Swedish meatblss for the making...

[Ann Sanders]

I would like to do Swedish meatballs and haven't found a good recipe. Do you have a good one to share with me??

[LosingIt]

These are not light but they are very yummy!

Swedish Meatballs
Source: Amy-baby from BabyCenter Boards

1 egg, beaten
3/4 cup milk
4 slices of bread, crumbled
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. nutmeg
1 tsp. minced onion
1 1/2 lbs. ground beef
3 medium onions, thinly sliced
1/2 cup oil
2 Tbs. flour
1 tsp. salt
1/8 tsp. pepper
1 cup beef boullion and 1 cup milk (OR 2 cups milk)
Hot, cooked egg noodles

In a medium bowl, beat together the egg, 3/4 cup milk and crumbled bread. Let stand 5 minutes.

In a large bowl, mix the 1 tsp. salt, 1/8 tsp. pepper, nutmeg, 1 tsp. minced onion, and the ground beef. Add the egg/bread mixture and mix well. (The resulting mixture will be very wet, but this is correct.)

In a large skillet or electric skillet, heat the oil. Add the sliced onions and brown them in the oil. Remove cooked onions from the pan.

Drop meat in rounded "globs" into the leftover oil in the skillet. Brown well and remove.

To the oil left in the skillet, add the flour, 1 tsp. salt, and 1/8 tsp. pepper. Using a wire whisk, stir well to coat the flour with the oil. Cook for a minute or two.

Slowly add the beef boullion and milk. Stir constantly with a wire whisk until thickened.

Arrange meatballs in the gravy, place cooked onions on top. Cover and simmer for 30 minutes. (I usually cannot wait that long, and only simmer for about 15 minutes--just enough time to get the noodles ready!)

Serve over hot, cooked egg noodles.

[shscharles]

I realize I could have my BB membership revoked for this, but Ikea has frozen Swedish meatballs that are cheap and good! (Ducking to evade flying missiles...) :o

[Aninha]

Hi Ann Sanders!
I watched Alton Brown on good eats yesterday and he made some sweedish meatballs. I have never had this kind of meatballs myself, but his looked very good and were easy to make too.
I like Alton Brown and watching good eats, have made many of his recipes and they always come out good!
Here is the recipe in case you might be interested!
Ana

Swedish Meatballs
Recipe courtesy Alton Brown, 2005
See this recipe on air Friday Oct. 21 at 7:00 PM ET/PT.


Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: approximately 30 meatballs, 4 to 6 servings
User Rating: 4 Stars


2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

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.

Episode#: EA0910
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[badunnin]

[QUOTE=LosingIt]These are not light but they are very yummy!

Swedish Meatballs
Source: Amy-baby from BabyCenter Boards

1 egg, beaten
3/4 cup milk
4 slices of bread, crumbled
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. nutmeg
1 tsp. minced onion
1 1/2 lbs. ground beef
3 medium onions, thinly sliced
1/2 cup oil
2 Tbs. flour
1 tsp. salt
1/8 tsp. pepper
1 cup beef boullion and 1 cup milk (OR 2 cups milk)
Hot, cooked egg noodles

QUOTE]

These actually look really easy to lighten - I'm sure you could *greatly* scale back the oil for frying, and then the only fat you have left is the egg and the beef. If you use a good lean beef, they would look great!

[oceanjasper]

I have an authentic and very tasty Swedish meatball recipe from my Swedish Mom (lived there on exchange in highschool). I have eaten so many of those meatballs! Unfortunately, I couldn't find her recipe book when I took a quick look and I need to get to work. Let me know if you are interested in seeing it and I will try and find it this evening.

[beckms]

I made this CL recipe when it came out, and I remember it being quite good. I might just make it again this week!

Swedish Meatballs with Shiitake Mushrooms
From Cooking Light

When you make this one-dish meal for a friend, we suggest delivering the cooked meatballs and sauce in a separate container from the noodles. Include instructions to reheat the meatballs and sauce in a medium saucepan over low heat for 10 minutes or until thoroughly heated. Noodles may be warmed in the microwave.

1 pound ground round
3/4 cup dry breadcrumbs
1/2 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1 large egg white
Cooking spray
4 1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces)
1 1/2 cups thinly sliced carrot
1/2 cup thinly sliced shallots
2 tablespoons all-purpose flour
1 (10 1/2-ounce) can beef consommé
1/2 cup water
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh parsley
6 cups hot cooked yolk-free wide egg noodles (about 10 ounces uncooked pasta)

Combine the first 8 ingredients in a medium bowl. Shape mixture into 30 (1-inch) meatballs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add meatballs; cook for 8 minutes, browning on all sides. Remove meatballs from pan.

Add mushrooms, carrot, and shallots to pan; sauté for 5 minutes. Stir in flour; cook 1 minute. Gradually add the consommé, stirring with a whisk; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 8 minutes. Add water; cook for 2 minutes. Remove from heat, and stir in the sour cream and parsley. Serve over pasta.


Yield: 6 servings (serving size: 5 meatballs, about 1/2 cup mushroom mixture, and 1 cup pasta)

NUTRITION PER SERVING
CALORIES 497(30% from fat); FAT 16.8g (sat 6.9g,mono 6.7g,poly 0.9g); PROTEIN 29.1g; CHOLESTEROL 60mg; CALCIUM 105mg; SODIUM 686mg; FIBER 4.5g; IRON 5.1mg; CARBOHYDRATE 55.7g

Cooking Light, JANUARY 2001

[crispywafers]

I made this CL recipe when it came out, and I remember it being quite good. I might just make it again this week!

Swedish Meatballs with Shiitake Mushrooms
From Cooking Light



I saw this recipe the other day and it is on next week's dinner menu. However, until now I've always just used the swedish meatball spice packet at my grocery store- and I have to say - those always come out tasty!

[Goin' Coastal]

Hi Ann Sanders!
I watched Alton Brown on good eats yesterday and he made some sweedish meatballs. I have never had this kind of meatballs myself, but his looked very good and were easy to make too.
I like Alton Brown and watching good eats, have made many of his recipes and they always come out good!
Here is the recipe in case you might be interested!
Ana

Swedish Meatballs
Recipe courtesy Alton Brown, 2005
See this recipe on air Friday Oct. 21 at 7:00 PM ET/PT.


Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: approximately 30 meatballs, 4 to 6 servings
User Rating: 4 Stars


2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

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.

Episode#: EA0910
Copyright © 2003 Television Food Network, G.P., All Rights Reserved


This looks very much like the meatballs my Mother made -and she is 100% Swede. Especially with the allspice - she always said that was the secret to her Swedish meatballs. I don't believe she ever put nutmeg in them, though. She used seasoned salt instead of plain, and am sure she didn't put that much pepper in them - she cooked as Garrison Keillor describes Scandinavian food - blond and bland! :D