Best 6 Grandma Style Hamburgers Meatballs With Swiss Steak Sauce Recipes

EASY SWEDISH MEATBALL SAUCE

Steps:

• Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

GRANDMA'S WHIPPED HAMBURGERS

Steps:

• 1. Put ground beef in a large bowl. Add all other ingredients EXCEPT for the canned milk and water. Whip the mixture with hand mixer to blend well.
• 2. Slowly add evaporated milk, beating constantly. Add 1/4 to 1/2 water - slowly add more if mixture is too 'stiff'. ***Grandma hadn't written down the amount of water, so my amount is a 'guesstimate'. I do remember that if you make them into regular patties to put into buns they will need to be firmer than the smaller mounds.
• 3. When all of the liquid is absorbed, cover the bowl and let stand in the refrigertor for a few hours. - It can be cooked right away, but the texture improves upon standing.
• 4. Drop into small mounds (about 16) in large skillet. Brown over medium heat for 2 minutes on each side, or until cooked through OR form into four regular patties, cooking for several minutes on each side, or until cooked through.

ALL-PURPOSE MEATBALLS

Steps:

• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

GREAT-GRANDMA'S ITALIAN MEATBALLS

Steps:

• Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

GRANDMOTHER'S HAMBURGER STEW

Steps:

• In a large saucepan, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, potato, carrot, rice, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer 40-45 minutes or until rice and vegetables are tender.

GRANDMA'S HAMBURGER CASSEROLE

Steps:

• Brown hamburger and onion in a large skillet. Add salt and pepper. Add beans and cottage cheese. Mix well and put in a greased casserole dish. Cover top with crackers and pats of butter. Bake at 350 degrees for about 40 minutes or until top is brown.