Swedish Meatballs Once Againwith Mushroom Sauce Recipes

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

Swedish Meatballs with Cream of Mushroom Soup image

This easy Swedish meatball recipe is a household favorite handed down from my grandmother, who was a farm wife. Great dinner served with mashed potatoes!

Provided by AJ1968

Categories Main Dish Recipes Meatball Recipes

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds ground beef
2 eggs
1 ½ (4 ounce) packets saltine crackers, crushed
1 envelope dry onion soup mix
2 tablespoons butter
1 (22 ounce) can low-fat cream of mushroom soup
2 cups milk

Steps:

Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.

Nutrition Facts : Calories 442.2 calories, Carbohydrate 29.7 g, Cholesterol 133.2 mg, Fat 23.2 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 9.1 g, Sodium 1014.1 mg, Sugar 4.5 g

EASY SWEDISH MEATBALL SAUCE

Easy Swedish Meatball Sauce image

A quick but very tasty sauce to add to already prepared frozen meatballs. This recipe makes a generous amount of sauce for a 1/2 package (20 oz) of meatballs. Serve over egg noodles or rice.

Provided by Mary B

Categories World Cuisine Recipes European Scandinavian

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup beef stock
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon soy sauce
1 teaspoon ground black pepper
½ teaspoon dried rosemary
½ (20 ounce) package frozen cooked meatballs, thawed

Steps:

Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 12.2 g, Cholesterol 140.4 mg, Fat 31.5 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 17 g, Sodium 357.8 mg, Sugar 0.9 g

SWEDISH MEATBALLS..... ONCE AGAIN...WITH MUSHROOM SAUCE

Swedish Meatballs..... Once Again...With Mushroom Sauce image

My husband is of Norse heritage - a Danish father, and Swedish mother. When they were still among us, his mom would make a buffet of all the classic stuff-Swedish Meatballs,Swedish Potato Sausage, "Brunabuner"(baked beans with cinnamon)rice pudding with lingenberries,limpa bread caraway cheese...on and on,for Christmas Eve dinner. I have a few of her recipes, but her Swedish Meatball recipe was not real specific.I found this recipe in a cookbook,"365 Ways to Cook Hamburger and Other Ground Meats" and they are truly good. The husbamd likes them even better than Mom's!

Provided by HEP MEP

Categories Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon butter
1/2 lb fresh mushrooms, sliced
3/4 teaspoon salt, divided
1/3 cup crushed crisp rye crackers or 1/3 cup dried breadcrumbs
1/2 cup heavy cream, divided
1 egg
2 tablespoons minced onions
2 tablespoons chopped parsley
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/4 teaspoon pepper, divided
1 lb ground round (85% lean)
1 tablespoon vegetable oil
2 tablespoons flour
3/4 cup beef broth
extra wide egg noodles or egg, dumpling noodle cooked and drained

Steps:

In a large skillet, melt butter over medium heat.
Add mushrooms and 1/4 tsp.
salt.
Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
egg,onion,parsley,remining 1/2 tsp.
salt,allspice,nutmeg,and 1/8 tsp.
pepper; stir with a fork until mixed.
Add ground round and mix until well blended.
Using about a tablespoon of mixture for each,form into meatballs.
In a large skillet,heat oil over medium-high heat.
Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
Add broth and 3/4 cup of water.
Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
Reduce heat to low, cover and simmer 5 minutes.
Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
of pepper Cook until heated through, about 3 minutes.
Serve on cooked egg noodles.

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