Best Aunt Selmas 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.

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:

• For meatballs:.
• Melt 2 tablespoons butter in heavy medium skillet over medium heat.
• Add onion and sauté until translucent, about 5 minutes.
• Cool slightly.
• Combine bread and stock in large bowl.
• Mix in onion mixture, egg, allspice and pepper.
• Add ground beef and veal and blend well.
• Can be prepared 3 hours ahead.
• Cover and chill.
• Shape meat into 1 1/4-inch balls.
• Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.
• Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes.
• Using slotted spoon, transfer meatballs to platter and keep warm.
• Reserve drippings in skillet.
• For sauce:.
• Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes.
• Gradually whisk in stock and cream.
• Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes.
• Season to taste with allspice, salt and pepper.
• Pour sauce over meatballs and serve.

ELVA'S SWEDISH MEATBALLS (SMA KOTTBULLAR)

Steps:

• In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly. Set aside.
• In a small saucepan, brown the onion in the 1 tbsp butter. Set aside.
• in a med bowl, soak the bread crumbs in the cream. Set aside.
• Add egg to the cooled onion mixture, then add that and the bread mixture then add that to the meat mixture. Work the mixture until well blended and smooth. Add more milk if neccessary to give a smooth consistency.
• Roll the meat into bite-sized meatballs. Arrange meatballs on a baking sheet and cover with plastic wrap. Chill for at least 1 hour before cooking.
• Melt a 1 stick of butter and put meatballs into a large frying pan. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. Add more butter to the pan if needed.
• When all the meatballs are cooked, remove them from the pan. Strain juices from pan, keeping 1/4 cup of juices. wipe the pan clean.
• Stir juice back into the pan with 1 tbsp flour to create a roux. Season with more white pepper. Pour cream into the pan and stir until slightly thickened.
• Return meatballs to pan and coat with sauce. Let the meatballs bubble gently for a few minutes. Serve in a large party bowl with toothpicks inserted into a few meatballs.