These Swedish meatballs with our homemade gravity They are some of the most delicious meatballs we have done. They are juicy and very tender, and the grain is out of this world.
It’s no secret that we love meatball recipes inspired by taste. We shared quite a bit, but this recipe for the Swedish collold is special. You will make the meatballs and graves from scratch but don’t worry, they make them easier than you think.
If you have ever had a meatball of IKEA, these are similar (although I wish they are much better). Italian style meatballs more, see our Italian meatballs or this Spaghetti and meatball recipeA number
The main components
- Beef and pork. For the most tender, juicy and delicious Swedish meatballs, I use minced beef and soil pork. Pork adds more fat to meatballs, making them incredibly delicious. I have included a tip for using 100% beef recipe and pork.
- Bread and milk. I use fresh bread instead of baking for the tissue of the competition. I feed the bread with milk before mixing the meat.
- Onions and spices. I do not add much more fresh ingredients to the meatballs in addition to onions. I make it in butter until sweet and soft. Then I stir in a small mustard, black pepper, spices, spices, garlic powder, Cayenne pepper and nutmeg. Spices are heating up and smell incredibly.
- Eggs. I add a mixture for a little structure and extra fat before you form the mineboles.
- Homemade Gravy: My homemade Swedish Kolid grain really takes this recipe to the next level. You need a little butter and flour (use beef or chicken) to condense the broth. To make it creamy, I mixed in heavy cream, then with soy soy sauce (trust me), mustard and lemon.
How to make a Swedish meatball
Thanks to the food processor, these Swedish meatballs are really easy. I usually say that gently mix the collold mixtures, but for them we want them to mix them a little taller, juicy tissue.
So you will add all the meatballs to your food processor (or accumulate mixer with a paddle attachment) and the pulse looks very good. From there, you can shape the mixture to the meatballs and prepare them.
Because I want some pne drops for our homemade gravity, I’m making butter in the stove in butter. Then, when they make in the middle, I move to my weight. I make it as I do our main heavy recipe. Drive flour on the fat left in your veil and then add broth. When it is thick, add some cream and season. It’s fast, easy and incredibly delicious.
What to serve with Swedish meatballs
When it comes to serving the meatballs, it is common to serve them mashed potatoes or Ditched noodlesBut you can exchange for less carbohydrates for Puree CauliflowerA tablespoon of Lingonberry jam on one side is also a great idea (if not a requirement).
I also love something fragile as a minced green beans or a light salad next to. It reduces food wealth. (Here is our Go to Balsamic Dressing.)
Easy Swedish meatballs
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Preparation
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Boil
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Generic
Swedish collold this recipe makes a juicy and fragrant meatball with creamy, rich and deserving sauce. If you prefer, you can deliver the meatballs without gravity. We love to serve them mashed potatoes (or) Puree Cauliflower) We also highly recommend spoon Lingonberry Jam. I love soy sauce and a little lemon for a tilk. They are not valid but make this gloom really delicious.
6 servings (make 30 meatballs)
You will need
For meatballs
1 pound (450 g) minced beef
8 ounces (225 g) soil pork
2 ounces (55 g) Fresh bread, cross peels (2 to 3 pieces)
1/4 cup (60 ml) milk
2 tablespoons (30 g) butter plus more if necessary
1/2 cup (70 g) finely chopped onions
1/2 teaspoon freshly ground black pepper
1/4 teaspoon of land spice
1/4 teaspoon garlic powder
1/8 teaspoon Cayenne pepper
Fruit Fresh Worm nutmeg
1/2 teaspoon Dijon mustard or pinch of dry mustard powder
1 big eggs
1/2 teaspoon of fine sea salt
For the superheats
Butter, as needed
3 tablespoons (24 g) All targeted flour
3 cups (710 ml) beef broth or chicken broth
1/4 cup (60 ml) hard cream
1 teaspoon light soy sauce
1 teaspoon Dijon mustard or pinch of dry mustard powder
1/2 teaspoon of lemon bead
A handful of fresh parsley, chopped
Directions:
- Make a meatball mixture
1Tear or cut the bread into small pieces in a small bowl, then cover with milk. Put aside.
2Melt one tablespoon of butter with a wide veil. Add onions and cook until soft but not brown, 3 to 4 minutes. Mix black pepper, spices, garlic powder, Cayenne pepper, nutmeg and mustard. Cook, mixing everything about about 30 seconds. Transfer a bowl to cool, then wipe the curtain with a clean paper towel, ready to make meatballs.
BookletCombine the beef, pork, eggs and milk mixture with a rowing mixer (or use a large food processor). When the onion is hot, but not hot, add them to a bowl.
ThreeSpray equally sprinkle on top of the mixture and then beat for about 30 seconds. Write the bowls, then beat another 30 seconds for another 30 seconds until the mixture is very well mixed. (If you use a food processor, you may need to stop the processor to move the mixture a little.)
5Form the mixture to meatballs. We like to use the average Cookie Scoop, which has about 1 1/2 tablespoon (you should get around 30 meatballs).
- Cook meatballs
1Heat the oven 200 ° F. Draw a baking sheet with foil or parchment. (You will probably promote the meatballs in batches. Warm stove helps to keep meat when heating meatballs.)
2Melt half a tablespoon of butter to cook onions on medium low heat.
BookletAdd meatballs and cook, turning around every few minutes, until all sides of the brown and make in the middle, 8 to 10 minutes. It is unlikely that all the meatballs fit, so you need to do it in batches (or use two fries). Add more butter in a pan if necessary.
ThreeTransfer the cooked meatballs on a baking sheet and put them in a hot oven.
- Do the grain
1After weighing, make meatballs, make the grain in the same frying pan. Depending on how much fat left in a frying pan, after cooking, it may need to remove some or add a little butter. You will need about three tablespoons of fat in the pan.
2Reduce heat low, spray flour on fat and shake up to medium blonde color for about 2 minutes.
BookletDespite whispering slowly add the broth slowly. Continue to mix until the grain begins to thicken.
ThreeAdd cream and cook until sauce thickens enough to monitor the meatballs, another minute.
5Get it with soy sauce, mustard and delicious lemon. Taste, then adjust the salt and pepper if necessary. Remove the meatballs from the oven and add the gravy. Serve on top of parsley.
Adam and Junny tips
- For all beef meatballs. Leave the pork and use 1 1/2 pound minced beef.
- They are baked instead of fresh bread. Fresh bread is slightly milder, more juicy meatballs, but breadcrumbs are acceptable substitute. If you use breads, mix with milk.
- No mixer or food processor. If you don’t have a mixer or processor, you can mix the ingredients manually. Use your hands or fork to mix until well mixed. Tissues will be slightly different but they will still taste perfectly.
- Leading tips. Meatball mixture can prepare and refrigerate 1 to 2 days.
- Cooling tips. To freeze the boiled meatballs, let them cool enough to handle them, then add them to refrigerated bags or containers. Bake them in the oven until heated. Place the balls formed to freeze the unprocessed meatballs on a baking sheet, then refrigerate. Freeze up to hard, then pass refrigerator safe containers or bags. To make them melted them overnight, then follow the directions of preparing the above-mentioned recipe. We do not recommend freezing the weight, but you can make it in about 5 minutes.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
5 meatballs with grain
Compound
Scintend
351
Compound
Total fat
20.8 g
Compound
Saturated fat
9.8 g
Compound
Cholesterol
127.3 mg
Compound
Sodium
500.9 mg
Compound
Carbohydrate
12.3 g
Compound
Dietary fiber
0.7 g
Compound
General sugar
1.6 g
Compound
Protein
27.4 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
