Best Aunt Ruths Swedish Meatballs Recipes

GRANDMA'S SWEDISH MEATBALLS

Steps:

• Saute onion in oil/cooking spray. Set aside.
• Mix ground beef, 2 tsp sugar, allspice, nutmeg & onions.
• Mix egg with bread crumbs and 1/2 C milk until absorbed.
• Add egg mixture to the meat mixture.
• Form meat into 1" balls.
• Fry meatballs in pan that onions were cooked inches.
• Place cooked meatballs in 8x8 baking dish.
• Heat frying pan with fat from meatballs to medium heat.
• Add flour and slowly add 1 C water, 1 C heavy cream, 1/2 C milk, 1 tsp sugar and dash of pepper.
• Stir constantly until it gets bubbly.
• Pour cream mixture over meatballs.
• Bake in oven at 350 degrees for 20 minutes.
• Serve over rice.

AUNT BARB'S SWEDISH MEAT BALLS

Steps:

• The 1 lb ground beef is frozen prepackaged Swedish meatballs readily available at your local grocery store.
• Precook meatballs as per instructions on package.
• Combine chili sauce, grape jelly, onion, garlic and worcestershire into deep frying pan.
• Heat and mix until ingredients are blended.
• Salt and pepper to taste.
• Add cooked meatballs, partially cover and simmer on low for half an hour or longer, stirring frequently (the longer the better to infuse the flavours into the meatballs).
• Serve hot or cold.

GRANDMA'S AUTHENTIC SWEDISH MEATBALLS

Steps:

• Mix beef, sausage, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce, and pepper in a large bowl. Form into meatballs.
• Heat oil in a skillet over medium-high heat. Pan-fry meatballs in batches, turning as needed, until browned and heated through, 6 to 8 minutes.
• Mix boiling water, sour cream, flour, paprika, and pepper together in a deep saucepan over low heat. Add the meatballs and let simmer until thickened and heated through, 15 to 20 minutes.

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:

• Mix by hand all ingredients except soup and water; form into balls.
• Brown meatballs in large pan on medium heat. (I usually turn them two to three times and keep them covered while they are cooking, so the insides get cooked a little.)
• Put meatballs on a paper towel to drain excess grease.
• Put the soup and 1 full can (10.5 oz.) of water in a large pot or crock pot and stir down large lumps.
• Add meatballs to soup.
• Simmer for at least 45 minutes on the stove or cook on low for 6-8 hours in the crock pot.
• Serve over egg noodles or rice.

SWEDISH MEATBALLS

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.

AUNTIE LORI'S SWEDISH MEATBALLS CASSEROLE

Steps:

• Mix the first 7 ingredients.
• Roll into 1" balls and brown, they seem to stick, so you need to watch them closely. Place in a greased 9x13 pan.
• Melt the butter in a saucepan, add flour and then the milk.
• When the flour has dissolved into the milk, add the can of soup, heat through. Pour over the meatballs and bake uncovered at 325°F for 30 minutes.
• Sprinkle with shredded cheese when removed from the oven.