Swedish Meatball Recipe?

Question

Hello,

For Christmas dinner this Monday, I was going to make my ladyfriend, who is from Sweden, Swedish Meatballs. I want to surprise her and make them as authentic as possible. I already have eggs, breadcrumbs, hamburg, and pork. What else is needed? Thanks

I was really hoping to get a recipe from a Swedish person. Thanks

Answer 1

The authentic name of Swedish Meatballs is Kottbullar. Here's a Kottbullar recipe:

A genuine, and one of the most quoted Swedish recipes for meatballs. With a few variations, it is found in almost every Swedish cookbook. This variety of meatballs is always served hot, with cream sauce and mashed potatoes, in contrary to the small ones served cold that one finds on the Smorgasbord. At Christmas, some Swedes like a little "Christmas touch" and add a little allspice and ginger. If you're really ambitious, you'll buy whole meat and grind it yourself. It makes a great difference!
by André Grisell

4 servings 40 min; 30 min prep

7 ounces ground beef
7 ounces ground veal
3 1/2 ounces ground pork
1 egg
1/2 cup water
1/2 cup heavy cream
3 tablespoons finely chopped onions
3 tablespoons dry breadcrumbs
2 small boiled potatoes, cold and mashed
salt
white pepper
1/4 teaspoon epice riche (optional)
allspice (only at Christmas)
ginger (only at Christmas)
4-5 tablespoons butter

For the sauce:

1 tablespoon flour
3/4 cup heavy cream
beef stock (e.g. cubes)
soy sauce
salt
white pepper


1. Fry the onion light yellow in a little butter.

2. Soak the breadcrumbs in the liquid.

3. Mix everything well and add spices to taste.

4. Make 1- to 1 1/2-inch meatballs with the help of two wet spoons.

5. Put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer).

6. Place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream.

7. Boil for a few minutes.

8. Add soy, salt and pepper to taste and pour the hot sauce over the meatballs.

9. Serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.

Answer 2

1/2 cup fine dry breadcrumbs
1/2 cup light cream
1/2 cup water
1 lb ground chuck
1 1/2 teaspoons salt
1/2 teaspoon ground allspice
2 tablespoons onions, chopped (and-or 2 crushed garlic cloves)
1 egg, beaten
3 tablespoons butter

Mix the breadcrumbs, cream and water.
Set aside for 5 minutes.
Mix the beef, salt, allspice and onion. Gradually add the breadcrumbs, then the egg. Blend well.
Shape into balls.
Heat part of the butter in a skillet.
Add 10 to 15 meatballs.
Fry over moderate heat until the meatballs are browned and cooked through.
Transfer to a serving dish and keep hot while frying the remaining meatballs.

Answer 3

Swedish Meatballs





1 tablespoon butter
1 tablespoon minced onions
2/3 cup fresh bread crumbs
1 cup water
3/4 pound lean ground beef
3/4 pound lean ground pork
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock

In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.
In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.

In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.

This is from THe Joy OF Cooking one of the best cookbooks written

Answer 4

This is the most authentic recipe I found. I grew up eating this scrumptionus dish and I make it for my kids at least once a month, allthough I usually just use ground beef.

SWEDISH MEATBALLS

1 lb. ground beef with 1/2 lb. pork or veal mixed in (making 1 1/2 lbs. meat)
1/2 c. minced onion
3/4 c. fine dry bread crumbs
1 tbsp. minced parsley
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg, mixed with 1/2 c. milk
1/4 c. Gold Medal flour
3/4 c. sour cream
1 tsp. paprika

Mix together meat, onion, bread crumbs, parsley, salt, pepper, Worcestershire sauce and egg mixture.

**(I usually fridgerate mixture before making balls)

Shape into small balls and brown in 1/4 cup hot vegetable oil.

Stir in the flour, paprika, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 cups boiling water. Cook 15 to 20 minutes.

When done, stir in 3/4 cup sour cream.

Serve over egg noodles

Answer 5

Swedish Meatballs

Ingredients

(60 servings)

1/2 c Fine dry bread crumbs
2/3 c Milk or water
1 Egg
2 tb Minced onion
1 1/4 ts Salt
1/8 ts Pepper
1/8 ts Nutmeg
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
2 tb Butter or margarine
1/4 c Water


Instructions

Stir bread crumbs into milk or water;mix well.Beat in unbeaten egg and minced onion.Add salt,pepper,nutmeg and ground beef;mix thoroughly. Divide meat mixture into 50 to 60 even portions.Shape into small balls Melt butter or margarine in skillet.Add meatballs;brown thorough- ly, shaking pan occasionally to keep balls round.Add water;cover skillet. Simmer 20 minutes.Yield: 50 to 60 small meatballs.

Answer 6

INGREDIENTS
1 pound ground beef
1/2 pound ground pork
1/2 cup chopped onion
3/4 cup bread crumbs
1 egg
1/2 cup milk
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 teaspoon paprika
1 tablespoon salt
1 teaspoon pepper
2 cups boiling water
3/4 cup sour cream

Answer 7

CONCORD SWEDISH MEATBALLS

MEATBALLS:

2 lb. lean ground beef
1 c. bread crumbs
1 egg
1 med. onion, chopped fine
3/4 c. milk
2 tbsp. oil

SAUCE:

12 oz. jar chili sauce
12 oz. jar grape jelly

Mix onion, egg, bread crumbs and milk. Let stand 5 minutes. Mix in ground beef and then roll into 40-50 meatballs. Brown meatballs in skillet with 2 tablespoons oil. Drain meatballs and set aside.
In a 2 quart saucepan melt grape jelly and chili sauce. When sauce is bubbly add meatballs and simmer for 30 minutes. Yield 40-50 bite-size meatballs.

Answer 8

I love this one because its easy and fun.

mix all as follows

2lbs of lean ground beef (thawed)
1 cup of baking soda
1 cup of bread crumbs
1/2 diced onion
1 teaspoon of butter or margarine
1/4 cup of vinegar

once everything is mixed roll mixture in small balls and place in a preheated 350 C oven for 2 hours.

ENJOY !!