Home Forums Forum Recipes Appetizer Recipes SWEDISH MEATBALLS VARIATIONS

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    2 lb. ground round
    1 c. bread crumbs
    1 c. & 2 tbsp. cream
    1/2 c. finely chopped onion
    1 tsp. salt
    1/4 tsp. pepper
    3 egg yolks
    1/2 c. club soda
    1/2 tsp. thyme
    1/4 c. butter
    3 tbsp. flour
    1 3/4 c. beef broth
    1 tbsp. red currant jelly

    Blend crumbs and 1 cup cream and let stand 1/2 hour or longer. Add meat, onion, salt, pepper and egg yolks to crumb mixture. Stir to blend well. Add soda and thyme; blend thoroughly. Shape into 48-50 meatballs about 1 1/2 inches thick. Heat butter in large, heavy skillet and add meatballs a few at a time. Do not crowd them. Cook, turning until all sides are browned and transfer to a dish. Cook all meatballs. Pour off fat from skillet. Add flour and stir with a wire whisk. Gradually add broth, stirring rapidly with the whisk. Stir in jelly until it melts. Add remaining cream and stir. Return meatballs to the skillet with the sauce and reheat gently. 8 or more servings.


    Swedish Meatballs

    4 or more tablespoons butter or margarine
    1 medium onion, minced
    3 pounds ground beef
    2 cups fresh bread crumbs
    1/8 teaspoon ground mace
    2 eggs
    2 cups half-and-half

    1 teaspoon sugar
    1/8 teaspoon pepper
    1 cup water
    chopped parsley for garnish

    tablespoons butter until tender, stirring occasionally. In large bowl, mix onion, ground beef,

    1-inch meatballs. In same skillet over medium-high heat, in 2 more tablespoons butter, cook
    meatballs, one-fourth at a time, until browned on all sides, removing meatballs to bowl as they
    brown and adding more butter if necessary. Into drippings in skillet over medium heat, stir

    constantly, until mixture is thickened and boils. Return meatballs to skillet; simmer, covered,
    about 15 minutes to blend flavors, stirring occasionally. Spoon meatballs into chafing dish.
    Sprinkle with chopped parsley.


    Swedish Meatballs

    1 pound beef hamburger (12 meatballs)

    1 beaten egg

    Chopped onions
    Salt & pepper

    Knead meat. Add egg, milk, and bread crumbs. Add seasonings and mix. Shape into small
    balls. Flour lightly and brown in shortening. Cook about 35 minutes at low temperature. Can
    make gravy with pan drippings and milk or water.



    2 lbs. lean ground beef
    2 c. crushed corn flakes
    1 can apple sauce
    1 med. onion
    1 med. green pepper
    1 c. ketchup
    1 c. water
    Salt and pepper to taste

    Mix ground beef, corn flakes, apple sauce, salt and pepper, Shape in oblong shapes. Place in casserole dish sprayed with Pam (makes approximately 18). Chop onion and green pepper, spread on top of meatballs. Mix ketchup and water well. Pour over meatballs. Bake at 350 degrees, covered for 45 minutes, uncovered for 15 minutes.



    1 1/2 lb. ground beef
    1/2 lb. ground veal
    1/2 lb. ground pork
    2 eggs
    4 slices white bread, broken
    1/2 c. milk
    1 med. onion, chopped
    1 tsp. ground allspice
    Salt and pepper
    1 can mushrooms
    1 can mushroom soup

    Mix all together except mushrooms and mushroom soup. I use the electric mixer. Form into very small balls. Brown in skillet. After browned, place in casserole. Add the mushroom soup diluted with the can of mushrooms. Bake covered at 300 degrees approximately 1 hour. this is even better when warmed up. Can be frozen ahead.


    Swedish Meatballs

    2 eggs
    2 cups milk
    1 cup fine dry bread crumbs
    1/3 cup minced onion
    Butter or Margarine
    4 tsp salt
    1 tsp pepper
    3 lbs ground beef
    1 lb ground pork
    1/4 cup water

    Beat eggs, add milk and crumbs and let stand for a few minutes. Brown
    onion in 2 Tbsp butter. Combine crumb mixture, onion and other ingredients
    except water. Mix well and shape into about 100 one-inch balls. Brown in
    butter, add water and cover and simmer for 20 mins. Makes 25 servings.
    Variation: to make these with a cream gravy: After browning meatballs,
    pour off all but 2 Tbsp fat. Sprinkle 1/4 cup all purpose flour over
    meatballs. Add 3 cups milk and 1 cup light cream. Cover & simmer for 20

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