Tailgate Swedish Meatballs Recipes

~ ULTIMATE TAILGATE MEATBALLS ~

Steps:

• 1. Preheat oven to 500 Degree F. Line a large baking sheet with foil. I spray it as well. Mix all ingredients together, well.
• 2. Roll into balls about the size of a walnut or smaller. Place on sheet pan. Can place fairly close together.
• 3. Place in oven and bake for 12 - 15 minutes, or until browning and baked through. Set aside and make sauce.
• 4. In a dutch oven, over low - medium heat, melt butter. Add garlic and stir every few seconds to make sure it doesn't burn. You just want it soft.
• 5. Add the ketchup, honey and soy sauce. Stir well to combine. Bring to a boil, then turn down heat, simmer covered for about 10 minutes.
• 6. Add the meatballs, coating each with sauce. Heat though for about 5 minutes. Serve hot over rice or alone. If using for a party, place meatballs in a crock pot and keep on low or warm. Enjoy! They are some very tasty meatballs.

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.

TAILGATE MEATBALLS

Steps:

• Preheat oven to 350*F. (175*C).
• In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
• Bake in preheated oven for 20 to 25 minutes, turning once.
• In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
• My Update Note: I have been making these meatballs for 30 years or more. I however use cornflakes crumbs instead of bread crumbs. I also put 1/3 cup parsley; I use 1/4 cup ketchup instead of water and 1 teaspoons soy sauce. Just a thought from an old chef.
• Sometime I used frozen meatballs. Most jellied cranberry sauce come in 16 oz cans so if you decide to use the whole can you'll need to double all the other ingredients. Typical chili sauce comes in 12oz. bottle so you'll need two bottles if you use the full can of cranberry. Hope this helps your shopping.
• I have made these numerous times and am ashamed to admit I'm just now reviewing them. Wonderful addition to the regular grape jelly recipes out there with great meatballs -- Based on experience and personal preference with these cocktail meatballs I offer the following suggestions: 1.) Add one packet of Lipton onion soup mix to the meatball mixture if you do not have time to mince or grate the onion. 2.) Bake meatballs over a drip pan to reduce the fat before adding to the sauce. 3.) If using frozen meatballs ENSURE you DO NOT use Italian meatballs as this upsets the balance of the meatballs and sauce (yuck)! 3.) Make the sauce the day before to let the flavors marry - I can't stress what a difference this makes! This recipe gets better the next day. 4.) The Heinz sauce in the round bottle seems to be the best chili sauce for this mixture. Reviewers: I seriously dislike people that rate a recipe based on the changes they have made to the original. I want to state that I rated this recipe on the recipe Lara submitted. The changes I suggested were based on my family's personal preference.

TAILGATE SWEDISH MEATBALLS

Steps:

• Put bread crumbs and 1/4 cup milk in a small bowl and set aside until milk is absorbed.
• In a large bowl, mix ground beef, egg, onion, salt, pepper, allspice and the bread crumbs. Mix well.
• Form the meat mixture into meatballs about 1 inch in diameter.
• Melt butter in a large frying pan.
• Brown meatballs about 10 to 15 at a time, removing them to a large bowl as they are done.
• When all meatballs are browned, remove pan from heat.
• Add flour all at once to the drippings stirring with a wooden spoon until smooth.
• Add 3/4 cup of boiling water and a bouillon cube stirring constantly.
• Return frying pan to medium heat. Stir until bouillon cube is dissolved.
• Add cream and 1/2 cup of milk.
• Bring to a simmer, stirring constantly and cook three minutes longer until sauce is thick and smooth.
• Return meatballs to the skillet and warm through, tossing to coat.