Best 10 Gingersnap Swedish Meatballs Recipes

BEST SWEDISH MEATBALLS

Steps:

• In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well., Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels. , Transfer meatballs to a greased 11x7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs. , Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.

SWEDISH MEATBALLS

Steps:

• Preheat oven to 200 degrees F.
• Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
• In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
• In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
• Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
• Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
• Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

SWEDISH ORANGE GINGERSNAPS

Steps:

• In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
• Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
• Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.

SWEDISH MEATBALLS (FROM A SWEDE!)

Steps:

• Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
• Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
• Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

THE AMAZING SWEDISH MEATBALL

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.

SWEDISH MEATBALLS

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.

SWEDISH MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• Melt butter in a pan on medium heat and allow it to brown slightly. Stir in the flour completely and cook for about 1 minute creating a pale roux.
• Add the beef broth, stir, and cook until it thickens.
• Add in the ground allspice, nutmeg, salt, pepper, and the heavy cream, stir, and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the gravy.
• Sprinkle with the parsley, poke with toothpicks, and serve!
• Enjoy!

GERMAN MEATBALLS WITH GINGERSNAP GRAVY

Steps:

• Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.

GINGERSNAP SWEDISH MEATBALLS

Steps:

• Crush gingersnaps, approximately 20, 2 inch cookies, to make 1 1/4 cups.
• In large bowl, combine crushed gingersnaps with milk and egg.
• Add ground beef, pork, onion, salt, pepper and allspice. Mix well to combine.
• Refrigerate, covered for one hour.
• With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter.
• Preheat oven to 325.
• In hot butter in large skillet saute meatballs, just enough at one time to cover bottom of skillet, until browned all over. (I have elimanated this step to bake in hot oven until browned).
• Remove to a 2 quart greased (pam) oven proof casserole dish as they brown. Pour off drippings to measure 1/4 cup, adding more butter if necessary.
• Add drippings back to skillet heat and add flour stirring to make a smooth mixture.
• Gradually stir in beef broth and bring mixture to boil, stirring constantly.
• Add garlic, thyme and bay leaf, salt and pepper to taste simmer for 5 minutes for flavors to mingle.
• Pour over meatballs and bake covered one hour.
• Garnish with parsley and serve with noodles.

GINGERSNAP MEATBALLS

Steps:

• Combine the first five ingredients.
• Shape into meatballs any size you choose.
• Brown the meatballs in a little vegetable oil.
• Transfer to a baking dish.
• Combine the rest of the ingredients for the sauce.
• Bring to a boil in a sauce pan.
• Pour the sauce over the meatballs and bake@ 350 for 40-45 minutes.