Sweden: Swedish Meatballs Recipe Video

httpv://www.youtube.com/watch?v=55MIeoPaBC4

Sweden: Swedish Yellow Split Pea Soup

1 Tablespoon Olive Oil
2 Large Onion — Chopped
2 Cloves Garlic — Chopped
1 Medium Potato — Chopped
1 Large Carrot — Chopped
2 Cups Yellow Split Peas
10 Cups Chicken Stock
1 Pound Ham — Cubed
2 Tablespoons Marjoram
Salt And Pepper — To Taste
1 Tablespoon Brown Mustard — Optional
Directions Saute onions and garlic in oil for 5 minutes. Add potatoes, carrots and saute for 5 minutes. Add peas, broth, and ham. Bring to boil. Add marjoram, salt and pepper. Cover and simmer slowly for 1 hour. Stir in mustard and serve.

Serves 4

Sweden: Swedish Wheat Balls

1 Cup Bulgur
3 Cups Cold Water
1 Small Onion — Finely Chopped
2 Tablespoons Red Miso
1/4 Cup Milk
1 Cube Vegetable Bouillon — Crumbled
1 Medium Potato — Cooked And Mashed
3 Tablespoons Bread Crumbs
1 Medium Egg
1/4 Teaspoon Pepper
1 Pinch Nutmeg
1 Tablespoon Parsley — Finely Chopped
1 Tablespoon Butter
1 Tablespoon Olive Oil
Directions Combine bulgur and water. Set aside for 30 minutes. Drain, squeeze out water and transfer to large mixing bowl. Saute onion in oil until well browned. Remove from heat, add miso and milk, Stir well and add bouillon. Add remaining ingredients to bulgur including onion mixture. Shape into balls about 2 inches in diameter. Chill one hour. Saute balls until browned on all sides. Transfer to baking dish and bake for 15 minutes in 300 degree oven.

Serves 4

Sweden: Swedish Smorgasboard Meatballs

4 Slices White Bread — stale
2/3 Cup Milk
2 1/2 Pounds Ground Beef
2 Egg
1 Large Onion — diced
1/2 Teaspoon Nutmeg
1/2 Teaspoon Allspice
2 Teaspoons Salt
1/2 Teaspoon Pepper
4 Tablespoons Olive Oil
2 Cups Beef Bouillon
1/4 Cup Margarine
1/4 Cup Flour
1 Cup Sour Cream
1/3 Fresh Dill — chopped
Directions Soak bread in milk, mash with fork. Add meat, eggs, onion, dry spices. Shape into balls. Brown in heated oil on all sides.
Add boullion and bring to boil. Lower heat and cook for 30 minutes, covered. Remove meatballs to a pie pan and keep warm.
Strain and reserve liquid. Melt butter in large saucepan, add flour, and cook 1 minute. Gradually add liquid and cook slowly until smooth and thick. Add meatballs and heat through. Stir in the sour cream and dill. Cook for 5 minutes more.

Serves 10

Sweden: Swedish Rye

2 1/4 Teaspoons Active Dry Yeast
2 1/4 Cups Bread Flour
1 Cup Rye Flour
2 Tablespoons Rye Flour
3 Tablespoons Powdered Milk
3/4 Teaspoon Salt
1 Tablespoon Sugar
1 1/2 Teaspoons Anise Seed
1 1/2 Teaspoons Orange Zest — grated
1 1/2 Tablespoons Vegetable Oil
1/3 Cup Dark Corn Syrup
1 1/4 Cups Water
Directions Add all ingredients in order recommended by bread machine. Process on bread cycle.

Serves 1

Sweden: Swedish Mushroom Meatloaf

1 Cup Scallions — sliced
2 Cups Mushroom — sliced
2 Tablespoons Butter
1/2 Cup Sour Cream
2 Pounds Ground Beef
1/2 Cup Beef Bouillon
1 Cup Bread Crumbs
1 Teaspoon Horseradish
1 Teaspoon Dill
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Fresh Parsley — chopped
Directions Saute scallions and 1 cup of mushrooms in butter. Remove from heat and mix in sour cream.
Combine remaining ingredients except parsley in a bowl and mix. Put 1/2 mixture in loaf pan, make an indentation lengthwise along center of the beef, spoon mushroom mixture into indentation. Top with remainging beef mixture.
Shape into loaf, completely enclosing the filling. Bake at 350* for 1 hour. Garnish with parsley.

Serves 6

Sweden: Swedish Meatballs

1 1/2 Cups Bread Crumbs
1/2 Cup Milk
1 Pound Ground Beef
3 Medium Eggs — beaten
1 Medium Onion — chopped
1 Teaspoon Garlic Powder
2 Teaspoons Salt
1/4 Teaspoon Pepper
2 Teaspoons Nutmeg
1 Teaspoon Dry Mustard
2 Tablespoons Butter
2 Cups Beef Broth
2 Teaspoons Tomato Sauce
1 1/2 Cups Sour Cream
1 Clove Garlic — chopped
1 Dash Worcestershire Sauce
1 Dash Soy Sauce
Egg Noodles
Directions Soak the bread crumbs in the milk; mix with the ground beef. Add the eggs, onion, garlic powder, salt, pepper, nutmeg, and mustard; mix throughly. Shape into 40-50 bite sized meatballs. Fry in the butter until brown on all sides.
Mix the remaining ingredients in a separate pan or crockpot. Simmer until the sauce thickens. If necessary, add a little flour or cornstarch to give the sauce enough body to stick to the meatballs. Add cooked meatballs. Serve with toothpicks.
Variations: As lower fat alternative bake meatballs at 350 degress for 20 minutes or for vegetarians, ground tofu may be used instead of the beef.
Celebrations: Rights of Succession, Feast of Banners, Spring and Summer Festivals, Fire Festivals.

Serves 40

Sweden: Special Swedish Meatballs

Description  
Ingredients
2 Slices White Bread, Without The Crusts, Torn Into
1/4 Cup milk
3/4 Pound ground beef
3/4 Pound ground pork
1 Small red onion, grated or very finely chopped
1 Egg
1/8 Teaspoon ground allspice
1/4 Teaspoon ground cardamom
1/8 teaspoon ground ginger
Salt an d freshly ground black pepper
Butter and vegetable oil for frying meatballs
2 cups beef st ck
2 tablespoons lour
1/4 cup heavy c ream
Salt an d freshly ground black pepper
Fresh p arsley, for garnish
Directions In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it’s best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won’t stick to your hands.)
Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.
To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.
To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse.

Serves 6

Sweden: Slottsstek (Swedish Royal Pot Roast)

4 Pounds Beef Round
2 Teaspoons Salt
1 Teaspoon Allspice
1/2 Teaspoon Pepper
3 Tablespoons Butter
3 Tablespoons Brandy
1 Cup Beef Broth
2 Large Onions — Sliced
2 Medium Bay Leaves
2 Tablespoons White Vinegar
2 Tablespoons Molasses
Parsley — Chopped
Directions Rub meat with salt, allspice and pepper. Saute in butter until brown on all sides. Pour in brandy and ignite. Add broth, onions, bay leaves, vinegar and molasses. Stir well, and simmer covered for 2 hours. Slice, sprinkle with parsley and serve.

Serves 4

Sweden: Scandanavian Hamburgers

1 Pound Ground Beef
1 Egg
1/2 Cup Mashed Potatoes — cold
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Pickled Beets — diced
1 Small Onion — chopped
Directions Combine and form into 4 patties. Set oven control to broil and broil until done 6-8 minutes on each side.

Serves 4