Do you have a Swedish meatball recipe that can be frozen and reheated for last minute get together?!

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Swedish Meatballs

Ingredients
1 cup finely chopped red onion, plus 1/2 cup
4 1/2 tablespoons unsalted butter
3/4 pound ground chuck
3/4 pound ground pork
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus 1 pinch
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 cup plain dried bread crumbs
1/2 cup whole milk
1/4 cup heavy cream, plus 3/4 cup
1 large egg, lightly beaten
4 tablespoons all-purpose flour
3 1/2 cups beef stock or 2 (14-ounce) cans reduced-sodium beef broth
1/4 cup red currant jelly
Directions
In a medium skillet over medium-high heat, saute 1 cup of the onion in 1 1/2 tablespoons of the butter until soft and light golden brown, 4 to 6 minutes. Set aside to cool, then add the onion to a medium mixing bowl along with the ground chuck, ground pork, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, the allspice, and the nutmeg.


In a small mixing bowl, combine the bread crumbs with the milk and 1/4 cup of the cream, and allow to sit until the bread crumbs are soft, about 5 minutes. Add the bread-crumb mixture and the beaten egg to the meat mixture and, using clean hands, mix well to thoroughly combine.


Using a tablespoon measure as a guide, scoop the meat mixture into small meatball portions, about 1 heaping tablespoon each. Using lightly damp clean hands, roll the meatballs until they are smooth and round. Transfer to a large plate or baking dish while you form the remaining meatballs.


In a medium skillet, heat 1/2 tablespoon of the remaining butter until foamy. Add one-third of the meatballs and cook, turning frequently, until the meatballs are browned on all sides, 6 to 8 minutes total. Using tongs or a slotted spoon, transfer the cooked meatballs to a Dutch oven or heavy large saucepan and repeat with the remaining meatballs, adding another 1/2 tablespoon of butter to the skillet before each batch.


Add the remaining 1 1/2 tablespoons of butter and the remaining 1/2 cup onion to the skillet and cook until the onion is soft, about 4 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the beef broth little by little and cook until the sauce is smooth and thick, about 4 minutes. Transfer the sauce to the Dutch oven or large saucepan and add the remaining 1/4 teaspoon salt, a pinch of black pepper, the remaining heavy cream, and the currant jelly. Bring the contents of the Dutch oven or large saucepan to a gentle boil over medium-high heat, then reduce the heat so that the sauce just simmers. Stir very gently to combine ingredients once the meatballs have cooked a bit; be careful not to break up the meatballs. Cook, uncovered, for 45 minutes to 1 hour, until the meatballs are very tender and the sauce is thick and flavorful. Serve with boiled new potatoes, cucumber salad, and lingonberries for a main course or in a shallow chafing dish with toothpicks for hors d'oeuvres.

Hi!
The secret to freeze and reheating is air tight packing. Small portions that will freeze quick and to make them with some fat in the meatballs. Freezing them in gravy is good but make flat parcels that as before said freeze quick and takes short time to de-freeze.
If using micro wave oven you must have fat and water to get a good heat up. Just grounded meat gives a coagulated burned aroma.
This recipe is a great one and has good variation hints

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 (broth is best)
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 sm?rg?sbord.

Fry them brown in a pan by rolling them and shaking the pan. Give them 10 minutes at 100 celcius in the oven after pan frying to be shure the center has passed 70 Celsius. OR 10-15 minutes in a good gravy that has cookled for a half hour to make the flour-feeling soften.

Good luck with your..