Best 12 Tinas Swedish Meatballs Recipes

DANA'S FAMOUS SWEDISH MEATBALLS

Steps:

• Melt 2 tablespoons of butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape into a bowl, and set aside until cool.
• Stir the sour cream together with the bread crumbs in a small bowl. In a large bowl, lightly combine the onion, eggs, ground beef, ground pork, cinnamon, cloves, nutmeg, salt, and pepper; stir in the sour cream-crumb mixture, and lightly but thoroughly mix until combined. Form the meat mixture into small balls about the size of a walnut.
• Melt another 2 tablespoons of butter in a large skillet over medium-high heat. Add the meatballs, and cook until browned on all sides and no longer pink in the center, about 10 minutes.

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!

SWEDISH MEATBALLS RECIPE

Steps:

• In a bowl combine the panko crumbs with milk. Add remaining ingredients for the meatballs and mix well. Shape into 24 meatballs.
• Add 2 Tbsp oil to a large skillet over medium heat. Once hot, cook meatballs in 2 batches until golden brown and cooked through (6-7 minutes), turning as needed. Add more oil as needed. Remove from the skillet and cover to keep warm.
• In the same skillet, melt the butter. Quickly whisk in the flour and cook until golden.
• Stir in the broth, heavy whipping cream, Dijon and season with salt and pepper to taste. Bring the sauce to a simmer and cook it thickens.
• Add back the meatballs and toss in the gravy sauce. Cook until meatballs are heated through.

SWEDISH MEATBALLS (HOMEMADE IKEA MEATBALLS)

Steps:

• Grate onion using a standard box grater (see video).
• Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
• Add remaining Meatball ingredients EXCEPT oil. Mix well.
• Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.

LENA'S SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
• In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
• With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
• Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.
• To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
• To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side.

ONE-POT SWEDISH MEATBALL PASTA RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
• Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
• Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
• Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
• Add the parmesan and the parsley, stirring until the cheese is melted.
• Enjoy!

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

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.

MAMA'S SWEDISH MEATBALLS

Steps:

• Combine the beaten egg, milk, and breadcrumbs; let stand for 5 minutes.
• In a small frying pan over medium heat, saute the chopped onions in 1 tablespoon of butter until lightly golden in color.
• In a large bowl, combine the breadcrumb mixture, the sauteed onions, the ground beef and pork, salt, pepper, nutmeg and allspice. Mix well with hands until smooth. Shape into about 36 meatballs, each about 1-inch in diameter.
• In a very large skillet, over medium heat, brown the meatballs in the remaining 2 tablespoons of butter (brown half the meatballs at a time, if necessary, combining them all in the pan at the end.) Pour off any excess fat. Sprinkle the meatballs with the flour and shake the skillet. Add the 1 cup of hot water, stirring gently to loosen any browned bits and blend well. Cover, reduce heat and simmer 35 to 40 minutes, stirring gently occasionally. Add the half & half and heat thoroughly.
• Serve the hot meatballs and gravy as an appetizer, or, as a main dish over egg noodles or with mashed potatoes, if desired.

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.

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.

ROYAL SWEDISH MEATBALLS WITH PARSLEY DRESSED CARROTS

Steps:

• Meat Balls:.
• Mix the egg and the milk in a bowl. Cut off the crust of the bread and place in the bowl so that the bread soaks up the liquid and gets mushy. Mix in the ground meat and the leek. Season with salt and pepper and let it rest for 10 minutes. With wet hands, make small balls of the mixture. Fry them in oil and butter for 10 minutes. Make sure that they are done by testing one.
• Parsley dressed carrots:.
• Scrub or peel the carrots. Put them in a pot and cover with water. Season with salt and pepper. Boil until soft.
• Sauce:
• Melt the butter in a pan and add the flour. Whisk in the milk. Let in boil for about 10 minutes. Stir every now and then. It should be thick and creamy. Season with salt and pepper. Before serving, sieve off the water from the carrots. Mix the carrots with parsley and onion in the sauce. Season with salt and pepper. Serve with lingonberries (or cranberries if you can't find lingonberries.).