Swedish Meatballs With Cream Sauce Food

SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

Steps:

• 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.

CREAM SAUCE FOR SWEDISH MEATBALLS

Steps:

• Swirl out the pan with boiling beef stock.
• Add the cream.
• Add the flour mixed with approx 1 tablepoons of water.
• Add the seasonings.
• Simmer until the sauce thickens.
• Serve with Swedish meatballs.

LENA'S SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
• In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
• With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
• Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.
• To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
• To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side.

SWEDISH MEATBALLS IN SOUR CREAM SAUCE

Steps:

• Heat oven to 400°F.
• Combine all meatball ingredients in large bowl; mix lightly. Shape meat mixture into 16 balls.
• Place meatballs into ungreased 15x10x1-inch pan. Bake 40 minutes. Remove from oven. Drain grease; place meatballs in 13x9-inch baking dish; discard grease.
• Combine all sauce ingredients in medium bowl. Pour over meatballs. Continue baking 20-25 minutes, stirring occasionally, or until sauce is heated through.
• Meanwhile, prepare noodles as directed on package. Drain.
• Serve meatballs and sauce over hot cooked noodles.

MEATBALLS WITH CREAM SAUCE

Steps:

• In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.

SWEDISH MEATBALLS IN SOUR CREAM SAUCE OVER BUTTERED EGG NOODLES

Steps:

• WHISK 1 large egg in a large mixing bowl (or standing mixer bowl) with 3 tablespoons sour cream, 2 teaspoons flour and 1 teaspoon baking powder; ADD the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder, 2 teaspoons minced onion flakes, 1 teaspoon baking powder, 1 1/2 teaspoons dried parsley flakes, 1 teaspoon lemon pepper, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground pepper and 1/4 teaspoon sea salt; PLACE 1 lb. of ground beef or pork or veal or turkey (or a combination of any) into bowl with mixture; ADD 1/3 cup unseasoned breadcrumbs; MIX well using hands, or using a large fork.
• ADD 1/4 cup flour DREDGE to a large mixing bowl and place into working area; ROLL meat mixture with hands into 1-inch balls; GENTLY place formed meatballs into the flour DREDGE; REPEAT with remaining meatballs; SWIRL meatballs in bowl of flour until coated.
• MELT a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in; GENTLY place dredged meatballs into buttered skillet, reserving dredge bowl and setting aside; BROWN meatballs, scraping and turning gently with a spatula.
• POUR one (14.5 ounce) can beef broth over browned meatballs; BRING to a gentle boil; COVER to steam meatballs for 5 minutes; WIPE the previous dredge bowl clean; PLACE a large fine mesh strainer over bowl; CAREFULLY pour broth and meatballs into strainer; STIR in the remaining can broth; RESERVE broth mixture until needed.
• WIPE browning skillet and place over medium-low heat; MELT 1/3 cup butter; ADD 4 ounces thinly sliced mushrooms if using and saute until golden; SPRINKLE in 1/3 cup flour; COOK mixture, stirring, just until bubbly and light golden.
• ADD the seasonings for the SAUCE into reserved broth mixture in bowl: 1/2 tablespoon lemon juice, 1/2 tablespoon of the fresh minced parsley, 1/2 tablespoon Worcestershire sauce, 1 teaspoon onion flakes (or 3/4 teaspoon onion powder), 1/2 teaspoon sugar, 1 1/4 teaspoons paprika, 1/2 teaspoon dill weed, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground black or white pepper, and 1/8 teaspoon ground allspice,.
• WHISK seasoned broth into roux skillet until smooth; BRING to a boil while whisking constantly, until fully thickened; REDUCE heat to low to keep warm.
• COOK 8-12 ounces wide egg noodles according to package directions; DRAIN; RETURN cooked noodles to same pot over low heat; ADD 1 - 2 tablespoons salted butter, 1 1/2 tablespoons water (to refresh noodle consistency) and the remaining minced fresh parsley; TOSS noodles gently until butter melts; COVER and keep warm on lowest heat, re-moistening with water if needed.
• WHISK in 1 cup sour cream into warm sauce mixture (NOTE: DO NOT RAISE HEAT ABOVE MEDIUM LOW, OR SOUR CREAM WILL CURDLE); SEASON the sauce to taste if desired; ADD meatballs and heat gently uncovered, stirring occasionally; COVER and reduce heat to lowest setting (sauce will thin to proper consistency from heat condensation); STIR just before serving.
• ARRANGE warm buttered egg noodles on serving plates; LADLE warm meatballs and sauce over noodles; GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig; SERVE and enjoy!

SWEDISH MEATBALLS WITH CREAMY DILL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
• Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
• While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
• Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.

EASY SWEDISH MEATBALL SAUCE

Steps:

• Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

SWEDISH MEATBALLS WITH CREAM SAUCE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• For the meatballs, heat the oil in a frying pan and sauté the onion until soft and translucent. Add the garlic and sauté for a further minute. Remove from the heat and leave to cool.
• Put all the meatball ingredients, including the cooked onion and garlic, into a large bowl and mix thoroughly with your hands. Shape the mixture into balls somewhere between the size of a walnut and a golf ball - they should be around 40g/1½oz in weight. You should end up with around 24 meatballs. Put the balls on a baking tray and bake for 12-15 minutes until cooked through.
• To make the gravy, melt the butter in a saucepan large enough to hold the meatballs. Add the flour and stir for 5-10 minutes until the flour and butter have combined into a roux and turned golden-brown. Add the white wine and stir vigorously until well incorporated, then gradually add all the beef stock, stirring thoroughly between each addition to avoid lumps, until you have a slightly thickened gravy. Add the cream and the jam, and mix to combine. Season with salt and pepper.
• Remove the meatballs from the oven and place in the gravy pan. Simmer gently for 5-10 minutes to allow the flavours to combine. Serve with a sprinkling of dill, more jam on the side and lots of mashed potato.

SWEDISH MEATBALLS WITH CREAM SAUCE RECIPE

Steps:

• Melt 1 tablespoon of butter in a large non-stick frying pan. Sauté the onions until soft the remove the heat from the pan and let cool.
• While the onions are cooking, place pork, beef, eggs, panko, salt, pepper, and nutmeg in a large bowl. When the onions are slightly cool, add to the mix then use your hands to mix everything throughly. Shape into 1 inch meatballs, being sure to tightly roll them around so they keep their round shape. Place meatballs on a plate or tray, shaping meat until everything is rolled up.
• Over medium heat, melt 1-2 tablespoons of butter in the same pan that you cooked the onions in. When hot, add several meatballs to the pan, cooking in batches, being sure not to over crowd. Immediately start shaking the pan, ensuring that the balls roll around to maintain their meatball shape. Or, if you don't mind slightly flattened meatballs, just let the meatballs sear. Let the meatballs cook, shaking the pan every so often, until meatballs are golden brown and cooked through. Remove the meatballs from the pan as they cook.
• When all the meatballs are cooked, make the sauce. Add 2 tablespoons of butter to the pan and melt over medium heat. Sprinkle on the flour, whisk and cook for 1-2 minutes. Slowly whisk in the beef stock and cream and cook, whisking constantly, until the sauce starts to thicken. Taste and season with salt, pepper, and soy sauce if using.
• Serve the meatballs with the cream sauce, cucumbers, and ligonberry jam.

SWEDISH MEATBALLS IN SOUR CREAM SAUCE

Steps:

• Ask the butcher to split a few marrowbones lengthwise and extract the marrow For you. Have the beef, pork and veal ground together in front of you, for unless you see it you cannot be sure that it will be free of fat.
• So that they can be chilled, prepare the meat balls at least an hour before you plan to cook them. They are less likely then to crumble and lose their shape when they are fried.
• Soak the crumbs in the four Tab. of cream for 5 minutes, then put them in a large mixing bowl with the marrow and ground meats.
• Melt the 2 T. butter in a small frying pan and in it cook the chopped onion, shallots and garlic over Moderate heat for 5 min.,or until softened and color lightly. Add them to the mixing bowl and at the same time add the grated lemon rind, parsley, salt, pepper, and thyme.
• Beat the 2 eggs lightly with a fork and pour them over the meat. With a large spoon, beat this mixture vigorously until the ingredients are thoroughly combined and the meat loses its granular texture. If you own an electric mixer with a dough hook attachment, the beating operation will be much easier. But do not attempt to use an ordinary beater attachment; it will not work.
• Form into small balls, about an inch in diameter. The simplest and most efficient way to do this is to place a heaping teaspoon of the meat in the palm of of one hand and after moistening the other hand with cold water, roll it lightly over the meat until you have shaped it into a sphere. Do not fuss with this too much; when the balls are chilled, you can reshape them easily if you wish.
• Place the meat balls, as you finish them, on a baking sheet or platter lined with wax paper. Cover them with another sheet of waxed paper, and chill for at least an hour. For more firmly crusted meatballs, roll each lightly in flour just before frying them.
• When you are ready to cook the meatballs, melt the 3 Tab. butter and 2 Tab. oil over high heat in a large heavy frying pan. When the fat begins to sputter, lightly drop into the pan enough meat balls to cover the bottom about three quarters full. At once slide the pan back and forth over the burner so that they roll around in the hot fat; this will help them to keep their shapes and to brown evenly.
• After a couple of minutes, turn the heat down to moderate, and cook the balls 6-7 minutes longer, or until they are crisp brown all over and cooked through. Make sure by breaking one open; there should not be the slightest indication of pink in the center. With a slotted spoon, transfer the finished meatballs to a shallow casserole and continue with the remaining meatballs until they are all cooked.
• Make the sauce in the same frying pan. If the fat remaining in it is a good deep brown; pour off all but 3 Tab. of it. If, however, it is black and badly burned, scrape it all out and in its place melt 3 T. butter.
• Off the heat, with a wooden spoon, stir into the pan 2 Tab of flour and mix it to a smooth paste with the fat. Return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while. Then pour in, all at once, the cup of stock. Raise the heat to moderate and, with a wire whisk, beat this sauce together until it boils, thickens and becomes quite smooth. Then turn the heat down to the barest simmer. Still using the whisk, stir the sour cream into the sauce, about a Tab. at a time. Use more than ½ cup if you like the sauce fairly thin. At the last, add the fresh dill, lemon juice, salt to taste and cayenne. Pour the sauce over the meatballs in the casserole.
• When you are ready to serve them, reheat the meatballs slowly without letting the sauce boil.
• Serve them directly from the casserole, sprinkled with a little extra fresh dill if you have it. Buttered rice, noodles or pasta of any kind go well with this.
• Note: If you are unable to get any marrow, in its place beat into the meat ball mixture 3 tab. soft butter.

SWEDISH MEATBALLS WITH CREAM SAUCE

Steps:

• Preheat a large skillet over medium heat.
• Grate the onion into a large bowl using the fine holes of a box grater. Add milk, egg, salt, pepper, nutmeg, and mix to combine.
• Remove the crusts from the bread, tear it into chunks, and add to the bowl. Mix to combine and let sit until the bread absorbs the liquid and becomes soft, about 3 minutes. Mash it with a fork until it forms a thick paste.
• Add the ground beef and ground pork to the bowl and mix well with a fork until combined.
• Add one tablespoon of butter into the preheated skillet. Shape the meat mixture into 1-inch sized meatballs and add to the skillet.
• Cook meatballs about 10 minutes, turning frequently to lightly brown all sides. Remove the meatballs from the skillet, place on a plate, and set aside.
• Reserve about 2 tablespoons of drippings in the pan and spoon out any excess. Add the flour to pan drippings in the skillet. Stir to combine and slightly brown the flour.
• Add the beef stock and continue stirring until the mixture thickens. Add the milk, pepper, and stir to combine.
• Return the meatballs to the skillet and stir to coat. Reduce the heat to low, cover, and let simmer for 10 minutes, or until the meatballs are cooked thoroughly.
• Serve the Swedish meatballs with a generous spoon full of gravy. Sprinkle with parsley as a garnish to add color if desired.

SWEDISH CREAM SAUCE (GRADDSAS)

Steps:

• Peel and dice the shallot and carrot.
• Melt butter in a sauce pan and saute the vegetables over medium heat until soft.
• Add the cream, soy sauce, bouillon and pepper. Whisk until the cream sauce is thickened and remove from the heat.
• Strain the sauce to remove the vegetable particles. Taste the sauce and adjust the seasoning.
• Serve over meatballs or patties with onions and/or potatoes.

CREAMY SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-1/2-in. meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 11-12 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream and dill; simmer for 1 minute. Place meatballs in a serving dish; pour gravy over top. Garnish with parsley if desired.

SWEDISH MEATBALLS IN CREAM SAUCE

Steps:

• In a large bowl combine both ground pork and beef, breadcrumbs soaked in beef stock or milk if using, finely grated onion, 1 beaten egg, allspice, salt, pepper and Worcestershire sauce. (To test the balance of spices and seasoning pinch off a small amount of the mixture and fry for a taste test.) Adjust seasoning if needed.
• Shape the meatballs by rolling them in your hands. You should get approximately 25 golf ball sized meatballs. Brown the meatballs in 1 tbsp of vegetable oil on high heat until nicely brown on the outside but not cooked all the way through. Remove to a large bowl.
• To the same pan add 1 tbsp of butter and saute the onion over low heat for 5 minutes, then add the flour and mix it in the melted butter to form a paste, continue cooking for a 1-2 minutes until it smells slightly nutty. Add the beef stock while stirring to prevent lumps, then add single cream or cream alternative (see recipe notes), Worcestershire sauce, salt and pepper to taste, bring the sauce to a boil.
• Add the meatballs back to the sauce and spoon the sauce over them, cover with a lid and simmer over low heat for 10 minutes. Stir halfway through to prevent burning. Taste the sauce and add salt if needed.

EASY SWEDISH MEATBALLS WITH CREAMY SAUCE

Steps:

• In a large bowl, combine ground beef and pork. Mix in all the other meatball ingredients by hand (except the olive oil) until well combined.
• Using a cookie scoop or your hands, shape the mixture into 1 1/2-inch balls. Place on a clean platter, cover and refrigerate for about 30 minutes, if possible - this helps them retain their round shape when cooking.
• In a large non-stick skillet, warm the olive oil over medium-high heat. Working in two batches to avoid overcrowding, add the meatballs and cook, turning continuously until browned on all sides and cooked through, about 5-6 minutes. Repeat with the remaining meatballs. Transfer to a plate and cover with foil.
• Add the butter to the skillet and once melted, whisk in the flour; stir to combine and cook, stirring constantly for about 1 minute until no lumps remain and flour just begins to brown.
• Slowly whisk in the beef broth and then the heavy cream. Whisk in the soy sauce and mustard; bring to a simmer, then turn down the heat to a gentle simmer and let the sauce thicken, stirring constantly, 1 to 2 minutes. Season with salt and pepper to taste.
• Add the meatballs back to the skillet and simmer for another 3 minutes to finish cooking and warm through.
• Serve over mashed potatoes with a sprinkle of parsley.

SWEDISH MEATBALLS WITH SOUR CREAM SAUCE

Steps:

• Add all the meatball ingredients to a stainless steel bowl. Use your hands to mix together the meat. Roll meat into medium sized meatballs. Mine made 16
• Heat sauté pan on medium and add oil. Once that heats up, place meatballs in pan and sauté for 10 - 12 minutes turning them every once in a while. Once they are done, turn the heat off under the pan
• Add butter in a medium sauce pan and heat it on medium low. Once the butter has melted, add flour and whisk until it becomes a paste. Make sure to whisk at least for 1 minute
• Add all the other ingredients for the sour cream sauce EXCEPT for the sour cream. Whisk together until it thickens somewhat - about 10 minutes
• Turn heat off under pan and let the sauce cool for 5 minutes before adding the sour cream. Stir until combined
• If you are putting these on zoodles - you can make them before starting the recipe
• Turn the heat back on under the meatballs and add the sour cream sauce to the pan. Heat for 5 minutes. If you are having zoodles, sauté them in a big pan for 3 minutes
• Plate zoodles
• (Decide if you want your Swedish meatballs on your zoodles or on the side.) Ladle the meatballs with sour cream sauce on your zoodles
• Serve
• Eat
• Enjoy

SWEDISH MEATBALL SAUCE

Steps:

• 1. Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.
• 2. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
• *My Meatballs: 1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• 2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• 3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.).
• My Note: I used 1/2 skim milk and 1/2 cream so it wasn't so heavy and it turned out great! BUT IF LIKE TO HAVE A GRAVY: see be low.
• For a Gravy Ingredients:
• 4 tablespoons unsalted butter.
• 4 tablespoons flour.
• 2 1/2 cups beef broth.
• 1 tablespoon Worcestershire.
• 1/2 cup sour cream.
• 1/8 teaspoon allspice.
• salt/cracked black pepper, to taste.
• Gravy Directions:.
• 1). In a large skillet, melt butter on medium heat.
• 2). Whisk in the flour slowly and cook until smooth and slightly darkened.
• 3). Add the beef broth, allspice, salt, pepper, and Worcestershire sauce and bring to a simmer.
• 4). Reduce the heat to medium low and stir until gravy thickens.
• 5). Stir in sour cream, mix well, and serve warm on top of meatballs.
• UPDATE: I used lean beef so had to melt butter in the pan to make the gravy. The flavor was wonderful. I skipped the noodles and used them as a hors d'oeuvre. I made the meatballs ahead of time and froze them so I had them ready to go when I made the recipe the following week. Used ground sirloin to cut down on fat. Next time I will need to add melted butter with flour to make the roux because it lumped up and I had to use my emulsifier to get the lumps out. Didn't have fat from the meat (can't add cold liquid to flour).
• Sometime I used at meatloaf mix (beef/pork/veal), and added 2 TBSP of parmesan cheese and 2 tsp crushed garlic for extra flavor. Baked them according to the recipe then put them in a pot of sauce to simmer for a couple hours. That me!

SWEDISH MEATBALLS WITH CREAM SAUCE

Steps:

• Meatballs: Stir together eggs, cream, salt, and pepper in a large bowl. Mix in ground meats, breadcrumbs, potatoes, and onion with your hands. Cover, and refrigerate at least 1 hour and up to overnight.
• Preheat oven to 350 degrees. Form meatball mixture into 1 1/4-inch balls, and place on a rimmed baking sheet.
• Preheat a large skillet over medium-high heat. Add oil. Working in batches (do not crowd skillet), brown meatballs all over, about 30 seconds on each side. Transfer to another rimmed baking sheet, and bake 20 minutes.
• Cream sauce: Meanwhile, add cream to drippings in skillet, and simmer until reduced by half, 25 to 27 minutes. Add soy sauce, and simmer until sauce coats the back of a spoon, about 5 minutes. Stir in salt and pepper. Transfer meatballs to a platter, and drizzle with cream sauce. Serve with beets, cucumbers, and lingonberry sauce.

SWEDISH MEATBALLS IN CREAM SAUCE

Steps:

• Finely mince the shallot. For a smoother finish you can grate the onion or use onion paste or powder.
• Combine the ground meat, onion, egg yolks, bread crumbs, salt and pepper in a bowl. Knead the mixture with your hands until homogeneous, 1 minute.
• With slightly damp hands take a small amount of mixture at a time and roll into meatballs. To make them all the same size I weigh mine at 15 g each.
• Set a skillet on medium-high heat and add 4 tbsp oil or butter. When hot, add the meatballs and shallow fry for a couple of minutes. Roll the meatballs over to cook the other side. After another couple minutes roll the meatballs again to cook the sides where they look raw. Shallow fry the meatballs until homogeneously cooked and slightly browned for a total time of about 10 minutes.
• When cooked, turn off the heat. Transfer the meatballs to a plate lined with kitchen paper for the time being. With the help of a spoon remove some of the cooking fat leaving about 2 tbsp in the pan. Keep the onion bits that may have escaped the meatballs as the meat shrank for extra flavour; but discard if burnt.
• Return the pan to the stove on medium heat and pour all the cream in. In a small bowl aside, mix the water and the stock concentrate, then add to the pan. Stir in the mustard and lastly add the Worchestershire sauce. Stir to combine and keep simmering on medium heat until the sauce thickens, 3-4 minutes.
• Put the meatballs back into the pan and toss to coat in the cream sauce. Serve with mashed potatoes or your favourite veggie side.

20 HOMEMADE SAUCES FOR MEATBALLS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a meatball sauce in 30 minutes or less!

SWEDISH MEATBALLS

Steps:

• Add the cubed bread and milk to a large bowl. Let the bread soak for 10 minutes.
• While the bread is soaking, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and saute for 2-3 minutes, until softened. Remove from heat and set aside to cool slightly.
• Add the ground beef, ground pork, egg, salt, pepper, allspice, nutmeg, and garlic powder to the bowl of bread and milk, along with the cooled onions. Mix well with your hands until combined.
• Form about 30 small meatballs (each about 1" in diameter) and set aside on a baking sheet or plate.
• Heat the remaining tablespoon of oil and tablespoon of butter over medium-high heat in the same skillet used for the onions. Working in batches, fry the meatballs for about 4-5 minutes, rotating to brown on all sides. Transfer to a plate and keep warm.
• Once all of the meatballs are browned, make the sauce in the same pan by heating 1/4 cup butter until melted. Whisk in the flour and cook for about 2 minutes until light brown and bubbly.
• Whisk in broth, cream, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook, stirring frequently, for 1-2 minutes until slightly thickened.
• Return the meatballs to the pan with the sauce, then reduce the heat to medium-low and continue to simmer for 8-10 minutes until the meatballs are cooked through.
• Garnish with chopped parsley and serve over mashed potatoes, rice, or egg noodles.

SWEDISH MEATBALLS RECIPE

Steps:

• First make the meatballs. Place the beef mince, pork mince, diced onion, garlic, breadcrumbs, egg, milk, salt, black pepper, white pepper and allspice in a bowl.
• Mix it altogether with your hands, then form into 18-22 meatballs.
• Heat 1tbsp of the oil in a large frying pan (skillet) over a medium-high heat until hot.
• Add half of the meatballs to the pan, and fry, turning occasionally, until browned all over. Transfer the meatballs to a tray.
• Add the remaining oil to the pan and cook the second batch of meatballs in the same way, then transfer to the tray with the other meatballs.
• Place the tray in the oven on low (150C/300F) to finish cooking through while you make the sauce (they only need 5 or 6 minutes).
• Now start on the sauce. Add the butter to the pan that you cooked the meatballs in. Turn the heat down to medium and melt the butter.
• Add the flour and whisk it into the butter to form a roux (thick paste).
• Add the beef stock a splash at a time, whilst stirring with the whisk, until fully combined with the butter-flour mixture and no lumps remain.
• Stir in the vegetable stock and bring to the boil.
• Add the cream, soy sauce, Worcestershire sauce, mustard and salt and stir together to combine.
• Add the meatballs back to the pan along with any resting liquid from the tray.
• Stir together to coat the meatballs in the sauce and cook for a further 3-4 minutes, then serve.
• I like to serve my meatballs with creamy mashed potato, lingonberry jam and green veggies, all topped off with a sprinkling of fresh parsley and black pepper.

AUTHENTIC SWEDISH MEATBALLS

Steps:

• For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes.
• Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve.
• Preheat the oven to 220C/200C Fan/Gas 6.
• For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray.
• Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm.
• For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper.
• To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan).
• To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too.

IKEA'S SWEDISH MEATBALLS WITH CREAM SAUCE

Steps:

• 1 Shape the meatballs: In a large bowl, combine the beef and pork, mixing with your fingers to break up any lumps
• 2 Add the onion, garlic, breadcrumbs and egg, and gently mix to combine
• 3 Add the milk, salt and pepper and mix to combine
• 4 Shape the mixture into 2-inch balls
• 5 Place on a clean platter, cover and refrigerate until completely chilled, about 45 minutes
• 6 Make the sauce: Just before you begin frying the meatballs, in a medium saucepan over medium heat, melt the butter
• 7 Add the flour and stir it into the butter until a roux forms, continue to cook for about 2 minutes, stirring constantly
• 8 Slowly add the broth, stirring until just combined
• 9 Add the cream, soy sauce and mustard and stir to combine
• 10 Bring the mixture to a simmer, then turn the heat to low and let the sauce thicken, stirring occasionally to prevent sticking, 1 to 2 minutes
• 11 Remove from the heat, cover and set aside
• 12 Cook the meatballs: When ready to cook the meatballs, place a rack in the center of the oven and preheat to 400 degrees
• 13 In an ovenproof large skillet over medium-high heat, heat the oil until shimmering
• 14 Working in batches to avoid crowding, add the meatballs and cook until browned on the outside, about 8 minutes
• 15 Transfer the browned meatballs to a plate and repeat with the remaining meatballs
• 16 Return the meatballs to the skillet and pour the sauce over
• 17 Cover the skillet with a lid or foil, and transfer the skillet to the oven
• 18 Bake for 30 minutes, until the meatballs are cooked through
• 19 Serve the meatballs as they are or with boiled or mashed potatoes