrooms and whisk until the sauce thickens. Add the milk and continue to cook until the gravey reaches the desired consistency.
• Serve meatballs and gravy over noodles of choice.