Best Sliced Bread Swedish Meatballs Recipes

Swedish Meatballs image

Provided by MsKittyKat

Categories Veal

Time 45m

Yield 30 meatballs

Number Of Ingredients 13

4 tablespoons butter
1 small onion, chopped
2 slices day-old rye bread, crusts trimmed,torn into pieces
2/3 cup beef stock or 2/3 cup canned beef broth
1 egg
1/4 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 lb ground beef
1/2 lb ground veal
2 tablespoons all-purpose flour
1 1/3 cups beef stock or 1 1/3 cups canned beef broth
2 tablespoons whipping cream
ground allspice

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.

Nutrition Facts : Calories 56.2, Fat 3.8, SaturatedFat 1.9, Cholesterol 23.8, Sodium 91.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.2, Protein 3.5

Swedish Meatballs image

Provided by Alton Brown

Categories appetizer

Time 55m

Yield approximately 30 meatballs, 4 to 6 servings

Number Of Ingredients 14

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

Steps:

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.