swedish meatballs?

Question

i tried some meatballs today that i heard were swedish. they were so good! the sauce was a literally, sweet, but really good. i tried looking it up on different sites but they all seem to have CREAMY sauces. anybody have any idea what meatballs i tried and if, how do you make them? mmmm...

Answer 1

Easy Swedish Meatballs:

55 min 25 min prep
63-75 meatballs

1 1/4 lbs ground beef or chuck
1 medium onion, grated
1 cup breadcrumbs
1 (6 ounce) can tomato sauce
2 ounces mushroom soup mix
1 small egg
salt and pepper
1 1/4 cups ketchup
1 1/4 cups grape jelly

1. Preheat oven to 350 degrees.
2. Mix the above ingredients (except for the ketchup and jelly) and form into balls (small walnut size).
3. Place in large shallow pan and put in preheated oven.
4. Cook for approximately 30 minutes or less.
5. These can be frozen to use later.
6. When ready to serve, make sauce with the ketchup and grape jelly and simmer until hot.
7. Sauce will thicken.

Answer 2

Swedish meatballs DO have a creamy sauce. It seems today that more and more people are calling any type of meatballs in a sauce, even cocktail meatballs in a sweet sauce, Swedish meatballs.

Answer 3

I don't have any recipes that are better than the ones already listed, but I had to weigh in my opinion. I LOVE Swedish Meatballs, and it is rare to get them authentically. As stated by someone else above, it seems everyone is doing whatever they think sounds good, calling it Swedish, and serving it. True, authentic Swedish meatballs can't be beat!

Answer 4

SWEDISH MEATBALLS

Meatballs:

2 lbs ground chuck
1 1/2 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon pepper
1/4 cup plain bread crumbs


Sauce:

1 bottle chili sauce
1 jar grape jelly

Preheat oven to 350°F. Combine garlic powder, seasoning salt, pepper and bread crumbs with ground chuck. Mix well and make into meatballs. Cook in preheated oven 30-35 mins or until done.
While meatballs are baking, combine 1 bottle of chili sauce and grape jelly in a saucepan and heat until jelly has melted.

When meatballs are done, remove from oven. Drain and transfer meatballs to saucepan and coat well with sauce before serving.

Answer 5

Swedish Meatballs with Lingonberry Sauce

1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons all-purpose flour
11/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry or red currant jam, plus more for serving

In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.

Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.

Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6 to 8 servings
User Rating:4 Stars

Episode#: FO1D29
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Answer 6

I suspect that this is the type which you are talking about. - ENJOY!

Swedish Meatballs with Lingonberry Sauce Recipe courtesy Tyler Florence
Show: Food 911
Episode: The Swedish Chef


1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons all-purpose flour
11/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry or red currant jam, plus more for serving


In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.

Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

Answer 7

I'm sorry I don't know how to make swedish meatballs but an ex-friend of mine used to do catering on the side and I know he used to put pineapple juice in his......sorry hope that helps