Best 14 Speedy Meatballs Scandia Recipes

SCANDI MEATBALLS

Steps:

• Heat the oil in a large lidded pan. Cook the meatballs for 3-4 mins over a medium heat, turning often so that they brown all over. Remove from the pan with a slotted spoon and drain away any excess oil, reserving about 1 tbsp.
• Add the onion and garlic to the pan and cook for 4-5 mins, stirring to soften. Stir in the soup with half a can of water. Return the meatballs to the pan and bring to the boil. Turn down the heat, cover and simmer for a further 10-15 mins until the meatballs are cooked through. Stir in the dill, mustard and some seasoning. Serve with mashed potato and cabbage.

MINI MEATBALL SANDIES

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, stir together the cereal, parsley, egg, oil, 1 tablespoon ketchup, cheese, salt, and pepper. Add the ground beef and gently stir to combine. With damp hands, roll the mixture into 12 mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes Cool for 10 minutes.
• Make an indentation in the center of the bottom half of a roll. Slice a meatball in half and put in the indentation. Add about 1 teaspoon of ketchup to the meatballs and cover with the top half of the roll. Repeat with the remaining rolls and filling.
• Arrange the sandies on a platter and serve.

SPEEDY MEATBALLS SCANDIA - STEPH

Steps:

• 1. Combine egg, 1/2 soup mix, milk, bread crumbs and ground beef. Form small 1" balls. Brown balls a few at a time in the hot cooking oil in skillet. Drain off any fat. Add remaining soup, spices, and water. Cover and simmer for 20 minutes.
• 2. In small bowl, stir together the sour cream and flour. Stir into the mixture in the skillet. Cook and stir until slightly thickened and bubbly. Cook and stir a minute more. Serve with hot noodles. You can put the thickened meatball mixture in the oven while preparing the rest of the meal to keep it warm. ENJOY!

CRAVE-WORTHY SWEDISH MEATBALLS

Steps:

• In a small bowl, tear or chop the bread into small pieces then cover with the milk. Set aside.
• Melt one tablespoon of butter in a wide skillet. Add the onions and cook until soft, but not brown; 3 to 4 minutes. Stir in the black pepper, allspice, garlic powder, cayenne pepper, nutmeg, and the mustard. Cook, stirring everything around the pan for 30 seconds. Transfer to a bowl to cool, and then wipe the skillet mostly clean with a paper towel so that it is ready for cooking the meatballs.
• Combine the beef, pork, bread and milk mixture, and the egg in the bowl of a stand mixer fitted with the paddle attachment (or large food processor). When the onions are warm, not hot, add them to the bowl as well.
• Evenly sprinkle the salt over the top of the mixture then beat for about 30 seconds, scrape the sides of the bowl, then beat another 30 seconds to a minute until the mixture looks very well blended. (If you are using a food processor, you may need to stop the processor one more time to move the mixture around a bit.)
• Form the mixture into meatballs; we like using a medium cookie scoop that holds about 1 1/2 tablespoons - you should get around 30 meatballs. Move onto cooking or cover and refrigerate up to a day or freeze them (see notes section for our tips).
• Heat the oven to 200 degrees Fahrenheit. Line a baking sheet with foil or parchment. (It's likely you will cook the meatballs in batches. A warm oven helps to keep cooked meatballs hot while you finish cooking all of the meatballs.)
• Melt half a tablespoon of butter in the pan used to cook the onions over medium-low heat. Add meatballs and cook, turning every few minutes, until brown on all sides and cooked through; 8 to 10 minutes. It's unlikely all of the meatballs will fit so you will need to do this in batches (or use two pans). Add more butter to the pan as needed.
• Transfer cooked meatballs to the baking sheet and place into the warm oven.
• After cooking the meatballs, make the gravy in the same pan. Depending on how much fat is left in the pan after cooking the meatballs, you may need to remove some or add a little bit of butter. You will need about three tablespoons of fat in the pan.
• Decrease the heat to low then scatter the flour over the fat in the pan and whisk until medium blonde in color, about 2 minutes. While whisking, slowly add the broth. Continue to whisk until the gravy begins to thicken. Add the cream and continue to cook until the sauce thickens enough to coat the meatballs, another minute or so.
• Whisk in the soy sauce, mustard, and lemon zest. Taste then adjust with salt and pepper, as needed. Remove the meatballs from the oven and add to the gravy. Serve with parsley scattered on top.

SPEEDY MEATBALLS SCANDIA

Steps:

• Combine 1 envelope of soup mix with ground beef, bread crumbs, milk and egg in a large bowl.
• Mix Well.
• Shap into 24 meatballs.
• Brown meatballs in a large skillet. Pour off fat from skillet. Return all meatballs into skillet.
• Blend remaining envelope soup mix with water & spices. Add meatballs.
• Simmer, scovered 20 minutes or until meatballs are cooked thru.
• Blend sour cream with flour; stire into skillet and heat through, do not allow the sauce to boil.
• Server over buttered parleyed egg noodles.

SPEEDY MOROCCAN MEATBALLS

Steps:

• Fry the meatballs in oil for 10 minutes, turning occasionally until cooked.
• Remove meatballs from pan and set aside.
• Add the onion and cook for a further 5 minutes, until soft.
• Add the apricots, cinnamon and tomatoes.
• Half fill the empty can with water and add to the pan, then bring to the boil and simmer for 5 minutes.
• Remove the cinnamon.
• Return the meatballs to the pan and coat with the sauce.
• Sprinkle over the almonds and cilantro.

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

QUICK AND EASY MEATBALLS

Steps:

• preheat the oven to 400 degrees.
• mix all ingredients together (get down and dirty, its easiest with your hands).
• roll into balls.
• bake for 10 minutes.

SCANDINAVIAN MEATBALLS

Steps:

• For Meatballs;.
• Soak breadcrumbs in milk in medium bowl for 10 minutes.
• Mix in onion, eggs and seasonings.
• Add meats and beat with an electric mixer or wooden spoon until light and fluffy.
• Handling gently,form mixture into 2-inch-diameter meatballs; smooth balls between moistened palms.
• Place in baking pan;refrigerate until firm.
• Melt butter in large heavy skillet over medium-high heat.
• Add meatballs in batches (do not crowd) and cook until browned on all sides, shaking pan occasionally, about 5 minutes.
• Drain on paper towels; reserve drippings in skillet.
• Layer meatballs in deep 4-quart oven-proof casserole or baking dish.
• For Gravy:.
• Measure pan drippings and return 3 tablespoons to skillet, adding some butter if necessary.
• Add onion and cook over medium-low heat until tender, about 8 minutes.
• Add flour and stir 2 minutes.
• Gradually mix in consomme and cream.
• Simmer until thickened, about 10 minutes, stirring occasionally;season with pepper.
• Strain over meatballs.
• (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
• Preheat oven to 275 degrees.
• Bake casserole until meatballs are heated through, about 45 minutes; serve hot.

SPEEDY SWEDISH MEATBALLS

Steps:

• Heat oil in heavy large skillet over medium high heat.
• Add meatballs and cook until brown, about 8 minute.
• Transfer meatballs to a bowl.
• Add flour to skillet and cook 1 min, scraping up the browned bits from bottom of the skillet.
• Stir in broth and mil.
• Return meatballs to skillet.
• Simmer until liquid thickens enough to coat meatballs, about 5 minute.
• Remove skillet form heat.
• Stir in sour cream.
• Meanwhile, cook noodles according to package instructions.
• Drain noodles and transfer to a large bowl.
• Spoon meatballs and sauce over noodles.
• Serve immediately.

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

SPEEDY MOROCCAN MEATBALLS

Steps:

• Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
• Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.

SWEDISH MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• Melt butter in a pan on medium heat and allow it to brown slightly. Stir in the flour completely and cook for about 1 minute creating a pale roux.
• Add the beef broth, stir, and cook until it thickens.
• Add in the ground allspice, nutmeg, salt, pepper, and the heavy cream, stir, and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the gravy.
• Sprinkle with the parsley, poke with toothpicks, and serve!
• Enjoy!

SCANDI-STYLE MEATBALLS WITH GRAVY

Steps:

• Soak the breadcrumbs in the milk for 10 mins, or until the milk has been absorbed.
• Combine the beef, pork, allspice, pepper, flour, Worcestershire sauce and 1 tsp salt in a large bowl, add the milk-soaked breadcrumbs and use your hands to squash everything together for a few minutes until well combined. Roll the mixture into meatballs about the size of a cherry tomato. Chill for at least 30 mins. Will keep covered and chilled for up to 24 hrs, or frozen for up to two months.
• Make the berry sauce by cooking the cranberries and sugar in a small saucepan over a medium heat with a splash of water for 5-8 mins until the berries have burst and the sauce looks syrupy and glossy. Add a little more water if it becomes too thick. Leave to cool.
• Heat the oven to 180C/160C fan/ gas 4 and have a baking tray to hand. Heat a drizzle of oil in a large frying pan over a medium heat. Cook the meatballs, in batches if needed, for 8-10 mins until nicely browned on all sides. Transfer to the baking tray and bake in the oven for another 10 mins while you make the gravy.
• Melt the butter in the same frying pan you fried the meatballs in (no need to wash it first) and stir in the flour. Sizzle for a minute or two, then slowly add the stock, whisking to make a smooth sauce. Bubble for 2-3 mins to allow the gravy to thicken, then add the cream and Worcestershire sauce and some seasoning. Tip the meatballs back into the sauce, scatter with the dill and serve with mash or chips, if you like, and the cranberry sauce.