Swedish Meatballs
schoolhouse_gwagain
3 years ago
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swedish meatballs
Comments (8)Sharon is correct. It's the seasonings in the meatballs that make them different. The sauce is simply a beef broth/sour cream sauce, similar to a stroganoff sauce. I am sure it will be good with your meatballs, Deborah, but not exactly Swedish! LOL Or, if you want to try something other than that, this is good. Braised Meatballs in Mushroom Gravy 4 slices day old French bread, torn into pieces 1 cup milk 1 3/4 pounds ground beef 2 large eggs 1 medium onion, finely chopped 1/2 cup plus 1 tablespoon chopped fresh Italian parsley 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon dried thyme All purpose flour for dusting 2 tablespoons (1/4 stick) butter 1 1/2 teaspoons olive oil 8 oz fresh mushrooms, sliced 1/2 c dry red wine 1/4 cup tomato paste 4 cups canned beef broth, divided Preheat oven to 350°F. Combine bread pieces and milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and thyme; mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside. Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Saute mushrooms until golden, remove from pan, set aside. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk 1 c broth and tomato paste in small bowl to blend. Add mixture to meatballs and bring to boil. Continue boiling until thickened slightly, stirring frequently, about 5 minutes. Add mushrooms and remaining broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve. Linda...See MoreMore meatballs.....
Comments (12)Here are a couple of other options when you are in the mood for meatballs but would like something a little different. Home Cookin Chapter: Recipes From Thibeault's Table Greek Meatballs With Avgolemono Sauce ===================================== These are extremely tender and flavourful meatballs 1 1/4 lbs Lean Ground Beef 1/2 lb lean ground pork 2 slices of bread, made into crumbs and soaked with milk 3 garlic cloves 1 small grated onion 2 tablespoons chopped parsley 1/2 to 1 cup chopped spinach, squeezed dry 1 tablespoon chopped mint 2 teaspoon grated lemon zest 1 teaspoons dried oregano 2 eggs 1/3 cup uncooked rice salt and pepper to taste Option: Add some fresh chopped dill as well 5 cups chicken broth Sauce 2 egg yolks 1 whole egg juice of 1 large lemon (1/4 cup) 1 1/2 cups of broth (from cooking meatballs) Note: I also like these made with just pork. Makes approximately 48 meatballs. As an alternative to the egg/lemon sauce, try doing this instead: Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk. . Mix the two meats together well and add the rest of the ingredients and mix well using hands. Saute a small amount to taste for seasoning and adjust seasoning as needed. Form into meatballs the size of walnuts and saute until brown. Drain on paper towels and then add to a pot of chicken broth. Simmer for 40 minutes until tender. Remove meatballs from broth. Strain broth and reserve 1 1/2 cups. Return broth to stove and bring to a boil. Beat egg yolks and egg with lemon juice and slowly whisk the hot broth into egg mixture. Return sauce to sauce pan and heat on low stirring until sauce thickens. Do not bring to a boil. Add meatballs and continue to heat until meatballs are hot and coated with sauce. Home Cookin Chapter: Recipes From Thibeault's Table Pork Meatballs seasoned with Garlic and Fresh Basil =================================================== 1 1/2 pounds ground pork 2 cloves garlic, mashed 1/2 cup fresh basil, shredded or cut into ribbons 1/2 cup fresh breadcrumbs 2 eggs 1/4 cup chicken broth 1/2 cup parmesan cheesefreshly cracked black pepper salt Sauce olive oil 2 to 3 cloves of garlic 2 cans of tomatoes high quality dried basil salt and pepper 1/2 cup fresh chopped basil For the Meatballs Put the meat in a bowl. Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs and mix well. To check for seasoning by frying a small piece. Form into meatballs and brown in olive oil. Add to the pot of sauce and simmer about one hour. For the Sauce Add the garlic cloves to the oil and saute for 30 to 60 seconds. Do not Brown!!!! Add the tomatoes, basil, salt and pepper and bring to a simmer. Add the browned meatballs and continue to simmer for about an hour or until the meatballs are tender. Just before serving add fresh chopped basil....See MoreRoaster Over vs Chafing Dish ?
Comments (3)The nestco roasters can be used as a slow cooker. Keeping the food warm on the lowest heat setting. But if it were me, I would just bring my chafing dishes. You know how they work, don't have to keep such an eye on the food warmth. It is a constant. I'm not sure if you have used the roasters from the church before or what condition they are in. I would bring what I know....See MoreNesco Roaster Oven vs Chafing Dish ?
Comments (14)cotswolds, I have a 6 quart Nesco, an 18 quart, and access to two more 18 quart versions that belong to my daughters. (Well, one is a GE and one is something else, but they all work fine). We use them all at family functions, mostly to keep food warm. I do use my small one for roasting chicken, baking potatoes, cooking pork for pulled pork, lots of things. The big one might get a ham or turkey if my double ovens are full, but mostly they keep things warm. Au gratin potatoes, sloppy joes, macaroni and cheese, ziti with tomato sauce, meatballs, soup, chili, taco filling, baked beans, pulled pork, chai tea, hot chocolate, mulled cider, all get kept warm in the Nesco without drying out noticeably. I've also used my Nesco as an oven when my old oven quit, baking brownies, muffins and pineapple upside down cake in there, placing the baking pans on the rack. Mine also heats from the side and it's more than 5 years old by.....a lot of years, LOL. None of the roasters I've seen from any of the makers have inserts that require water, and all are electric. I don't care for chafing dishes for larger amounts, they don't seem to stay warm all the way to the edges and I've burned my foot TWICE by trying to remove pans of hot water from chafing dishes. So, for small amounts they work fine, but for big ones, I'll take the Nesco. Annie...See More
schoolhouse_gwagain
3 years ago
wildchild2x2
3 years ago
kathyg_in_mi
3 years agolast modified: 3 years ago
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