Best 10 Timelife Swedish Meatballs Recipes

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.

TIME/LIFE SWEDISH MEATBALLS

Steps:

• In a small frying pan, melt the tbsp of butter over med heat; when foam subsides, add onions and cook for about 5 minutes until they are soft and translucent but not brown.
• In a large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg and parsley; knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
• Shape into small balls about one inch in diameter.
• Arrange meatballs in one layer on a baking sheet or flat tray, cover with plastic wrap, and chill for at least 1 hour before cooking.
• Over high heat, in a large heavy skillet, melt the 2 tbsp butter and 2 tbsp oil; when the foam subsides, add the meatballs, 8 to 10 at a time.
• Reduce the heat to medium and fry balls on all sides, shaking pan almost constantly to roll the balls around in the hot fat to help keep their shape.
• In 8 to 10 minutes the meatballs should be brown outside and show no trace of pink inside when one is broken open with a knife.
• Add more butter and oil as needed to the skillet as you fry each batch, and transfer finished meatballs to a casserole dish and keep warm in a 200F oven.
• If you want to make a sauce, the book recommends making one with the pan juices; here's how.
• Remove pan from heat and pour off all fat; stir in 1 tbsp of flour.
• Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over medium heat for 2 or 3 minutes, stirring constantly, until it is thick and smooth.
• Pour over meatballs and serve with noodles or potatoes.

ALMOST-FAMOUS SWEDISH MEATBALLS

Steps:

• Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
• Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
• Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

SIMPLE SWEDISH MEATBALLS

Steps:

• In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours., Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.

SWEDISH MEATBALLS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium frying pan over medium heat. Add onion and cook, stirring often, until tender, about 5 minutes. Transfer to a large bowl.
• Mix cracker crumbs, ground beef, egg, nutmeg, and allspice with the onion until blended. Shape into 1 1/2 inch (4 centimeter) meatballs, and place in a glass baking dish. Sprinkle with minced garlic, and cover with foil.
• Bake in preheated oven for 15 minutes, or until cooked through.
• Meanwhile, make white sauce, following the directions on the packet. Stir in dill, sage, flour, and whipping cream.
• Turn off oven, and remove foil cover from meatballs. Pour sauce over meatballs, and leave in hot oven for 10 minutes.

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.

AUTHENTIC SWEDISH MEATBALLS

Steps:

• Melt butter in a skillet.
• Saute onions in the butter until golden.
• Soak the bread crumbs in the milk.
• To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
• Chill mix for an hour or so, to firm it up.
• Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
• Heat a large skillet over medium high heat.
• Melt a small amount of butter (traditional) or oil in the pan.
• Add enough meatballs to fill the pan very loosely.
• Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
• Remove each batch to a warm platter in the oven, as you fry the rest.
• If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
• For the gravy:.
• When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
• Simmer for 10 minutes.
• If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
• Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry 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!

QUICK SWEDISH MEATBALLS

Steps:

• In a bowl, combine the first eight ingredients. Crumble meat over mixture; mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil in small batches over medium heat; drain., Place meatballs in a greased 2-qt. baking dish. Combine the soup and water; pour over the meatballs. Bake, uncovered, at 350° for about 40-45 minutes or until a thermometer reads 160°. Serve over egg noodles.

SWEDISH MEATBALLS

Steps:

• Saute onion in 2 tablespoons butter until golden. Combine with all remaining ingredients except last three and mix thoroughly by hand.
• Shape into small balls and saute in batches in butter, about 4 tablespoons, until nicely browned.
• Remove to large pot, add beef stock and simmer gently for 45 minutes. Refrigerate overnight.
• In morning, remove and reserve any hardened fat from top, heat meatballs until the stock melts and pour off stock.
• Make roux of 4 tablespoons reserved fat and 4 tablespoons flour, add stock and cook, stirring, till thickened. Return meatballs to sauce, heat through and serve.