Ok I need a recipe for sweedish meatballs....?

Question

Something simple would be nice...my mom is feeling ambitious today and told me about this great recipe she used to make but she doesn't remember how to make sweedish meetballs, anyone know?

Answer 1

Swedish Meatballs I

INGREDIENTS
1 egg
1/4 cup milk
1 pound ground beef
1/4 cup dry cream of wheat cereal
1/4 cup minced onion
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
1 tablespoon chopped fresh parsley
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
Bake at 350 degrees F (175 degrees C) for about 20 minutes.
Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.

Swedish Meatballs

INGREDIENTS
1 2/3 cups evaporated milk
2/3 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon allspice
Dash pepper
1 pound ground round
2 teaspoons butter
2 beef bouillon cubes
1 cup boiling water
1/2 cup cold water
2 tablespoons all-purpose flour
1 cup evaporated milk
1 tablespoon lemon juice
DIRECTIONS
Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-in. balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold water and flour. Remove meatballs from skillet, skim fat from pan juices and reserve juices. Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles that have been tossed with poppy seeds and butter.

Answer 2

SWEDISH MEATBALLS

3/4 lb. lean ground beef
1/4 lb. ground pork
1 c. light cream
1 egg
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. ground veal
1 1/2 c. soft bread crumbs
1/2 c. chopped onion
1/4 c. finely chopped parsley
1/4 tsp. ginger
1/8 tsp. nutmeg

GRAVY:

2 tbsp. all purpose flour
1/2 tsp. instant coffee
1 c. light cream

Have meat ground together twice. Soak bread in cream for 5 minutes. Cook onion in 1 tablespoon butter until tender. Mix meats, crumb mixture, onion, egg, parsley, and seasonings. Beat vigorously until fluffy (5 minutes on medium speed or 8 minutes by hand). Form in 1 1/2 inch balls (easier to do with wet hands and chilled mixture). Brown lightly in 2 tablespoons butter, shaking skillet to keep balls round (don't try to do too many at once). Remove balls. Reserve drippings.
Make gravy: Stir flour into drippings in skillet; add light cream and coffee. Heat and stir until gravy thickens. Return balls to gravy, cover, cook slowly about 30 minutes, basting occasionally. Makes 3 dozen 1 1/2 inch balls.

Answer 3

Sorry the most simple recipe I know for swedish meatballs, comes from a packet. You mix one part of the packet into your meat and you mix the other part into milk. Doesn't get much easier than that.

Answer 4

try stauffers