Posted on 12/11/2010 5:25:00 AM PST by Daisyjane69
Here it is!
Mix above ingredients together.
1 tsp salt 1/2 MSG (optional) 1/2 tsp brown sugar 1/4 tsp pepper 1/4 tsp allspice 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ginger
Roll into balls about 1" in diameter. A melon-baller tool is handy for this, with respect to portions.
Over low heat, add 3 TBSP clarified butter. Add the meatballs and brown on all sides. Shake pan frequently to brown evenly and to keep balls round. Cover and cook about 15 minutes or until thoroughly cooked.
There is NO POINT in making these unless you are using absolutely the freshest spices.
Recipe # 2 I promised!
Spices incorporated into the meat mixture too, right?
They sound great!
I’ll be trying this soon. Thanks!
I make these with a sauce and serve over rice. Came from an old Swedish friend. I have no measurements and just wing it! This has become a family staple in our house.
1 can beef consomme, small container sour cream, flour, canned or fresh mushrooms (sauteed)
Mix in about 3 TBL or more flour into sour cream. Add in consomme and mix well. Add the mushrooms, salt pepper, cooked meatballs. Bake until bubbly and sauce thickens.
As far a measurements, that’s about as close as I can get. Add more liquid if it’s too thick.
My mom used to make Swedish meatballs but I hadn’t thought about them in years, these sound absolutely wonderful! Mom used to finish cooking them in some kind of gravy, IIRC. How do you serve these, if’n I may ask?
Absolutely!
Mix all the dry ingredients together and then incorporate this into the meat/egg/potato thing. And mix, mix, mix.
Fresh spices and MIX is the trick to these little devils.
Also, although married into a Swedish family for 20 years, I have NEVER, not even once, seen the funky gravy that is often assigned to Swedish Meatballs. I never once saw them in any gravy at all. It’s possible that a gravy has been invented for them, but first hand, I’ve never seen such a thing, despite being surrounded by Swedes!
I had some sweet and sour meatballs years ago...made with cranberry jelly...oh my....
IKEA serves that dish! The use lingonberries instead of cranberry.
Thank you, Daisyjane69! They sound so yummy. I plan on doubling the recipe (at least). Do they refrigerate/freeze well (I am thinking no but I’ll ask anyways). Fortunately, I do have a Penzeys nearby and I have whole nutmeg and cloves that I grind. Fresher spices really do make a HUGE difference. You are quite the cook! R
I don’t know!
Never once saw the little buggers in gravy. Not a single time!
They sound great, I’ll give them a go....made Puerto Rican Pork Roast (Pernil)the other day and it came out great! Making homemade Cuban bread today for the leftovers (Cuban sandwiches)...my ancestors are Scottish! lol.
Sweden it is for next week.
Hey! Cough up the recipes for those, if you don’t mind! We had Cuban sandwiches the other day, but we just use a large loaf of French bread. Didn’t realize there was a Cuban bread. :)
I have a pepper mill filled with allspice berries. Try a grind on cottage cheese.
I usually serve mine over egg noodles, but you can use rice too.
Never made Cuban Bread before - giving it a go today.
http://www.tasteofcuba.com/pancubano.html
They sound great, because of the Lard!
Will use the rest of the lard to fry french fries for the side dish ;)
Ah, lingonberries. I’d eat just about anything with lingonberries.
Uh, yes they freeze well.
I’d be able to give you a timeline EXCEPT for the fact that when I was visiting my son in Ohio this fall, I made a couple hundred of these for him, and put them in the freezer. *more on that in a second* Remember, I’m not the Meatball Cop.
Once back here in Utah, I casually asked him on the phone how the meatballs were holding up. Here is the conversation:
Me: So how are the meatballs holding up?
Him: What meatballs?
Me: The ones in your freezer.
Him: Oh, those. They were awesome.
Me: Were?
Him: Yeah
Me: What does that mean?
Him: They are gone, but they were awesome, Mom!
Me: Honey, I made you about 200 meatballs. I’ve been back for a week. Are you telling me that you ate ALL OF THEM?
Him: Yep, and I loved every minute of it.
Yikes!
They freeze beautifully. Your method of freezing depends on how you use them. If you use them family sized, go ahead and freeze them in a big meal-sized amount, right out of the pan.
But if you’re like my gluttonous son (LOL) and they are attacked a dozen at a time, freeze them on a cookie sheet, and then gather them up into a freezer bag. That way they can be retrieved in individual portions. When they are loose, they can be used in large or small portions.
The other thing I did for him is freeze some beef broth in ice cube trays. I am not a fan of microwaved meat. He reheats his frozen meatballs in a small, covered saucepan with a cube of frozen beef broth, rather than the microwave.
You’re awfully nice, but I’m not an exceptional cook. But I’ve been on the receiving end of some good recipes that I managed not to screw up!
Hope you guys all holler back after you make them!
Speaking of freezing broth in ice cube trays....Alton Brown had a show about freezing broth in muffin tins(regular ones hold 1/2 cup), then throwing them in ziplocks. I’ve been doing that lately and it’s wonderful....not having to buy cans of broth...priceless.
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