SWEDISH MEATBALLS
This juicy meatballs are made extra special from the creamy sauce made with beef broth, sour cream and nutmeg. Why wait? Try this great-tasting meatball entrée tonight.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix meat, stuffing mix, milk, egg and 1/4 tsp. nutmeg just until blended; shape into 1-inch meatballs.
- Melt butter in large skillet on medium heat. Add meatballs; cook 10 to 12 min. or until done, turning occasionally. Remove meatballs from skillet, reserving drippings in skillet; cover meatballs to keep warm.
- Add flour to reserved drippings in skillet; stir until blended. Cook 1 min., stirring constantly to scrape browned bits from bottom of skillet Stir in broth; bring to boil. Simmer on medium-low heat 3 min. or until thickened, stirring constantly. Stir in sour cream and remaining nutmeg. Return meatballs to skillet; simmer 3 to 5 min. or until meatballs and sauce are heated through, stirring occasionally.
- Serve meatball mixture over rice.
Nutrition Facts : Calories 410, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 3 g, Protein 22 g
SWEDISH MEATBALLS RECIPE
Recipe for Swedish Meatballs. Juicy and tender meatballs with a rich gravy sauce. Serve the meatballs over mashed potatoes, pure comfort food. This recipe makes 24 meatballs.
Provided by Valentina Ablaev
Categories Easy/Medium
Time 40m
Number Of Ingredients 18
Steps:
- In a bowl combine the panko crumbs with milk. Add remaining ingredients for the meatballs and mix well. Shape into 24 meatballs.
- Add 2 Tbsp oil to a large skillet over medium heat. Once hot, cook meatballs in 2 batches until golden brown and cooked through (6-7 minutes), turning as needed. Add more oil as needed. Remove from the skillet and cover to keep warm.
- In the same skillet, melt the butter. Quickly whisk in the flour and cook until golden.
- Stir in the broth, heavy whipping cream, Dijon and season with salt and pepper to taste. Bring the sauce to a simmer and cook it thickens.
- Add back the meatballs and toss in the gravy sauce. Cook until meatballs are heated through.
Nutrition Facts : Calories 458 kcal, Carbohydrate 7 g, Protein 25 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 153 mg, Sodium 595 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY SWEDISH MEATBALLS
Impress them all with tasty Easy Swedish Meatballs covered in super creamy gravy! Shortcuts make these Swedish meatballs an easy weeknight special.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix meat, stuffing mix, eggs, onions and water just until blended. Shape into 32 meatballs, each about 1 inch in diameter. Place in 2 foil-lined 13x9-inch pans sprayed with cooking spray.
- Bake 20 min. or until done (160ºF).
- Mix gravy and sour cream in large saucepan. Add meatballs; stir to evenly coat. Cook on low heat 5 min. or until sauce is heated through, stirring occasionally.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 630 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 3 g, Protein 22 g
SWEDISH MEATBALL STUFFED SHELLS (COOKING FOR 2)
This creative, cross-cultural dinner idea for two is guaranteed to get raves. Swedish-style meatballs, lightly flavored with nutmeg and allspice, are stuffed inside jumbo pasta shells and then cooked in an irresistibly creamy sauce. After baking, the dish gets topped with dill-infused toasted panko for an additional crunchy element. Serve with lingonberry preserves on the side for an extra dose of Scandinavian flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 17
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cool water; drain.
- In medium bowl, mix beef, 1/4 cup of the bread crumbs, the onion, salt, pepper, allspice, nutmeg, milk and egg yolk. Shape into 8 (2-inch) meatballs.
- In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add meatballs; cook 4 to 6 minutes, turning occasionally, until browned on all sides. Use slotted spoon to transfer meatballs to plate.
- Reduce heat to medium; add flour to skillet. Cook and stir 1 minute. Add broth and whipping cream; stir until smooth. Heat to boiling; boil 1 minute. Remove from heat. Insert meatball into each pasta shell; arrange in baking dish. Pour sauce over meatball-stuffed pasta shells.
- Cover; bake 30 to 35 minutes or until meatballs are thoroughly cooked and no longer pink in center (at least 165°F). Remove from oven; spoon some of the sauce from bottom of baking dish over stuffed shells.
- Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon butter over medium heat. Add remaining 1/4 cup bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; add dill weed. Sprinkle over baked stuffed shells; serve with sour cream and lingonberry preserves on the side.
Nutrition Facts : Calories 1020, Carbohydrate 85 g, Cholesterol 290 mg, Fat 9, Fiber 2 g, Protein 32 g, SaturatedFat 33 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 25 g, TransFat 2 1/2 g
THE BEST MEATBALLS
Discover The Best Meatballs from our collection! The secret ingredient-stuffing mix-adds body and all the seasoning while you take all the credit.
Provided by My Food and Family
Categories Home
Time 38m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Line 2 (15x10x1-inch) pans with aluminum foil; spray with cooking spray. Mix ingredients just until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
- Place in prepared pans. Bake 16 to 18 min. or until done (160ºF).
- Combine half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See tips.) Cool remaining meatballs; freeze for later use.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0.6357 g, Sugar 0 g, Protein 26 g
STOVE TOP STUFFING MEATBALLS RECIPE
These Stove Top Stuffing Meatballs are so delicious that my whole family loves them. The best part about this recipe is being able to have both stuffing and meatballs in each bite. This makes it easier for those picky eaters who don't like their food touching.
Provided by Kelly R
Categories Main Dishes
Time 1h40m
Number Of Ingredients 15
Steps:
- In a large bowl, place the Ground Sirloin, chopped Onion, and the package of Stove top Stuffing, both the cubed bread, and the Seasoning Package.
- Mix together, then add the Italian Seasoning, Ground Oregano, Ketchup, Milk, Egg, Brown Sugar, and Minced Garlic.
- Roll into balls, and place in a large pan sprayed with Cooking Spray.
- Cook for 30 minutes, and turn the Meatballs for even cooking.
- Cook for about another 10 minutes and finish cooking in Sauce - see directions below.
- While the Meatballs are cooking; In a medium bowl, add the Cranberry Sauce, Country Bobs, Garlic Powder, and Brown Sugar, and stir well to mix.
- When the Meatballs have been Cooking for about 40 minutes, pour the Sauce over the Meatballs - while still in the pan in the oven - and toss or roll the Meatballs in the Sauce with a large Spoon.
- Cook for another 10 minutes.
- Remove from the oven, and cool slightly.
- Serve over Mashed Potatoes or Rice. Enjoy!
Nutrition Facts : Calories 122 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 175 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SWEDISH MEATBALLS
The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.
Provided by Alton Brown
Categories appetizer
Time 55m
Yield approximately 30 meatballs, 4 to 6 servings
Number Of Ingredients 14
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.
ALMOST-FAMOUS SWEDISH MEATBALLS
Some people drive for hours to get to an Ikea store, and we know they aren't making the trek just for the $9.99 chairs. They're going for the Swedish meatballs. The dish has been a main attraction at Ikea Restaurants since an in-store chef developed the recipe in Switzerland in 1985. Although Ikea's Real Swedish Food Book, published in 2000, included a meatball recipe, reps confirmed that it is not the one served at their restaurants. Ikea is keeping that baby a secret, so chefs in Food Network Kitchens hit a nearby store for a tasting, then created this spot-on copy.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield About 45 meatballs
Number Of Ingredients 20
Steps:
- Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
- Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
- Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
- Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.
STOVE TOP STUFFING MEATBALLS
Steps:
- Preheat oven to 350°F. Line baking pan with foil and spray with Pam. Set aside. Remove stuffing mix from box. Crunch stuffing mix (in the bag) up a bit. In a mixing bowl combine meat, egg and stuffing packet. Mix with a large fork. In a saute pan, heat olive oil. Chop onion and add to olive oil. Sautee onion until it just begins to caramelize. Add onion mixture to meat mixture and combine well.
- Form meatballs and place them on the baking sheet.
- Bake for 15 minutes, turn each meatball over. Bake another 5 minutes till meatballs are done. Serve with toothpicks and variety of dipping sauces.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY SWEDISH MEATBALLS RECIPE
Provided by lisapearce
Number Of Ingredients 8
Steps:
- Make It PREHEAT oven to 400°F. Mix meat, stuffing mix, eggs, onion and water until well blended. Shape into 32 meatballs, each about 1 inch in diameter. Place half of the meatballs in single layer in each of 2 foil-lined 13x9-inch baking pans. BAKE 20 min. or until cooked through. MIX beef gravy and sour cream in large saucepan. Add meatballs; mix lightly. Cook on low heat 5 min. or until sauce is heated through, stirring occasionally.
SWEDISH MEATBALLS I
This is one of my husband's favorites. I created it using several other Swedish meatball recipes that didn't quite make the grade.
Provided by Jessica Jones
Categories World Cuisine Recipes European Scandinavian
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
- Bake at 350 degrees F (175 degrees C) for about 20 minutes.
- Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
- Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 661.8 calories, Carbohydrate 26.3 g, Cholesterol 177.7 mg, Fat 47.8 g, Fiber 0.8 g, Protein 31.2 g, SaturatedFat 19.4 g, Sodium 1193.4 mg, Sugar 12.3 g
STUFFING MEATBALLS
"This is one of my mother's most popular recipes," explains Dorothy Parrish, Kenly, North Carolina. "We love it when she served these well-seasoned meatballs with sauce over spaghetti or egg noodles," she suggests.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine beef and stuffing mix. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in oil in small batches; drain. Return all meatballs to the pan; add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat is no longer pink.
Nutrition Facts : Calories 317 calories, Fat 16g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 683mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love