Best 3 Royal Swedish Meatballs With Parsley Dressed Carrots Recipes
**Royal Swedish Meatballs with Parsley-Dressed Carrots: A Culinary Journey into Swedish Delicacies**
Embark on a culinary adventure to the heart of Sweden with our tantalizing Royal Swedish Meatballs and Parsley-Dressed Carrots. These iconic dishes, deeply rooted in Swedish tradition, offer a harmonious blend of flavors and textures that will delight your taste buds. Our comprehensive guide provides step-by-step instructions for crafting both the succulent meatballs and the refreshing carrot accompaniment, ensuring a perfect meal every time. Whether you're a seasoned chef or a home cook seeking to explore new culinary horizons, this delectable duo will leave you craving for more. So, gather your ingredients, prepare your kitchen, and let's embark on this exciting culinary journey together!
**Recipes Included:**
1. **Royal Swedish Meatballs:** Discover the secrets behind creating tender and flavorful meatballs using a blend of ground beef and pork, seasoned with a medley of aromatic herbs and spices.
2. **Parsley-Dressed Carrots:** Learn how to elevate simple carrots into an elegant side dish with the vibrant flavors of fresh parsley, complemented by a hint of lemon and sweetness from honey.
3. **Creamy Sauce:** Elevate your meatballs to royalty with a rich and velvety cream sauce, made from scratch using simple ingredients that come together to create a symphony of flavors.
4. **Lingonberry Jam:** Experience the perfect balance of tart and sweet with our homemade lingonberry jam, a quintessential accompaniment to Swedish meatballs that adds a burst of color and flavor to your plate.
ROYAL SWEDISH MEATBALLS WITH PARSLEY DRESSED CARROTS
Make and share this Royal Swedish Meatballs With Parsley Dressed Carrots recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Meat Balls:.
- Mix the egg and the milk in a bowl. Cut off the crust of the bread and place in the bowl so that the bread soaks up the liquid and gets mushy. Mix in the ground meat and the leek. Season with salt and pepper and let it rest for 10 minutes. With wet hands, make small balls of the mixture. Fry them in oil and butter for 10 minutes. Make sure that they are done by testing one.
- Parsley dressed carrots:.
- Scrub or peel the carrots. Put them in a pot and cover with water. Season with salt and pepper. Boil until soft.
- Sauce:
- Melt the butter in a pan and add the flour. Whisk in the milk. Let in boil for about 10 minutes. Stir every now and then. It should be thick and creamy. Season with salt and pepper. Before serving, sieve off the water from the carrots. Mix the carrots with parsley and onion in the sauce. Season with salt and pepper. Serve with lingonberries (or cranberries if you can't find lingonberries.).
Nutrition Facts : Calories 301.8, Fat 14.8, SaturatedFat 8.5, Cholesterol 84.3, Sodium 336.9, Carbohydrate 34.9, Fiber 5.1, Sugar 8.7, Protein 8.9
AUTHENTIC SWEDISH MEATBALLS
This recipe is one of my earliest food memories. Every Christmas Eve, my family enjoys an authentic Swedish Smorgasbord, of which this is an essential part. My mother still tells tales (and I'm 40) of me as a toddler, standing by the dish of meatballs and eating as many as I could hold. These are not spicy, like most Scandinavian food, but have a great flavor and texture. In fact, they are so soft, that I usually chill the meat mixture before rolling and frying to avoid meatballs with flat sides. I've included the directions for the gravy, which I usually don't make, as it's traditional, but the balls are wonderful without it on any buffet table, or as an addition to a potluck. They are also good cold, straight from the fridge. If you like to do OAMC cooking, these freeze beautifully, in fact, I never make less than 100 meatballs at a time, lightly brown them, then flash freeze to finish later. The traditional recipe calls for a mix of beef, pork, and veal- if you object to veal, they work equally well with an even mix of beef and pork. Don't try to use these as an option for spaghetti, the seasonings just don't match. Prep time does not include chilling the meat mixture or the prepared meatballs.
Provided by IngridH
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a skillet.
- Saute onions in the butter until golden.
- Soak the bread crumbs in the milk.
- To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
- Chill mix for an hour or so, to firm it up.
- Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
- Heat a large skillet over medium high heat.
- Melt a small amount of butter (traditional) or oil in the pan.
- Add enough meatballs to fill the pan very loosely.
- Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
- Remove each batch to a warm platter in the oven, as you fry the rest.
- If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
- For the gravy:.
- When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
- Simmer for 10 minutes.
- If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
- Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.
MEATBALLS WITH PARSLEY AND PARMESAN
Provided by Gayle Gardner
Categories Beef Cheese Egg Herb Dinner Bon Appétit New Mexico
Yield Makes about 44
Number Of Ingredients 10
Steps:
- Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.
- Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.
Tips:
- Use a meatball scoop for consistent results. A meatball scoop is an inexpensive tool that will help you create perfectly round meatballs every time.
- Chill the meatballs before cooking. Chilling the meatballs will help them hold their shape better when cooking.
- Cook the meatballs in a single layer. Do not overcrowd the pan, or the meatballs will not cook evenly.
- Use a meat thermometer to ensure the meatballs are cooked through. The meatballs should reach an internal temperature of 165 degrees Fahrenheit.
- Serve the meatballs with your favorite sauce. The meatballs can be served with a variety of sauces, such as cream sauce, tomato sauce, or gravy.
- Garnish the meatballs with fresh parsley. Fresh parsley adds a nice pop of color and flavor to the meatballs.
Conclusion:
Royal Swedish Meatballs with Parsley-Dressed Carrots is a classic Swedish dish that is perfect for a special occasion. The meatballs are made with a combination of ground beef and pork, and are seasoned with a variety of spices. They are then cooked in a rich gravy. The parsley-dressed carrots are a refreshing and simple side dish that complements the meatballs perfectly. With a little effort, you can make this dish at home and impress your family and friends.
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