Swedish Meatballs With Gravy And Lingonberry Preserves Recipes

SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

Steps:

• Preheat oven to 380 degrees
• In a small bowl, combine the bread crumbs and the heavy cream; stir with a fork and let stand for 5 minutes.
• Put three TableSpoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Sauté until softened but not browned, about 2 minutes.
• Put the ground beef, turkey and pork in a large bowl. Add the shallot mixture, egg, and parsley; season with salt and pepper.
• Add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture, or use what I use - an ice cream scoop - and roll it around in your moistened hands to shape it into small-sized meatball. Continue forming the meatballs and putting them on a baking sheet.
• Put the baking sheet in the oven for about 13 minutes.
• Put on the stove a 3.6 QT. Casserole Porcelain Enamel On Cast Iron pot and melt the butter.
• Add the flour and cook for a couple of minutes. Then add the chicken broth and mix well until the flour mixture dissolve.
• Add the sour cream, heavy cream, and the pickle juice. Simmer until the sauce gets thick and creamy.
• Add the 1/2 cup of the Lingonberry Fruit Spread until combined.
• Add the meatballs and simmer until the sauce thickens slightly and the meatballs are heated through, about 15 minutes or less. Sprinkle with chopped parsley and transfer to a serving bowl.
• Serve the Swedish Meatballs with additional Lingonberry Fruit Spread on the side.

SWEDISH MEATBALLS W/ GRAVY & LINGONBERRY PRESERVES

Steps:

• 1. Put bread crumbs and milk in large bowl. Stir. Soak 10 minutes. Add onion, eggs, allspice, nutmeg and pepper. Use wooden spoon to combine. Break meats into small bits with your hands. Add to bowl. Use wooden spoon to beat until mixture is well-mixed.
• 2. Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands. Alternately, use tablespoon and moistened hands to shape mixture into balls.) Arrange meatballs in single layer on lightly oiled baking sheet. Refrigerate until firm, about 2 hours.
• 3. Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Add meatballs in batches, without crowding. Cook until browned, shaking pan occasionally, about 5 minutes. Transfer to wide, shallow, oven-to-table casserole. Repeat with remaining meatballs, adding more butter and oil as needed. Reserve hot skillet, unwashed, for making gravy.
• 4. Add onion to reserved skillet. Cook over medium heat until softened, stirring often, about 4 minutes. Add flour; cook 1 minute. Stir in consomme. Stir until thickened, about 4 minutes. Add cream. Stir until hot. Taste and season with salt and pepper.
• 5. Strain gravy and pour over meatballs. Cover casserole with lid or foil. Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes.
• 6. Cool 20 minutes. Use slotted spoon to set meatballs aside; skim fat from gravy. Put meatballs back in gravy. Reheat at 300 degrees until hot, 10 to 20 minutes. (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.)
• 7. Serve hot, spooned over Dilled Noodles (see recipe). Pass lingonberry preserves separately.

SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

Steps:

• In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
• Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
• Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

Steps:

• In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
• Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
• Add the shallots, garlic, and caraway; season with salt and pepper.
• Saute until softened but not browned, about 2 minutes.
• Put the ground beef and pork in a large bowl.
• Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
• Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands.
• Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball.
• Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
• Melt 2 tablespoons of the butter in a large skillet over moderate heat.
• When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.
• Saute the meatballs until well-browned on all sides, about 7 minutes total.
• Remove the meatballs to a platter lined with paper towels as they are done.
• Discard most of the fat from the skillet and return it to the heat.
• Add the remaining tablespoon of butter and swirl it around to coat the pan.
• Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
• Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
• Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper.
• Lower the heat and stir in the sour cream.
• Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
• Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
• Shower with chopped parsley and transfer to a serving bowl.
• Serve the Swedish meatballs with additional lingonberry jam on the side.