Swedish Meatballs Recipes

Total Time: 30 minutes

Yield: 4 servings

Source: adapted from Cooking Light magazine - Swedish Meatballs with Red Currant Pan Sauce

Ingredients:

• 6 ounces of noodles (I used rotini, I think)
• 1 tsp unsalted butter
• 1/4 cup grated red onion
• 1/4 cup 2% milk
• 1/4 cup whole wheat panko breadcrumbs (I didn't have any, so I grated a piece of whole wheat bread)
• 1 1/2 tsp dried dill
• 1 tsp ground black pepper, divided
• 3/4 tsp salt, divided
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 lb ground turkey
• cooking spray
• 4 tsp flour
• 1 cup beef broth
• 3 Tbsp sour cream

 

 

Steps:

1. Cook noodles according to package directions. Drain. Toss with butter, cover and set aside.

 
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2. Combine grated onion, panko, milk, dill, 1/2 tsp pepper, 1/4 tsp salt, allspice and nutmeg in large bowl.

 
3. Add turkey meat. Stir with hands til combined. Gently form meat mixture into 20 balls (about 1 Tbsp. each).

 
4. Heat a large skillet over medium-high heat. Coat with cooking spray. Add meatballs to pan, turning occasionally, until cooked through. Take off heat. Transfer to a paper-lined plate, leaving browned bits in the pan.

 
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5. Place flour in a medium bowl. Whisk in stock.

 

 
6. Return pan to medium heat. Add stock mixture to pan. Cook 2 minutes until mixture is thickened and bubbly, stirring constantly.

 
7. Remove pan from heat. Whisk in sour cream, remaining 1/2 tsp pepper and remaining 1/2 tsp salt.

 

 
8. Add meatballs to the sauce and coat.

 
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9. Serve meatballs and sauce over noodles.

Swedish Meatballs Ikea- adapted and rewritten from Ikea's Real Swedish Cook Book

Meatballs
2 tablespoons finely chopped onion

5 tablespoons butter, divided

2 cold boiled medium Yukon gold potatoes

1/2 pound ground beef

1/2 pound ground pork

1 egg

3/4 cup water and cream (or milk) mixture

3 tablespoons unsweetened rusk flour, or dry breadcrumbs

Salt and freshly ground white pepper

A pinch of ground allspice

Cook the onion until golden in 2 tablespoons of lightly browned butter.

Mash the potatoes and moisten the rusk flour or crumbs in a little water.

Mix all the ingredients until well blended, and season generously with salt, white pepper, and a little ground allspice.

Shape the mixture into golf ball-sized balls and transfer to a floured sheet of waxed paper.

Fry the meatballs slowly in plenty of butter.

Cream Sauce
1 cup beef stock

1/2 cup cream

Low-sodium soy sauce

1 tablespoon white flour

Freshly ground white pepper

Bring the beef stock to a boil.

Add the cream and soy sauce to taste, and thicken with flour.

Season with white pepper.

Serve the meatballs with the sauce, freshly boiled small potatoes, and lingonberry jam.
Yield: 2 servings