swedish food

Raspberry Shortbread Cookies Recipe - Bon Appétit Recipe

Shortbread Cookies

whole wheat flour

sugar

baking powder

salted butter, room temperature

egg, room temperature

raspberry jam

Bon Appétit

Preheat oven to 400°. Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend.

Line 2 baking sheets with parchment paper. Measure dough by 2 tablespoonfuls and roll into balls. Place on prepared sheets, spacing 2" apart. Make an indentation in center of each ball; fill each with 1/2 teaspoon jam.

Bake cookies until golden, 12–14 minutes. Transfer to a wire rack to cool.

Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast. 


Toast Skagen (Swedish Shrimp Toast)

dill

¼ medium red onion

12-oz. bag frozen cooked peeled, deveined, tail-off small shrimp (preferably North Atlantic), thawed

lemon

mayonnaise (preferably Hellmann’s or Best Foods)

Tbsp. crème fraîche

kosher salt,

black pepper

unsalted butter

white bread (such as Pepperidge Farm)

fish

Toast Skagen is one of the quintessential Swedish foods, a popular appetizer in both home and restaurant kitchens. Named after a fishing port town located at the northern part of Denmark’s Jutland peninsula, it was created by famed Swedish restaurateur Tore Wretman in the years after World War II. You’ll find many renditions of this elegant and easy knife-and-fork, open-face toast—luckily, I’ve never met one I haven’t liked. In my version of Skagenröra, the shrimp are bound with mayonnaise and crème fraîche, then punctuated with fresh dill, lemon (both the zest and juice), and whitefish roe. Traditionally, the shrimp used in the creamy mixture (called Skagenröra) are small, sweet North Atlantic shrimp that are wild-caught and hand-shelled. You can occasionally find such shrimp Stateside in the frozen aisle, but any small shrimp (sometimes called salad shrimp) in the 91–110 count per pound will do. The Skagenröra is chilled in the refrigerator before being heaped upon slices of white bread that have been toasted in a bit of butter.—Hana Asbrink

Finely chop tender sprigs from ¼ small bunch dill to yield ¼ cup.; place in a large bowl. Set some larger sprigs aside for serving.

Finely chop ¼ medium red onion (you should have about 3 Tbsp.) and add to bowl with dill.

Thoroughly pat dry one 12-oz. bag frozen cooked small shrimp, thawed, with a kitchen towel or paper towels. Coarsely chop half of the shrimp. Place all shrimp in bowl with onion and dill.

Using a Microplane, finely grate zest of 1 lemon into bowl, then cut lemon in half and squeeze juice of one half through your hand or a fine-mesh sieve into a small bowl; you should have 1 Tbsp. Add lemon juice to bowl with shrimp and mix gently with a rubber spatula to combine. Cut remaining lemon half into 4 wedges and set aside for serving.

Add 3 Tbsp. mayonnaise, 2 Tbsp. crème fraîche, and ¼ tsp. kosher salt to shrimp; mix gently to coat. Season with freshly ground black pepper and more salt if needed. Cover with plastic wrap or transfer to an airtight container and cover. Chill at least 30 minutes and up to 1 hour.

When ready to serve toast, melt 2 Tbsp. unsalted butter in a large skillet over medium-low heat. As soon as butter is sizzling, arrange 4 slices white bread in pan and cook, turning a few times to allow both sides to absorb some butter, until golden brown, about 4 minutes.

Transfer toast to plates and top with shrimp salad. Spoon 1 tsp. bleak fish or whitefish roe (if using) over each toast and top with reserved dill leaves. Serve with reserved lemon wedges for squeezing over.

Swedish Meatball Noodle Bake

beef

breadcrumbs

egg,

onion, grated

nutmeg

garlic powder

Kosher salt

olive oil

beef broth

heavy cream

Worcestershire sauce

egg noodles

Swiss cheese, grated

salt and black pepper,

Fresh parsley, chopped,

Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.

In a large bowl, mix together the beef, breadcrumbs, egg, onion, nutmeg, garlic powder, salt and pepper. Scoop mixture out in 1 1/2 tablespoons and roll into balls.

Heat olive oil in a large skillet over medium-high heat. Add meat balls and brown on all sides. (They'll finish cooking in the oven.) Remove to a plate and set aside.

While meatballs cook, boil a large pot of salted water and cook noodles 2 minutes less than package calls for.

To same skillet that the meatballs were seared in, add broth, heavy cream, and Worcestershire sauce, scraping up any stuck-on bits on the bottom.

Let simmer until slightly thicker, about 10 minutes. Season to taste with salt and pepper and remove from heat.

Add pasta to baking dish, and nestle meatballs into noodles. Pour sauce evenly over the top and top with cheese.

Bake until cheese is melted and bubbly, about 20 minutes. Let sit 5 minutes before serving. Enjoy!

Swedish Meatballs that are perfectly tender and spiced, served with creamy, savory, gravy. Comfort food at its best!

The Best Swedish Meatballs

white bread, no crusts

onion powder

beef (I use 85/15)

ground pork (you can also sub with another pound of ground beef instead)

brown sugar

salt

butter (you can also use some drippings from the baked meatballs)

flour

beef broth (more as needed)

Worcestershire sauce (more

Very slight dash of nutmeg (optional)

Meatball Mixture

In a small bowl, soak the white bread in the heavy cream for 5-10 minutes. Mash with a spoon or you hands. Mix the bread paste in a large bowl with the garlic and onion powder, beef and pork, egg, brown sugar, salt, and pepper. When it&#8217;s all well-mixed, roll into smallish meatballs. (If you find the mixture is too wet to handle, you can add a bit of panko or a tablespoon of cornstarch to help them hold a bit more. But don&#8217;t panic &#8211; wet is normal for this mixture. It makes for very tender meatballs!)

In a small bowl, soak the white bread in the heavy cream for 5-10 minutes. Add the soaked bread and the onion and garlic to the bowl of a food processor. Pulse for 10-15 seconds until mostly smooth. Mix the bread paste in a large bowl with the meat, egg, brown sugar, salt, and pepper. When it's all well-mixed, roll into smallish meatballs.

The Best Swedish Meatballs Step 1

Bake the Meatballs

Preheat the oven to 400 degrees. Place meatballs on a sheet pan or baking dish. Bake for 20-25 minutes until cooked through. 

Preheat the oven to 400 degrees. Place meatballs in a casserole dish or baking dish with sides. Bake for 20-25 minutes until cooked through. (You can bake some or all — I often freeze half of the meatballs for later.)

The Best Swedish Meatballs Step 2

Gravy Time

In a large pan, melt the butter over medium heat. (You&#8217;re going to add the meatballs back into this pan so make sure it&#8217;s a nice big skillet, saute pan, or braiser casserole dish.) Whisk in the flour; let it bubble for 2-3 minutes. Add the beef broth, slowly, stirring after each addition. Gradually a smooth gravy should start to form. Stir in the heavy cream and season with Worcestershire sauce, sugar, salt, and a bit of nutmeg if you want. Taste and adjust to get it just right! That&#8217;s where the magic happens.

Gravy time! Drain off and reserve the grease from the meatball pan. Add 2 tablespoons of the grease to a small skillet (alternatively, you can use butter). Over medium heat, whisk in the flour; sauté for 2-3 minutes. Add the beef broth, slowly, stirring after each addition. Gradually a smooth gravy should start to form. Stir in the heavy cream and season with Worcestershire sauce, sugar, salt, and a bit of nutmeg if you want.

The Best Swedish Meatballs Step 3

Add meatballs in with the gravy. Cover to keep warm until you want to serve them, or transfer the pan to the oven where they can hang out on low / warm heat and continue to get tender and delicious. (The meatballs are already great on their own, but the longer they soak in sauce, the more tender and  delicious they get.) Serve over mashed potatoes, with a cucumber salad and lingonberries.

Add meatballs in with the gravy in the skillet and cover to keep warm until you want to serve them. (The meatballs are already great on their own, but the longer they soak in sauce, the more tender and  delicious they get.) Serve over mashed potatoes, with a cucumber salad and cranberries or lingonberries.

The Best Swedish Meatballs Step 4

This was so good. Can’t go wrong with Swedish meatballs,  my family devoured this meal.

It tastes so good because it’s healthy, right? ;)

I was wondering if you had a solution for a full large crock pot full of just the meat balls. I would like to make them for Christmas day.

I love Swedish meatballs, they are our families go-to quick comfort food, but this is because we use the frozen Ikea meatballs and I'd rather make them from scratch. It looks like the beef and pork is quite smooth, was it also put in the food processor?

Thank you, Eman!  I made the recipe above (the simpler one) and they were the best Swedish meatballs we've ever had!  I actually tripled the recipe, using six pounds of just beef.  They were WONDERFUL - these are not Fred Flintstone's Swedish meatballs - they are soft, tender little nuggets of joy!  And that gravy.  There really was the moment where I saw the sauce I was making turn into the smooth silkiness which is the delicious gravy.  Even found lingonberry preserves.  AND made the cucumber salad*.  Thank you for this amazing recipe.  

* In the link provided for the salad, it is necessary to sign up in order to get the directions.  I used the ingredients (very nice) and found directions elsewhere.  For salad, directions do not usually matter, but for Norwegian cucumber salad, they do.  Just thought a high quality website such as this would want to know :).

These were easy and very good! I used sour cream in the sauce, instead of heavy cream. My family said they prefer my typical Swedish meatballs more, but this was an easier version.

Made these for Christmas Eve dinner. They turned out very tasty. I ended up adding black pepper and red pepper flakes to the gravy to add a hint of heat. Thanks Lindsay!

I have been making this dish but there is a little difference between how to make your dish and how to make min.  i have felt <a href="https://prestigedecanters.com/blog/why-use-a-decanter-for-scotch/" rel="nofollow ugc">that</a> your way is good. I will also try to make this dish in the same way.

I love this recipie!and have it made if several times. I finally thought ahead to freeze half and was wondering if i cook from
Frozen or let the meatballs thaw first?

I made my own Swedish meatballs for the first time!!! And gosh it wasn't difficult at all! Thank you so much for the amazing recipe.

My husband and I loved these! These really are the perfect Swedish meatballs. The brown sugar and salt work together very nicely and the gravy with the addition of Worcestershire sauce  was wonderful. The acidity of the pickled cucumbers works so well with it all too. Looking forward to adding a little lingonberry jam to the mix next time! Thank you!!

https://content.jwplatform.com/videos/1EtwTLdD.mp4

Swedish Meatballs that are perfectly tender and spiced, served with creamy, savory, tangy gravy. Comfort food at its best!

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Shortbread Cookies

Toast Skagen (Swedish Shrimp Toast)

Swedish Meatball Noodle Bake

The Best Swedish Meatballs

The Best Swedish Meatballs

Top 5 swedish food recipes from across the web

The most viewed swedish food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shortbread Cookies

Toast Skagen (Swedish Shrimp Toast)

Swedish Meatball Noodle Bake

The Best Swedish Meatballs

The Best Swedish Meatballs

The most viewed swedish food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine