Best 6 Swedish Meatballs Alton Browns Recipes
**Swedish Meatballs: A Journey Through Swedish Cuisine**
Embark on a culinary adventure with our Swedish meatballs recipe, meticulously crafted to capture the essence of this classic dish. These tender and flavorful meatballs, bathed in a rich cream sauce, are a testament to the culinary heritage of Sweden. Our recipe collection features various renditions, ranging from traditional to modern interpretations, ensuring there's something for every palate. From the classic combination of ground beef and pork to innovative vegetarian alternatives, our recipes cater to diverse dietary preferences. Each recipe is meticulously detailed, providing step-by-step instructions and essential tips to guarantee a perfect outcome. Experience the authentic taste of Sweden with our delectable Swedish meatballs, a dish that promises to tantalize your taste buds and transport you to the heart of Scandinavia.
SWEDISH MEATBALLS
A blend of pork and chuck keeps these meatballs moist, while allspice and nutmeg give the beefy bites their signature flavor. I've questioned some Swedes quite pointedly about the origins of their delicious meatballs, or kottbullar (do not ask me to pronounce this, for not even my Swedish acquaintances can pull it off without producing a great deal of airborne spittle), which have apparently been part of the standard smorgasbord for at least a couple hundred years and are traditionally served in a cream gravy with lingonberries. They were adopted by modern housewives here in the 1950s and '60s because they allowed the use of two beloved attributes of the age: chafing dishes and frilly toothpicks. This recipe first appeared in Season 9 of Good Eats. Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 55m
Number Of Ingredients 15
Steps:
- Heat oven to 200ºF.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In an 11-inch straight-sided saute pan set over medium heat, melt 1 tablespoon of the butter. Add the onion and two pinches of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Mix 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 250ºF. Add the meatballs and saute until golden brown on all sides, 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, 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. Taste and season with the remaining salt if desired. Retrieve the meatballs from the oven, cover with the gravy, and serve (garnished with parsley if desired), to a very cool and mod world.
SWEDISH MEATBALLS (ALTON BROWN'S)
A recipe found on FoodTV site and I am posting for ZWT6. It looks like it is with all the normal ingredients for the meatballs and was highly rated by over 160 reviewers.
Provided by diner524
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
ALTON BROWN'S SWEDISH MEATBALLS
Yield: Approximately 30 meatballs, or 4-6 servings.
Provided by Alton Brown
Categories appetizer,bake,beef,eggs and dairy,pork
Time 55m
Yield 4 - 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 200ºF.
- 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 sauté pan over medium-low heat, or in an electric skillet set to 250ºF. Add the meatballs and sauté 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.
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.
SWEDISH MEATBALLS
This is Alton Brown's. It is so close to my mom's meatballs made at Christmas time each year. I love them.
Provided by KathyP53
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 200 degrees. Tear bread into pieces and place in a small mixing bowl along with milk. Set aside.
- Melt 1 tablespoon of the butter in a large electric skillet over low heat. Add onion and pinch of salt and sweat until onions are soft. Remove from heat and set aside.
- In the bowl of a electric mixer, combine bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, pepper, allspice, nutmeg, and cooked onions. Beat on medium speed for 1-2 minutes.
- Using a scale, weigh meatballs into 1 ounce portions and place on a sheet pan (an ice cream scoop heals here). Shape meatballs into rounds.
- Heat remaining butter in the skillet over medium-low heat, or set to 250 degrees. Add meatballs and saute until golden brown on all sides, about 7-10 minutes. Remove meatballs to an ovenproof dish using a slotted spoon and place in warmed oven.
- Decrease heat to low and add flour to skillet. Whisk until lightly browned, approximately 1-2 minutes. Gradually add beef stock and whisk until sauce begins to thicken. Add cream and continue to cook until gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
SWEDISH MEATBALLS RECIPE - (4.5/5)
Provided by xoXmuffinzXox
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 200 degrees F. 2. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. 3. 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. 4. In the bowl of a stand mixer, combine the bread and milk mixture, ground beef, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. 5. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds. 6. 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. 7. 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.
Tips:
- For authentic Swedish meatballs, use a combination of ground beef and pork.
- Soak the bread in milk before adding it to the meatball mixture. This will help keep the meatballs moist and tender.
- Use a light hand when mixing the meatball mixture. Overmixing can make the meatballs tough.
- Form the meatballs into small, uniform balls. This will help them cook evenly.
- Brown the meatballs in a pan before simmering them in the sauce. This will help them develop flavor and color.
- Use a good quality beef broth for the sauce. This will give the sauce a rich and flavorful base.
- Add a dollop of sour cream to the sauce just before serving. This will give the sauce a creamy and tangy flavor.
- Serve the Swedish meatballs with mashed potatoes, egg noodles, or lingonberry jam.
Conclusion:
Swedish meatballs are a delicious and comforting dish that is perfect for a weeknight meal or a special occasion. With a few simple tips, you can make Swedish meatballs that are sure to impress your family and friends. So next time you're looking for a hearty and flavorful meal, give Swedish meatballs a try.
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