| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 826.15 | Swedish Meatballs | CADSYS::RICHARDSON | | Tue Jan 27 1987 09:43 | 37 |
| 1/2 lb ground beef
1/2 lb ground pork (you can use part veal for either meat)
2 T + 1 t butter
1/2 c finely chopped onion
1/2 c soft bread crumbs
1/2 c milk
1 egg
(salt)
pepper
1/8 t ground allspice
1 1/2 T flour
1 c chicken broth
1 c heavy cream
2 T aquavit (optional)
Combine meats in mixing bowl.
Melt 1 t butter in small skillet. Add onion and cook until wilted.
Combine bread crumbs and milk in small bowl.
Add onion, bread crumb mixture, egg, and spices to meat and blend
well.
Shape into 28 or more meatballs, each about 1 1/2 inch.
Melt remaining butter in large skillet and add meatballs.
Cook meatballs over gentle heat, turning carefully to brown evenly.
Cook about ten minutes.
When meatballs are done, put them in a saucepan.
Add flour to fat remaining in skillet, and stir.
Add broth.
Cook about 1 minute.
Add cream and cook two minutes longer.
Strain sauce over meatballs.
Add pepper to taste.
Bring to a boil.
If desired, stir in aquavit.
Serve with brown rice.
Makes 4 servings.
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| 826.2 | Swedish Meatballs | CADSYS::RICHARDSON | | Thu Nov 19 1987 12:42 | 34 |
| 1 lb ground meat (half pork, half beef, or use part veal)
2 T + 1 t butter
1/2 c finely chopped onion
1/2 c soft bread crumbs
1/2 c milk
1 egg
(salt)
pepper
1/8 t ground allspice
1 1/2 T flour
1 c chicken broth
1 c heavy cream
2 T aquavit (optional)
Melt 1 t butter in skillet. Cook onion in butter until wilted.
Combine bread crumbs and milk.
Add onion, bread crumb mixture, egg, (salt), pepper, allspice to
meat and blend well.
Shape into meatballs about 1 to 1 1/2" diameter.
Melt remaining butter in large skillet.
Add meatballs.
Cook over low heat, turning carefully so they brown evenly.
Takes about ten minutes.
When meatballs are done, put them in a saucepan.
To fat left in skillet, add flour, and stir.
Add chicken broth; stir and cook one minute.
Add cream and cook two minutes.
Strain sauce over the meatballs.
Add pepper to taste.
Bring to a boil.
Stir in aquavit, if you like.
Serve over brown rice.
Serves 4.
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| 826.3 | ..some variations... | SALEM::MEDVECKY | | Thu Nov 19 1987 13:06 | 14 |
| My recipe is basically the same with some exceptions
The only spice I add to the meatballs is nutmeg.....about 1/4 tsp
per lb of meat
Cook meatballs slowly then take out of pan...add 2 cups of medium
(half&Half) cream.....put meatballs back in pan.....cook on low
another 5-10 minutes until cream reduces...
Serve with mashed potatoes and green beans...
MMMMmmmmmmmm
Rick
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| 826.4 | another version | THEBAY::WILDEDI | DIGITAL: Day care for the wierd | Thu Nov 19 1987 14:03 | 33 |
| Swedish Meatballs
1 lb twice-ground beef (ask the butcher or use your food processor)
1/2 lb. twice-ground lean pork
1/2 lb. twice-ground veal
1 cup soft bread crumbs (or oat bran - it works wonderfully well)
approx. 1 cup light cream (or canned milk)
2 eggs
salt and white pepper to taste
1 teaspoon ground cinnamon
1 dash ground nutmeg
1 cup finely chopped scallions (green onions) or you can use
diced onion cooked over low heat in 3 Tblspoons butter
3/4 cup finely diced FRESH parsley (or equivalent dried parsley)
Mix meats with bread crumbs, spices, scallions, parsley, eggs and enough
cream to moisten to desired consistency. Form into small meatballs,
approx. 1 heaping teaspoon meat mixture per meat ball. Brown thoroughly
in butter and set aside until all metballs are cooked.
Deglaze pan with 1/2 cup beef broth. Sprinkle 2 Tablespoons and 2
teaspoons flour over pan and stir until thoroughly mixed and not lumpy
(I use cake flour for this - it seems to work smoother). Add to pan:
1 and 1/2 cups beef broth
2 Tablespoons instant decaf coffee crystals
2 cups heavy cream
Mix well, simmer for a few minutes and then add meatballs back to
gravy. Simmer until sauce is reduced and thickened to desired
consistency.
Serve these over buttered noodles or just plain.
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| 826.5 | SWEDISH MEATBALLS | NUTMEG::PERRAS | | Fri Nov 20 1987 08:42 | 35 |
| butter or margarine
1 medium onion, minced
3 pounds ground beef
2 cups fresh bread crumbs
1/8 teaspoon ground mace
2 eggs
2 cups half and half
salt
1/4 cup all purpose flour
1 teaspoon sugar
1/8 teaspoon pepper
1 cup water
chopped parsley for garnish
In 12 inch skillet over medium heat, in 2 tablespoons hot butter
or margarine, cook onion until tender, stirring occasionally.
In large bowl, mix onion, ground beef, bread crumbs, mace, eggs,
3/4 cup half-and-half, and 2 teaspoons salt. Shape beef mixture
into 1 inch meatballs.
In same skillet over medium-high heat, in 2 more tablespoons hot
butter or margarine, cook meatballs, one-fourth at a time, until
browned on all sides, removing meatballs to bowl as they brown and
adding more butter or margarine if necessary.
Into drippings in skillet over medium heat, stir flour, sugar, pepper
and 1/2 teaspoon salt until blended. Gradually stir in water and
remainign 1 1/4 cups half-and-half, stirring to loosen brown bits
from bottom of skillet; cook, stirring constantly, until mixture
is thickened and boils. Return meatballs to skillet; simmer, covered,
about 15 minutes to blend flavors, stirring occasionally. Spoon
meatballs into chafing dish. Sprinkle with copped parsley.
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| 826.6 | Simple, tasty, Swedish meatballs | CISM::NOTKIN | | Fri Dec 18 1987 14:10 | 16 |
| It may be kind of late, but I have a quick, easy, and raved about
recipe for Swedish Meatballs.
Mix about 4 lbs. of ground chuck with a couple of eggs and about
1 cup of bread crumbs. In a large pot, mix a large can of whole
cranberry sauce and a bottle of Heinz chili sauce (Heinz tastes
the best in this recipe). Bring to a boil and add meatballs. Simmer,
covered for about 1 hr. or until meatballs are cooked all the way
through, stirring occasionally, especially the bottom of the pot.
The meatballs can be made any size, depending on whether they're
for an appetizer or as a meal (they're great served over wide noodles).
Just watch them if you vary the size greatly. They freeze well,
too. Enjoy!
Deborah
|
| 826.8 | Swedish Meat Balls-Garage Sale Cookbooks | POCUS::FCOLLINS | | Wed Dec 20 1989 19:23 | 71 |
| Hi! Here's two I found in my books. The first one is from The
Valley Woman's Club, Inc. of Timonium, Maryland. I picked it up
in a garage sale. Wonderful little book.
Swedish Meat Balls
Mix together lightly:
l pound ground beef, lean
1/2 cup dry bread crumbs
1 beaten egg
2/3 cup of milk
2 tblsp. grated onion
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
Form into small balls, and brown in hot fat or in a greased shallow
pan in the oven at 400 degrees for about 1/2 hour.
Place in oven-proof casserole and mix one can beef mushroom gravy
with 1/2 cup water (ugh!). Cover and bake in 300 degree oven about
1/2 hour.
Good served over rice with tiny buttered currots and a crisp salad.
... really sounded good until I typed in the beef mushroom canned
gravy - perhaps you can substitute if it bothers you as much as
it bothers me....
Well here's the second one - This came from a church cook book called
Heavenly Dishes, North Wildwood, NJ--The church is St. Simeons's
by-the-sea Episcopal - Sounds nice. I also picked this up at a
garage sale. They were one of the copies left over and I was told
that church cook books are really good - so I bought it. I've made
a few things and they have been good.
Swedish Meat Balls
(Sma Kottbullar) --- sounds Swedish yes????
l lb grnd beef
1/2 lb. grnd. veal
1/2 lb grnd. pork
1 egg
1 c bread crumbs
1/2 c milk
1 tbsp. minced onion
1/8 tsp. pepper
l tsp. salt
1/8 tsp. nutmeg
1/8 tsp. allspice
dash of ground cloves
2 tbsp. drippings - I would guess from browning the meat
3/4 c water or milk
1 tbsp. flour
Combine meat, crumbs, egg, milk, minced onion, salt, pepper and spices.
Make into little balls using as little pressure as possible. Brown
well in skillet and cook through. Remove meat and keep warm.
Combine flour and water (sometimes I (Elma Wood) use cream or
evaporated milk) and stir gradually into pan juices. Simmer for
3 to 4 minutes. Return meat balls to pan and simmer 1/2 hour.
Church membner Elma H. Wood
Enjoy! Hope these helped.
Flo
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| 826.9 | Old family recipe! | CAPNET::ANDERSON | | Thu Dec 21 1989 10:35 | 44 |
| Hi Joanne, as promised, here is the recipe that my mother-in-law
passed on to me.
1 1/2 pounds ground beef
1/2 pound ground pork
2 eggs
3 cloves crushed garlic
1 Tablespoon ground nutmeg
1 Tablespoon ground ginger
1 teaspoon coarse salt
1 teaspoon ground pepper
1 cup bread crumbs
Mix together (consistency of meatloaf) and form into bite-size balls.
Saute in 1/4 cup olive oil and two tablespoons of butter in a fry
pan.
Gravy...
4 Tablespoons butter
2 Tablespoons cornstarch
Combine in 8-10 quart pot. Add..
1 Cup heavy whipping Cream
1 Can beef stock (Campbells) or 1 cup homeade beef stock
1 Cup water
1 Cup Sour cream
1 teaspoon ginger
1 teaspoon nutmeg
1 Tablespoon Gravy Master
Add meatballs to gravy and simmer for approximately 4 hours
I have given this recipe to many people and is a family favorite.
If you have any meatballs left over - they always taste better
the next day. They can be kept in the refrigerator for a week
and they freeze beatifully.
Enjoy!
Marilyn
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| 826.7 | Golden Cream of Mushroom soup | SAHQ::HERNDON | Kristen, DTN 385-2154 | Tue Jun 05 1990 08:49 | 5 |
|
For a quick gravy, I use Golden Cream of Mushroom soup (Campbells).
It's great. Only use 1/2 the water for soup.
Kristen
|
| 826.10 | Crockpot recipe | SONATA::EAGAN_HENRY | | Fri Jun 08 1990 10:54 | 23 |
| A Crockpot recipe
Meatballs:
1 1/2 lbs ground sirloin
1 cup bread crumbs
1/2 cup milk
1/8 tsp dill seed
small dash nutmeg
1 egg
3-4 tblsp finely minced onion
1 tsp salt
Gravy:
1 can (10 1/2 oz) beef broth
1/8 tsp pepper & 1/8 tsp dill seed
Soak the bread crumbs in milk. Add meat, beaten egg, onion, salt,
dill and nutmeg.
Make little meatballs and brown lightly in butter.
Put them into the crockpot and add the broth,pepper and dill and the
pan drippings.
Cover and cook 4-6 hrs on low or on high for 1 1/2 - 2 1/2 hrs.
Serves 4+
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| 826.11 | Swedish Meatballs | ICS::ANDERSON_M | | Fri Jun 07 1991 14:25 | 39 |
|
SWEDISH MEATBALLS
1 1/2 pounds ground beef
1/2 pound ground pork
2 eggs
3 Cloves Crushed Garlic
1 Tablespoon Ground Nutmeg
1 Tablespoon Ground Ginger
1 Teaspoon Coarse Salt
1 Teaspoon Black Pepper
1 Cup Bread Crumbs (add more if needed)
Mix together (consistency of meatloaf) and form into bite-size balls.
Place meatballs in gravy (recipe follows) and cook for 4 hours stirring
occasionally.
Gravy
1 Can Beef Boullion (Campbells Soup)
1 Cup Heavy Whipping Cream
1 Cup Water
1 Cup Sour Cream
4 Tablespoons Butter
2 1/2 Tablespoons Corn Starch
1 Teaspoon Grated Nutmeg
1 Teaspoon Grated Ginger
3 Tablespoons Gravy Master
Melt butter....add Corn Starch to form paste. Add water and mix well.
Add Beef Boullion (mix), then Heavy Cream and Sour Cream. Add spices
and Gravy Master and stir till nice and thick. Add (raw) meatballs.
Refrigerate. When ready to use - take out of refrigerator and skim
off hardened fat. Reheat and serve.
Marilyn .7
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| 826.12 | Yield? | MILPND::DANDREA | everybody thinks I'm strate | Thu Jun 13 1991 17:37 | 10 |
|
How many swedish meatballs (approximately) does this
recipe produce? I have to bring them to a bridal
shower of ~40 people and am wondering if I should
double the recipe...or more? Naturally there will
be other food too... Thanks!
Nancy
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| 826.13 | SHOULD BE ENOUGH | MAMTS3::SHAMMON | | Thu Jun 13 1991 17:52 | 2 |
| When I made the recipe, it made 36 walnut sized meatballs. I would
think that's plenty for your shower.
|
| 826.14 | I suggest doubling the recipe. | ICS::ANDERSON_M | | Fri Jun 14 1991 15:04 | 9 |
| Regarding the number of swedish meatballs:
As you mentioned, there will be other food so it is not the main meal.
I have found that atleast half the people will take a minimum of 3
meatballs so I would double the recipe. I had a party in January for
45 people and used 4 lbs ground beef...there wasn't a meatball left.
Marilyn
|
| 826.16 | | OFOSS1::STELIN | | Thu Dec 22 1994 16:23 | 11 |
| Hi!
I've tried to make swedish meatballs on 2 occasions with no luck
shaping them into balls. Has anyone come up with this same problem?
One 'authentic' swedish cookbook recipe suggested to dunk your hands in
water after each meatball so the mixture would handle easier and not
stick.
Has anyone else had this problem?
Diane
|
| 826.17 | it works! | WRKSYS::RICHARDSON | | Thu Dec 22 1994 16:45 | 3 |
| Yes - the wet hands trick works for me.
/Charlotte
|
| 826.18 | | GEMGRP::gemnt3.zko.dec.com::Winalski | Careful with that AXP, Eugene | Mon Dec 26 1994 21:10 | 6 |
| My Swedish great-grandmother, my Polish grandmother (taught how to
prepare the recipe by the aforementioned great-grandmother), and my
mother all use the wet-the-hands technique when preparing Swedish
meatballs.
--PSW
|