Best Authentic Swedish Meatballs Recipes

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.

AUTHENTIC SWEDISH MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix cream, oats, potato flour, salt, and pepper together in a bowl. Let sit for 10 minutes at room temperature to allow oats to absorb the liquid; paste should have the consistency of mashed potatoes.
• Melt butter in a frying pan over medium heat. Cook and stir onion until softened but still pale, 3 to 4 minutes. Add onions to the oat paste and mix well. And ground beef and allspice; mix just until combined, 30 to 45 seconds.
• Oil your hands and roll mixture into meatballs of desired size, ideally smaller than a golf ball. Place meatballs on a sheet pan.
• Bake in the preheated oven until meatballs are hot, about 10 minutes. Let cool briefly.
• Heat a cast iron skillet over medium heat. Add oil. Cook and stir meatballs, about 10 at a time, until browned, 3 to 5 minutes.

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.

AUTHENTIC SWEDISH MEATBALLS

Steps:

• Mix the breadcrumbs and the milk and let soak for 10 minutes.
• Chop the onion and sautee with butter until soft and translucent. Remove from heat before the onion gets any real color. Set aside to cool.
• Mix the the ground meats, and then add the eggs and salt. Add the onion, milk soaked breadcrumbs and white pepper. Make sure to blend thoroughly.
• Form balls with your hands (I have seen some people using two teaspoons to shape the meatballs) into balls no bigger than an inch in diameter. If they are too big, you won't be able to roll them in the pan to make them perfectly round as you fry them. Melt butter in a skillet on medium heat and fry the meatballs for about 4 - 6 minutes, shaking the pan to roll the balls and make sure they fry evenly all around.
• The last 7 ingredients are for the cream sauce.
• You can either use the fat in the pan left after frying the meatballs (that's what my mother used to do), or start from scratch with bouillon.
• If you're using the left over fat in the pan, render the fat and scrape all the bits off the bottom of the pan. If there's not enough fat in the pan you can add the butter and some of he bouillon, if needed. Whisk while sifting in the flour (to prevent clumping). When it starts to thicken, add the cream and let simmer for about 10 minutes. Season with Soy sauce, or Tamari, and salt and pepper.
• If you prefer to make the sauce separately, start by melting the butter in a sauce pan. Turn off the heat and stir in the flour. Add the bouillon and let simmer for ten minutes, stirring occasionally. Add the cream a let simmer until it becomes more viscous like a nice brown sauce.
• Season with soy sauce, or Tamari, and salt and white pepper
• Swedish meatballs are traditionally served with potatoes (preferably mashed) and lingonberry jam.
• Note: In order to make authentic Swedish meatballs authentic, it's imperative that you: 1. Always fry the meatballs in butter. Never, ever, ever ever fry in any kind of oil. 2. Use white pepper (as opposed to black pepper). That's what makes the flavor truly Swedish.