Best 10 Aquavits Swedish Meatballs Recipes

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Aquavits Swedish meatballs are a delightful and flavorful dish that has become popular around the world. This article will provide you with a comprehensive guide to help you create the best aquavits Swedish meatballs. We will explore the history of this dish, as well as provide step-by-step instructions on how to prepare it. We will also discuss the different variations of aquavits Swedish meatballs, such as the lingonberry and dill versions. Additionally, we will provide tips on how to pair this dish with the perfect side dishes and drinks. Whether you are a seasoned chef or a novice cook, this article will provide you with all the information you need to create a delicious and memorable aquavits Swedish meatball dish.

Here are our top 10 tried and tested recipes!

AQUAVIT'S SWEDISH MEATBALLS



Aquavit's Swedish Meatballs image

This is Marcus Samuelsson's rendition of the perennial favorite. The sauce is wonderful, unctuous. They should be served with garlicky mashed potatoes, quick pickled cucumbers and extra lingonberry preserves. The pickled cucumbers (and their juice) are really easy to make and the recipe is posted. If you can't find lingonberry preserves (a pity) you can substitute whole cranberry relish.

Provided by Chef Kate

Categories     Meat

Time 40m

Yield 24 meatballs, 4-6 serving(s)

Number Of Ingredients 15

1/2 cup fine breadcrumbs
1/4 cup heavy cream
2 tablespoons olive oil
1 medium red onion, finely chopped
1/2 lb ground sirloin
1/2 lb ground veal
1/2 lb ground pork
2 tablespoons honey
1 large egg
3 tablespoons unsalted butter
kosher salt & fresh ground pepper
1 cup chicken stock, prefereably homemade and salt-free
1/2 cup heavy cream
1/4 cup lingonberry preserves
2 tablespoons juice, from quick pickled cucumbers

Steps:

  • Prepare the Meatballs.
  • Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.
  • Set aside.
  • Heat the oil in a small skillet over medium heat.
  • Add the onion and saute for for about five minutes, until softened.
  • Remove from heat.
  • In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands).
  • Season with salt and pepper to taste.
  • Add the bread crumb/cream mixture and mix well.
  • With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly moistened with water.
  • You should have about 24 meatballs.
  • Melt the butter in a large skillet over medium-high heat.
  • Add the meatballs, in batches if necessary, and cook, turning frequently, for about seven minutes, until the meatballs are browned on all sides and cooked through.
  • Transfer the meatballs to a plate and keep warm.
  • Discard all but one tablespoon of fat from the skillet.
  • Prepare the Sauce.
  • Return the skillet to the heat.
  • Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
  • Season to taste with salt and pepper.
  • Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
  • Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.

SWEDISH MEATBALLS



Swedish Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 20

1/4 cup brown mustard
1 tablespoon Worcestershire sauce
2 1/4 cups beef broth
Pinch ground allspice
1 tablespoon cornstarch
1/4 cup heavy cream
One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
Buttered noodles, for serving
Chopped fresh parsley, for serving
5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil

Steps:

  • In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.
  • Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
  • Serve over buttered noodles and garnish with fresh parsley.
  • To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  • To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  • Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

AQUAVIT SWEDISH MEATBALLS



AQUAVIT SWEDISH MEATBALLS image

Categories     Beef     Sauté     Christmas     Dinner

Yield 4-6 servings

Number Of Ingredients 17

Meatballs
1/2 cup fine breadcrumb
1/4 cup heavy cream
2 tablespoons olive oil
1 medium red onion , finely chopped
1/2 lb ground sirloin
1/2 lb ground veal
1/2 lb ground pork
2 tablespoons honey
1 large egg
3 tablespoons unsalted butter
kosher salt & fresh ground pepper
The Sauce
1 cup chicken stock , prefereably homemade and salt-free
1/2 cup heavy cream
1/4 cup lingonberry preserves
2 tablespoons juice , from quick pickled cucumbers

Steps:

  • 1 Prepare the Meatballs. 2 Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened. 3 Set aside. 4 Heat the oil in a small skillet over medium heat. 5 Add the onion and saute for for about five minutes, until softened. 6 Remove from heat. 7 In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands). 8 Season with salt and pepper to taste. 9 Add the bread crumb/cream mixture and mix well. 10 With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly moistened with water. 11 You should have about 24 meatballs. 12 Melt the butter in a large skillet over medium-high heat. 13 Add the meatballs, in batches if necessary, and cook, turning frequently, for about seven minutes, until the meatballs are browned on all sides and cooked through. 14 Transfer the meatballs to a plate and keep warm. 15 Discard all but one tablespoon of fat from the skillet. 16 Prepare the Sauce. 17 Return the skillet to the heat. 18 Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer. 19 Season to taste with salt and pepper. 20 Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through. 21 Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.

CHEF JOHN'S SWEDISH MEATBALLS



Chef John's Swedish Meatballs image

Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!

Provided by Chef John

Categories     World Cuisine Recipes     European     Scandinavian

Time 2h5m

Yield 6

Number Of Ingredients 22

Meatballs:
2 tablespoons butter
½ yellow onion, finely chopped
1 ½ teaspoons fine salt
¼ cup milk
2 large eggs
⅓ cup plain bread crumbs
¾ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 pinch cayenne pepper, or to taste
1 pound ground beef chuck
1 pound ground pork
Gravy:
2 tablespoons butter
3 tablespoons all-purpose flour
3 ¼ cups beef broth
½ cup heavy cream
½ teaspoon white sugar
¼ teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste
cooking spray

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
  • Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
  • Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
  • Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
  • Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
  • Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
  • Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Nutrition Facts : Calories 479 calories, Carbohydrate 10.1 g, Cholesterol 193.7 mg, Fat 35.8 g, Fiber 0.7 g, Protein 28.2 g, SaturatedFat 17.3 g, Sodium 1205.6 mg, Sugar 1.8 g

GRANDMA'S SWEDISH MEATBALLS AND GRAVY



Grandma's Swedish Meatballs and Gravy image

This Swedish meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter. They are the best Swedish meatballs I've ever tasted! Even better than Ikea®! Easy to make, full of flavor, swimming in the most amazing creamy gravy sauce!

Provided by JACANA

Time 1h10m

Yield 8

Number Of Ingredients 24

½ cup milk
⅓ cup dry bread crumbs
2 tablespoons heavy cream
1 teaspoon heavy cream
1 large egg
1 large clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper
¼ teaspoon ground allspice
1 pound ground beef
½ pound ground pork
½ medium onion, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon salted butter
2 teaspoons olive oil
⅓ cup salted butter
¼ cup all-purpose flour
1 cup vegetable broth
1 cup beef broth
1 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 9.9 g, Cholesterol 148.5 mg, Fat 37.1 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 19.2 g, Sodium 492.9 mg, Sugar 1.8 g

JAMIE OLIVER'S SWEDISH MEATBALLS



Jamie Oliver's Swedish Meatballs image

From british chef Jamie Oliver's trip to scandinavia, a delicious version. Allow 1 hour for the meatballs to firm before cooking.

Provided by MarraMamba

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon mixed fresh herbs, such as dill, flat-leaf parsley or 1 tablespoon chives, roughly chopped
300 g ground pork, the best quality you can afford
300 g minced beef
1 large egg
100 ml milk
75 g dried breadcrumbs
1 teaspoon ground allspice
sea salt & freshly ground black pepper
olive oil
1/2 lemon, juice of
300 ml beef stock, preferably organic (if using a stock cube, 1/2 is enough)
1 tablespoon plain flour
60 ml double cream
1 (200 g) jar of lingon berries, cranberry, blackberry or 1 (200 g) blackcurrant jam, to serve

Steps:

  • Set aside a few of the herbs, then put the rest into a large bowl with the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch of salt and pepper, then get your clean hands in there and scrunch and mix it well.
  • Divide the mixture in half, then pat and roll each half into a sausage shape. Cut each one into 15 equal pieces, then wet your hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large oiled tray, then cover with clingfilm and pop into the fridge for 1 hour to firm up.
  • When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown.
  • Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with a pinch of salt and pepper. Return the meatballs to the pan and move them around so they get coated in the sauce.
  • Serve your meatballs - eight per person is about right - drizzled with any lovely sauce left in the pan and with a few spoonfuls of warmed-up jam on top.

Nutrition Facts : Calories 534.3, Fat 36.1, SaturatedFat 15.1, Cholesterol 175.9, Sodium 547.9, Carbohydrate 17.6, Fiber 1.2, Sugar 1.4, Protein 33

THE AMAZING SWEDISH MEATBALL



The Amazing Swedish Meatball image

Yowza! These Swedish Meatballs are fabulous! Very easy to make with such simple ingredients, and they're just delicious. This recipe has been in my family for years - friends and family wait all year to eat them.

Provided by KANDIYOHIV

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h20m

Yield 6

Number Of Ingredients 17

1 pound ground beef
½ pound ground pork
½ cup chopped onion
¾ cup bread crumbs
1 egg
½ cup milk
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
¼ cup vegetable oil
¼ cup all-purpose flour
1 teaspoon paprika
1 tablespoon salt
1 teaspoon pepper
2 cups boiling water
¾ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
  • Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
  • To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
  • When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 18.6 g, Cholesterol 134.1 mg, Fat 42.7 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 16.1 g, Sodium 2174.7 mg, Sugar 2.8 g

SWEDISH MEATBALLS



Swedish meatballs image

Cook pork mince meatballs and serve with classic lingonberry or cranberry sauce and spring greens for a healthy, low-calorie family meal

Provided by Esther Clark

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12

2 tbsp rapeseed oil
1 onion , finely chopped
1 small garlic clove , finely grated
375g lean pork mince
1 medium egg yolk
grating of nutmeg
50g fine fresh breadcrumbs
300ml hot low-salt beef stock
½ tbsp Dijon mustard
2 tbsp fat-free natural yogurt
400g spring greens , shredded
lingonberry or cranberry sauce , to serve

Steps:

  • Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool.
  • Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins.
  • Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt.
  • Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.

Nutrition Facts : Calories 323 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.04 milligram of sodium

IMPOSSIBLE™ SWEDISH MEATBALLS



Impossible™ Swedish Meatballs image

Delicious creamy sauce over tender and flavorful meatballs makes for a comforting family classic meal any time-and with Impossible™ Burger this dish cooks just like ground beef!

Provided by Rebekah Rose Hills

Categories     Main Dishes     Meatball Recipes

Time 50m

Yield 4

Number Of Ingredients 15

1 (12 ounce) package Impossible Burger
½ cup Italian-flavored bread crumbs
¼ cup milk
2 tablespoons Worcestershire sauce, divided
1 tablespoon grated Parmesan cheese
2 teaspoons salt, divided
½ teaspoon ground black pepper
1 tablespoon olive oil
1 (4 ounce) can mushrooms, drained
¾ cup plain Greek yogurt
2 (15 ounce) cans vegetable broth
1 (6 ounce) package egg noodles
½ cup half-and-half
2 teaspoons cornstarch
¼ cup finely chopped fresh parsley

Steps:

  • Combine Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper in a medium bowl. Form into 1- to 2-inch meatballs.
  • Heat oil in a large nonstick skillet and cook meatballs until golden brown, 3 to 5 minutes per side, about 10 minutes total. Rotate as needed and adjust heat if they are cooking too quickly.
  • Add mushrooms to the skillet. Whisk Greek yogurt into the vegetable broth and pour around the meatballs. Cover with a lid and allow to simmer for 10 to 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook until tender, 7 to 9 minutes. Drain and set aside.
  • Whisk half-and-half and cornstarch together in a small bowl. Whisk into the broth until evenly combined. Increase heat and bring to a low simmer, stirring occasionally, until sauce thickens. Stir in the remaining Worcestershire and salt. Taste the sauce and adjust seasonings as needed.
  • Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 58 g, Cholesterol 57.7 mg, Fat 19.1 g, Fiber 5.3 g, Protein 13.8 g, SaturatedFat 5.4 g, Sodium 2457.4 mg, Sugar 7.8 g

AQUAVIT'S QUICK PICKLED CUCUMBERS



Aquavit's Quick Pickled Cucumbers image

According to Marcus Samuelsson, this is the most popular Swedish condiment, after Lingonberry preserves, of course. They are an accompaniment to Swedish meatballs, other dishes, even served with hot dogs by street vendors. Cooking time is marinating time.

Provided by Chef Kate

Categories     Vegetable

Time 4h20m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 7

1 English cucumber
1 tablespoon kosher salt
1 1/2 cups water
1/2 cup white wine vinegar
1 cup sugar
1 bay leaf, preferably fresh
2 allspice berries

Steps:

  • Slice the cucumbers as thin as possible, using a mandoline if you have one.
  • If you only have regular cucumbers, slice them in half lengthwise and scoop out the seeds before slicing.
  • Put the slices in a colander and toss them with the salt.
  • Let the cucumber sit while you prepare the marinade (or for up to about 30 minutes.
  • Combine water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil.
  • Remove from heat and let cool.
  • Rinse the salt off the cucumber slices and squeeze out as much moisture as possible, using paper towels to blot them dry.
  • Put the cucumbers in a medium bowl and add the marinade (the cucumber should be completely covered).
  • Cover the bowl and refrigerate 3 to 6 hours before serving.

Nutrition Facts : Calories 204.8, Fat 0.1, Sodium 1748.8, Carbohydrate 52.7, Fiber 0.4, Sugar 51.2, Protein 0.5

Tips:

- Use high-quality, fresh ingredients for the best flavor. - Make sure to brown the meatballs thoroughly before simmering them in the sauce. This will help to develop their flavor and prevent them from falling apart. - Don't overcrowd the pan when browning the meatballs. This will prevent them from cooking evenly. - Use a large pot or Dutch oven to simmer the meatballs in the sauce. This will give them plenty of room to cook and prevent them from sticking together. - Simmer the meatballs in the sauce for at least 30 minutes, or until they are cooked through. This will help to develop their flavor and make them tender. - Serve the meatballs with your favorite sides, such as mashed potatoes, egg noodles, or rice.

Conclusion:

These Swedish meatballs are a delicious and comforting dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and flavorful meal, give these Swedish meatballs a try. You won't be disappointed!

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