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| This COMPLIMENTARY recipes is taken from the SWEDISH section in INTERNATIONAL FARE from Helen's Hungarian Heritage Recipes |
| Dream Machine Publications Paris, Ontario, Canada Helen's Hungarian Heritage Recipes Cookbook ™ Copyright © 2005-2012 by Dream Machine Publications ALL Rights Reserved. No words, titles, subtitles, phrases, graphics or otherwise from this site may be reproduced without written consent by the author. Last Updated April 11, 2012 |
| Click on each graphic to see all the recipes in that section! |
| SWEDISH MEATBALLS Svéd Fasírt Labdák Swedish Meatballs are probably one of the best-known Swedish cooking specialties, definitely a necessity on the smörgåsbord. Norway, Denmark and Finland have their own versions, too. Every Scandinavian cookbook has at least one recipe, usually several. These meatballs are cooked on the stove top then finished in the oven. They can be frozen and re-heated in a crock pot. Chef Helen brings this recipe from their 5 year stay in Sweden. |
DIRECTIONS: In a large mixing bowl, combine: onions, salt, pepper, nutmeg and
milk. Toss in large bread cubes soak in milk mixture 5 minutes. Add ground meat and
combine well. With hands, form into balls about 1-1½” diameter. Place completed
balls onto a plate.
Heat oil in large shallow skillet and place as many balls as you can in the oil. Keep
balls uniform and round by holding skillet handle and swirling meat balls around a few
times during frying. This will speed up cooking as well.
When meat balls are richly browned, remove with slotted spoon to a 2½ quart baking
dish. Drain off all but 2 tbsp of drippings; stir flour into drippings and fry, stirring
constantly until bubbly. Pour in beef broth and cream; bring to a boil, whisking
constantly to ensure a smooth gravy.
Adjust with water if needed. Pour over meatballs in baking dish. Bake meatballs at
325°F for 35-45 minutes or keep on a low simmer in saucepan on stove top.
Meatballs will absorb gravy becoming soft and moist.
Serving suggestion: Mashed potatoes, steamed green peas or asparagus.
milk. Toss in large bread cubes soak in milk mixture 5 minutes. Add ground meat and
combine well. With hands, form into balls about 1-1½” diameter. Place completed
balls onto a plate.
Heat oil in large shallow skillet and place as many balls as you can in the oil. Keep
balls uniform and round by holding skillet handle and swirling meat balls around a few
times during frying. This will speed up cooking as well.
When meat balls are richly browned, remove with slotted spoon to a 2½ quart baking
dish. Drain off all but 2 tbsp of drippings; stir flour into drippings and fry, stirring
constantly until bubbly. Pour in beef broth and cream; bring to a boil, whisking
constantly to ensure a smooth gravy.
Adjust with water if needed. Pour over meatballs in baking dish. Bake meatballs at
325°F for 35-45 minutes or keep on a low simmer in saucepan on stove top.
Meatballs will absorb gravy becoming soft and moist.
Serving suggestion: Mashed potatoes, steamed green peas or asparagus.
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| BestSelling Author; Chef Clara Czegeny |
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