SWEDISH MEATBALLS WITH GROUND TURKEY RECIPES

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SWEDISH MEATBALLS RECIPE | ALTON BROWN | FOOD NETWORK



Swedish Meatballs Recipe | Alton Brown | Food Network image

With more than 400 5-star reviews, Alton Brown's Swedish Meatballs recipe from Good Eats on Food Network, is a fan-favorite. This classic version uses a mix of ground beef and pork for the meatballs, paired with a quick pan gravy.

Provided by Alton Brown

Categories     appetizer

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield approximately 30 meatballs, 4 to 6 servings

Number Of Ingredients 14

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Steps:

  • Preheat oven to 200 degrees F.
  • Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
  • In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
  • In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
  • Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
  • Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
  • Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

BEST SPAGHETTI AND MEATBALLS RECIPE – HOW TO MAKE ...



Best Spaghetti and Meatballs Recipe – How to Make ... image

Spaghetti and meatballs is a classic comfort food dish that Ree loves to make for her family. This easy recipe uses ground pork and beef, plus loads of parm.

Provided by Ree Drummond

Categories     comfort food    main dish    meat

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 23

3/4 lb.

ground beef

3/4 lb.

ground pork

2

whole eggs

3/4 c.

fine breadcrumbs

3/4 c.

freshly grated parmesan cheese, plus more for topping

3

cloves garlic, minced

1/4 c.

flat-leaf parsley, minced

1/4 tsp.

salt

Freshly ground black pepper

Splash of milk

1/2 c.

olive oil

1

whole yellow onion, diced

3

cloves garlic, minced

1

can (28 ounces) crushed tomatoes

1

can (28 ounces) whole tomatoes

1/2 c.

white or red wine (optional)

Crushed red pepper flakes (optional)

1/4 c.

flat-leaf parsley, minced

1/4 tsp.

salt

Freshly ground black pepper

1 tsp.

sugar

8

whole fresh basil leaves, chopped (optional)

2 lb.

spaghetti, cooked to al dente

Steps:

  • To make the meatballs: combine the meat, eggs, breadcrumbs, parmesan, garlic, parsley, salt, pepper and a splash of milk in a mixing bowl. Mix together well, using your hands. Roll into 25 1½-inch balls and place on a cookie sheet. Place the cookie sheet into the freezer for 5 to 10 minutes to firm up.
  • To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs, about eight at a time, turning to brown on all sides (they’ll finish cooking in the sauce later). Remove and drain on a paper towel-lined plate after each batch. Set meatballs aside.
  • To make the sauce: in the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes, whole tomatoes with their juices and wine, if using. Add the red pepper flakes (as desired), parsley, salt, pepper and sugar. Stir to combine and cook over medium heat for 20 minutes.
  • Add the meatballs to the pot and stir gently into the sauce. Reduce the heat to a simmer and cook for 30 minutes, stirring very gently a couple of times.
  • Just before serving, stir in the basil, if using. Serve over cooked spaghetti and sprinkle with extra parmesan.

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