<p>Our Christmas day meal consists of a glorious spread of appetizers. My favorite kind of food! I usually bring along 2 or 3 - something I will like (and other adults) and something kids will like. I had a killer buffalo chicken ranch dip the other day that I think I will make.
But was thinking to do a crockpot of meatballs - perhaps “swedish” type. Never can find a good recipe though! I’ve looked for the little “powder” packets in the store (which I’d rather not use, but couldn’t find them anyway). </p>
<p>Anyone have a good, simple recipe? I’ll probably use store bagged meatballs. I know someone in CC land MUST have a tried and true recipe! :)</p>
<p>Also will consider any other meatball recipe - like barbequed, etc.</p>
<p>Well, that recipe looks good, but I thought that “swedish” meatballs were more like a gravy meatball - using gravy or sour cream or something like that…!</p>
<p>Buffalo Ranch Chicken Dip:
3 full boneless, skinless breasts, boiled and shredded
1 c. Franks Hot Sauce (less if you don’t like spicy)
3/4 c. ranch dressing
1 1/2 bars cream cheese
Mix all together and microwave or put in crockpot. Just before serving add:
1 c. shredded cheddar - stir till melted.</p>
<p>Serve with Tostitos scoops.</p>
<p>I haven’t made this yet myself, but we had it at an office potluck last week and I liked it because it wasn’t as greasy as some I’ve had in the past. </p>
<p>Ok, more swedish meatball recipes please!!!</p>
<p>Not Swedish meatballs either, but I like to make these with Chanterelles:</p>
<p> 1 egg white
1 cup soft bread crumbs
1/2 cup finely chopped onion
2 tablespoons fat-free milk
1/4 teaspoon salt
3/4 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
Dash pepper
1 pound uncooked ground turkey
Nonstick cooking spray
2 cups sliced fresh mushrooms
1 cup water
2 tablespoons cornstarch
1 teaspoon instant chicken bouillon granules
1/3 cup dry white wine
2 tablespoons snipped fresh parsley
3-3/4 cups hot cooked noodles
Carrot curls (optional) </p>
<p>1.In a medium mixing bowl stir together egg white, soft bread crumbs, 1/4 cup of the onion, the milk, thyme, salt, and pepper. Add turkey; mix well. Shape mixture into 1-inch meatballs.
2.Coat a 13x9x2-inch baking pan with nonstick cooking spray. Place meatballs in the baking pan. Bake, uncovered, in a 350 degree F. oven for 30 to 35 minutes or until meatballs are done (165 degreees F). Drain off any juices.
3.Meanwhile, coat an unheated large skillet with nonstick cooking spray. Add mushrooms and remaining onion. Cook until onion is tender. Stir together water, cornstarch, and bouillon granules. Stir cornstarch mixture into mushroom mixture. Cook and stir until thickened and bubbly. Stir in meatballs and wine; heat through. Stir in parsley. Serve over hot cooked noodles. If desired, granish with carrot curls. Makes 5 servings.</p>
<p>This is the recipe I use, which is from the allrecipes.com/Taste of Home website. (The recipe was submitted by a woman of Swedish heritage, and my family loves these meatballs.)</p>
<p>Swedish Meatballs</p>
<p>Ingredients:
1 2/3 cups evaporated milk; 2/3 cup chopped onion; 1/4 cup fine dry bread crumbs; 1/2 teaspoon salt; 1/2 teaspoon allspice Dash pepper; 1 pound ground round; 2 teaspoons butter; 2 beef bouillon cubes; 1 cup boiling water; 1/2 cup cold water; 2 tablespoons all-purpose flour; 1 cup evaporated milk; 1 tablespoon lemon juice </p>
<p>Directions:
Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-in. balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold water and flour. Remove meatballs from skillet, skim fat from pan juices and reserve juices. Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles that have been tossed with poppy seeds and butter.</p>
<p>^^whatever4----that sounds like my mother’s recipe. Her standard party fare was:
Swedish meatballs, frozen peas and carrots, Golden Glow (orange gelatin with shredded carrots and pineapple). As fate would have it, my MIL’s go-to party standard was also Swedish meatballs.</p>
<p>My standard, though not usually a fan of packaged food, is frozen meatballs from Ikea, and the accompanying sauce packet. </p>
<p>Recently I did have meatballs to make for a party. While in the store for the meat, I tasted a chicken meatball sample that was very yummy. I bought the frozen balls, made a sauce by dumping some brown sugar, raw cranberries, purple chopped onion, mustard, worstershire, and ketchup in a pan to cook for a spell. They were amazingly good.</p>
<p>^^The only time I’ve ever eaten in Ikea was their meatballs in a store in Stockholm and, yes, they were exactly what I knew as Swedish Meatballs. Not anything with cranberries/jelly/chili sauce but flavored with allspice and a creamy gravy, just like mom and MIL made.</p>
<p>^ Real Swedish meatballs require allspice and a cream sauce. Ikea’s come pretty close, but the real thing is better.
Here’s a basic recipe:</p>
<p>Ingredients:</p>
<pre><code>* 1 egg
1 cup milk
1/2 cup bread crumbs
1/2 cup finely chopped onion
2 tablespoons butter
1/2 teaspoon allspice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef
1/2 pound ground pork (or use 2 lb ground beef)
2 tablespoons flour
1 cup beef broth
1/2 cup milk
1/2 cup heavy cream
</code></pre>
<p>Soak bread crumbs in 1 cup milk; add lightly beaten egg. In a large skillet, brown onions in 2 tablespoons butter. Combine crumb mixture with cooked onion, allspice, salt, black pepper, ground beef, and ground pork; mix well (an electric mixer works well here). If time permits, chill in refrigerator before handling. Form mixture into 1-inch balls, dipping hands into a bowl of cold water before forming each meatball to prevent sticking. Brown meatballs in butter.</p>
<p>Remove meatballs from skillet and drain on paper towels. Pour off all but 2 tablespoons of the drippings. Stir in 2 tablespoons of flour, cooking until flour begins to brown. Gradually add 1 cup beef broth, 1/2 cup milk and 1/2 cup heavy cream, stirring constantly with a wire whisk. When well blended, bring to a boil, then reduce heat and simmer until sauce thickens. Add meatballs to sauce in skillet, spooning sauce over each meatball. Cover, reduce heat, and simmer gently for 20 minutes.</p>
<p>My dad was Swedish. Meals at my grandparents always included meatballs. And when I went to visit my second cousins in Sweden 3 years ago, we were served meatballs! My grandmother’s recipe was very uncomplicated - she ground her own meat. She would buy top of the line steak, nothing else would do. Add some breadcrumbs, some milk, and an egg. Salt and pepper, but no weird or fancy spices. Heavenly.</p>
<p>Along the way we’ve taken shortcuts. My mom and I both just use hamburger. We also like to add a package of Lipton Onion Soup.</p>
<p>And when we’re in a hurry, using frozen meatballs is fine, if you do this: Put them in a crockpot with a little bit of water and a couple beef bouillon cubes, and let them steam all day. Heavenly.</p>
<p>My grandmother never served her meatballs with gravy or sauce of any kind. I remember the first time I had someone else’s meatballs, and they were served with a sauce on them. Very confusing to me.</p>
<p>Mom is here. We’re having meatballs tomorrow! With mashed potatoes and vinegar cucumbers. I’ll have gravy for the potatoes, and if any heathen at the table want gravy on their meatballs it will be there for them.</p>
<p>My husband, born and raised in Sweden loves Ikea’s Swedish meatballs , but I am not a fan. I have a few recipes for them , but I am not a big follower of any recipe.
There is a nice recipe for meatballs from Giada on the food network website…look under :</p>
<p>Bucatini All’Amatriciana with Spicy Smoked Mozzarella Meatballs
Not only are they easy , but you cook them in the oven so you don’t end up with flat spots and stovetop splatter. You can also skip the smoked mozzarella ( though it is so good )
Save the sauce recipe if you happen to look it up . It is phenomonal</p>
<p>With the brisket, I put it in a pan with the sauce and put it in the oven at 325 for two hours, covered with foil. Then I let it cool, slice it, and put it back in the oven for “a while.”</p>
<p>With the meatballs, I let them bake in the oven for “a while” until they are cooked through. (IMHO, much easier – and less messy – than browning them on the stovetop.) Then plop them in the chafing dish with the sauce and let the sauce heat up in there.</p>