Best Swedish Meat Balls Recipes

SWEDISH "MEAT" BALLS WITH GRAVY (VEGAN)

Steps:

• In a medium bowl combine the breadcrumbs with the soy or rice milk. Set aside. Heat up the vegetable broth in a pyrex measuring cup and then add in the dry TVP. Mix together well and let the TVP absorb for a few minutes. While that sits, dice up your onion.
• Mix together the breadcrumb mixture with the TVP, about 2 tbsp of the onion. the parlsey flakes, garlic powder, nutmeg, salt and pepper. Adjust the salt to taste as it will really depend on how seasoned your veggie broth is. You want the mixture to hold together when formed into a ball in your hand - you may need to add a little extra broth, maybe a few tablespoons. I find pushing down with the spoon as you mix helps to combine everything. Form into balls, 1 1/2 inches in diameter (should yield 12).
• Heat up the oil in a saute pan, add in the "meat" balls and brown on all sides as best you can. When complete, place them into a casserole dish and set aside.
• Put your oven on to 350 degrees.
• Clean out your saute pan of any bits and then return to medium heat. Saute the rest of the onion and the mushrooms for about 5 minutes until the onions are translucent.
• In a bowl whisk together 1/3 cup soy creamer (or more if you choose) with the corn starch. Mix in 1 1/2 cups veggie broth, or less if you're using more creamer, along with the nutritional yeast and a pinch of nutmeg.
• Pour the broth mixture into the pan with mushrooms & onions, bring up to a gentle boil, stirring well to get a smooth sauce. Turn heat down and let it simmer for just a few minutes. Add in some braggs for flavour or colour if you choose.
• Pour the gravy over the meatballs and bake in the oven for about 20 minutes until bubbly. Serve over noodles or mashed potatoes.

SWEDISH TURKEY MEAT BALLS

Steps:

• Preheat oven to 375 degrees F.;
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute onions until soft and translucent. Set onions aside to cool and wipe skillet clean. In a large mixing bowl combine the cooled onions with remaining meatball ingredients. Form the mixture into 1 1/2-inch balls. Heat remaining oil in skillet over high heat. Brown the meatballs on all sides.;
• For the pan sauce:
• Set meatballs aside. Add the butter and mushrooms to the pan and saute until lightly browned, about 3 minutes. Add the sherry and chicken stock, to deglaze the pan. Sprinkle in the instant flour and cook until sauce thickens. Add the half-and-half, Worcestershire and bay leaves. Bring to a simmer, whisking often until thickened. Season, to taste, with salt and pepper. Remove pan from heat, add meatballs back to the pan. Bake in the oven for 25 minutes. Discard bay leaves. Serve meatballs with preserves.;

SWEDISH TURKEY MEAT BALLS W/ZUCCHINI

Steps:

• 1. If you make the meat balls average size which would be about half the size I made that would give you less calories per meat Balls. So keep that in mind if you are watching calories.
• 2. Process Bread crumbs in food processor, and set aside till needed. PREHEAT OVEN TO 400 DEGREES F.
• 3. Grate zucchini and leave till needed. Zucchini not only is healthy for you, but they add moisture to the meat Balls. With the onions and Zucchini, I DID NOT ADD ANY OTHER LIQUID to the meat ball and they were very moist & tasty.
• 4. Add the ground turkey to a large bowl, then add the bread crumbs, spices, zucchini, beaten egg and finely chopped onions.
• 5. Mix together in bowl and shape into desired size meat balls. These meat Balls average 147 calories each, with 13 grams of carbs, 6 grams of fat, 11 protein, 343 Mg of sodium, 4 grams of sugar, & 2 grams of fiber per meat Ball. I used MY FITNESS PAL TO CALCULATE THE CALORIES.
• 6. These are what the bread crumbs looked like after processing.Spray a shallow baking pan with non stick cooking spray, and add meat balls, leaving space between each till you are finished. I forgot to take a picture.
• 7. Place in preheated 400 degree F. oven and bake for 30 to 45 minutes until meat balls are done.
• 8. To make the gravy, melt the butter in a large skillet, over medium high heat, add the flour and stir till blended and it forms a paste. Add the beef stock, and blend with a small whisk to prevent lumps. Combine the yogurt and half & half in a separate small bowl, and whisk till blended together, then add to gravy. Season with steak seasoning, add more according to taste if needed. Now add meat balls and simmer over very low heat, for 15 to 20 minutes, stirring to prevent sticking to bottom of skillet. Serve over pasta or rice and garnish with chopped fresh chive if desired. A separate Recipe showing how to make the gravy has already been posted showing picture steps. So look for it. Enjoy.

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.

EASY CROCK POT SWEDISH MEAT BALLS

Steps:

• Place all ingredients except sour cream, cream cheese, pepper, paprika, parsley and noodles in a 3-4 quart crock pot. Cover and cook on low for 5 hours.
• In small bowl, mix sour cream, cream cheese, paprika and pepper; blend well. (I use an electric mixer) Add a spoonful of the hot liquid from the crockpot and blend with wire whisk. Add sour cream mixture to crockpot, stir well, cover, and cook on low 30-40 minutes until thickened and blended.
• Serve over hot cooked rice or egg noodles. Sprinkle with fresh chopped parsley. Makes 4-6 servings

SWEDISH MEAT BALLS

Steps:

• In large skillet, sauté onion in 2 tablespoons butter until golden. Meanwhile, in a large mixing bowl, beat egg; add milk and crumbs. Let stand 5 minutes; add salt, sugar, allspice, nutmeg, chuck, pork, and onion. Blend well with fork. Sauce: In same skillet, heat 2 tablespoons butter. Using 2 teaspoons, shape the meat mixture into small balls, about 1/2 to 3/4 inch in diameter. Drop some balls into skillet, and brown well on all sides; remove to warm casserole; repeat until all meat is brown. Then stir flour, sugar, salt, and pepper into fat left in skillet; add water and cream slowly; stir until thickened. If desired, pour gravy into casserole with meatballs and heat thoroughly. The gravy may be served separately, if desired. May be prepared the day before and refrigerated.

SWEDISH MEAT BALLS

Steps:

• In a large mixing bowl combine: eggs,milk,bread crumbs and seasonings ; set aside
• in a skillet saute onions in butter until soft ; Add to egg mixture ; crumble beef and pork over mixture and mix in well.Cover and refrigerate for 1 hr.
• Shape meat mixture into 1-1/2" balls , place on baking sheet. Bake uncovered 350 deg. for 25-30 min. Remove from oven an place in 3 Qt. casserole dish.
• For Sauce: melt butter in sauce pan , stir in flour to make a soft paste , Gradually stir in broth and bring to a boil ; stirring constantly.
• Reduce heat and stir in cream , dill , salt and pepper. If a thicker sauce is desired continue to cook for 10-15 min. longer,stirring occasionally.
• Pour over meat balls ; Bake uncovered for 40-45 minutes or until heated through and bubbly.