How To Make Swedish Meatballs with Emma Bengtsson
Chef Emma Bengtsson from Aquavit in NYC shares her Swedish meatballs recipe that puts IKEA’s to shame. Emma’s meatballs, made from pork and beef, are rolled small and pan fried, and paired with pureed potatoes, pickled cucumbers, lingonberries, and a sauce made with cream and veal stock. This flavor-packed recipe is sure to keep you warm through the cold winter months.
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The Best Swedish Meatballs and Gravy
The Best Swedish Meatballs and Gravy are made with a combination of ground pork and beef and spiced to perfection for a flavorful meatball — all with a rich and flavorful gravy to go with it!
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✅Ingredients
Meatballs:
• 1 pound lean ground beef (84-93%)
• 1 pound ground pork or country style ground pork sausage
• ½ cup panko bread crumbs
• 2 tablespoons Worcestershire sauce
• 1 large egg
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
Gravy:
• ¼ cup salted butter
• ½ cup all-purpose flour
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce
• ⅔ cup sour cream
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
For Serving:
• 1 pound cooked egg noodles or mashed potatoes
• 1 tablespoon chopped fresh parsley, for garnish (optional)
✅Instructions
1️⃣ In a medium-size mixing bowl, stir together ground beef, ground pork, bread crumbs, Worcestershire sauce, egg, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/2 tsp pepper. Form into 1-inch meatballs.
2️⃣ Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, fry the meatballs in the oil until browned on all sides and cooked through. Be sure not to crowd the pan. Remove cooked meatballs from pan and set aside, draining any excess grease.
3️⃣ Make the gravy by melting butter in the same skillet used to cook the meatballs. Once butter is melted, stir in flour, nutmeg, and allspice until it forms a paste.
4️⃣ Slowly pour in beef broth and 2 tablespoons Worcestershire sauce (if using for added flavor) and heat over medium-high heat until thickened. Season with salt and pepper to taste. Stir in sour cream until combined.
5️⃣ Return cooked meatballs to skillet and stir with gravy to coat. Serve hot over mashed potatoes or cooked egg noodles. Garnish with chopped parsley if desired.
Recipe Notes:
Instead of cooking the meatballs in the skillet, you can also bake these in an oven. Simply place shaped meatballs onto a lightly greased baking sheet. Bake in a 400 degree oven for approximately 30 minutes.
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Classic Swedish Meatballs Recipe
Getting this iconic classic just right doesn’t happen by accident. Watch as Chef Michael walks through the steps to nail that creamy gravy and nostalgic flavor. So grab your favorite blend of Certified Angus Beef ® ground beef, grate some fresh nutmeg and help Swedish Meatballs make a delicious comeback!
Get the recipe:
INGREDIENTS:
1 pound Certified Angus Beef ® ground beef
1/2 cup panko bread crumbs
1/2 cup whole milk
1/2 teaspoon onion powder
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 tablespoon canola or vegetable oil
1 tablespoon butter
2 tablespoons flour
1 1/2 cups low-sodium beef broth
1/2 cup heavy whipping cream
~~ If it's not CERTIFIED, it's not the best. ~~
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IKEA SWEDISH MEATBALLS...BUT HOMEMADE & WAY BETTER! | SAM THE COOKING GUY
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00:00 Intro
1:16 Making meatball mixture
2:53 Forming meatballs
3:42 Winc Ad
5:09 Making the sauce/gravy
7:13 Cooking meatballs
8:31 baking instructions
8:39 Meatball reveal
8:57 Combining & garnishing
9:54 First Bite
10:39 Outro
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Swedish Meatballs & Mulled Wine | Basics with Babish
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This week we're taking a look inside the mind of the Swede - specifically, their delicious and addictive brand of meatballs - and their frankly not-as-delicious (in my opinion) brand of mulled wine, glögg. Just my opinion.
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The Creamy Swedish Meatballs I Can't Stop Eating
Today we're making Swedish Meatballs. You can make them smaller if you like, which works well with toothpicks as an appetizer. Both ways are great.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
For the meatballs
6 slices white bread cut into small cubes, see notes
1/2 cup (120g) whole milk
2 tablespoons (28g) butter
1 medium onion minced
3 cloves garlic grated
1 pound (454g)ground chuck
1 pound (454g) ground pork
1/4 cup flat-leaf parsley minced
1/2 teaspoon allspice
2 large eggs beaten
2 1/2 (10g) teaspoons kosher salt
1/2 teaspoon black pepper
vegetable oil for frying – enough to fill the pan a 1/2 high.
For the gravy
7 tablespoons (95g) butter
7 tablespoons (50g) flour
1/2 cup (120g) dry white wine optional
4 cups (960g) low-sodium chicken stock
2 tablespoons (30g) Worcestershire sauce
1 tablespoon (15g) Dijon mustard
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
1/4 teaspoon allspice - plus more taste
1/4 teaspoon nutmeg - plus more to taste
salt and pepper - to taste
- Store-bought plain breadcrumbs (1 to 1 1/4 cups) can also be used.
- Use extra dry breadcrumbs, a bit at a time, if the mix is too wet.
- If the meatball mix is too wet, just add a bit more breadcrumbs.
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Billy Mark: @bluecrestproductions
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