Swedish Meatballs With Cream Sauce Recipes

EASY SWEDISH MEATBALLS WITH CREAMY SAUCE

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.

SWEDISH MEATBALLS WITH CREAM SAUCE

Steps:

• Meatballs: Stir together eggs, cream, salt, and pepper in a large bowl. Mix in ground meats, breadcrumbs, potatoes, and onion with your hands. Cover, and refrigerate at least 1 hour and up to overnight.
• Preheat oven to 350 degrees. Form meatball mixture into 1 1/4-inch balls, and place on a rimmed baking sheet.
• Preheat a large skillet over medium-high heat. Add oil. Working in batches (do not crowd skillet), brown meatballs all over, about 30 seconds on each side. Transfer to another rimmed baking sheet, and bake 20 minutes.
• Cream sauce: Meanwhile, add cream to drippings in skillet, and simmer until reduced by half, 25 to 27 minutes. Add soy sauce, and simmer until sauce coats the back of a spoon, about 5 minutes. Stir in salt and pepper. Transfer meatballs to a platter, and drizzle with cream sauce. Serve with beets, cucumbers, and lingonberry sauce.

IKEA'S SWEDISH MEATBALLS WITH CREAM SAUCE

Steps:

• 1 Shape the meatballs: In a large bowl, combine the beef and pork, mixing with your fingers to break up any lumps
• 2 Add the onion, garlic, breadcrumbs and egg, and gently mix to combine
• 3 Add the milk, salt and pepper and mix to combine
• 4 Shape the mixture into 2-inch balls
• 5 Place on a clean platter, cover and refrigerate until completely chilled, about 45 minutes
• 6 Make the sauce: Just before you begin frying the meatballs, in a medium saucepan over medium heat, melt the butter
• 7 Add the flour and stir it into the butter until a roux forms, continue to cook for about 2 minutes, stirring constantly
• 8 Slowly add the broth, stirring until just combined
• 9 Add the cream, soy sauce and mustard and stir to combine
• 10 Bring the mixture to a simmer, then turn the heat to low and let the sauce thicken, stirring occasionally to prevent sticking, 1 to 2 minutes
• 11 Remove from the heat, cover and set aside
• 12 Cook the meatballs: When ready to cook the meatballs, place a rack in the center of the oven and preheat to 400 degrees
• 13 In an ovenproof large skillet over medium-high heat, heat the oil until shimmering
• 14 Working in batches to avoid crowding, add the meatballs and cook until browned on the outside, about 8 minutes
• 15 Transfer the browned meatballs to a plate and repeat with the remaining meatballs
• 16 Return the meatballs to the skillet and pour the sauce over
• 17 Cover the skillet with a lid or foil, and transfer the skillet to the oven
• 18 Bake for 30 minutes, until the meatballs are cooked through
• 19 Serve the meatballs as they are or with boiled or mashed potatoes

SWEDISH MEATBALLS WITH CREAM SAUCE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• For the meatballs, heat the oil in a frying pan and sauté the onion until soft and translucent. Add the garlic and sauté for a further minute. Remove from the heat and leave to cool.
• Put all the meatball ingredients, including the cooked onion and garlic, into a large bowl and mix thoroughly with your hands. Shape the mixture into balls somewhere between the size of a walnut and a golf ball - they should be around 40g/1½oz in weight. You should end up with around 24 meatballs. Put the balls on a baking tray and bake for 12-15 minutes until cooked through.
• To make the gravy, melt the butter in a saucepan large enough to hold the meatballs. Add the flour and stir for 5-10 minutes until the flour and butter have combined into a roux and turned golden-brown. Add the white wine and stir vigorously until well incorporated, then gradually add all the beef stock, stirring thoroughly between each addition to avoid lumps, until you have a slightly thickened gravy. Add the cream and the jam, and mix to combine. Season with salt and pepper.
• Remove the meatballs from the oven and place in the gravy pan. Simmer gently for 5-10 minutes to allow the flavours to combine. Serve with a sprinkling of dill, more jam on the side and lots of mashed potato.

EASY SWEDISH MEATBALL SAUCE

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.

SWEDISH MEATBALLS WITH CREAMY DILL SAUCE

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.

CREAM SAUCE FOR SWEDISH MEATBALLS

Steps:

• Swirl out the pan with boiling beef stock.
• Add the cream.
• Add the flour mixed with approx 1 tablepoons of water.
• Add the seasonings.
• Simmer until the sauce thickens.
• Serve with Swedish meatballs.