MEATBALL RECIPE MILK RECIPES

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SWEDISH MEATBALL SAUCE RECIPE - FOOD.COM



Swedish Meatball Sauce Recipe - Food.com image

This quick and easy savory sauce turns heat-and-eat meatballs into tonight's main attraction. Serve on a bed of pasta or rice and a side salad, and dinner is ready in no time.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 21

1 cup beef stock
1 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon soy sauce
1 teaspoon ground black pepper
1/2 teaspoon dried rosemary
ground beef
1/2 lb ground veal
1/2 lb ground pork
2 garlic cloves, minced
2 eggs
1 cup freshly grated romano cheese
1 1/2 tablespoons chopped flat-leaf Italian parsley
salt & fresh ground pepper
2 cups stale Italian bread, crumbled
1 1/2 cups lukewarm water
1 cup olive oil
0.5 (20 ounce) package frozen cooked meatballs, thawed (to save some time)
1 (16 ounce) package egg noodles
1/4 cup butter, cubed
1/4 cup minced fresh parsley

Steps:

  • 1. Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.
  • 2. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
  • *My Meatballs: 1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  • 2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  • 3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.).
  • My Note: I used 1/2 skim milk and 1/2 cream so it wasn't so heavy and it turned out great! BUT IF LIKE TO HAVE A GRAVY: see be low.
  • For a Gravy Ingredients:
  • 4 tablespoons unsalted butter.
  • 4 tablespoons flour.
  • 2 1/2 cups beef broth.
  • 1 tablespoon Worcestershire.
  • 1/2 cup sour cream.
  • 1/8 teaspoon allspice.
  • salt/cracked black pepper, to taste.
  • Gravy Directions:.
  • 1). In a large skillet, melt butter on medium heat.
  • 2). Whisk in the flour slowly and cook until smooth and slightly darkened.
  • 3). Add the beef broth, allspice, salt, pepper, and Worcestershire sauce and bring to a simmer.
  • 4). Reduce the heat to medium low and stir until gravy thickens.
  • 5). Stir in sour cream, mix well, and serve warm on top of meatballs.
  • UPDATE: I used lean beef so had to melt butter in the pan to make the gravy. The flavor was wonderful. I skipped the noodles and used them as a hors d'oeuvre. I made the meatballs ahead of time and froze them so I had them ready to go when I made the recipe the following week. Used ground sirloin to cut down on fat. Next time I will need to add melted butter with flour to make the roux because it lumped up and I had to use my emulsifier to get the lumps out. Didn't have fat from the meat (can't add cold liquid to flour).
  • Sometime I used at meatloaf mix (beef/pork/veal), and added 2 TBSP of parmesan cheese and 2 tsp crushed garlic for extra flavor. Baked them according to the recipe then put them in a pot of sauce to simmer for a couple hours. That me!

Nutrition Facts : Calories 1604.3, FatContent 116.9, SaturatedFatContent 40.4, CholesterolContent 410.4, SodiumContent 833.4, CarbohydrateContent 89.8, FiberContent 4.5, SugarContent 2.6, ProteinContent 49.8

DEEP-DISH MEATBALL MARINARA PIZZA RECIPE | BBC GOOD FOOD



Deep-dish meatball marinara pizza recipe | BBC Good Food image

Be inspired by America's deep-dish pizzas and make our meatball marinara version with a lip-smacking sauce. It takes a little effort, but it's well worth it

Provided by Esther Clark

Categories     Dinner, Supper

Total Time 2 hours

Prep Time 1 hours

Cook Time 1 hours

Yield 6

Number Of Ingredients 21

250-300ml semi-skimmed milk
500g strong white bread flour, plus extra for dusting
1¼ tsp salt
1½ tsp fast-action dried yeast
½ tbsp caster sugar
5 tbsp olive oil plus extra for proving, the baking tray and crust
230g grated mozzarella
300g pork mince
50g fresh breadcrumbs
1 medium egg yolk
½ tsp fennel seeds, crushed (optional)
½ tbsp fine polenta
20g parmesan
a few leaves of oregano, to serve (optional)
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
1 tbsp tomato purée
2 tsp dried oregano
1 tsp sugar

Steps:

  • Gently heat the milk in a small saucepan until steaming, then remove from the heat and leave to cool slightly. Combine the flour, salt, yeast and caster sugar in a large bowl. Make a well in the centre, and pour in 4 tbsp olive oil and 250ml of the warm milk. Stir to combine, adding the rest of the milk if the dough feels dry. Tip out onto a lightly floured surface and knead for 10 mins, then put in a lightly oiled bowl. Cover and leave to rise for 1 hr 30 mins-2 hrs until doubled in size.
  • To make the sauce, heat the oil in a saucepan over a low heat and fry the onion with a large pinch of salt for 12-15 mins, or until the onion is softened and translucent. Add the garlic and fry for 1 min more. Stir in the tomatoes, tomato purée, oregano and sugar. Bring to the boil, then reduce to a simmer and cook uncovered for 15-20 mins, or until the sauce has thickened. Season. If you prefer a smooth sauce, blitz with a hand blender.
  • Lightly oil a roughly 33 x 23cm baking tray. Roll the risen dough out slightly with a rolling pin, then stretch it over the tray and into the corners, pushing it up the edges to make a lipped crust. Spread over the tomato sauce and top with most of the mozzarella. Cover and leave to rest for 30 mins.
  • Heat the oven to 240C/220C fan/gas 8 with a baking sheet inside to heat up – it should be large enough to hold the pizza tray. Combine the pork, breadcrumbs, egg yolk, fennel seeds and some seasoning in a large bowl. Mix everything with your hands for about 5 mins until well combined, then roll the mixture into 12 balls. Heat the remaining oil in a large non-stick frying pan over a medium heat, and fry the meatballs for 5 mins until evenly browned. Set aside.
  • Brush the crust of the pizza with a little oil, then sprinkle over the polenta. Top the pizza with the meatballs, pressing them into the sauce and cheese a little, then scatter over the remaining mozzarella. Immediately slide the pizza tray onto the hot baking sheet and bake for 15-18 mins, or until the pizza is cooked through in the middle and crisp around the edges. Scatter over the parmesan and oregano, then slice into six squares to serve.

Nutrition Facts : Calories 686 calories, FatContent 28 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 32 grams protein, SodiumContent 1.7 milligram of sodium

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SWEDISH MEATBALL SAUCE RECIPE - FOOD.COM
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