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Old 09-25-2013, 09:17 PM   #1
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ISO - TNT Recipe for Swedish Meatballs

I would like a recipe for making the meatballs and the sauce. I'm not afraid of mushrooms.
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Old 09-25-2013, 11:11 PM   #2
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Here I have been lurking in the background this week, but I can't resist. My Swedish grandma used to make these in her roaster oven. Note: No mushrooms, no cream of mushroom soup.

She'd take equal parts of ground beef, ground pork, ground veal. If she had leftover mashed potatoes, she'd use those (how much, well, I'm guessing about 1/3 of the amount of meat--it was a "by feel, by golly" thing). If she didn't have leftover mashed potatoes, she take some (about 3-4) slices of homemade white bread and soak those in cream/whole milk. Let that soak for at least 10 minutes. Squeeze 1/2 of the milk out and set aside. Saute 1/2 onion, chopped, in butter. Combine the meats, bread (kinda torn up in pieces), the milk/cream. a beaten egg (or 2--depending on how much meat you had, how dry it was, and how big the eggs were) and seasoning. She'd use dry dill weed, celery salt, dried parsley, a bit of powdered ginger, nutmeg, salt and pepper. She'd mix everything together, adding some dry bread crumbs if it was too wet. She'd form the meat into balls, roll them in seasoned flour, and brown them. She'd then put them into the roaster oven with some beef stock, and let that cook for about 30 or so minutes at about 300 in her roaster oven. She'd remove the meatballs and thicken the sauce with the set aside cream/milk and some flour to make the gravy, adjust the seasonings, and add some lingonberry/pincherry jelly or cranberry sauce (about 2T) and some grated gjetost cheese.

There are at least a hundred different ways to make Swedish meatballs. This is as close as I can get to my grandma's recipe to share it--I do it by taste and by golly and they end up just like Grandma made.

Even if you don't like nutmeg, don't leave it out.

This is a "duck knows how to swim in water" recipe. I can't really describe it, it is almost instinctive because it was one of the first things grandma taught me to make when I was 8/9 years old (and I'm a lot older than that now).
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Old 09-26-2013, 12:05 AM   #3
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Here I have been lurking in the background this week, but I can't resist. My Swedish grandma used to make these in her roaster oven. Note: No mushrooms, no cream of mushroom soup.

She'd take equal parts of ground beef, ground pork, ground veal. If she had leftover mashed potatoes, she'd use those (how much, well, I'm guessing about 1/3 of the amount of meat--it was a "by feel, by golly" thing). If she didn't have leftover mashed potatoes, she take some (about 3-4) slices of homemade white bread and soak those in cream/whole milk. Let that soak for at least 10 minutes. Squeeze 1/2 of the milk out and set aside. Saute 1/2 onion, chopped, in butter. Combine the meats, bread (kinda torn up in pieces), the milk/cream. a beaten egg (or 2--depending on how much meat you had, how dry it was, and how big the eggs were) and seasoning. She'd use dry dill weed, celery salt, dried parsley, a bit of powdered ginger, nutmeg, salt and pepper. She'd mix everything together, adding some dry bread crumbs if it was too wet. She'd form the meat into balls, roll them in seasoned flour, and brown them. She'd then put them into the roaster oven with some beef stock, and let that cook for about 30 or so minutes at about 300 in her roaster oven. She'd remove the meatballs and thicken the sauce with the set aside cream/milk and some flour to make the gravy, adjust the seasonings, and add some lingonberry/pincherry jelly or cranberry sauce (about 2T) and some grated gjetost cheese.

There are at least a hundred different ways to make Swedish meatballs. This is as close as I can get to my grandma's recipe to share it--I do it by taste and by golly and they end up just like Grandma made.

Even if you don't like nutmeg, don't leave it out.

This is a "duck knows how to swim in water" recipe. I can't really describe it, it is almost instinctive because it was one of the first things grandma taught me to make when I was 8/9 years old (and I'm a lot older than that now).
Thank you, CWS!! That sounds wonderful. I knew it wasn't just a matter of making "meatloaf" mix and making meatballs out of it. I'll be copying and trying this one out. And I thank your Grandma, too!
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Old 09-26-2013, 06:36 AM   #4
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The best recipe I've ever found for them is in Cooks Illustrated, Jan 2009. It's been reprinted in some of their consolidated books, and I think it's on their website. They also use a panade, but their technique is something I had never seen before.

I'm pretty sure I've saved the recipe in Living Cookbook, so I can pull it out later if you're interested.
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Old 09-26-2013, 08:08 AM   #5
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The best recipe I've ever found for them is in Cooks Illustrated, Jan 2009. It's been reprinted in some of their consolidated books, and I think it's on their website. They also use a panade, but their technique is something I had never seen before.

I'm pretty sure I've saved the recipe in Living Cookbook, so I can pull it out later if you're interested.
Thanks, Silversage! I looked and I have a Cook's Illustrated cookbook from 2011 with a Swedish Meatball recipe. I'll try that one, too!
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Old 09-26-2013, 08:37 AM   #6
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Thanks, Silversage! I looked and I have a Cook's Illustrated cookbook from 2011 with a Swedish Meatball recipe. I'll try that one, too!
That's the one I used and I just made it the other night. It's delicious! I browned the meatballs in a sauté pan, then removed them, poured out most of the fat, and built the sauce on the fond in the pan. That's critical to the flavor of the sauce. I served them over extra-wide egg noodles. Yummy!
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Old 09-26-2013, 08:43 AM   #7
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I have an enameled cast iron dutch oven I can use. Thanks for that tip, GG. I would like to be able to control salt and fat content.
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Old 09-26-2013, 08:44 AM   #8
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Are mushrooms ever used in the gravy for Swedish Meatballs?
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Old 09-26-2013, 09:12 AM   #9
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Are mushrooms ever used in the gravy for Swedish Meatballs?
They might be tonight
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Old 09-26-2013, 09:19 AM   #10
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They might be tonight
I was just wondering if it changed the recipe to something else and I couldn't call them "Swedish Meatballs", the food police might get me.
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