Those might not be Swedish meatballs but the seasoning with little garlic and green onion, salt and pepper looks delicious. I will try this in my kitchen. Great chef!
@@scottconlin1923 scum bag? Lmao a little over dramatic are we? If you cant follow this video you need help. From: someone who cant follow without directions well
That's a real chef right there. Someone who's been cooking for years upon years can cook up something like that in one pan, and have it done in 30 minutes. I love cooking, and I've doing it since I was 8 years old. I don't even use recipes, except for baking as that takes science to bake something perfectly. I almost became a pastry chef, but then I injured my spine a few years ago when I was 25, and now I can't bake very well anymore. It takes a lot of back muscle to do it proficiently. I do still like to cook though from time to time, and I plan on making these Swedish meatballs. I'd love to see the east coast, as I live in Oregon, and we don't have as much history here. Great video, please make some more cooking videos! またね！☆〜（ゝ。∂）♪
i'm on it. my grandparents were full blood swedes, my grandma Myrtle, made her amazing meatballs on a woodstove. (they came over on the boat in 1907). thanks Jack!
Although I credit my swag in the kitchen to daddy jacks im still kicking myself for not getting a chance to stop by and meet the legend. ill see you in heaven!
@@Rickswars Green onion is the only thing i've never seen used in swedish meatballs from this recipe, i've made swedish meatballs since i was a kid and i'm a swede. Lilla Sked obviously had no clue. These look real tasty, chicken stock gravy also isn't a thing i've ever seen, but i will try it for sure :)
@@detomasopantera1966 here's my recipe, i Think these make some really juicy meatballs; 50/50 pork and beef for meat, some french mustard(about half a tablespoon for 1 Pound of meat, maybe slightly more depending), 1 onion diced finely and fried till caramelized, some veal stock like 1 tablespoon or so for a pound of meat (i use touch of taste, not sure if can be found in the states), 2 egg yolks for 1 Pound of meat, bread Crumbs and some double Cream (go with the flow here kind of personally), it'll be a bit "loose" but mix it all together with salt+black pepper (season to taste, i usually fry a small "test piece" or just plain taste it raw to see if needs more salt) then i roll them into small balls (don't have to be perfect balls, its part of the charm if they're not) and then roll in bread Crumbs, then i fry in lots of butter for good Surface and finish them in the oven 437 Fahrenheit or so for 15-20 minutes or some such !
Yeah the sour cream (instead of heavy cream) and chicken broth (instead of beef broth) is what my mom did. She also fried a piece of bacon to mix with oil for frying. Im trying to recreate this now that she's gone. Thanks for posting.
We like your style Daddy Jack. Thanks for tricks of the trade you have shared. We are better cooks for it.Im sure this one will be as good as your seafood stuffing recipe,
Looks like ITALIAN MEATBALLS...WITH SOUR CREAM....DOES NOT HAVE ANY SWEDISH MEATBALL SEASONING....GARLIC?...ITALIAN PEPPERS? ...PORK?...NOT IN AUTHENTIC RECIPES. LOOKS GREAT BUT...NOT SWEDISH ANYTHING...NO NUTMEG? COME ON....
Love this guy. Cooks like an old school chef. Loves to cook. Knows flavors and balance. None of this was trendy when he learned it. Cooks like all the old cooks I used to work under way back in the 90s.
Less salt and breadcrumbs. He added green onion (leek) instead of yellow leek. Also black pepper spice is commonly used. And the garlic is just personal preference although very common. If u want to make Swedish lamb meatballs u use lamb instead of pork/beef and add diced feta cheese and mint to the batter.
I'm so. sad Daddy Jack is gone. He reminded me of my Daddy with his cooking style and his warm heart. Also. the way he loved his mate. I asked him once if she was his wife. He responded: she's my everything!!@
My own Jefferyy, I've used Paul's and Emeril's also, both good, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Apparently the amount of time (20 mins) they go in the oven is important, but not so much the oven temperature....You demonstrate these delicious looking recipes but you never disclose oven temps which i feel should be important....I've seen at least 75 vids and maybe once i heard you mention the temperature....It would be nice to let the ppl watching know the temperature of the oven.....just saying.
+coffeebeanmd 400 degrees seems logical. He's not baking cakes and cookies which would require specific oven temps. He just needs a hot oven for finishing his dishes. A 325-375 degree oven is probably not hot enough to quickly finish and brown food and 450 and up is probably too hot.
coffeebeanmd as a chef the oven temp is always on full blast, depending on the oven 400 to 500 convention or convection . only when baking pastry or cakes you need a exact temp
Interesting combination. A Yankee in King Carl XVI's Court. Not entirely true to the country's most popular version but, definitively moderated to his restaurant's Chef and personalized taste.
Great cocking.love the tomato,garlic and onion in the sauce (mediterranean) can`t go with out it ( MALTA) try it on sunday lunch but instead of the water I will use a little white wine and flame it with brandy and serve it on home made egg noodles.thanks a lot great chef you are one of the best
Funny, Jim was a local artist. He Was The Best, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com Cutting Boards Available at www.jandmslabs.com
Ruth Ann Castillo The most important thing I learned in Culinary school from the head chef was that "cooking is like finger painting! The only thing you can't fix is a fallen suffle!"
My favorite cooking channel I have to make my way up there and check this place out just to see the man and of course taste the food. My channel is very primitive but its a work in progress. I only do it for fun.
I like your recipe better than mine, I will use it. I have been watching your site since you got going, you have great looking dishes. I do things similar to you in the Kitchen but mostly outdoor Smoking and Grilling is my bag. I have been wanting to get down to your place for a long time. Maybe when you get the new one up and running. I am about 90 miles from your Restaurant in Framingham, Ma. P.S. SH, RHS-Class of "76"
Does any know where to get the amounts of everything or do we just eyeball it. I mean that's cool but before I tweet a receipt I like to have the entire amounts. If any knows could you post please great food gino
Miss him too! but glad video's around. Kept looking for reason they add all spice to SM. Didn't make sense to me, I also hate AS. CHicken stock surprised me too. I could love these.
I live on Cape Cod and usually don't have anything nice to say about Connecticut... NYC's parking lot! I drive to New Haven and take the metro into NY, that's pretty much my exposure to CT... In fairness they probably don't have a lot of good things to say about Massholes... I was looking for a recipe for Swedish meatballs and came across this guy... he's the coolest dude on the planet! What a sweet man! I love the way he treats his employee's and his customers... promotes local businesses, takes care of his people... It's pretty apparent that he knows his way around a kitchen (nice kitchen too, wish I had one like that) I made a version of this recipe that came out great, the sour cream is a great idea, it really makes the dish! Thanks Chef!
That looks like dirty goodness. But I don't think you can replicate how this guy cooks. Some videos are for watching artists at work, other videos are for learning.
Those are not Swedish meatballs, but whatever he did, they look awfully good. He also breaks all the rules on cooking techniques. I can’t wait to go to your place and try some of your delicious food
Real life cooking. No bs here. Loved it.
The man can make a hamburger and call it a hot dog, there aren't many of him around with heart. One day I hope to break bread there.
The big guy is sadly missed. At least we have the videos.
Those might not be Swedish meatballs but the seasoning with little garlic and green onion, salt and pepper looks delicious. I will try this in my kitchen. Great chef!
GREAT COOK!!!!!!!!! LOVE YOU SHARING YOUR RECIEPES!!!!!!!!!!!!!!!!
Great cooking and the joy of sharing it. Makes me miss my family living so far away.
Rest In Pizza Daddy Jack.
I could eat a plateful of those meatballs! I live in Northern Mississippi and wish I could go there.... Maybe some day.....
911dispatcher1956 these aren't Swedish meatballs. Go to Stockholm if you want to try them
Sure do miss ya daddy jack!❤
Everybody stop complaining about how he doesn't give amounts or temps and just watch him cook. This guy is a boss in the kitchen , nice job
i saw some of his videos..he should be jailed for his recipes! absolute crap
I agree!
Same way I cook,, I never measure anything. I could make all these recipes just by watching,,
Stupid ass comment..
@@scottconlin1923 scum bag? Lmao a little over dramatic are we? If you cant follow this video you need help.
From: someone who cant follow without directions well
That's a real chef right there. Someone who's been cooking for years upon years can cook up something like that in one pan, and have it done in 30 minutes. I love cooking, and I've doing it since I was 8 years old. I don't even use recipes, except for baking as that takes science to bake something perfectly. I almost became a pastry chef, but then I injured my spine a few years ago when I was 25, and now I can't bake very well anymore. It takes a lot of back muscle to do it proficiently. I do still like to cook though from time to time, and I plan on making these Swedish meatballs. I'd love to see the east coast, as I live in Oregon, and we don't have as much history here. Great video, please make some more cooking videos! またね！☆〜（ゝ。∂）♪
Salivating looking at this
I absolutely love this guy .., I learned so much from his video’s May God BLESS him .. I truly miss him..
i'm on it. my grandparents were full blood swedes, my grandma Myrtle, made her amazing meatballs on a woodstove. (they came over on the boat in 1907). thanks Jack!
Nice memories Dave, bet those meatballs were great! Best, Jack
@Patrik Sjöström Hi, Jamtland.
These videos are gold. I dont know about swedish meatballs, but allspice is a must!
My Daddy always called my Mom his jewel
Looks good! but that's quite far from being "swedish" meatballs, but he is on piont with th lingonberries. But it looks really good.
I tried his recipe and it turns really good my friends and co-worksers like it very much.
I made your meatballs for dinner they were Amazing!!!! the best I ever had thank you for the recipe Much love !
Are you still alive....cooking chef salmonella recipe??
@@texasforever5776 You still a vagine, with a large case of pussitis?
"Grab a fork. I don't care if you're full or not"
Although I credit my swag in the kitchen to daddy jacks im still kicking myself for not getting a chance to stop by and meet the legend. ill see you in heaven!
His good looks fabulous.
RS. Canada
Yeah “Swedish meatballs” lol 😂🤣
Not even close to swedish meatballs
Not even close to be swedish meatballs
They say never trust a skinny chef....
He was made to cook
Yea Carolina ! Taste the Food ! Yum Yum
that's not swedish meatballs....
looks good though..
Yes them are the best Sweedish Meatballs!!!
@@Rickswars Green onion is the only thing i've never seen used in swedish meatballs from this recipe, i've made swedish meatballs since i was a kid and i'm a swede. Lilla Sked obviously had no clue. These look real tasty, chicken stock gravy also isn't a thing i've ever seen, but i will try it for sure :)
@@lordbetty4806 what exactly it's in a authentic recipe?
Ive seen a few recipes kinda similar but I would love to know from a real Swede🇸🇪
@@detomasopantera1966 here's my recipe, i Think these make some really juicy meatballs; 50/50 pork and beef for meat, some french mustard(about half a tablespoon for 1 Pound of meat, maybe slightly more depending), 1 onion diced finely and fried till caramelized, some veal stock like 1 tablespoon or so for a pound of meat (i use touch of taste, not sure if can be found in the states), 2 egg yolks for 1 Pound of meat, bread Crumbs and some double Cream (go with the flow here kind of personally), it'll be a bit "loose" but mix it all together with salt+black pepper (season to taste, i usually fry a small "test piece" or just plain taste it raw to see if needs more salt) then i roll them into small balls (don't have to be perfect balls, its part of the charm if they're not) and then roll in bread Crumbs, then i fry in lots of butter for good Surface and finish them in the oven 437 Fahrenheit or so for 15-20 minutes or some such !
“I don’t care if you’re full or not, come on back”.
Gold. Can’t wait to go there. From Australia to Connecticut.
Thanks for demonstrating Swedish meatballs. This is the exact recipe that authentic Swedish meatball recipes call for.
Yeah the sour cream (instead of heavy cream) and chicken broth (instead of beef broth) is what my mom did. She also fried a piece of bacon to mix with oil for frying. Im trying to recreate this now that she's gone. Thanks for posting.
Far from authentic!
Yr 1 of my Yodas. learning is awareness
This was a awesome video
that's the way to cook!
We like your style Daddy Jack. Thanks for tricks of the trade you have shared. We are better cooks for it.Im sure this one will be as good as your seafood stuffing recipe,
I called the Pan ! Where IS "THE PAN" ? I think a container of personally - mixed blackened seasoning should accompany it ! Peace, Great Grub !!!
Looks like ITALIAN MEATBALLS...WITH SOUR CREAM....DOES NOT HAVE ANY SWEDISH MEATBALL SEASONING....GARLIC?...ITALIAN PEPPERS? ...PORK?...NOT IN AUTHENTIC RECIPES.
LOOKS GREAT BUT...NOT SWEDISH ANYTHING...NO NUTMEG? COME ON....
Love this guy. Cooks like an old school chef. Loves to cook. Knows flavors and balance. None of this was trendy when he learned it. Cooks like all the old cooks I used to work under way back in the 90s.
Those are NOT Swedish meatballs.
What are Swedish meatballs?
Less salt and breadcrumbs. He added green onion (leek) instead of yellow leek. Also black pepper spice is commonly used. And the garlic is just personal preference although very common. If u want to make Swedish lamb meatballs u use lamb instead of pork/beef and add diced feta cheese and mint to the batter.
Blockhaj smash
Thanks for the reply. Sorry for my delay in replying. I was logged out for some reason.
That sounds like a killer meatball recipe.
green onions are scallions or young onions a little bigger than my pinky finger. They are not leeks which is related to onions but are not onions
Sounds good
Once this pandemic is over, I’ll be making my way up to your restaurant with my family. God bless you guys!! Keep making videos Chef!
He died a little bit ago
@@atp1130he’s still cooking in heaven
This guy is great!!
fantastic Jack. I will give those meatballs a shot next...............
My favorite thing about him is how generous he is...he loves to feed people...
Chef, your smile at the end is great!! More smiling when cooking please!!
Nice dish. But thats not classic swedish meatballs. _Very far away...
They look delicious but Swedish meatballs they are not
I'm so. sad Daddy Jack is gone. He reminded me of my Daddy with his cooking style and his warm heart. Also. the way he loved his mate. I asked him once if she was his wife. He responded: she's my everything!!@
We are so lucky to have these videos 😍
YUM! I like James, he reminds me of my Uncle. 🙂
I’ll bet those tasted good. But they are NOT Swedish Meatballs. Not even close.
He's inspired me. Deep respect!
Looks good. What brand of blacken seasoning you use
My own Jefferyy, I've used Paul's and Emeril's also, both good, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Apparently the amount of time (20 mins) they go in the oven is important, but not so much the oven temperature....You demonstrate these delicious looking recipes but you never disclose oven temps which i feel should be important....I've seen at least 75 vids and maybe once i heard you mention the temperature....It would be nice to let the ppl watching know the temperature of the oven.....just saying.
+coffeebeanmd 400 degrees seems logical. He's not baking cakes and cookies which would require specific oven temps. He just needs a hot oven for finishing his dishes. A 325-375 degree oven is probably not hot enough to quickly finish and brown food and 450 and up is probably too hot.
Thanks for info, much appreciated. jeffrey hunter
+coffeebeanmd I believe he uses the standard 350ºF.
+LucilleB Thank you Lucille :) I thought oven temps were important, i guess they really
aren't after all....
coffeebeanmd
as a chef the oven temp is always on full blast, depending on the oven 400 to 500
convention or convection .
only when baking pastry or cakes you need a exact temp
Those meatballs became less and less Swedish by every ingredient put into them.
"make sure your hands are clean" - Jack Chaplin
Interesting combination. A Yankee in King Carl XVI's Court. Not entirely true to the country's most popular version but, definitively moderated to his restaurant's Chef and personalized taste.
These are the farthest thing from swedish meatballs.
That kitchen though!!!!!!! 🤢🤢
Simple one pan dish with 45 ingredients
Great cocking.love the tomato,garlic and onion in the sauce (mediterranean) can`t go with out it ( MALTA) try it on sunday lunch but instead of the water I will use a little white wine and flame it with brandy and serve it on home made egg noodles.thanks a lot great chef you are one of the best
I kept thinking Swedish meatballs? Tomato? Where the hell is the dairy? And then, at what was perfect timing, sour cream. Voila.
Measure nothing but eat everything.
Arlo Guthrie stopped by for Swedish meatballs.
Funny, Jim was a local artist. He Was The Best, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Cutting Boards Available at www.jandmslabs.com
NOT an authentic Swedish meatball recipe.
Is there an authentic recipe? That's like saying there's only one authentic Indian curry or one way to BBQ a steak.
I think the artist was high on paint..LOL
how much does your hand hold? a cup? half a cup? I need some amounts please! I am not a seasoned cook like you! I know nothing about seasonings!
Lol
Ruth Ann Castillo The most important thing I learned in Culinary school from the head chef was that "cooking is like finger painting! The only thing you can't fix is a fallen suffle!"
he made cooking anything so easy. what a guy.
All I can say is awesome ;0)!! It is hard to decide what to make first of your recipes, lol ;0).
My favorite cooking channel I have to make my way up there and check this place out just to see the man and of course taste the food. My channel is very primitive but its a work in progress. I only do it for fun.
I'll check out your channel Willy!
@@chaplinsrestaurant Thanks brother I have seen every video you have posted. "Cooking With The Blues" Love it !!!
No nutmeg, no allspice, no Worcestershire? Come on mane!
All Great suggestions Future! Thank You, Jack
Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
Those look good, but they are not swedish meatballs. The gravy isn't right, either.
/ swedish person
Exactly my thoughts. Not hating on this recipe. Looks delicious. But you cant really call a meatball a Swedish meatball without all spice and nutmeg.
I like your recipe better than mine, I will use it. I have been watching your site since you got going, you have great looking dishes. I do things similar to you in the Kitchen but mostly outdoor Smoking and Grilling is my bag. I have been wanting to get down to your place for a long time. Maybe when you get the new one up and running. I am about 90 miles from your Restaurant in Framingham, Ma.
P.S. SH, RHS-Class of "76"
what a great bloke...
Does any know where to get the amounts of everything or do we just eyeball it. I mean that's cool but before I tweet a receipt I like to have the entire amounts. If any knows could you post please great food gino
Just eyeball it. A good cook doesn't need measurements.
Watch and Learn Gene, it's all there!
I have to try this dish,it looks so good.
This man 😂...you are the best " RESTAURANT " IN HEAVEN...❤
Wishes from Austria 🇦🇹
In heaven i eat all from you..
Nice meals i hope
Really love your vids. I often see chicken stock. Do you make your own?
fmbighair of course he does
Miss him too! but glad video's around. Kept looking for reason they add all spice to SM. Didn't make sense to me, I also hate AS. CHicken stock surprised me too. I could love these.
I live on Cape Cod and usually don't have anything nice to say about Connecticut... NYC's parking lot! I drive to New Haven and take the metro into NY, that's pretty much my exposure to CT... In fairness they probably don't have a lot of good things to say about Massholes... I was looking for a recipe for Swedish meatballs and came across this guy... he's the coolest dude on the planet! What a sweet man! I love the way he treats his employee's and his customers... promotes local businesses, takes care of his people... It's pretty apparent that he knows his way around a kitchen (nice kitchen too, wish I had one like that) I made a version of this recipe that came out great, the sour cream is a great idea, it really makes the dish! Thanks Chef!
on my way to the store!!😅🤘👍👍👍👍👍👣
Nothing Swedish about these meatballs but i’m sure his version is really tasty!
Hygenic?
That looks like dirty goodness. But I don't think you can replicate how this guy cooks. Some videos are for watching artists at work, other videos are for learning.
I love that there's no measurement and weighing everything! Look at how uniform the meatballs are...just by hand and feel. This man was a kitchen god!
So what did you toss into the skillet in the begining with the oil?
Sorry pal, but this is NOT Swedish meatballs. Not even near..... :-) But i give you thumbs up likewise :-D
cool dudes ... fun stuff ..
I'd like a plate of this over egg noodles lol
Ohh you evil bastard ❤️❤️❤️❤️❤️❤️❤️ wow I knew I loved you from afar ❤❤
When I make swedish meatballs I put a little bit of mustard in them .. and of course Bob Evans natural sausage.
I didn't find ur channel until November 2019. Wish I had found earlier. Thumbs up
That looks delicious, but there is nothing Swedish about those meatballs....
I don't know what the hell that is, but "classic" Swedish Meatballs it is not. Looks good, though.
Heeey Rachael 😍😍😍😍
Rachel never had a garden she's a fraud.
jack im in love with your stove i havent seen one like that in 40 years and it was such a dream to work on thanks ehhh
Thats the way I cook Swedish meat balls, never used a recipe..Thats great!
Where is Gordon when you need him.
On the behalf of the people of Sweden and as a chef please remove this shit.
But, my stove doesn’t have a volcano setting. 🤷♂️
James looks like he’d be a blast to hang out with.
Those are not Swedish meatballs, but whatever he did, they look awfully good. He also breaks all the rules on cooking techniques.
I can’t wait to go to your place and try some of your delicious food
He's dead.
They look incredible - definitely gonna try these !
I still watch these cooking videos, good times.
The amount of salt he puts in his recipes always seems excessive to me.