The Creamy Swedish Meatballs I Can't Stop Eating
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- Today we're making Swedish Meatballs. You can make them smaller if you like, which works well with toothpicks as an appetizer. Both ways are great.
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INGREDIENTS
For the meatballs
6 slices white bread cut into small cubes, see notes
1/2 cup (120g) whole milk
2 tablespoons (28g) butter
1 medium onion minced
3 cloves garlic grated
1 pound (454g)ground chuck
1 pound (454g) ground pork
1/4 cup flat-leaf parsley minced
1/2 teaspoon allspice
2 large eggs beaten
2 1/2 (10g) teaspoons kosher salt
1/2 teaspoon black pepper
vegetable oil for frying - enough to fill the pan a 1/2" high.
For the gravy
7 tablespoons (95g) butter
7 tablespoons (50g) flour
1/2 cup (120g) dry white wine optional
4 cups (960g) low-sodium chicken stock
2 tablespoons (30g) Worcestershire sauce
1 tablespoon (15g) Dijon mustard
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
1/4 teaspoon allspice - plus more taste
1/4 teaspoon nutmeg - plus more to taste
salt and pepper - to taste
- Store-bought plain breadcrumbs (1 to 1 1/4 cups) can also be used.
- Use extra dry breadcrumbs, a bit at a time, if the mix is too wet.
- If the meatball mix is too wet, just add a bit more breadcrumbs.
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Watch the Sip and Feast Podcast for all about cooking, recipes, tips, and tricks: www.youtube.com/@sipandfeastpodcast. The lingonberry jam is awesome so I do recommend you serve it on the side. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
For baking meat balls, I have a tip: use a cake pop pan, and put one meatball in each of the ball shaped divots. With this method you get better contact with the pan for that contact browning, and the convenience of using the oven. Or, use a takoyaki pan (one of those Japanese cast iron pans with the spherical divots). They're perfect for meat balls as well. If you bake meatballs in a cake pop pan, you might just get the best of both worlds.
Thank you for the warning about Amazon's jacked-up prices. I'd never order anything from them because of the way they treat their employees, so I'm not surprised to hear that they also take advantage of their clients. There are so many other resources available, I hope people will make an effort to shop at local stores, but if they must order, please check around and try to find a more ethical and reasonable supplier.
Lovely recipe, and yes, allspice is delicious. In France it's called poivre de la Jamaique/Jamaican pepper. I use a melange of black, white, allspice, and coriander in my pepper grinder.
apart from your cooking talents/ one of the reasons I subscribed to your channel is the fact that you pronounce Worstershire sauce properly. you got it right the first time... WOOSTER
Glad to see your channel keep growing, easily one of best home cooking channels on YT
@@dragonwagon2799 yes, he does (or did) pronounce it correctly, but lately he’s kinda made fun of the pronunciation, pretending like it’s difficult. I grew up on the east coast and everyone called it Woost-a-sher sauce. No one ever thought it was difficult to pronounce.
Ppl have difficulty when they try to make it 4 syllables instead of 3, and add the “ces’ part as a separate syllable worscest - is simply woost, then next “er” (often pronounced as “a” short vowel) , then shire is pronounced “sher” rhyming with “her.”
I guess ppl like making a joke of pronouncing it, but it’s simple.
It’s from England and Nigella and Gordon Ramsey pronounce it as we New Englanders do. They don’t stumble over it or make jokes about it.
Hi James, I'm Swedish, I've cooked your Goulash and the Stroganoff, family loved it. Swedish Meat balls is next! Keep up the good work.
Yum my grandma Alma Pierson made the best ones I love them and I miss them so I’m gonna try this.
Really. From the source you're not as good? 😂😂😂
As a Swede did you find it strange there was no dill? I loved how there was lingonberry jam but no dill.
There you have it!! Approval from a Swedish man. Nice job, Jim!! I am absolutely making these! I've been looking for a great recipe on Swedish meatballs for years. I will buy some McCormick all-spice. I had no idea that was in there. Thanks for the help! Joe
@BigboiiTone Swede here, there is no dill in swedish meatballs. In alot of other dishes, yes but not meatballs :-)
Swede here. Good job on the meatballs. 👍
Traditionally Swedish meatballs are smaller and fried in butter not really in the sauce. Sauce/gravy is usually poured aside.
Wostershire sauce is not that often used because Swedes usually use white vinegar (ättika) and or white wine vinegar. And the sauce is usually browner either by using dark soy sauce or collorit (which is sort of like molasses).
Lingonberry jam is commonly served together with meatballs and I’m pretty sure IKEA sells it worldwide in their food market section. Another common aside is thinly sliced cucumber that is pickled (pressgurka).
We don’t really do buttered noodles in Sweden. More traditional with potatoes. And if pasta is involved (spaghetti or macaroni) we tend to use tomato ketchup.
Very likely ketchup in Sweden is different than in USA. A Swedish company makes the most popular ketchup in Ukraine (where I used to live) and it is much different than US style :)
@@ZhovtoBlakytniy What company is that? Felix? Now I'm curious. Didn't know that about ketchup in Ukraine. :)
Was about to comment the exact same thing. I think you got every single detail I was about to mention! These look good, but they're not quite authentic.
I can get lingonberry jam at IKEA in Maryland.
I am sure these meatballs are delicious but calling them Swedish is quite a stretch.
Swedish guy here, try putting some lingonberry sauce into the cream sauce, like a tablestpoon or two, we love it! Must eat it with potatoes!
We hosted an exchange student from Sundsvall Sweden 30+ years ago. A couple of years later, we visited him in Sundvall over Easter weekend. His mother made 26 dishes from scratch including Swedish Meatballs with Ligonberry sauce. An awesome meal with even better memories.
I put a little honey in my sauce, like my mother's Kåldolmar sauce. My family love it.
Most Swedes fry them in butter and then remove the meatballs from the pan, then make the sauce in the pan (or de glace it) just like you did, but with the good flavour from the meatballs still in the pan, and then strain it to a smooth and creamy sauce! In Sweden the meatballs are never cooked or served in the sauce, that's more Italian style, but always separated and then mounted on the plate with lingonberry (I think IKEA sell Lingonberry jam), and it's always served with boiled potatoes or mash potatoes! That is the traditional Swedish way!
Agree with everything, serving it without potatoes/mashed potatoes blew my mind.
And he lost me at garlic, parsley and all spice!😂 Never heard of anybody in Sweden using those ingredients. Definitely seems more Italian….
@@asalindstrom6845 Allspice(Kryddpeppar) is used, but nowadays it's less common but it's more widely used at Christmas!
H
I hope this doesn't upset you but you should know many of us are very fond of your channel.
Yes, I too, am very “fond” of Jim and Tara! 😅😅😅😅😅😅
Hey I am FOND of wordplay😊
Hahahaha nice
Best teaching show for great family oriented recipes. In real time, and like real life.
@mj-we9vu - this was the channel comment of the month
@@mindbendernine thank you
As a Danish person living in a foreign country, this really speaks to my heart. Slight differences between Danish, Swedish and Norwegian techniques, but they are all comfort foods. You're a little unorthodox with some things, but if it tastes good, then it is good! I would be happy to eat anything you cook. You would be surprised at how moist the Danish meatball mix actually is. Danish meatballs are almost always fried in butter. My wife is Swedish, she always complains about how I cook the meatballs. Doesn't stop her from eating a ton of them! Nutmeg. cinnamon and allspice make a huge difference.
What would you do differently to make them more authentic? Thx.
@@rmp563 I can only reference the way they are done in Danish cooking. They are almost always served with cucumber salad, not usually with sauce. Sometimes a little remoulade. But everyone has their own way of making them, these ones look pretty good to me.
Nutmeg in meatballs? Great tip dear cousin, I'm gonna test that one. The No1 rule for SWE meatball is: the more stuff into the mix the better. Some add ginger.
You serve over Danish rolls?
"she always complains about how I cook the meatballs. Doesn't stop her from eating a ton of them!" 🤣🤣🤣🤣🤣🤣 I bet she hasn't seen that comment 🤣🤣🤣!!!
Thanks for good content! Swede here, would say that it’s much easier to grate the onion instead of chop it. This will make it disappear in the meatballs. Also, the lingonberries is in classical way is mixed with sugar - buy frozen lingonberries and mix with sugar, let stand for a while and serve with potatoes together with the sauce and meatballs. To everyone that will travel to Stockholm in the future and want to know how the best Swedish meatballs taste, eat at Riche. Don’t forget to bock a table since it’s always crowded there.
I have heard Pelikan in Stockholm has the best meatballs.
@@erik.... Homemade meatballs are almost always the best, but yeah Pelikan and Restaurant Tradition are the best, representing both high and mind end price points respectively. If you want to do your own research on swedish cuisine, the umbrella term is called Husmanskost.
Very ceamy and delicious meatballs. Just for info. Traditionally in Sweden we only use salt white pepper egg onion and bread crunches in the meat. Cooked in a frying pan with butter. Served with boild potatoes, lingoberry jam, green peases and cream sauce. But like your version a lot!
Green peas are not an essential condiment neither are there boiled potatoes. Swedish meatballs in restaurants are traditionally served with mash potatoes, lingonberries either as a jam or sugared, pickled cucumber and cream gravy...
hi Jim, it’s Maria former Long Islander (Lake Ronkonkoma )… 1st-I got to tell you I love all your recipes I use and share them with a lot of friends. I live in California now and they love your style of cooking. Second the kitchen looks fabulous third I love how you set up the website with step-by-step looks great. You’re doing a great job and i’m grateful for all that you do. God bless you and your beautiful family. I love watching your videos. I feel like I’m home.😉🥰
That intro we don’t mess with the ingredients, amazing. This is a huge problem, other channels show either fake ingredients or they blur them during making. Really nice you solved this 😂
I love your shows and how you explain everything so clearly. Love that your whole family is involved too. You have a great family and I do love James critique's. 🤔❤
Hi James. I'm truly FOND of your recipes. lol
LMAO! Thanks for making me laugh at your joke. You made my day!
I like that you aren't using cliche cooking shots and angles. Everyone has the same "birds eye view" plate or the "Babish" hands. No nonsense and straightforward, great job! Food should be unpretentious.
Looks very good :) Classic swedish meatballs in Sweden at least usually don't have garlic and parsley in them. Or dill for that matter that I saw in a comment :) Whitepepper and mustard though (dijon or whole grain) and standard would be using breadcrums. I use oats actually instead.
the most enthusiastic bread crumb delivery I've ever seen.
This was really good!! I don't eat pork so did all beef on the balls. And because I am a sauce hound, I halved the meatball recipe but made the full sauce recipe. Store didn't have ground nutmeg but did have the nuts so I microplaned that myself and I will never get ground nutmeg again unless I can't find the other. Served on top of egg noodles and my local Publix grocers actually had lingonberry jam. In a word, "delecious."
Great video. Love watching the kids grow up on the channel. Beautiful family!
I've been watching for around 2 years now, and had wondered about the "fond" issue. Nice to hear an explanation
The minute I learned you could bake meatballs and then simmer them in sauce, my life got a LOT better! Love your recipes.
Have done both in the past and Im only baking them when Im under significant time pressure and the quantity is high. But it takes away a lot from the dish. The browning on the meatballs while not as good is secondary to the fond you dont have in the pan for the gravy. I regularly cook for up to 13 people if you get confused by my high quantity statement :D
Made these for dinner. What a treat! Adding wine always sends food to another level where nobody can guess the secret ingredient. Can't wait to try more of your recipes. Thanks for sharing.
Love this channel so much. Always killing it. And the “fond” thing is so spot on. I learned to cook in kitchens in the 90s. One of my mentors was a classically trained French chef; this man taught me how to make my mother sauces, how to “sous vide” and confit before it was all the rage on TH-cam, reductions and pan sauces, and in general gave me the foundation to cook amazing food for the rest of my life. And not once, in years of working in professional kitchens, did I ever hear a chef use the word “fond.” Even the French chef called it a “crust,” and most everyone else referred to it as either “crust” or just straight up called it flavor (eg., “make sure you scrape the flavor off the bottom of the pan!”).
My off-the-boat Italian grandmothers, the both of them, would’ve given me the spoon if I’d said the word “fond” around them. Nona and nana didn’t know those fancy words.
It’s not Italian. It’s French. You know, like “bechamel”, “sous vide,” “braise, “ ad infinitum. It’s just as legitimate. I never heard Julia or Jacques say “umami” either. Cooking evolves!
Well, I always referred to it as the "catch" on the bottom of the pan; because it is the stuff that "catches" on the pan bottom when you brown stuff. Whoopee!!!
@@jeanniebrooks I wasn't implying it was Italian. Those were mutually exclusive anecdotes. I was trained by a french chef -- as I explicitly stated above when I mentioned learning my mother sauces --béchamel being one of those.
And no one was implying cooking shouldn't evolve. Although I'd argue the irony is that french cuisine is based on classic principles and techniques that chefs are taught to adhere to with almost clinical precision. But the terminology used in a professional kitchen has absolutely bled into the mainstream, making every home cook filming themselves overcooking a chateaubriand under an oven broiler sound like a pretentious knob.
And that was the point he was making in the video.
@@Silverjerk I wasn’t implying it was Italian either. But you did mention your “Italian grandmothers would’ve given you the spoon” if you used the word fond. Well they wouldn’t have ever heard of it . It not only wasn’t in popular usage, it was not Italian . Most Italian terms I’ve heard of as a typical American home cook refer to the names of dishes rather than techniques. Many cooking terms we are all familiar with as Americans are French, as well as the names of dishes or other useful terminology. Such as fond.
Jim has expressed disdain for the word many times indicating he thinks it is pretentious. Before Julia & Jacques showed up, people referred to “frying” , or “pan frying ,” not so much “searing” or “sautéing “ so vocabulary changes over time , as does cooking methods, and our understanding of food preparation. Right now, we are experiencing an explosion of interest in cooking, there’s more intense interest in different cultures, ingredients from around the world, everything is different! It’s a very exciting time for the world of food and I think TH-cam has a lot to do with it.
I think rejecting the word fond indicates a lack of willingness to join the modern world of cooking. It’s to be behind the times. As much as I love Jacques & Julia, I hardly think ALL their methods are the preferred- some are ludicrously and excruciatingly tedious for unworthy results. But I admire so much what they have brought to us.
@@thaisstone5192 During my lifetime it was referred to as “pan drippings.” 5hat works. But fond is a better term for what it is.
I need this in my life!
The last time I had good Swedish meat balls was 30 years ago from my aunt Ingrid. She would come to visit once a year and always made them.
Julia Child called it fond. She was classically trained in a French culinary tradition and was fluent in the vernacular. It's even in her cookbooks.
That’s interesting, and good to know. I didn’t recall that. I’ve watched many of her shows, The French Chef in particular, but I only bought Baking with Julia which, of course would not include that word. When I was learning to cook, I was not particularly interested in French Cooking, but I made soufflés, omelets, Boef Bourginone , Coq au Vin, but many other classics like lasagne, lamb stew, sauerbraten, stuffed cabbage, stuffed peppers, Boston baked beans and cod fish cakes, breads, fruit pies, custards, creme caramel, all kinds of cakes, cookies & bars, all kinds of soups- I was in my 20s and early 30s in those days and I had plenty of other inspiration from Gourmet Magazine, Joy of cooking, Fanny Farmer - French cooking was too rich and unnecessarily complicated to my mind! It still is!
Using the word fond is a better word than brown bits. Nothing wrong with using the "f" word. I think Julia Child ought to know.
Have not been getting your vids, so I went a looking. Swedish meatballs in this country owes allegiance to the crock pot. When that came out, it had a small cookbook . . . The recipe for Swedish Meatballs was all the rage . . . I'm a retired teacher, and I can't even begin to tell you how the crock pot was every teacher's savior. Our lunches were leftovers, so we always shared. So much fun! Thanks for bringing back those memories . . . Every Christmas I made extra batches of my cranberry relish which I use exclusively for recipes like this and especially Kreplach/Pelmeni. Now that I'm thinking of it ... I may just use this as the meat stuffing with sauce on the side. Wow . . . I just solved UN border crisis between Sweden/Russia. LOL .... Hope y'all had a great holiday ... Look at you guys ... a skip away from one million subscribers. Congrats. You earned it!
Sweden does not have a border with Russia, nor should Swedish meatballs ever be mad in a crockpot. Hell even the oven suggestion in this video is bordering on bad due to the lack of "crust" created from frying them in a pan with butter.
"This is when Sip and Feast jumps the shark". Almost spit out my ice coffee laughing. Fond and Bro Gloves?!? We are getting crazy over here!🤣
IKEA sells the jam….its delish! They also have a Lingonberry drink….complete heaven!
Brown bits is so much more descriptive, and sounds more appetizing than that other word.
The BEST beef bourguignon I have ever made was your recipe, so you can bet I will be giving this one a try!! Love this channel keep up the great work!
if you fry them in butter, you can combine the fond into the sauce 🙂
Ohhhhh my… this looks so good ! And I love how Tara contributes !
OMG this dish is so so so good!. We can buy packaged mixed pork and beef in our country but we can't get the jam, we "so"" get the idea of the jam so added some lemon juice (tart) and sugar in the sauce (used pork stock) worked very well. Served the meatballs (oven) with carrots for more sweetness. No need for pasta, rice etc - it's a complete meal that you can't stop eating!. Delicious
I’m fairly new to this channel (I’m so glad I found you by the way) and I was lost on the whole “fond” thing…and after hearing your explanation as to why the word irritates you I am laughing my face off because you are so right!! People DO overuse that word! 😂😂😂. P.S. Can’t wait to make this dish! I’m making your Coq au Vin for me and hubs for Valentine’s Day. Wish me luck! ❤️
Re brown bits: I have been around many a kitchen and cooking in my lifetime of 74 years. Most people I know would thrown the “brown bits” into the sink to soak with the pan. My mother was a rarity. She thought the brown bits were gold, and boy, was she a great cook! But how do you tell your friends (or mother in law) not to toss the “brown bits” when they think it’s greasy and unhealthy? You elevate the name! Now, everyone is keeping the “fond” when no one would the “brown bits”. Even my husband when he was cooking would try to wash the “brown bits” down the sink (as I was yelling, DON’T DO THAT) or scrape it into the garbage. Now that he has heard it called “fond”, he looks at it differently. Just my take… love the video and your Swedish meatball recipe looks fantastic! I am making my grocery list right now. Love your family!
The meatballs look delicious. I have a feeling that the term “Swedish Meatballs” has come to mean simply meatballs in a white gravy. I doubt my Swedish grandmother even knew that garlic existed. Or Worcestershire! 😂
as a Swede I can confirm we use neither in our traditional meatballs
Love the quick tangent on a certain idiosyncrasy of yours, very natural and I love how you brought it all home by saying if it’s good enough for them it’s good enough for me. Never follow the trend and you will always be a trendsetter.
Made this for the family tonight. Meatballs and the tangy sauce were excellent. Family left nothing for leftovers. Thank you
I was happy to see you served lingonberry jam with your meatballs. That’s a must in my house! They pair so well, absolutely delicious.
Swede here.
Meatballs without mash potatoes can be done but then we don't use either the gravy or the lingonberry jam, it's just weird. Instead we use ketchup, maybe that is weird to btw but yea :P
However, when you make your own meatballs we always use mash potatoes, gravy and lingonberry jam. When we use store bought meatballs we always use pasta and ketchup, nothing else.
I made this for dinner this weekend, plenty of extras for leftovers. The tangy sauce was amazing which I also served over my asparagus as my added vegetable to the meal.
Looks delicious as always! Although it feels more like a Swedish-inspired dish than actual Swedish meatballs. For that you wouldn't use any wine, worchestershire, mustard or parsley, and it's pretty much always served with pickled cucumber as well. It is a very homey, non-cheffy dish, though, so the recipe varies from family to family. And nitpicking aside, I'm pretty sure I'd love this dish!
(... except the noodles, that's a bridge too far! 😅Meatballs and brown sauce with noodles to a Swede, is basically like a carbonara served with boiled potatoes instead of pasta to an Italian. **Technically** it's not illegal, but...)
The banter is so genuine! Good stuff.
Best episode yet! Not sure what it is. Maybe the bro gloves? IDK, I am just FOND of this one.
Looks really delicious! There's a third cooking method that my mother used - in a pan. Flip and roll them around so they're evenly browned. The light searing adds some great flavor.
Your wife with the fond question and your reaction had me laughing. Had to pause the vid. Classic! 👍🏻
So, not fond of fond then?
I set up some homemade meatballs from the freezer and used this sauce recipe for supper tonight. My husband said it was delicious and I agree. Thanks!
Loving your videos and really appreciating the mise en place process and your concise instructions. Thank you.
Every time you do a classic recipe I learn how to elevate my cooking! Thank you!
I love swedish meatballs. Hopefully I remember to try this recipe
I LOVE watching you! Youre the only male cook that I feel really knows his stuff, keeps thing simple and delicious, and is NOT pretentious!!! You are refreshing in a world of “over the top”! Keep on doing what you do soooo well! TY! PS pretty much everyone I know says I’m an awesome cook, so I really don’t “need” to watch you, I just like to 🥰👍🏻. That said I have picked up a few good tips from you especially with your Italian dishes.
I’m from a town that is full of Swedish and Italian immigrants (I’m half Italian). Lots of people here use mashed potatoes instead of bread or breadcrumbs.
My grandfather was from northern Sweden, so I grew up with traditional Swedish meatballs and Swedish pancakes using recipes passed down from him. Yum!!!
I can't wait to try making these. The whole thing looks delicious!
I have never,made this recipe in my entire life. What an amazing dish! 🎉🎉🎉❤❤ Tonight’s dinner was awesome! Thank you!
The traditional restaurant way of serving meatballs are with mash potatoes, quick pickled cucumber, lingonberries either as a jam or tossed with sugar and a cream sauce, usually made in the same pan as you fry the meatballs, although the meatballs are not usually sauteed with the sauce. Very common variations are to serve them with boiled potatoes and brown sauce, which omit cream. You can also serve traditional meatballs with short macaroni instead of the potatoes with the same condiments, or have them stewed in cream. This is as traditional as potatoes...
In a domestic settings a very quick meal variant would be to serve with buttered macaroni and ketchup, often even using ready made meatballs commonly found in stores across Sweden
I used to use Alton Brown's recipe for Swedish meatballs but I have officially switched to yours with a few exceptions! I do not share your love of the tangy things! lol I enjoy worsteshire sauce on burgers, and I love Dijon mustard but when I made this dish with those items it just wasn't for me personally. With those two exceptions noted, you NAILED this in my mind! Awesome recipe, thank you sir and madam!
This looks great! Thank you!
Loved the fond question Tara!!! 😅
I wasn't too fond of it myself
Here's my take
Breadcrumbs, egg, ground meat, onions (caramelised), salt, black pepper, white pepper and allspice. Fry them in a lot of butter until they have a nice brown and crispy crust.
Served with mashed potatoes (don't forget the nutmeg), brown sauce (heavy cream and mushroom soy), lingonberries and pickles.
Yours looked great as well though.
If you use creme fraiche which is easy to make at home, it wont break like commercial sour cream. The only challenge is finding heavy cream that is not ultra pastuerized (which doesn't culture very well)
I love swedish meatballs!! Cant wait to try your recipe.
My compliments, made these for dinner last night and it was as delicious as advertised. I fried them until brown and then baked until done. The sauce was perfect over egg noodles. Also, I used bread loaf ends that were taking up space in my freezer and it still mixed into a pinad. If one puts in the effort they will be greatly rewarded. My house still smells delicious. Thanks.
I am married to a Swede and live in Stockholm. Awesome job. I would love to see you enjoy the meatballs with mashed potatoes and lingonberry. My in-laws love when I cook your recipes for them, especially the creamy sausage sauce...omg!!!. Great job sip and feast fam!
Lingonberry Jam is my favorite, and it’s a must for me when I make this recipe.
Man, the hits just keep on coming! Your beef marsala last week was insanely good. I can't wait to try this recipe when I make it next week!
I have to agree with "fond". Also "umami" is another one. Love the recipes....Swedish American myself. You really cannot go wrong with more allspice.
I agree more allspice, but never have put garlic in my Swediah meatballs.
Made this last week. Everyone gave it 2 thumbs up!
Hi Jim I tried your swedish meatball recipe. Was amazing. Thank you
Lingonberries are just landlocked cranberries. Cook down a bag of fresh cranberries with half a cup of sugar until they release the pectin and it's jammy, you're good.
Recipe looks delish! Swedish meatballs are generally smaller and not served with noodles, but mashed potato. Lingonberry sauce can be had at Ikea too. I enjoy watching your channel!
we call the red wild red berries preserve in Germany "Preiselbeeren". it goes well with boiled red sliced red cabbage and games meat.
Perfect timing, I need this recipe for my dinner tonight. Thanks can't wait to try it.
Yum
I personally like to caramelize the onion first, but I like that you actually fry them because I sometimes see people add them raw and it risks it falling apart when frying.
Also I prefer just soaking bread crumbs instead of working a bunch of bread. Makes it simpler =)
I will say though, ask any swede and they'll say to eat it with potatoes. Mashed or just boiled.
Really happy you got some lingonberry jam in there!
1 of the main reasons I subscribe to this channel Is the heavy New York accents
My boss is the Consulate of Sweden Honolulu, so I made Swedish meatballs for Swedish Day last year June. He and the office (non-Swedish) really enjoyed it and he said it tasted like the IKEA one. I was surprised because I thought IKEA meant the store that sold furniture. LOL Also made kladdkaka which he really liked. Hopefully, I can do it again and try your recipe.
IKEA sells Swedish meatballs too lol.
IKEA have a food section with lots of Swedish style foods.
We made these once, but substituted the meat for the impossible/beyond ground beef. Works the same pretty well if you don't eat meat.
Hi, I am a Swede and I need to say, yes some people use Worcester sauce but traditionally and most people are not using it.
Thanks for this. I’ve wondered how to make good Swedish Meatballs. Now I know.
Thank you for an authentic Swedish meatball recipe!! The allspice and nutmeg make it.
just please do a swede a favor and have mashed potatoes instead of the noodles
I can't wait to try this. As a Dane I vaccilate from Frikerdeller and Swedish meatballs - but that sauce has the deciding vote during this cold New England weather. Well done, Sir! 🇩🇰 🇸🇪
mener du frikadeller ?
Love this......but over the years experimenting with a ton of meatball recipe's, I've landed on a meat combo that puts the meatball on a whole different level. For this recipe you simply change the meat combination to 2/3lb each of ground beef, ground pork, and the kicker is..... ground lamb. The lamb adds a flavor profile that is simply unexpected, and people can't figure out why my meatballs taste so amazing! Give it a try next time.
Another little trick I've learned to create even sized meatballs is to use an ice-cream scooper, the metal ones with the little bar that scrapes the ice-cream "ball" out of the scooper. Then simply roll gently, making sure you don't overpack your meatball as it'll come out hard once cooked instead of juicy if overpacked. During the taste test it was brought up that it could use more spices.....I was thinking the same thing as he was cooking, but I prefer very bold flavors and I tend to add much more than what normal chef's state in their recipes anyways.
What a beautiful dish! Loved it!
I am making this as of now!!
My meatballs are in the oven and I only have linguine noodles on hand, but that’s okay.
Thanks for the recipe and I appreciate your input and advice about everything.
Great recipe and love the fond story!! So true brown bits is what it is!!!
I made your Italian Wedding Soup earlier this week. The best!! I'm a huge fan of allspice...can't wait to try this recipe.
I'm soooo glad he use a large size bowl. I hate when people use small bowls to mix.
Another great recipe, well done.
I'm with you on the f word. The other thing that I am SO weary of is when a small amount of flour is added and the cook/chef says: just cook it long enough to get rid of the raw flour flavor. PLEASE STOP! We get it!
Thanks so much! I love Swedish meatballs
Your wife is an appreciated taster for the show. Thank you Tara. 🙂
Hi Jim and Tara! This recipe is next on my list! Looks terrific!!!!
look perfect, great job!
The characteristic of a good Swedish meatball is its delicate softness. They just melt in your mouth.
Been watching your videos regularly for over a year whenever I want to learn how to cook something new. Mad respect! I subscribed today after the Swedish meatball episode. The production was smooth-the pacing was good-and the recipe was awesome!. Thanks so much. This is my next cooking project as a fledgling cook. I also loved the explanation for the word “fond”. (I actually had been wondering about it) Hilarious. Had me giggling the whole time.
I haven't had Swedish meatballs since I finished furnishing my home decades ago. I shall give this recipe a try.
I came here just for the sauce/ gravy. I made lamb kebobs (meatballs) the other day. They came out a bit drier than I would've liked, so I'm going to make this sauce and warm them up in the sauce for about 6-7 mins. Thanks, Jim. I love all your recipes. I think this just might be my saving grace for moister and more flavorful lamb meatballs. 🤞🏼
Sip & Feast jumped the shark! LOL Thanks for the update on both. I like using bro gloves for forming meat. just feels more sanitary, even when my hands are already clean.
I love, love, love your cooking video!
Hi james, Thank you for another great recipe. I did increase the amounts of allspice and nutmeg with success!! I also served with cranberry sauce and do feel that it was needed to cut through the richness of this great dish. I am very fond of this recipe. No pun intended!! Much love for you and your family. Peace on earth good will towards men. Thanks !!
I tried a similar Swedish meatball recipe for Christmas. I served mine over mashed potatoes as that is how it was served when I had it in Sweden. It tasted really good, but I was a bit let down with the recipe only because the ones I had in Sweden were one of the best meals I have ever eaten in my life. I will have to give this recipe a try.
Just a tip fry them first to get some color an then in the oven. And to have a twist i use pork veal and beef.
In Sweden we usually have pickled cucumber (thin sliced) with the meatballs, and usually boiled or mashed potatoes is served with the meatballs. Your version looks very good.