Best Swedish Meatballs With Beetroot Apple Salad Recipes

BEST SWEDISH MEATBALLS

Steps:

• In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well., Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels. , Transfer meatballs to a greased 11x7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs. , Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.

THE AMAZING SWEDISH MEATBALL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
• Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
• To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
• When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

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.

SWEDISH BEETROOT, HORSERADISH AND APPLE SALAD: RODBETSALLAD

Steps:

• Mix all the chopped vegetables and fruit together - making sure that they are cut into a similar size.
• Stir the grated horseradish into the sour cream - bit by bit, checking for taste after each addition.
• Then add the chopped vegetables and fruit to the horseradish and sour cream mixture.
• Put into an attractive serving bowl and sprinkle with chopped dill.
• Serve with the Smorgasbord, or with cold cuts, quiches and pickled fish. Also wonderful to take on a picnic.

SWEDISH PICKLED BEET AND APPLE SALAD

Steps:

• Heat the oil in a large skillet over medium high heat.
• Add the onion and apples and saute for three to five minutes, until apples have softened.
• Transfer to a medium bowl and sprinkle with the lemon juice.
• Add the beets and capers and toss well.
• Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
• Season with salt and pepper to taste.
• Transfer to serving bowl or individual plates and garnish with the parsley and chives.
• Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
• Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.

SWEDISH MEATBALL SANDWICH

Steps:

• Place the beets, apple, onion, crème fraîche, beet juice, salt and pepper in a bowl and mix together gently with a spoon until well combined.
• Lightly butter the bread slice and place the salad greens on it.
• Top with the beet salad.
• Place the sliced meatballs on top of the beet salad.
• Serve immediately, with a knife and fork.