Best 9 Grandma Katies Swedish Meatballs Recipes

GRANDMA'S AUTHENTIC SWEDISH MEATBALLS

Steps:

• Mix beef, sausage, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce, and pepper in a large bowl. Form into meatballs.
• Heat oil in a skillet over medium-high heat. Pan-fry meatballs in batches, turning as needed, until browned and heated through, 6 to 8 minutes.
• Mix boiling water, sour cream, flour, paprika, and pepper together in a deep saucepan over low heat. Add the meatballs and let simmer until thickened and heated through, 15 to 20 minutes.

GRANDMA'S SWEDISH MEATBALLS

Steps:

• Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly., In a large skillet, brown meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes., Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return meatballs to pan; heat through. Serve with mashed potatoes. If desired, sprinkle with parsley.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

GRANDMA KATIE'S SWEDISH MEATBALLS

Steps:

• Mix the meats thoroughly together.
• Add in all the diced vegetables mixing well.
• Salt and pepper to your family's tastes.
• Add bread crumbs until the mixture is very slightly sticky to the hand/fingers.
• Heat up the leftover bacon drippings over medium heat.
• Roll the meat mixture into golf ball size meatballs then roll them in plain bread crumbs.
• Place them in the bacon drippings, browning all sides.
• When completely browned, place on a paper towel to drain and cool.
• At this point, you can use a slow cooker or a roasting pan.
• Fill the pan with the soups and the beef broth, whisking to mix thoroughly and get rid of any clumps.
• Add mushrooms if desired.
• Add all the meatballs and heat thoroughly.

GRANDMA'S SWEDISH MEATBALLS

Steps:

• 1. Mix milk and dry bread crumbs, set aside. Beat egg in bowl, add beef, pork, onion, bread crumbs (which have been mixed with dry bread crumbs), nutmeg, salt and pepper, mix thoroughly, Shape into balls 1" in diameter, roll balls in flour, in large skillet add 2 Tbls margarine and brown meatballs well on all sides, browning time about 10 minutes. Do not cook fully when browning, and brown in batches, so as not to crowd the pan.
• 2. Take Tbls flour and gradually blend in broth and cream. Stir into skillet and simmer together with meatballs until sauce is thickened and meatballs are cooked through. Serve with egg noodles, rice, or pasta.

GRANDMA'S SWEDISH MEATBALLS

Steps:

• Saute onion in oil/cooking spray. Set aside.
• Mix ground beef, 2 tsp sugar, allspice, nutmeg & onions.
• Mix egg with bread crumbs and 1/2 C milk until absorbed.
• Add egg mixture to the meat mixture.
• Form meat into 1" balls.
• Fry meatballs in pan that onions were cooked inches.
• Place cooked meatballs in 8x8 baking dish.
• Heat frying pan with fat from meatballs to medium heat.
• Add flour and slowly add 1 C water, 1 C heavy cream, 1/2 C milk, 1 tsp sugar and dash of pepper.
• Stir constantly until it gets bubbly.
• Pour cream mixture over meatballs.
• Bake in oven at 350 degrees for 20 minutes.
• Serve over rice.

GRANDMA'S SWEDISH MEATBALLS

Steps:

• 1. In a large bowl combine ground meats,salt,spices saltines, minced onion, eggs and cream, mix very well, cover and refrigerate over night so flavors blend through.
• 2. Remove mixture from fridge, and portion into rolled meatballs ( grandma made walnut sized ones, mine are about golf ball size...less rolling, lol )
• 3. In a large frying pan add 1/2 cup light olive oil or canola oil over medium heat, add meatballs, do not over crowd pan and brown on all sides ( I cook about 10 at a time ) be care not to have heat so high the the little bits that stick to pan burn. Continue ti;; all meatballs are cooked. Place in a casserole dish and keep warm in oven while making gravy.
• 4. For the gravy: add 1/2 flour to fat in pan,whisk constantly till lite brown, add low sodium beef broth gradually, whisking as you go till smooth,bring to simmer, then pour over meatballs.
• 5. We always served this with whipped potatoes, green beans and Lingonberry preserves... cranberry sauce is very close in flavor to lingonberry.

GRANDMA'S SWEDISH MEATBALLS

Steps:

• For the meatballs, tear bread into small pieces. Add the milk and let soak several minutes (stir around).
• Add eggs and beat until mixed.
• Add bread mixture to ground beef along with parmesan, parsley flakes, oregano, salt, and pepper.
• Roll mixture into small balls 1 to 1 ½ inches in diameter.
• Place 1/3 cup oil in a pan and sauté meatballs until brown.
• Remove the meatballs from pan, discard the oil.
• For the sauce, in the same pan over low heat, melt the butter and whisk in the flour and let cook for a few minutes but don't let it brown (should be glossy).
• Whisk in broth and cream and cook stirring constantly until thick and satiny.
• Add salt and pepper to taste. Stir in dill.
• Add meatballs to sauce and simmer about 10 minutes, turning several times.
• Serve over noodles.

MOM'S SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.