SWEDISH MEATBALL SAUCE
A Swedish Meatball Sauce Recipe for a velvety smooth, savory sauce speckled with warm spices and a hint of tang! It comes together quick and easy on the stovetop in just 15 minutes, and it's perfect for homemade meatballs or frozen meatballs!
Provided by Kelly Anthony
Time 15m
Number Of Ingredients 11
Steps:
- Add the butter to a large sauté pan over medium heat and allow it to melt. As soon as the butter has melted, add the flour and whisk for 1-2 minutes.
- Add the beef broth one big splash at a time, whisking well after each addition. Once the mixture resembles the texture of pudding, you can go ahead and add all the remaining broth and whisk to combine. All the mixture to simmer for about 3 minutes, just until slightly thickened.
- Add the remaining ingredients, whisk, and all the mixture to come back to a simmer. Then, allow to simmer 5 minutes more.
Nutrition Facts : ServingSize 0.38 cup, Calories 120 kcal, Carbohydrate 7 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 438 mg, Fiber 1 g, Sugar 1 g
SWEDISH MEATBALL SAUCE
This rich and creamy Swedish meatball sauce recipe is one you must add to your repertoire. It comes together in about 10 minutes and will be the perfect accompaniment to Swedish meatballs.
Provided by Harry & Jen
Categories Gravy
Time 20m
Number Of Ingredients 6
Steps:
- Melt butter in a 10-inch skillet over medium-high heat.
- When the foaming subsides, add the flour and cook, whisking constantly, until flour turns light brown, about 30 seconds.
- Slowly whisk in the broth followed by the brown sugar and bring to simmer.
- Reduce the heat to medium and cook until the sauce is reduced to 1 cup, about 5 minutes.
- Stir in the cream and pepper then return to a simmer and let cook for 5 minutes.
- Server over freshly cooked meatballs.
- Refrigerate - Cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days.
- Freeze - Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheat over low heat and add a little cream if the sauce is too thick.
Nutrition Facts : Calories 118 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1/4 cup, Sodium 118 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)
Our family's traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add sour cream to it the day you serve the leftovers.
Provided by Nom Nom Nom
Categories World Cuisine Recipes European Scandinavian
Time 1h25m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
- Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
- To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 11.9 g, Cholesterol 107.6 mg, Fat 21.3 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 10.6 g, Sodium 794.2 mg, Sugar 3.2 g
TRADITIONAL SWEDISH MEATBALL SAUCE
Years ago, there was a wonderful Swedish restaurant in Portland, Or. that had the best deli and traditional old world dishes and desserts. They made THE best Swedish meatballs I've ever had in my life. I've been looking for a traditional, authentic Swedish meatball sauce recipe. Most I found were easy, short-cut versions of...
Provided by Tammy Kendell
Categories Other Sauces
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a sauce pan on medium heat, melt butter and add flour to make a roux.
- 2. Add port and stir until thick and bubbly.
- 3. Mix in the beef base/paste and continue to stir.
- 4. Add garlic powder, onion powder, nutmeg, parsley, paprika and pepper.
- 5. Reduce heat slightly. Slowly add cream (one cup at a time).
- 6. Add meatballs (I use pre-made frozen) and let simmer and incorporate together for 20-30 minutes.
- 7. Either serve with egg noodles or mashed potatoes.
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.
QUICK AND EASY SWEDISH MEATBALLS
Rich and creamy, this classic meatball sauce is a must in your recipe box. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Prepare meatballs according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cream and dill; simmer for 1 minute. Stir in meatballs; heat through. Garnish with parsley if desired.
Nutrition Facts : Calories 115 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 253mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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