SheikYerbuti Posted February 1, 2008 Share Posted February 1, 2008 Making a batch for the SB. . .can't decide how to serve 'em up. Vote early, vote often, vote Swedish. Quote Link to comment Share on other sites More sharing options...
twiley Posted February 1, 2008 Share Posted February 1, 2008 I prefer them on egg noodles but if you're serving this at a party a toothpick is the best route to go. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted February 1, 2008 Share Posted February 1, 2008 Making a batch for the SB. . .can't decide how to serve 'em up. Vote early, vote often, vote Swedish. I voted. Can you post a recipe? Have'nt had them in YEARS. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 1, 2008 Share Posted February 1, 2008 my preference is for egg noodles...but at a party, toothpicks will be a better option Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted February 1, 2008 Author Share Posted February 1, 2008 I voted.Can you post a recipe? Have'nt had them in YEARS. Â I'm still working on which recipe to use. . .problem is, most of the recipes I'm finding have the sauce made from the identical ingredients as a Hungarian Goulash (beef broth and sour cream as the base with small variations on everything else). Â Bier? Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted February 1, 2008 Share Posted February 1, 2008 I like the little bastards straight up. Put them on a toothpick and let me graze. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 1, 2008 Share Posted February 1, 2008 I'm still working on which recipe to use. . .problem is, most of the recipes I'm finding have the sauce made from the identical ingredients as a Hungarian Goulash (beef broth and sour cream as the base with small variations on everything else). Bier?   yeah.... not far off from a stroganoff Quote Link to comment Share on other sites More sharing options...
isleseeya Posted February 1, 2008 Share Posted February 1, 2008 I like the little bastards straight up. Put them on a toothpick and let me graze. Â Â + 1 Quote Link to comment Share on other sites More sharing options...
driveby Posted February 1, 2008 Share Posted February 1, 2008 I voted for mashed potatoes but on buttered lefse is the best way by far. Â :see Norwegian joke in the tailgate: Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted February 5, 2008 Author Share Posted February 5, 2008 I voted.Can you post a recipe? Have'nt had them in YEARS.  OK, so here's the recipe I went with. I'm guessing on most of the amounts, since I was cooking 5 other dishes while making the Swedish meatballs. There was a lot of eyeballing on the amounts. . .  2 lbs. meatloaf mix (1/3 ground veal, 1/3 ground beef, 1/3 ground pork) 1/2 cup breadcrumbs 1/3 cup milk 1 egg vegetable oil 2 tbsp. flour 2 tbsp. butter 3/4 cup beef broth 1/2 cup sour cream salt and pepper 1 tbsp. onion powder 1 tbsp. parsley  Put the meat, breadcrumbs, milk, egg, onion powder and parsley in a large mixing bowl. Combine well with your hands. Make as many bite sized meatballs as you can out of the mixture (I think I got around 60 or so). Pre-heat the oven to 350 degrees. Heat 2 tbsp vegetable oil in a cast iron skillet or conventional skillet and sear the meatballs in batches (don't crowd the pan). Add a tbsp of oil in between batches. After seared, place the meatballs on a baking sheet and place in oven to finish internal cooking, about 10 minutes.  Sauce: Put the flour and butter in the skillet and whisk until a roux is created, about 4 minutes. Deglaze the pan with the beef broth. Remove from heat and slowly whisk in the sour cream. Remove the meatballs from the oven and pour the sauce over them.  Note: I put the finished product into a 1.5 quart crock pot set on WARM. At first the sauce was a tad thin and not all that amazing. However, as the night went on the sauce got thicker, more complex and more concentrated. By the time it was the 4th quarter, the sauce was AMAZING. Next time I'm going to make them a few hours in advance and let them simmer over low heat to get the sauce like that again.  Oh, and I served them with toothpicks. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted February 5, 2008 Share Posted February 5, 2008 OK, so here's the recipe I went with. I'm guessing on most of the amounts, since I was cooking 5 other dishes while making the Swedish meatballs. There was a lot of eyeballing on the amounts. . . 2 lbs. meatloaf mix (1/3 ground veal, 1/3 ground beef, 1/3 ground pork) 1/2 cup breadcrumbs 1/3 cup milk 1 egg vegetable oil 2 tbsp. flour 2 tbsp. butter 3/4 cup beef broth 1/2 cup sour cream salt and pepper 1 tbsp. onion powder 1 tbsp. parsley  Put the meat, breadcrumbs, milk, egg, onion powder and parsley in a large mixing bowl. Combine well with your hands. Make as many bite sized meatballs as you can out of the mixture (I think I got around 60 or so). Pre-heat the oven to 350 degrees. Heat 2 tbsp vegetable oil in a cast iron skillet or conventional skillet and sear the meatballs in batches (don't crowd the pan). Add a tbsp of oil in between batches. After seared, place the meatballs on a baking sheet and place in oven to finish internal cooking, about 10 minutes.  Sauce: Put the flour and butter in the skillet and whisk until a roux is created, about 4 minutes. Deglaze the pan with the beef broth. Remove from heat and slowly whisk in the sour cream. Remove the meatballs from the oven and pour the sauce over them.  Note: I put the finished product into a 1.5 quart crock pot set on WARM. At first the sauce was a tad thin and not all that amazing. However, as the night went on the sauce got thicker, more complex and more concentrated. By the time it was the 4th quarter, the sauce was AMAZING. Next time I'm going to make them a few hours in advance and let them simmer over low heat to get the sauce like that again. Oh, and I served them with toothpicks. Thanks Sheik. Glad you added the bolded note. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 5, 2008 Share Posted February 5, 2008 (edited) i would actually reccommend thickening it earlier and thin it with a little water as the night goes on. check seasoning as you go. Edited February 5, 2008 by Bier Meister Quote Link to comment Share on other sites More sharing options...
driveby Posted February 5, 2008 Share Posted February 5, 2008 Just go to IKEA. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted February 5, 2008 Author Share Posted February 5, 2008 Just go to IKEA. Â If you do, don't get the Swedish meatballs. . .get the CHEESESTEAK!! Quote Link to comment Share on other sites More sharing options...
darin3 Posted February 5, 2008 Share Posted February 5, 2008 I prefer them on egg noodles but if you're serving this at a party a toothpick is the best route to go. +1 Â IKEA's are actually really good... buy their sauce and lingenberries... yuh-mmay Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted February 5, 2008 Author Share Posted February 5, 2008 One person likes their meatballs served over Puddy. . . .any guesses? Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted February 11, 2008 Share Posted February 11, 2008 Always had them over noodles as a kid - once in a while over rice. I'll taken them however they come. :homerdrool: Quote Link to comment Share on other sites More sharing options...
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