MEATBALLS INTERNATIONAL - Swedish, Norwegian, Italian, Greek

Mixing Ingredients
Mixing Ingredients
Forming Meatballs
Forming Meatballs
Frying Meatbals to Brown
Frying Meatbals to Brown
Swedish Flag
Swedish Flag
Swedish Meatballs in Gravy
Swedish Meatballs in Gravy
Swedish Meatbals
Swedish Meatbals
Norwegian Flag
Norwegian Flag
Norwegian Meatballs
Norwegian Meatballs
Italian Flag
Italian Flag
Italian Meatballs
Italian Meatballs
Greek Flag
Greek Flag
For Refrigeration
For Refrigeration
Greek Meatbals
Greek Meatbals

Rating

5 stars from 1 rating of International Meatballs

Create an International Meatball Party!

The gang's coming? Why not serve them an assortment of meatballs. The recipes are easy to make and really tasty. Mark each tray with the appropriate country flag for fun. Just print this page and cut out the flags.

********************************************

SWEDISH MEATBALLS

Ingredients

  • 3 lbs ground round or 2 lbs ground round and 1 lb ground veal
  • 2 eggs
  • 1 cup milk
  • 1 cup bread crumbs
  • 1 small onion, chopped fine
  • 2 tsp salt
  • 2 tsp sugar
  • 1/2 tsp pepper
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice

Procedure

  1. Mix all ingredients together in a large bowl.
  2. Shape mixture into balls and brown on both sides in butter of medium heat.
  3. When all meatballs have browned, cover pan and steam over low heat for 15 minutes.
  4. Remove meatballs from pan and add about 1 to 2 tablespoons of flour to drippings, then water and beef bouillon to taste.
  5. When gravy has thickened, return meatballs to pan and heat well in gravy.

********************************************

NORWEGIAN MEATBALLS

Ingredients

  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • 1 egg
  • 2 tbs light cream
  • 2 tbs grated onion
  • 1 tbs lemon pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp nutmeg
  • 4 tbs shortening
  • 3 cups chicken broth (2 cans)

Procedure

  1. Beat egg with cream, onion salt, lemon pepper, pepper and nutmeg.
  2. Mix meat together and then mix ingredients thoroughly with meat.
  3. Roll meat into balls an inch thick.
  4. Roll in flour.
  5. Brown in shortening in pan.
  6. Pour broth over meatballs
  7. Cover and simmer on low for 1 and 1/2 hours.

******************************************

ITALIAN MEATBALLS

Ingredients

  • 3 lbs ground round
  • 2 eggs
  • 1 cup chicken stock (1 can)
  • 1 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tbs minced garlic
  • 2 tsp salt
  • 1 tbs dried oregano
  • 3 sprigs chopped fresh parsley
  • 1 large jar prepared spaghetti sauce

Procedure

  1. Mix all ingredients in together in large bowl.
  2. Shape mixture into 1 inch balls and brown on both sides in olive oil over medium heat.
  3. When all the meatballs have been browned pour the jar of spaghetti sauce over them and cover.
  4. Simmer over low heat for 20 minutes. Sprinkle with Parmesan cheese before serving.

********************************************

GREEK MEATBALLS

Ingredients

  • 1lb ground round
  • 1/2 Cup soft bread crumbs
  • 1 tsp salt
  • Dash ground cinnamon
  • 1 medium sized onion, grated
  • 2 tbls chopped parsley
  • 2 tbls chopped fresh mint
  • 1 egg
  • 1/2 Cup Greek Ouso
  • 1 tbs olive oil
  • Flour

Procedure

  1. Combine meat, bread crumbs, salt, cinnamon, onion, parsley, mint, egg and Ouzo in large bowl. Mix lightly until combined.
  2. Shape into balls the size of quarters.
  3. Roll in flour until coated and arrange on cookie sheet in one layer.
  4. Refrigerate 1 hour.
  5. Heat oil in skillet. Add meatballs.
  6. Cook over medium to high heat tossing an turning until evenly browned and cooked through, about 10 minutes. Makes 32 meatballs.



More by this Author


Comments 5 comments

Senoritaa profile image

Senoritaa 4 years ago

Wow! So many different types of meatballs in one Hub. Voting up!


SJmorningsun25 4 years ago

What a fantastic idea! Very labor-intensive, but I assume most of these could be made ahead of time and frozen (not in the sauce, of course)? I'm Swedish, so we have Swedish meatballs on our Christmas Eve smorgasbord every year--and I swear the meatballs are as good, if not better, leftover. :-) Voting up and awesome!


Frannie Dee profile image

Frannie Dee 4 years ago from Chicago Northwest Suburb Author

Thanks for commenting Senoritaa and SJM25. These are always fun and yes you can make them ahead of time. I agree they sometimes taste even better as leftovers.


poetvix profile image

poetvix 4 years ago from Gone from Texas but still in the south. Surrounded by God's country.

What a cute idea with the flags! There are two dishes I have never been able to get right. Meatballs are one of them. I'm going to try again.


Frannie Dee profile image

Frannie Dee 4 years ago from Chicago Northwest Suburb Author

Poetvix, I notice that if someone fails at the meatballs, it's because they do not get the consistency right. The mixture should not be hard, add a little water if they are not pliable. It's a trick I learned over the years. Good luck!

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working