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Old 09-21-2016, 10:26 AM   #21
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There should be absolutely no problem with making up something like meatballs and then freezing them without cooking them first. If they are made fairly small, they could even go straight from the freezer to the oven without thawing, although I would probably thaw them first if they were larger than about 1 inch (2.5 cm).

I like to put a slight sear on meatballs anyway before they go into any sauce or gravy. In that case, thawing is pretty much mandatory.
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Old 09-21-2016, 12:45 PM   #22
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I prefer mine browned on the stove, not boiled because then it danish meatballs and not oven baked because that never looks nice.
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Old 09-21-2016, 01:02 PM   #23
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I bake mine because I hate getting spattered by hot fat and I don't have to babysit them on the stove. I'm more interested in how they taste than how they look, although the deep brown crust is pretty yummy looking
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Old 09-21-2016, 01:03 PM   #24
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But that is the thing, I like the brown crust on them, it yummy and Swedish meatballs are small and you can brown them off quickly and finish them in the oven, it doesnt take that long.
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Old 09-21-2016, 01:32 PM   #25
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But that is the thing, I like the brown crust on them, it yummy and Swedish meatballs are small and you can brown them off quickly and finish them in the oven, it doesnt take that long.
I've made many kinds of meatballs, including Swedish, many times. It takes long enough that I don't want to do it anymore. YMMV (your mileage may vary), of course
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Old 09-21-2016, 02:06 PM   #26
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But that is the thing, I like the brown crust on them, it yummy and Swedish meatballs are small and you can brown them off quickly and finish them in the oven, it doesnt take that long.
I'm with you. Nicely browned for the added flavor.
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Old 09-21-2016, 02:34 PM   #27
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I'm with you. Nicely browned for the added flavor.
When I make meatballs, I make enough to fill a sheet pan. I don't see the point of browning them in a skillet on the stove and then transferring them to another pan (I couldn't fit all that I'm making into one skillet) and putting it in the oven to finish when I can just bake them in the oven to begin with. They get beautifully browned and a little crispy on the bottom where they caramelize. So yummy and much easier.
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Old 09-21-2016, 02:55 PM   #28
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I've browned meatballs in the oven and in a skillet. Not sure I could tell the difference.
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Old 09-21-2016, 03:05 PM   #29
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I've browned meatballs in the oven and in a skillet. Not sure I could tell the difference.
Depending on what I'm making, I sometimes brown them in a skillet then finish by simmering in the sauce.
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Old 09-21-2016, 03:53 PM   #30
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Depending on what I'm making, I sometimes brown them in a skillet then finish by simmering in the sauce.
I brown them in the oven, then finish by simmering in the sauce, making sure to scrape the fond from the sheet pan into the sauce

I'm going to have to make meatballs tomorrow. I'm pretty sure I have ground beef and pork in the freezer.
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Swedish Meatballs Swedish Meatballs. 10 servings 1 kilo ground beef or 300 gram pork and 700 gram beef or 50/50 pork and beef or just pork. 300 gram of boiled riced or finely grated potatoes 250- 300 ml cream or milk or water 3/4 tablespoon salt 1 teaspoon allspice or white pepper or black pepper or a mix of all three 50 ml of finely grated or finely chopped onions 3 medium size eggs In a large bowl add salt and pepper to the meat, work quickly in the eggs, onion and potatoes. Add the liquid of choice and work the meat until it is smooth and easy to roll into a ball. It shouldn't be too hard nor to soft. Heat up a frying pan and add butter or margarine. Roll one ball, flatten and fry, taste. Season more if needed. Turn of the frying pan and now start the fun task of rolling a lot of meatballs. You need about 20 grams for dinner meatballs and buffet style is 15 grams To make it easier to roll, in a bowl add cold water and 1 teaspoon of oil, dip you hand in this before rolling and the meat wont stick to your hand. Roll into a ball and leave on a rinsed cutting board. Heat a the frying pan up and melt knob of butter. Add about 20- 30 meatballs depending on the size of your frying pan. Rock back and forth to make sure they stay round. Fry until done this will take about 10 minutes. The cheating way of making a lot of meat balls is this, You can brown them in the pan and then cook until done in the oven ( 175C for 10 minutes). That is what I do for Christmas, we brown and add to oven pan and when it full we bake them. This is easier done by two people then one. The pure beef one needs cream to hold, most people here makes with mixed mince which is pork and beef and some just love them with pork. The pepper choice is a family thing, most have allspice at Christmas and white or black for dinner ones. Oh and when you got tired of rolling them, you can do patties and call it pannbiff and serve with with fried onions and potato mash and gravy or make a meatloaf, we used the same mix for all three. [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141205_182334_zps3d8dfe33.jpg.html][IMG]http://i9.photobucket.com/albums/a76/Sofus_The_Cat/Aaa%20Forums/20141205_182334_zps3d8dfe33.jpg[/IMG][/URL] [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141205_182446_zps79410592.jpg.html][IMG]http://i9.photobucket.com/albums/a76/Sofus_The_Cat/Aaa%20Forums/20141205_182446_zps79410592.jpg[/IMG][/URL] [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141008_171526_zpsfd86b358.jpg.html][IMG]http://i9.photobucket.com/albums/a76/Sofus_The_Cat/Aaa%20Forums/20141008_171526_zpsfd86b358.jpg[/IMG][/URL] 3 stars 1 reviews
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