meatball sauce

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ann peeples
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2010/12/19 07:14:22 (permalink)

meatball sauce

Once again, I am turning to my favorite cooks for a recipe. i am looking for a fairly easy"swedish" meatball sauce-I will probably buy the meatballs, so I am looking for a decent gravy to serve with them in a crockpot. Thanks!!
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    NYPIzzaNut
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    Re:meatball sauce 2010/12/19 10:09:00 (permalink)
    Our lunch group was at IKEA Cafeteria this past Friday and we feasted on their Swedish meatballs - here is a a recipe for their sauce from their cookbook:
    http://www.food.com/recipeprint.do?rid=97674
     
    #2
    MellowRoast
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    Re:meatball sauce 2010/12/19 10:39:14 (permalink)
    Hey, that looks great.  Easy enough for me.  Thank you for posting.
    #3
    chewingthefat
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    Re:meatball sauce 2010/12/19 11:22:31 (permalink)
    EVOO, fresh chopped garlic, a good plum tomato sauce, oregano, basil, salt a little sugar. fry garlic till soft, don't let it get too brown, otherwise start over. add the sauce and seasonings, simmer till done adjusting the seasonings on the fly. Add the meatballs to warm them up. A good Parma or Pecco Romano added won't hurt the mix.
    #4
    ann peeples
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    Re:meatball sauce 2010/12/19 11:40:19 (permalink)
    Both sound good...
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    Michael Hoffman
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    Re:meatball sauce 2010/12/19 12:05:02 (permalink)
    chewingthefat

    EVOO, fresh chopped garlic, a good plum tomato sauce, oregano, basil, salt a little sugar. fry garlic till soft, don't let it get too brown, otherwise start over. add the sauce and seasonings, simmer till done adjusting the seasonings on the fly. Add the meatballs to warm them up. A good Parma or Pecco Romano added won't hurt the mix.


    For Swedish meatballs?
    #6
    1bbqboy
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    Re:meatball sauce 2010/12/19 12:10:08 (permalink)
    Michael Hoffman

    chewingthefat

    EVOO, fresh chopped garlic, a good plum tomato sauce, oregano, basil, salt a little sugar. fry garlic till soft, don't let it get too brown, otherwise start over. add the sauce and seasonings, simmer till done adjusting the seasonings on the fly. Add the meatballs to warm them up. A good Parma or Pecco Romano added won't hurt the mix.


    For Swedish meatballs?

    A new EU directive, perhaps?
    #7
    Michael Hoffman
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    Re:meatball sauce 2010/12/19 12:18:34 (permalink)

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    ann peeples
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    Re:meatball sauce 2010/12/19 12:24:44 (permalink)
    I am looking for a swedish meatball sauce, although ctf's sounds good for another occasion. Any ideas, Mr. Hoffman, Mr.Voss?
    #9
    Michael Hoffman
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    Re:meatball sauce 2010/12/19 12:43:38 (permalink)
    annpeeples

    I am looking for a swedish meatball sauce, although ctf's sounds good for another occasion. Any ideas, Mr. Hoffman, Mr.Voss?


    Alton Brown's Recipe for Swedish Meatballs
    (Makes 30 meatballs)
    Ingredients
    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
    Directions
    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.
    From Scandanavian Cooking:
    Jone's Swedish Meatballs
    Meat: (the main ingredient)
         2 pounds ground lean meat: use beef, pork or veal
                    (may use some textured vegetable protein ground beef substitute)
    Filler: (to give the meatballs the right consistency)
         2 eggs
         1 cup milk, cream, meat broth or water
         1/2 cup all-purpose flour OR 1/2 cup fine bread crumbs OR 1 cup torn bread OR 1 cup mashed potatoes
    Salt and Pepper:
         Salt to taste (1 1/2 teaspoons suggested)
         Pepper to taste (white or black pepper - 1/2 teaspoon suggested)
    More Flavor:
         Option 1:
              1 minced onion
              1/4 tsp dry mustard or 1/4 teaspoon allspice
          Option 2:
               1/4 tsp dry mustard
               1/8 tsp ground nutmeg
    By hand or on medium speed with an electric mixture, thoroughly blend the ground meat, filler, salt and pepper, and other flavorings.  Beat until very well mixed.   Form into balls about 3/4"-1 1/2"  in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150 meatballs depending on how large they are.  Serves 6-8, more on the smörgåsbord.
    Cooking methods:
    Pan-fried: Heat a skillet with 2-3 tablespooons of cooking oil to medium-high heat. Fill the skillet about half full with the meatballs, and fry them for about 10 minutes.  Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10-15 minutes depending on size.  You may need a spatula to encourage some of the more stubborn meatballs to turn over properly.  As soon as meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm (try using an oven-proof dish in a barely-warm oven) until ready to add sauce and serve.
    Oven-fried: Use ungreased baking sheets -- the kind with rims on all four sides. Separate the meatballs slightly, bake at 450F for 10-15 minutes.  Remove carefully from the baking sheets..
    For most sauces, you'll stir the meatballs into the sauce then transfer them to the serving dish.  Meatballs can be prepared ahead, and refrigerated in a covered container for 2-3 days or frozen in airtight containers for several months.  You can freeze cooled meatballs spread out on a clean, cool baking sheet, then transfer them to airtight containers, if you want to be able to make a large quantity of meatballs and remove just enough at one time.  Thawed or refrigerated meatballs should be heated in a single layer on an ungreased rimmed baking sheet for 10-15 minutes at 375F.
    Brown sauce or red wine sauce or sherry sauce:
        2 tablespoons pan fat
        2 tablespoons all-purpose flour
        1 cup beef broth (may be made from bouillon) or 1 can condensed beef broth
        1/2 - 3/4 cup water (to taste)
        3 tablespoons red wine or sherry (optional)
    Add the flour to the pan fat in a saucepan, mix thoroughly.  Discard the rest of the fat from the cooking pan, then rinse the pan in some of the broth to loosen the bits of meat from the pan.  Add the broth to the fat/flour base in the saucepan.   (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Heating this mixture, slowly add the water to taste.  Bring to a boil.   (Add  red wine or sherry if desired at this point.)
    Sour cream sauce or Gjetost sauce:
        1 cup sour cream
        1/2 cup shredded gjetost
    Transfer the meatballs to the serving dish. Discard the fat from the cooking pan, stir the sour cream into the pan to pick up the rest of the pan drippings and the bits of meat. Heat slightly, do not boil.  Stir in the shredded cheese if desired. Pour hot mixture over the meat.
    White sauce:
        2 tablespoons butter
        2 tablespoons all-purpose flour
        1 1/2 cup half and half or cream
        1/2 cup water or chicken broth (may be made from bouillon)
        Fresh dill leaves or parsley leaves (optional)
    Add the flour to the butter in a saucepan, mix thoroughly, turn on heat to low heat.   Discard the fat from the cooking pan, then rinse the pan in the water or broth to loosen the bits of meat from the pan.  Add the water or broth to the butter/flour base in the saucepan and mix thoroughly.  (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Turn up the heat and bring to a boil. Turn the heat to low, and add the half and half or cream slowly.   Simmer until a good consistency.  Add dill or parsley if desired.  Stir the meatballs into the sauce until heated through.  Transfer to the serving dish and serve immediately.
     
    #10
    1bbqboy
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    Re:meatball sauce 2010/12/19 12:47:14 (permalink)
    I like this lady's approach.

    3 sauce options:
    (looks like Alton read this too)
     
     Swedish Meatballs
    and here's a Boston Globe article from this week:
     Swedish meatballs recipe - The Boston Globe
    post edited by bill voss - 2010/12/19 12:49:11
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    mar52
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    Re:meatball sauce 2010/12/19 12:50:22 (permalink)
    Tomato sauce?
     
    If you have an Ikea's close by, they sell their sauce.  It might be in a powdered form, but isn't flour a powder?
     
    This was taken from a website with some changes by me so that I wouldn't be breaking any rules!
     
     
    Cream Sauce:
    6 3/4 Tbsp cream  (Almost a half cup)  (Nothing wrong with the full ½ as cream is delicious)
    14 Tbsp boiling water or beef stock or a mixture so it's not too salty  (Just measure out a cup and remove 6 Tbsps)
    1 tbsp white flour
    Salt and white pepper
     
    To make the cream sauce: After cooking your meatballs in a pan, deglaze the pan with the water/broth mixture and strain the pan juice to remove the bits.  Dilute with cream. Thicken with the white flour.
     
    If you find your gravy too thin, just reduce it a bit.
     
    Or a tad if that's what they call it in Wisconsin.
     
     
    #12
    joerogo
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    Re:meatball sauce 2010/12/19 12:51:06 (permalink)
    annpeeples, When I saw the thread title, I started to warm up my Italian typing fingers.  Then I saw Swedish  I will have to defer to NYPIzzaNut 
    #13
    ann peeples
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    Re:meatball sauce 2010/12/19 12:59:24 (permalink)
    Joe-would love your recipe!!!...thanks to all for the ideas and recipes. Mr Hoffman-you outdid yourself
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    MellowRoast
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    Re:meatball sauce 2010/12/19 14:34:43 (permalink)
    Michael Hoffman

    For Swedish meatballs?


    Chewy just happens to be an Italian Swede. 
    post edited by MellowRoast - 2010/12/19 14:37:03
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    BillyB
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    Re:meatball sauce 2010/12/19 16:00:23 (permalink)
    Beef broth, Roux, chopped onions, Sourcream..........Sautee onions, put in beef broth and thicken with Roux, put in Sourcream and ad meatballs cook to blend in the Sourcream. ...................Bill
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    chewingthefat
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    Re:meatball sauce 2010/12/19 16:42:51 (permalink)
    Michael Hoffman

    chewingthefat

    EVOO, fresh chopped garlic, a good plum tomato sauce, oregano, basil, salt a little sugar. fry garlic till soft, don't let it get too brown, otherwise start over. add the sauce and seasonings, simmer till done adjusting the seasonings on the fly. Add the meatballs to warm them up. A good Parma or Pecco Romano added won't hurt the mix.


    For Swedish meatballs?

    Good Lord, I missed the Swedish tag...I finally after all these years made a mistake!

    post edited by chewingthefat - 2010/12/19 16:47:03
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    Foodbme
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    Re:meatball sauce 2010/12/21 14:20:12 (permalink)
    A Simple Recipe;
    Swedish Meatballs
    Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: Serves 6
    Ingredients:
    • 1 pound lean ground beef
    • 1/2 pound ground pork
    • 3/4 cup fine dry bread crumbs, divided
    • 1 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon fresh ground black pepper
    • 1/8 teaspoon ground allspice
    • 2 cups beef broth
    • 1 cup half-and-half or light cream
    • salt and pepper, to taste
    Preparation:
    Oil a large baking pan or jelly roll pan or line with nonstick foil. Heat oven to 375°.
    Combine ground beef, pork, egg, 1/2 cup of bread crumbs, 1 teaspoon salt, nutmeg, 1/4 teaspoon black pepper, and 1/8 teaspoon allspice. Form into small meatballs; lightly roll in the remaining 1/4 cup of bread crumbs and arrange on the baking pan. Bake for 30 minutes or until meatballs are cooked through.
    In a skillet over medium heat, melt the butter. Stir in flour until well blended and bubbly. Add beef broth and cook, stirring, until thickened. Add the half-and-half or cream and stir to blend. Taste and add salt and pepper, as needed. Add meatballs and heat through.
     
    #18
    ann peeples
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    Re:meatball sauce 2010/12/21 16:41:29 (permalink)
    Foodbme-the nutmeg and allspice is what I had forgotten.Thanks!
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    stricken_detective
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    Re:meatball sauce 2010/12/21 18:22:12 (permalink)
    You ppl are all very very FAAAAAAAHNCY!!
     
    Here ya go, Annie!
     
    1 box frozen Italian style meatballs
    2 large cans cream of mushroom soup
    about a cup of milk mixed in
    1 bag shredded cheddar

    Put all ingredients into a crock pot & mix. Heat for at least 3 hours on the 3 or 4 setting. You can serve this on rolls, or not. Everyone I work w/always claims to be dieting, but whenever we have a potluck, there are never any left. *insert pig smiley here*
    post edited by stricken_detective - 2010/12/21 18:24:05
    #20
    stricken_detective
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    Re:meatball sauce 2010/12/21 18:27:06 (permalink)

    Annie, here is another recipe we like. I prefer the whole berry cranberry sauce, YMMV.

    1 box frozen meatballs, or your homemade recipe, I can't stop you.
    1 can (1 lb.) jellied cranberry sauce
    1 bottle (12 oz.) chili sauce
    1 tbsp. brown sugar
    1 tbsp. lemon juice
     
    Throw it all in the crockpot until hot & bubbly.
     
    post edited by stricken_detective - 2010/12/21 18:28:08
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    stricken_detective
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    Re:meatball sauce 2010/12/21 18:29:24 (permalink)
    joerogo

    annpeeples, When I saw the thread title, I started to warm up my Italian typing fingers.  Then I saw Swedish  I will have to defer to NYPIzzaNut 
    I will thank you to remember OMERTA, Signore!!!!!

    #22
    mar52
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    Re:meatball sauce 2010/12/21 18:38:11 (permalink)
    You ppl are all very very FAAAAAAAHNCY!!

    Here ya go, Annie!

    1 box frozen Italian style meatballs
    2 large cans cream of mushroom soup
    about a cup of milk mixed in
    1 bag shredded cheddar

    Put all ingredients into a crock pot & mix. Heat for at least 3 hours on the 3 or 4 setting. You can serve this on rolls, or not. Everyone I work w/always claims to be dieting, but whenever we have a potluck, there are never any left. *insert pig smiley here*

     
    Your forgot to add a stick of butter and sherry to the gravy.
    #23
    Foodbme
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    Re:meatball sauce 2010/12/21 20:29:07 (permalink)
    stricken_detective

    You ppl are all very very FAAAAAAAHNCY!!
     
    Here ya go, Annie!
     
    1 box frozen Italian style meatballs
    2 large cans cream of mushroom soup
    about a cup of milk mixed in
    1 bag shredded cheddar

    Put all ingredients into a crock pot & mix. Heat for at least 3 hours on the 3 or 4 setting. You can serve this on rolls, or not. Everyone I work w/always claims to be dieting, but whenever we have a potluck, there are never any left. *insert pig smiley here*

    You can't make SWEDISH Meatballs using frozen Italian meatballs. The DNA does not match resulting in a half-breed Slovakian Goulash!
    #24
    NYPIzzaNut
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    Re:meatball sauce 2010/12/21 20:32:48 (permalink)
    Foodbme

    stricken_detective

    You ppl are all very very FAAAAAAAHNCY!!
     
    Here ya go, Annie!
     
    1 box frozen Italian style meatballs
    2 large cans cream of mushroom soup
    about a cup of milk mixed in
    1 bag shredded cheddar

    Put all ingredients into a crock pot & mix. Heat for at least 3 hours on the 3 or 4 setting. You can serve this on rolls, or not. Everyone I work w/always claims to be dieting, but whenever we have a potluck, there are never any left. *insert pig smiley here*

    You can't make SWEDISH Meatballs using frozen Italian meatballs. The DNA does not match resulting in a half-breed Slovakian Goulash!

    I am as shocked as you !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    #25
    Nancypalooza
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    Re:meatball sauce 2010/12/21 22:39:13 (permalink)
    stricken_detective
    1 can (1 lb.) jellied cranberry sauce
    1 bottle (12 oz.) chili sauce
    1 tbsp. brown sugar
    1 tbsp. lemon juice
     

     
    I of course am familiar with the super redneck version of this, which substitutes a jar of your finest store brand grape jelly for the cranberry sauce.
    #26
    ann peeples
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    Re:meatball sauce 2010/12/22 04:32:43 (permalink)
    I have had both the cranberry and grape jelly versions-I actually was thinking about making both swedish and one of these.For the swedish you all have talked me into making my own meatballs, but for quickness I thought I would use premade meatballs for the other.Thoughts? And would you go with the grape or cranberry version?
    #27
    MellowRoast
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    Re:meatball sauce 2010/12/22 08:04:59 (permalink)
    I vote for the grape.  When I serve it, the crowd wipes it out in short order.
    #28
    tcrouzer
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    Re:meatball sauce 2010/12/22 08:38:28 (permalink)
    The allspice and/or nutmeg is key to authentic Swedish meatballs!
     
    I vote for the grape jelly with the frozen meatballs - which will be fine for this preparation.
    #29
    NYPIzzaNut
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    Re:meatball sauce 2010/12/22 10:12:47 (permalink)
    annpeeples

    I have had both the cranberry and grape jelly versions-I actually was thinking about making both swedish and one of these.For the swedish you all have talked me into making my own meatballs, but for quickness I thought I would use premade meatballs for the other.Thoughts? And would you go with the grape or cranberry version?
    The problem with frozen meatballs is their sodium content - out of sight!!!

    #30
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