Swedish Meatballs

Recipe on Rails
Prep Time: about 1 hour

Servings: 6

Uploaded by:
   Warren Prince


Tags:
main, beef, appetizer, thermomix, pasta

Ingredients

2.02.0eachEgglarge
120.0120.0gramCream, Heavy 
2.02.0eachBreadSlices, cubed
500.0500.0gramVeal, Ground
2.02.0eachShallotsLarge, peeled
0.00.0teaspoonNutmeg, Groundfresh grated
0.250.52teaspoonAllspiceground
0.250.57teaspoonPepper, Blackground
2.08.33teaspoonSugar, Brown
1.015.0tablespoonSalt
2.07.5teaspoonBaking Powder
500.0500.0gramGround Chuck
2.0420.0cupOil, Vegetablefor frying

Instructions

1. 

Place the bread, cream and eggs into the TM.

2. 

Use a good quality sliced bread. Remove the crusts and cube the bread.

3. 

Process on speed 4 with butterfly for 10 seconds. There should be no big clumps. Pour out of TM and reserve. No need to wash bowl.

***Note, this bread and milk type of mixture is called a panade.

4. 

Remove butterfly and add quartered shallots.

5. 

Process shallots for 7 seconds at speed 8. Stop midway and scrape down.

6. 

Add veal, nutmeg, allspice, pepper, brown sugar, salt and baking powder.

*** Do NOT use butterfly (disregard picture showing it in TM)

7. 

Process at speed 4 for 2 minutes, scraping bowl midway.

8. 

Add the panade (reserved bread and cream mixture) and process for another minute at speed 4.

9. 

Turn veal mixture into a bowl and add beef. Mix with a spatula, by hand, until uniform. You do not want the beef integrated with the TM as that would affect the texture.

10. 

Shape into 1 inch (2.5 cm) meatballs.

11. 

Heat oil in a large frying pan (I use a #12 cast iron pan). Adjust the amount of oil based on the width of the pan. Heat oil to 350F (175 C) and place balls in one at a time. Fry for about 7 minutes till brown all around, turning as needed.

Remove with a slotted spoon or spyder

12. 

For an appetizer, place balls in sauce and serve. In picture, I made pasta, tossed the pasta with the sauce, and served the meatballs on top. Nice variation from the Italian version.

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Ingredients

2.02.0eachEgglarge
120.0120.0gramCream, Heavy 
2.02.0eachBreadSlices, cubed
500.0500.0gramVeal, Ground
2.02.0eachShallotsLarge, peeled
0.00.0teaspoonNutmeg, Groundfresh grated
0.250.52teaspoonAllspiceground
0.250.57teaspoonPepper, Blackground
2.08.33teaspoonSugar, Brown
1.015.0tablespoonSalt
2.07.5teaspoonBaking Powder
500.0500.0gramGround Chuck
2.0420.0cupOil, Vegetablefor frying

Instructions

  
1. 

Place the bread, cream and eggs into the TM.

  
2. 

Use a good quality sliced bread. Remove the crusts and cube the bread.

  
3. 

Process on speed 4 with butterfly for 10 seconds. There should be no big clumps. Pour out of TM and reserve. No need to wash bowl.

***Note, this bread and milk type of mixture is called a panade.

  
4. 

Remove butterfly and add quartered shallots.

  
5. 

Process shallots for 7 seconds at speed 8. Stop midway and scrape down.

  
6. 

Add veal, nutmeg, allspice, pepper, brown sugar, salt and baking powder.

*** Do NOT use butterfly (disregard picture showing it in TM)

  
7. 

Process at speed 4 for 2 minutes, scraping bowl midway.

  
8. 

Add the panade (reserved bread and cream mixture) and process for another minute at speed 4.

  
9. 

Turn veal mixture into a bowl and add beef. Mix with a spatula, by hand, until uniform. You do not want the beef integrated with the TM as that would affect the texture.

  
10. 

Shape into 1 inch (2.5 cm) meatballs.

  
11. 

Heat oil in a large frying pan (I use a #12 cast iron pan). Adjust the amount of oil based on the width of the pan. Heat oil to 350F (175 C) and place balls in one at a time. Fry for about 7 minutes till brown all around, turning as needed.

Remove with a slotted spoon or spyder

  
12. 

For an appetizer, place balls in sauce and serve. In picture, I made pasta, tossed the pasta with the sauce, and served the meatballs on top. Nice variation from the Italian version.

   

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Recipe on Rails

Ingredients

2.02.0eachEgglarge
120.0120.0gramCream, Heavy 
2.02.0eachBreadSlices, cubed
500.0500.0gramVeal, Ground
2.02.0eachShallotsLarge, peeled
0.00.0teaspoonNutmeg, Groundfresh grated
0.250.52teaspoonAllspiceground
0.250.57teaspoonPepper, Blackground
2.08.33teaspoonSugar, Brown
1.015.0tablespoonSalt
2.07.5teaspoonBaking Powder
500.0500.0gramGround Chuck
2.0420.0cupOil, Vegetablefor frying

Instructions

  
1. 

Place the bread, cream and eggs into the TM.

  
2. 

Use a good quality sliced bread. Remove the crusts and cube the bread.

  
3. 

Process on speed 4 with butterfly for 10 seconds. There should be no big clumps. Pour out of TM and reserve. No need to wash bowl.

***Note, this bread and milk type of mixture is called a panade.

  
4. 

Remove butterfly and add quartered shallots.

  
5. 

Process shallots for 7 seconds at speed 8. Stop midway and scrape down.

  
6. 

Add veal, nutmeg, allspice, pepper, brown sugar, salt and baking powder.

*** Do NOT use butterfly (disregard picture showing it in TM)

  
7. 

Process at speed 4 for 2 minutes, scraping bowl midway.

  
8. 

Add the panade (reserved bread and cream mixture) and process for another minute at speed 4.

  
9. 

Turn veal mixture into a bowl and add beef. Mix with a spatula, by hand, until uniform. You do not want the beef integrated with the TM as that would affect the texture.

  
10. 

Shape into 1 inch (2.5 cm) meatballs.

  
11. 

Heat oil in a large frying pan (I use a #12 cast iron pan). Adjust the amount of oil based on the width of the pan. Heat oil to 350F (175 C) and place balls in one at a time. Fry for about 7 minutes till brown all around, turning as needed.

Remove with a slotted spoon or spyder

  
12. 

For an appetizer, place balls in sauce and serve. In picture, I made pasta, tossed the pasta with the sauce, and served the meatballs on top. Nice variation from the Italian version.