Best Swedish Meatballs Dee Dees Recipes

Speedy Swedish Meatballs image

Provided by Robin in Kansas

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup vegetable oil
32 ounces frozen meatballs, thawed
2 tablespoons all-purpose flour
14 ounces beef broth
1 1/2 cups whole milk or 1 1/2 cups half-and-half
1/4 cup sour cream
9 ounces egg noodles

Steps:

Heat oil in heavy large skillet over medium high heat.
Add meatballs and cook until brown, about 8 minute.
Transfer meatballs to a bowl.
Add flour to skillet and cook 1 min, scraping up the browned bits from bottom of the skillet.
Stir in broth and mil.
Return meatballs to skillet.
Simmer until liquid thickens enough to coat meatballs, about 5 minute.
Remove skillet form heat.
Stir in sour cream.
Meanwhile, cook noodles according to package instructions.
Drain noodles and transfer to a large bowl.
Spoon meatballs and sauce over noodles.
Serve immediately.

Swedish Meatballs - Dee Dee's image

Provided by Diane Atherton

Categories Beef

Time 1h

Number Of Ingredients 16

2 slice white bread, fresh (i used french baguettes)
1/4 c whole milk
3 Tbsp clarified butter, divided (i used regular butter)
1/2 c onion, chopped
1 tsp kosher salt plus a pinch
3/4 lb ground chuck
3/4 lb jimmy dean sausage (original recipe called for ground pork)
2 large egg yolks
1/2 tsp black pepper
1/4 tsp ground allspice
1/4 tsp freshly grated nutmeg
1/4 c all purpose flour
3 c beef broth
1/4 c heavy cream
green onions, snipped for garnish, optional
cooked egg noodles or rice

Steps:

1. This is what you will need. Always gather and measure ingredients before starting a recipe.
2. Preheat oven to 200 degrees.
3. Tear bread into small pieces and place in a small bowl or measuring cup. Pour whole milk over bread; set aside.
4. Saute' onions in 1 Tbsp of butter in a 12-inch sauce pan until tender. Once tender; set aside.
5. In the bowl of a stand mixer, combine the bread mixture, meats, seasonings and sauteed onions. Mix at a med-low speed until well combined, 1 to 2 minutes.
6. With hands, form 30 meatballs about 1-oz each, the size of a walnut.
7. Melt remaining butter in 12-inch sauce pan and add meatballs. Brown on all sides, about 10 to 12 minutes.
8. Once the meatballs are cooked, removed to a oven-proof dish and place in preheated oven. Leave drippings in pan.
9. Reduce heat to low and add flour to pan drippings. Whisk until lightly browned. Gradually stir in beef broth whisking until sauce thickens.
10. Once sauce has thickened to desired consistancy, stir in heavy cream, stir for 2 to 3 minutes.
11. Remove meatballs from oven and pour sauce over meatballs. Serve over egg noodles, rice or mashed potatoes.

Swedish Meatballs image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 20

1/4 cup brown mustard
1 tablespoon Worcestershire sauce
2 1/4 cups beef broth
Pinch ground allspice
1 tablespoon cornstarch
1/4 cup heavy cream
One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
Buttered noodles, for serving
Chopped fresh parsley, for serving
5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil

Steps:

In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.
Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
Serve over buttered noodles and garnish with fresh parsley.
To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.