How do you make sweedish meatballs?

Answer 1

Swedish Meatballs with a Worcestershire Dill sauce

1 lb ground beef
olive oil
1 c onion, diced
1/2 c fresh bread crumbs
1/2 c milk
2 eggs, lightly beaten
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp salt
1/2 tsp white pepper

Sauce
2 Tbs butter
2 Tbs flour
1 c beef stock
1 c milk
2 tsp Worcestershire sauce
1 tsp fresh dill
1 tsp parsley
dash garlic powder
salt and pepper

In a skillet, heat a bit of oil and sautè onions until soft and golden.

In a large bowl, mix beef, onion, and remaining ingredients. Knead well and refrigerate for 30 minutes to set. Shape meat into small balls and fry on well oiled skillet over medium heat for 5 minutes, or until golden brown.

Sauce
Whisk together flour and butter together in a sauce pan to form a roux. Slowly incorporate stock and milk. Bring to boil and cook for a few minutes. Remove from heat and whisk in seasoning.

In Sweden, the meatballs are accompanied by boiled potatoes.

Answer 2

These are so yummy!!
1 1/2 pounds lean ground beef
* 1/4 pound Jimmy Dean sausage (or favorite ground sausage)
* 1 egg
* 1/4 cup ketchup
* 2 tablespoons Worcestershire sauce
* 1 tablespoon dry mustard
* 1 tablespoon soy sauce
* 1 clove minced garlic
* 2 teaspoons salt
* 1 teaspoon pepper
* .
* Sauce:
* 2 cans Cream of Mushroom soup
* 1 cup sour cream
* 1 teaspoon Worcestershire sauce
* 1 dash Tabasco sauce
* 1/4 cup milk
Mix all ingredients together for the meat mixture. Do Not OVER MIX! Roll into small balls and place on cookie sheet. Bake 45 minutes or until browned. In a medium bowl mix sauce ingredients together. Place meatballs in a skillet or crock pot.Simmer for 45 minutes. May be used as main dish served over rice or noodles or as an appetizer served with toothpicks.

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Answer 3

INGREDIENTS:
1 1/2 pounds lean ground beef
1/4 pound Jimmy Dean sausage (or favorite ground sausage)
1 egg
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon soy sauce
1 clove minced garlic
2 teaspoons salt
1 teaspoon pepper
.
Sauce:
2 cans Cream of Mushroom soup
1 cup sour cream
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/4 cup milk
PREPARATION:
Mix all ingredients together for the meat mixture. DO NOT OVER MIX! Roll into small balls and place on cookie sheet. Bake 45 minutes or until browned. In a medium bowl mix sauce ingredients together. Place meatballs in a skillet or crock pot.Simmer for 45 minutes. May be used as main dish served over rice or noodles or as an appetizer served with toothpicks

Answer 4

* 1 1/2 pounds lean ground beef
* 1/4 pound Jimmy Dean sausage (or favorite ground sausage)
* 1 egg
* 1/4 cup ketchup
* 2 tablespoons Worcestershire sauce
* 1 tablespoon dry mustard
* 1 tablespoon soy sauce
* 1 clove minced garlic
* 2 teaspoons salt
* 1 teaspoon pepper
* .
* Sauce:
* 2 cans Cream of Mushroom soup
* 1 cup sour cream
* 1 teaspoon Worcestershire sauce
* 1 dash Tabasco sauce
* 1/4 cup milk
Mix all ingredients together for the meat mixture. Do Not OVER MIX! Roll into small balls and place on cookie sheet. Bake 45 minutes or until browned. In a medium bowl mix sauce ingredients together. Place meatballs in a skillet or crock pot.Simmer for 45 minutes. May be used as main dish served over rice or noodles or as an appetizer served with toothpicks.

Answer 5

Super easy swedish meatballs recipe:

premade swedish meatballs (available in walmart)
one can cream of mushroom soup
1/2 c diced onion

Place them in a crockpot, add soup, add onion. Cook for an hour. Serve over noodles.

Answer 6

Meat: (the main ingredient)
2 pounds ground lean meat: use beef, pork or veal
(may use some textured vegetable protein ground beef substitute)
Filler: (to give the meatballs the right consistency)
2 eggs
1 cup milk, cream, meat broth or water
1/2 cup all-purpose flour OR 1/2 cup fine bread crumbs OR 1 cup torn bread OR 1 cup mashed potatoes
Salt and Pepper:
Salt to taste (1 1/2 teaspoons suggested)
Pepper to taste (white or black pepper - 1/2 teaspoon suggested)
More Flavor:
Option 1:
1 minced onion
1/4 tsp dry mustard or 1/4 teaspoon allspice
Option 2:
1/4 tsp dry mustard
1/8 tsp ground nutmeg

By hand or on medium speed with an electric mixture, thoroughly blend the ground meat, filler, salt and pepper, and other flavorings. Beat until very well mixed. Form into balls about 3/4"-1 1/2" in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150 meatballs depending on how large they are. Serves 6-8, more on the smörgåsbord.

Cooking methods:

Pan-fried: Heat a skillet with 2-3 tablespooons of cooking oil to medium-high heat. Fill the skillet about half full with the meatballs, and fry them for about 10 minutes. Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10-15 minutes depending on size. You may need a spatula to encourage some of the more stubborn meatballs to turn over properly. As soon as meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm (try using an oven-proof dish in a barely-warm oven) until ready to add sauce and serve.

Oven-fried: Use ungreased baking sheets -- the kind with rims on all four sides. Separate the meatballs slightly, bake at 450F for 10-15 minutes. Remove carefully from the baking sheets..

For most sauces, you'll stir the meatballs into the sauce then transfer them to the serving dish. Meatballs can be prepared ahead, and refrigerated in a covered container for 2-3 days or frozen in airtight containers for several months. You can freeze cooled meatballs spread out on a clean, cool baking sheet, then transfer them to airtight containers, if you want to be able to make a large quantity of meatballs and remove just enough at one time. Thawed or refrigerated meatballs should be heated in a single layer on an ungreased rimmed baking sheet for 10-15 minutes at 375F.

Brown sauce or red wine sauce or sherry sauce:

2 tablespoons pan fat
2 tablespoons all-purpose flour
1 cup beef broth (may be made from bouillon) or 1 can condensed beef broth
1/2 - 3/4 cup water (to taste)
3 tablespoons red wine or sherry (optional)

Add the flour to the pan fat in a saucepan, mix thoroughly. Discard the rest of the fat from the cooking pan, then rinse the pan in some of the broth to loosen the bits of meat from the pan. Add the broth to the fat/flour base in the saucepan. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Heating this mixture, slowly add the water to taste. Bring to a boil. (Add red wine or sherry if desired at this point.)

Sour cream sauce or Gjetost sauce:

1 cup sour cream
1/2 cup shredded gjetost

Transfer the meatballs to the serving dish. Discard the fat from the cooking pan, stir the sour cream into the pan to pick up the rest of the pan drippings and the bits of meat. Heat slightly, do not boil. Stir in the shredded cheese if desired. Pour hot mixture over the meat.

White sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cup half and half or cream
1/2 cup water or chicken broth (may be made from bouillon)
Fresh dill leaves or parsley leaves (optional)

Add the flour to the butter in a saucepan, mix thoroughly, turn on heat to low heat. Discard the fat from the cooking pan, then rinse the pan in the water or broth to loosen the bits of meat from the pan. Add the water or broth to the butter/flour base in the saucepan and mix thoroughly. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Turn up the heat and bring to a boil. Turn the heat to low, and add the half and half or cream slowly. Simmer until a good consistency. Add dill or parsley if desired. Stir the meatballs into the sauce until heated through. Transfer to the serving dish and serve immediately.

Enjoy experimenting with your meatballs

Answer 7

First you have to castrate a little old swedish man