Best 2 Aquavits Swedish Meatballs Recipes

Tantalize your taste buds with a culinary journey to Sweden, where the delectable flavors of Aquavit and meatballs intertwine to create a symphony of taste. Embark on a delightful adventure as we delve into the secrets of Swedish meatballs, exploring variations that cater to diverse dietary preferences and taste profiles. From the classic recipe brimming with savory spices to a tantalizing vegan alternative bursting with umami richness, each recipe promises a unique gustatory experience. Whether you prefer the traditional indulgence of pork and beef meatballs or seek a lighter option with turkey or chicken, these recipes offer a delectable array of choices. Prepare to be captivated by the harmonious blend of sweet and sour notes, as lingonberry jam and creamy sauce complement the succulent meatballs, creating a dish that is both comforting and sophisticated. Discover the art of crafting perfect meatballs, ensuring they remain tender and juicy on the inside while achieving a golden-brown exterior that beckons to be savored. With step-by-step instructions and insightful tips, these recipes empower you to recreate this Swedish classic in the comfort of your own kitchen. So gather your ingredients, ignite your culinary passion, and let's embark on this delectable journey together.

Here are our top 2 tried and tested recipes!

SWEDISH MEATBALLS

Swedish Meatballs image

The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.

Provided by Alton Brown

Categories appetizer

Time 55m

Yield approximately 30 meatballs, 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Steps:

Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

AQUAVIT'S SWEDISH MEATBALLS

Aquavit's Swedish Meatballs image

This is Marcus Samuelsson's rendition of the perennial favorite. The sauce is wonderful, unctuous. They should be served with garlicky mashed potatoes, quick pickled cucumbers and extra lingonberry preserves. The pickled cucumbers (and their juice) are really easy to make and the recipe is posted. If you can't find lingonberry preserves (a pity) you can substitute whole cranberry relish.

Provided by Chef Kate

Categories Meat

Time 40m

Yield 24 meatballs, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup fine breadcrumbs
1/4 cup heavy cream
2 tablespoons olive oil
1 medium red onion, finely chopped
1/2 lb ground sirloin
1/2 lb ground veal
1/2 lb ground pork
2 tablespoons honey
1 large egg
3 tablespoons unsalted butter
kosher salt & fresh ground pepper
1 cup chicken stock, prefereably homemade and salt-free
1/2 cup heavy cream
1/4 cup lingonberry preserves
2 tablespoons juice, from quick pickled cucumbers

Steps:

Prepare the Meatballs.
Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.
Set aside.
Heat the oil in a small skillet over medium heat.
Add the onion and saute for for about five minutes, until softened.
Remove from heat.
In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands).
Season with salt and pepper to taste.
Add the bread crumb/cream mixture and mix well.
With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly moistened with water.
You should have about 24 meatballs.
Melt the butter in a large skillet over medium-high heat.
Add the meatballs, in batches if necessary, and cook, turning frequently, for about seven minutes, until the meatballs are browned on all sides and cooked through.
Transfer the meatballs to a plate and keep warm.
Discard all but one tablespoon of fat from the skillet.
Prepare the Sauce.
Return the skillet to the heat.
Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
Season to taste with salt and pepper.
Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.

Tips:

Choose high-quality beef and pork: Use a combination of ground beef and pork for the meatballs to ensure a juicy and flavorful texture.
Use coarse-ground meat: The coarser texture of the meat will help the meatballs retain moisture and prevent them from becoming dry.
Mix the meatball mixture gently: Overmixing the meat mixture can result in tough meatballs. Mix just until the ingredients are combined.
Chill the meatball mixture before cooking: This will help the meatballs hold their shape and prevent them from falling apart.
Brown the meatballs before simmering: Browning the meatballs in a pan before adding them to the sauce will give them a nice caramelized crust and help to lock in the flavor.
Use a flavorful sauce: The aquavit-cream sauce is a classic Swedish sauce that pairs perfectly with the meatballs. Be sure to use a good quality aquavit and heavy cream to ensure the best flavor.
Serve the meatballs with traditional accompaniments: Mashed potatoes, lingonberry jam, and pickled cucumbers are all classic Swedish accompaniments to meatballs. These sides will help to complete the dish and make it a truly authentic Swedish meal.

Conclusion:

These Swedish meatballs are a delicious and easy-to-make dish that is perfect for any occasion. With their tender and juicy texture, flavorful sauce, and traditional accompaniments, these meatballs are sure to be a hit with everyone at your table. So next time you're looking for a new recipe to try, give these Swedish meatballs a try. You won't be disappointed!