19 New York Times Swedish Meatball Recipe Prepare To Be Amazed!
Published on: Mar 10, 2024
Swedish meatballs are a beloved dish that originated in Sweden and has become a staple in many households around the world. These delicious balls of meat are typically served with a creamy gravy and lingonberry jam, and are a perfect addition to any dinner table. The New York Times has recently shared their take on this classic recipe, and it is a must-try for any meatball lover. Not only is this recipe easy to follow, but it also yields perfectly tender and flavorful meatballs that will have you coming back for seconds. Let's take a closer look at what makes the New York Times Swedish meatball recipe stand out.
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
Indulge in the classic combination of gooey chocolate and buttery cookies with this top-rated recipe from The New York Times. These cookies are packed with rich, dark chocolate chunks and flaky sea salt for the perfect balance of sweet and savory. With a crisp exterior and chewy center, these chocolate chip cookies are sure to be a hit at any gathering.
Take your meatballs to the next level with this creamy and flavorful gravy recipe. Made with savory beef broth, sour cream, and fresh herbs, this Swedish meatball gravy is the perfect accompaniment to your favorite meatball dish. Serve it over mashed potatoes or noodles for a comforting and hearty meal that will have everyone asking for seconds.
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New York Times Chocolate Chips Cookies {from Jacques...
Main Ingredients: Bread Flour, Baking Powder, Baking Soda, Coarse Salt
If you're looking for a unique twist on the classic chocolate chip cookie, look no further than this recipe from The New York Times. Created by renowned pastry chef Jacques Torres, these cookies are made with a blend of flours for a chewy and flavorful texture. Plus, the addition of chopped chocolate bars takes these cookies to a whole new level of decadence.
Short on time but still want to enjoy delicious Swedish meatballs? This easy sauce recipe has got you covered. Made with condensed cream of mushroom soup and beef broth, this sauce comes together in minutes and adds a creamy and savory element to your meatballs. Serve it over rice or noodles for a quick and satisfying meal.
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IKEA’s Swedish Meatball (Knock-Off)…..Delicious!!
Main Ingredients: Breadcrumbs, Butter, White Onion, Garlic, Ground
If you're a fan of the famous Swedish meatballs from IKEA, you'll want to try this homemade version. Made with a blend of ground beef and pork, these meatballs are juicy and flavorful. The rich and savory cream sauce is the perfect finishing touch to this delicious knock-off recipe that will have you skipping the line at IKEA.
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Swedish Meatball Skillet
Main Ingredients: Ground Beef, Plain Dry Bread Crumbs, Milk, Eggs, Water
This one-pan meal is a game changer for busy weeknights. Made with pre-made Swedish meatballs, broccoli florets, and cheesy egg noodles, this skillet dish is easy to make and packed with flavor. The addition of fresh herbs and parmesan cheese takes this dish to the next level.
Put a twist on your classic spaghetti and meatballs with this Swedish-inspired pasta dish. Made with egg noodles, creamy mushroom sauce, and seasoned meatballs, this dish is satisfying and comforting. The addition of lingonberry jam adds a unique and sweet element to this tasty meal.
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New York Times Chocolate Brownies
Main Ingredients: Unsalted Butter, Unsweetened Chocolate, Sugar, Vanilla
Get your chocolate fix with these decadent and fudgy brownies from The New York Times. Made with unsweetened chocolate and dark cocoa powder, these brownies are rich and chocolatey. The addition of sea salt on top adds a surprising and delicious twist to this classic dessert.
For an easy and foolproof Swedish meatball recipe, look no further than this one. Made with frozen meatballs and condensed cream of mushroom soup, this dish comes together in minutes and is perfect for a quick weeknight meal. Serve it with rice or mashed potatoes for a comforting and satisfying dinner.
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New York Times Rosemary Shortbread
Main Ingredients: All Purpose Flour, Granulated Sugar, Fresh Rosemary
Elevate your shortbread game with this delicious and fragrant recipe from The New York Times. Made with butter, sugar, and fresh rosemary, these shortbread cookies are perfectly crisp and packed with flavor. Serve them with a cup of tea for a lovely and elegant afternoon treat.
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That New York Times Cookie
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
If you're a fan of the classic chocolate chip cookie, you'll love this tried and true recipe from The New York Times. Made with dark chocolate chips and whole wheat flour, these cookies are slightly healthier but still just as delicious. Bake them until they're golden brown for the perfect combination of crispy and chewy.
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Swedish Meatball Noodle Soup
Main Ingredients: Olive Oil, Butter, Broad Egg Noodles, Sour Cream
Warm up on a chilly day with this satisfying and flavorful soup recipe. Made with homemade meatballs, egg noodles, and fresh vegetables, this soup is packed with protein and perfect for a comforting meal. The addition of dill adds a refreshing and unique flavor to this traditional soup.
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New York Times Chicken with Shallots
Main Ingredients: Unsalted Butter, Chicken Thighs, Fine Sea Salt, Pepper
For an elegant and delicious dinner option, try this chicken with shallots recipe from The New York Times. Made with bone-in chicken thighs, white wine, and fresh herbs, this dish is perfect for a special occasion or a tasty weeknight meal. The creamy and flavorful sauce is perfect for spooning over mashed potatoes.
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New York Times Pickleback Slaw (Vegan)
Main Ingredients: Green Cabbage, Red Cabbage, Carrots, Tart Apples, Vegan
Vegans rejoice! This creamy and tangy slaw recipe from The New York Times is completely vegan and perfect for summer gatherings. Made with shredded cabbage, pickles, and a homemade cashew dressing, this slaw is full of flavor and perfect for topping sandwiches or serving as a side dish.
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New York Times Chocolate Chip Cookies
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
Can't get enough of chocolate chip cookies? Neither can we. That's why we've included this second top-rated recipe from The New York Times. Made with browned butter and dark chocolate chunks, these cookies have a rich and nutty flavor that will keep you coming back for more. Serve them warm with a glass of cold milk for the ultimate treat.
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New York Times-Style Gluten Free Sugar Cookies
Main Ingredients: All Purpose Gluten Free Flour, Xanthan Gum, Cornstarch
For those with gluten sensitivities, this recipe is a must-try. These soft and chewy sugar cookies are made with a blend of gluten-free flours and topped with colorful sprinkles. They're perfect for any occasion and guaranteed to satisfy your sweet tooth.
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New York Times’ Best Chocolate Chip Cookies
Main Ingredients: Cake Flour, Bread Flour, Baking Soda, Baking Powder
With a name like "best chocolate chip cookies," you know these are going to be good. This recipe from The New York Times is perfectly balanced with bittersweet and semisweet chocolate chips and flaky sea salt. The combination of textures and flavors make these cookies truly exceptional.
For a convenient and delicious meal, try this one-pot pasta dish. Made with pre-made meatballs, spaghetti, and a creamy mushroom sauce, this dish is easy to make and perfect for a busy weeknight. Plus, less dishes to wash means more time to enjoy this tasty meal.
The Perfect Blend of Meat
One of the key elements of a good Swedish meatball is the blend of meats used. The New York Times recipe suggests using a combination of ground beef and ground pork for the perfect balance of flavor and texture. The ground beef adds a hearty richness, while the ground pork brings a subtle sweetness to the meatballs. The two meats together create a well-rounded flavor that is essential to a traditional Swedish meatball.
A Touch of Nutmeg
In addition to the meat blend, the New York Times recipe also adds a touch of nutmeg to the meat mixture. This may seem like an unusual ingredient for a savory dish, but it adds a warm and slightly sweet flavor that pairs perfectly with the other ingredients. The nutmeg also helps to enhance the aroma of the meatballs, making them even more irresistible.
The Secret Ingredient: Panko Breadcrumbs
While many meatball recipes call for regular breadcrumbs, the New York Times recipe takes it up a notch by using panko breadcrumbs. These Japanese-style breadcrumbs are coarser and larger than traditional breadcrumbs, which helps to create a lighter and fluffier texture in the meatballs. They also absorb more moisture, making the meatballs tender and moist without being too dense.
A Creamy and Flavorful Gravy
No Swedish meatball is complete without a creamy and flavorful gravy to pour over them. The New York Times recipe provides a simple and delicious gravy that is made with beef broth, heavy cream, and Worcestershire sauce. The beef broth adds a savory depth of flavor, while the heavy cream adds richness and a smooth consistency. The Worcestershire sauce adds a touch of tanginess and umami to the gravy, making it the perfect complement to the meatballs.
Don't Forget the Lingonberry Jam
Last but certainly not least, the New York Times Swedish meatball recipe recommends serving the meatballs with lingonberry jam. This tart and slightly sweet jam is a staple in Swedish cuisine and pairs perfectly with the rich and savory meatballs. The jam adds a pop of color and flavor to the dish, making it a feast for both the eyes and taste buds.
In conclusion, the New York Times Swedish meatball recipe is a must-try for any meatball lover. With its perfect blend of meats, touch of nutmeg, secret ingredient of panko breadcrumbs, and creamy gravy with lingonberry jam, it captures the essence of a traditional Swedish meatball in every bite. So, roll up your sleeves and get ready to impress your family and friends with this delicious and authentic recipe.
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<h2>The Perfect Blend of Meat</h2>
One of the key elements of a good Swedish meatball is the blend of meats used. The New York Times recipe suggests using a combination of <b>ground beef and ground pork</b> for the perfect balance of flavor and texture. The ground beef adds a hearty richness, while the ground pork brings a subtle sweetness to the meatballs. The two meats together create a well-rounded flavor that is essential to a traditional Swedish meatball.
<h3>A Touch of Nutmeg</h3>
In addition to the meat blend, the New York Times recipe also adds a touch of <b>nutmeg</b> to the meat mixture. This may seem like an unusual ingredient for a savory dish, but it adds a warm and slightly sweet flavor that pairs perfectly with the other ingredients. The nutmeg also helps to enhance the aroma of the meatballs, making them even more irresistible.
<h3>The Secret Ingredient: Panko Breadcrumbs</h3>
While many meatball recipes call for regular breadcrumbs, the New York Times recipe takes it up a notch by using <b>panko breadcrumbs</b>. These Japanese-style breadcrumbs are coarser and larger than traditional breadcrumbs, which helps to create a lighter and fluffier texture in the meatballs. They also absorb more moisture, making the meatballs tender and moist without being too dense.
<h2>A Creamy and Flavorful Gravy</h2>
No Swedish meatball is complete without a creamy and flavorful gravy to pour over them. The New York Times recipe provides a simple and delicious gravy that is made with <b>beef broth, heavy cream, and Worcestershire sauce</b>. The beef broth adds a savory depth of flavor, while the heavy cream adds richness and a smooth consistency. The Worcestershire sauce adds a touch of tanginess and umami to the gravy, making it the perfect complement to the meatballs.
<h3>Don't Forget the Lingonberry Jam</h3>
Last but certainly not least, the New York Times Swedish meatball recipe recommends serving the meatballs with <b>lingonberry jam</b>. This tart and slightly sweet jam is a staple in Swedish cuisine and pairs perfectly with the rich and savory meatballs. The jam adds a pop of color and flavor to the dish, making it a feast for both the eyes and taste buds.
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In conclusion, the New York Times Swedish meatball recipe is a must-try for any meatball lover. With its perfect blend of meats, touch of nutmeg, secret ingredient of panko breadcrumbs, and creamy gravy with lingonberry jam, it captures the essence of a traditional Swedish meatball in every bite. So, roll up your sleeves and get ready to impress your family and friends with this delicious and authentic recipe.
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