- Meat and poultry
- Beef mince
I often make a double batch and freeze some of the meatballs on a baking tray, then when they are frozen, I transfer them to a freezer bag. That way they won't stick together and I can take out single servings.
5 people made this
IngredientsMakes: 24 meatballs
- 500g beef mince
- 1 onion, finely chopped
- 1/2 bunch fresh parsley, finely chopped
- salt and pepper, to taste
- 1 teaspoon allspice
- 1 pinch ground cardamom
- plain flour, as needed for coating
- oil, as needed for cooking
MethodPrep:20min ›Cook:20min ›Ready in:40min
- In a bowl combine the beef mince, onion and parsley. Season with salt, pepper, allspice and cardamom and mix well. Shape into little balls with wet hands.
- Place flour on a plate and roll meatballs in it to coat.
- Heat a little oil in a large frying pan and fry the meatballs until browned and crispy on all sides and no longer pink in the centre (about 15 to 20 minutes). Remove the meatballs from the pan, blot away any excess oil with kitchen paper, then serve.
Reviews & ratingsAverage global rating:(1)
These warm-spiced Swedish meatballs in a lush and easy cream gravy sauce are just like those served at Ikea, but made even more tasty when fixed at home.
This post is brought to you by DeLallo Foods
Strolling through the maze that is Ikea, who hasn’t arrived at the café mid way through the shopping mission and been tempted to take a Swedish meatball break? Shopping requires fortification, and since there’s still half the store to cover, let’s fortify!
So when stores temporarily closed in the early part of 2020, Ikea knew their fans were craving comfort hard, and that’s why they shared their original Swedish meatball and sauce recipe online. Now, no matter where you live, or whether you can go out to eat or not, you can still make Ikea’s Swedish meatballs recipe at home.
Over the past few months, I’ve made this meal several times. The velvety cream sauce. The tender meatballs. The eggy noodles. SO GOOD! Now that fall has arrived and comfort food cravings are hitting hard, I figured that if I’m longing for beefy sauced meatballs and noodles, you probably are too. That’s why I’m sharing the recipe today.
Recipe from the Tasting Table Test Kitchen
Yield: 6 servings
Prep Time: 30 minutes, plus chilling time
Cook Time: 1 hour
Total Time: 1 hour and 30 minutes, plus chilling time
For the Meatballs:
2 ounces pancetta, finely chopped
1 cup fine white bread crumbs
3 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
1½ teaspoons toasted fennel seeds, ground
1 teaspoon crushed red pepper flakes
For the Sauce:
1 cup yellow onion, finely diced (1 small onion)
One 28-ounce can crushed tomatoes
Finely grated Grana Padano, for serving
1. Make the meatballs: In a large mixing bowl, combine the pork, beef, veal, pancetta, lard, bread crumbs, parsley, oregano, ground fennel, salt, red pepper flakes and allspice. Using your hands, combine all of the ingredients until evenly mixed.
2. In a separate large mixing bowl, whisk together the ricotta, milk and eggs. Add the mixture to the meat and gently mix until just incorporated, careful to not overwork the meat. Cover and chill in the refrigerator for at least 1 hour and up to 2 days.
3. While the meatballs are chilling, make the sauce: In a large, wide saucepan over medium-high heat, warm the olive oil. Add the onion and cook, stirring often, until soft, 4 to 5 minutes. Add the wine and cook until reduced to a glaze, 2 to 4 minutes. Add the tomatoes and water, and bring to a boil. Season with salt and keep warm while you form the meatballs.
4. Adjust the oven racks to the middle position and preheat the oven to 375°. Line 2 rimmed baking sheets with parchment paper and grease each one with the olive oil. Remove the meat mixture from the refrigerator and, using your hands, form large golf ball-size meatballs, placing them onto the prepared baking sheets. Bake until brown, 10 to 12 minutes, flipping the meatballs and trays halfway through baking.
5. Transfer the meatballs to the sauce and bring to a simmer over medium heat. Cover, reduce the heat to low and cook until tender, 20 to 25 minutes. Make ahead: The meatballs can be made up to 2 days in advance. Let cool, cover and chill. Reheat them over medium-low heat in the sauce before serving.
6. Transfer the meatballs to a platter, spoon over the sauce and sprinkle with Grana Padano to serve.
The two ingredients that need replacing for low-carb Swedish meatballs are the breadcrumbs and flour used in traditional recipes. To replace the breadcrumbs, I used my current favorite ingredient, almond flour. With the consistency of flour, almond flour is simply ground almonds in a powdered form. It worked perfectly to bind the meat mixture and made it easy to work with. Flour is typically used to create the gravy with the pan scrapings, so I used full cream instead, which thickened beautifully as it simmered.
I’m still trying to perfect the art of achieving neat round meatballs at uniform sizes. I used a tablespoon to scoop the meat mixture in even amounts before rolling them by hand. The mixture warms during this process, so I then placed them in the fridge to set their shape, before frying them in a generous amount of oil. Some still come out looking like pyramids, but they’re getting better each time I try this recipe!
Meatballs in Sour Cherry Sauce
Anissa Helou spent more than three years researching, studying and cooking 300 recipes that span the countries of the Middle East and beyond to create Feast: Food of the Islamic World. We&rsquore obsessed with her meatballs in sour cherry sauce, a Syrian-inspired dish that&rsquos surprisingly easy to whip up. Like our favorite spicy glazed meatballs, they&rsquore irresistibly sweet, salty, sticky and cocktail party-ready.
1 pound lean ground lamb, from the leg or shoulder
1 tablespoon unsalted butter
2 pounds fresh or frozen pitted sour cherries
1 tablespoon raw cane sugar
1 tablespoon pomegranate molasses
2 or 3 pita breads, split into 2 disks and cut into medium triangles
1 tablespoon unsalted butter, melted
Fresh parsley leaves and tender stems, for serving
1. MAKE THE MEATBALLS: Mix together the lamb, salt and allspice shape into small balls, the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs until lightly browned.
2. MAKE THE CHERRY SAUCE: Put the cherries, sugar and pomegranate molasses in a pot large enough to eventually hold the meatballs and bring to a bubble over medium heat. Reduce the heat to medium-low and simmer until the sauce has thickened, about 15 minutes. Add the meatballs and simmer until tender, about 15 minutes.
3. ASSEMBLE THE DISH: Arrange the pita triangles all over a serving platter, coarse side up, making sure the pointed ends are nicely arranged on the outside. Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.
I am kind of a sucker for meatballs. It can be Italian Chicken Meatballs or just your basic spaghetti and meatballs. I just like meatballs. My husband isn’t the biggest fan of them, so when I do make them, I tend to go crazy!
The one meatball that he really does like is Ikea Swedish Meatballs. Ikea is over an hour from our house, so we don’t go often, but when we do you can bet Swedish meatballs are in store. The mixture of beef and pork make these Italian Meatballs delicious.
This Swedish meatball recipe is so easy to throw together. It is just a few ingredients, and you can have dinner ready pretty quickly. I lightly browned my meatballs in a skillet before putting them in the oven to finish cooking. Then plopped them in the sauce so they could get coated in all that yummy goodness!
They are great served over egg noodles or mashed potatoes. You just need some way to get more of that gravy into your tummy. That S wedish meatball sauce is one of my favorite things about eating these meatballs, and I don’t want to miss out on any of it! Kind of like when you make Chicken Curry and serve naan bread so you don’t miss out on any of the sauce.
I love that this Swedish Meatball recipe is from scratch. The sauce is super easy to make, and so good. When my husband was growing up, his mom made a version that used cream of mushroom soup for the sauce. He actually loved those. So I was pretty sure when I my version of the Swedish meatball sauce he would like it.
Swedish Meatballs are a staple in a lot of houses. The main difference between these and your classic Italian meatballs is the sauce. Italian meatballs are served in a tomato based sauce, where these are served with more of a thickened creamy beef gravy.
If you are looking for an easy Swedish Meatball recipe, this is it! You can make the meatballs ahead of time and just cook them when you are ready for dinner. The sauce is full of flavor and is rich and perfect for a busy night.
You don’t have to just have Ikea Swedish meatballs on your next trip there, you can make them at home and they are just as good! And that means that you can have them more often too!
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Spiced Apple Swedish Meatballs Recipe
When was the last time you made a good Swedish Meatball Recipe? These Spiced Apple Swedish Meatballs are a hit with the young and old, and perfect for all your fall festivities!
Really… What ever happened to Swedish Meatballs?
I remember loving them as a child. I also remember looking through old yellowing holiday photos of my mom with her glamorous beehive wig and my dad with an afro and tight polyester pants, and I’m positive there were cocktail meatballs on the table in every picture.
Meatballs were all-the-rage just a couple generations ago. Then it seems like every Swedish Meatballs Recipe dropped off the face of the planet, never to be seen again.
Well, I find that completely unacceptable. We need to bring them back, and fast!
I recently ate some barbeque sauce made with Musselman’s Apple Butter and fell in love.
It got me thinking about all the savory dishes that could benefit from a healthy dose of apple butter. After some experimentation, I’m starting to believe that anytime you add “spiced apple” flavor to a dish, you’ve improved the original.
Like this Swedish Meatballs Recipe, for instance.
These Spiced Apple Cocktail Meatballs have become a new family favorite. They are ultra tender and savory-sweet, with an unexpected pop of spiced apple flavor from the apple butter.
My kids devoured them one night at dinner, then asked for the leftovers at breakfast.
I wouldn’t allow them to eat cocktail meatballs for breakfast, so they asked to take them to school in their lunch boxes. They finally finished off all the meatballs, as an after-school snack that same day.
I’ve never seen anyone so ravenous for a Swedish Meatballs Recipe. It had to be the apple butter.
Musselman’s apple butter is slow cooked in order to caramelize the natural fruit sugars and develop an intense apple flavor. It’s considered America’s favorite apple butter brand because it’s exceedingly rich and smooth. To top it all, it’s dairy free, gluten free, fat free, sodium free, cholesterol free, and preservative free.
We’ve polished off several jars of Musselman’s Apple Butter in the last few weeks making spiced apple cocktail meatballs, apple butter stuffed mushrooms, apple butter BBQ sauce, and of course, eating it on toast. It really does give savory dishes that little “spiced apple” extra something.
Apple butter just might be my new go-to secret ingredient.
Thank goodness we’ve brought Cocktail Meatballs back with this Spiced Apple Swedish Meatballs Recipe.
Traditional Swedish Meatballs
Trick question because there isn&rsquot ONE recipe that everyone in Sweden follows.
As you can imagine there are as many recipe as there are cooks. So with that in mind I am presenting you with my version of Swedish meatballs with cream sauce.
Although there isn&rsquot just one recipe, there are definitely certain commonalities between them. And the most noticeable traits that run through all of them is the lack of garlic. I know you are already disappointed, my friend but hear me out.
I was so tempted to throw garlic in my meat mix but restrained myself because&hellip
First all of all, I don&rsquot want my Swedish meatballs to taste Italian. Secondly, I want to come up with a recipe that at least has some resemblance with the original.
So with that in mind here are the ingredients that made it to my recipe.
Two types of meat, namely ground beef and ground pork.
Half a grated onion, breadcrumbs soaked in beef stock or milk, one egg, one tablespoon of Worcestershire sauce, black pepper, salt and last but definitely not least one teaspoon of ground allspice.
No matter how much recipes vary they all seem to have allspice as a part of them, so I felt it was important to include it in mine.
What are koftas?
Koftas are basically meatballs, the kind you can find not only in the Turkish cuisine but also all over Eastern Europe, Middle Eastern, India or Central Asia.
They usually consist of ground meat, often beef in Turkey and the Middle East, frequently mixed with lamb, mutton or chicken. In the Balkans and Eastern Europe kofta are more often made with pork or a mixture of pork and beef.
There are also plenty of vegetarian versions of kofta, which in Orthodox countries (like Romania or Greece) are mostly eaten during the fasting times before Eastern or Christmas. These vegetarian versions of the koftas are often made with potatoes, rice, cabbage, mushrooms or other vegetable mixtures.
Koftas or meatballs are often served on their own, I grew up on meatballs with mashed potato and preserved vegetables. But often enough they are served in some kind of sauce, often meatballs in tomato sauce, in curries or other kinds of gravies.
According to Wikipedia the word kofta is Persian meaning &ldquoto grind&rdquo and referring to the ground meat used to make the koftas.
This word was adopted in many of the regions where kofta became popular. They are still called kofta or köfta in Turkey and many Middle Eastern countries, but kofta is called &ldquochiftea&rdquo in Romania, keftedes in Greece, qofte in Albania or cufte in the former Yugoslav republics. All these name variations remind of the original kofta.
- 1 1/2 cups soft bread crumbs (about 3 slices bread)
- 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg or allspice
- 3/4 cup milk
- 2 pounds ground beef
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 can (10 1/2 ounces) condensed beef broth
- 1 cup half-and-half or light cream
Combine bread crumbs, onion, salt, pepper, nutmeg or allspice, and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended form into 1-inch meatballs.
Brown the meatballs in butter and oil in a large skillet or sauté pan remove them with a slotted spoon to a 2 1/2-quart baking dish.
Drain off all but 2 tablespoons of drippings stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish.