Great video! But as a Swede, I have to jump in with a couple of annoying comments: 1. I’ve only ever experienced meatballs being panfried (in butter) because the darkened, slightly crispy outsides are important and adds flavour, 2. Probably ok but putting the meatballs into the gravy (as you’d see with Italian meatballs placed into the tomato sauce) is never/rarely done and perhaps the most important one: 3. You missed the most amazing ingredient in a meal like this: lightly pickled thinly sliced cucumbers. They’re quite sweet in a pickle juice only light in vinegar but high in sugar. It adds freshness and balances out the whole dish. All the best from Sweden 🙌🏻
Im surprised you didn't mention the frying the unions in olive oil. Never, ever, have you seen olive oil used in Swedish traditional cooking. Butter, and nothing else, is used to fry. I was interested in this video, but actually turned it off and will not finish the video after that sacrilege.
@@chtsv See the term "Swedish STYLE meatball" from the introduction, as in a close approximation based on the ingredients generally found in an American home. Yes, we have a lot of Olive Oil in the US, so he used that.
@@Jack-SecITGuy Sure, we have tons of olive oil in Sweden as well, but we use butter for meatballs. And Brian obviously has butter since he put it into the mashed potatoes. Just an unfortuante miss.
Cooking the meatballs in the sauce is very italian/american italian. In Sweden traditionally we cook the meatballs seperately in a pan and use the fond to make the sauce, then pour the sauce on top after serving. You're absolutely correct to mix the meat into a paste, that's how it's supposed to be done. It's usually served with pressgurka (pressed cucumber, it's a kind of pickle made with essence of vinegar (ättiksprit)) and not broccoli that they apparently use in american IKEAs. Overall it's a great recipie as usual, Brian! You've made your swedish ancestors proud (Lagerström is a swedish last name).
My only "gripe" with these meatballs is that they're on the bigger side, usually (at least what I generally have seen all my life) is small once. And yes, fried in a pan ;).
These meatballs are a little bit bigger, than what we normaly use here in sweden. And I have never seen white wine in the sauce. And like you said; Pressgurka is a "must have" to this 💖✌
I came to the comments to say most of what you already said. No swedish person I know would make them this way haha. But whatever you know better than all of Sweden I guess
From someone who made a few thousands of Swedish meatballs: for speed place the batter in a piping bag and push “a meatball” directly into the frying pan. This method is really good if you need to do a large batch (typically around Christmas time in Sweden). Looks very tasty Brian, good job.
I love that you're cooking the onions before adding them to your meatballs! Too many recipes call for just putting them in uncooked and I think it always leads to a weird texture and a raw bite after cooking them
in sweden you ether cook them or you use the finest side of a grater (or even a microplaner) to turn it into a raw onion soup as that is the only way for the onion to be cooked along with the meatball.
You’re supposed to cook the onions (or use onion powder) because fresh onions have an enzyme that breaks the meat down. Though it’s fairly common to use raw finely chopped onion if you fry the meatballs immediately
@@genericusername5909 Supposed to?? A matter of taste... I grew up with a microplaned onion in the meatballs and patties... they are way jucier and tastier than any others, and my kids love them 😎😎
Two things to point out: 1. The "sound effect" from 9:00 to 9:03 is just fascinating. As they say, do it yourself 😉👍. 2. As for odd numbers, Lauren is absolutely right! Stay good, Bri! 😊
Ye as a Swede this recipe is pretty good I would fry the meatballs in a pan and take them out, its way slower but its the way i usualy do in batches. Since it takes so long i make aloot of them and freeze majority so i dont have to do it the next couple time. Make the sauce in the same pan I also fry my onion+garlic But u should for sure use butter not olive oil, olive oil isnt a thing in swedish dishes And u realy wanna mix the ground meat mix 50/50 pork+beef is the usual, u can change ratio and add things like veil too. So you're doing that correctly
These are real common in Finland too, real "arkiruoka" served with the sauce and the smashed potatoes. I usually use sour cream (the proper finnish kind that is) in the panade and make the gravy with a properly browned flour roux. Basically I brown butter and flour until they are deeb brown and just use water as the liquid, maybe season with mustard powder, white pepper and salt.
I made this recipe last night and I have to say that I am a huge fan. I do want to touch on a couple of things. When you dice the onion for the first step dice it quite small, like one step away from minced. Also weigh the onions because too many make the balls a little weak. On the ingredients for the Cranberry jelly the amount of water is 100g or 1/4 cup that should read 1/2 cup. Keep in mind that this makes 24 to 27 meatballs that are not tiny. It feeds a lot of people so you might want to consider halving the recipe and you will still have left overs if you are feeding 2. We ate 8 between the two of us and we were stuffed. I love the recipe and will make it again. It is very rich and well balanced. The cranberry sauce is a fabulous easy recipe and I'd recommend it for any cranberry related needs. Bravo!
Lorn is absolutely right. We were taught in culinary school that odd numbers look best, and I couldn't agree more. Great video Bri! I'll definitely try you method for these soon, looks super tasty
I tried several recipes like this, and this is the firs time it works!!! I love the flavor, very close to the IKEA, but better! The only thing different I did I add 1 tbsp, tomato paste for the color. My oven got the meatballs ready 400 F. For 15 minutes, then I finished cooking inside the sauce . My first attempt to bake the meatballs I burned them. Well I want to thank you for this recipe, I loved it👏👏👏
I used this recipe (minus the wine) using a wild boar I harvested, ground up with some grocery store pork fat for an 80/20 mixture. Holy hell, was it delicious!!! It was a big hit at the potluck I made the dish for!
I made Swedish meatballs for the first time about a week ago and it was outstanding. I added sautéed mushrooms and onions to my gravy for some extra flavor and it was absolutely amazing served over some egg noodles. Almost like a stroganoff with meatballs😋
Lauren is Correct ! ! ! Odd numbers are more pleasing to the eye! Great Job, as ever, Bri!
2 ปีที่แล้ว +20
This is a great recipe, but the thing with Swedish Meatballs is that here in Sweden, everyone (yes) has their own way of doing it or favorite version of how others make them. I'd say this is very close to how we like them, although a bit bigger than how they would be served here. IKEA is a good reference for that actually. Also, the oven method is becoming more popular, but most still prefer to make them in cast iron and then when they´re done, make the sauce in the same pan to use all the fats released in the frying process. My own rendition has concentrated beef stock in them, as well as spicy mustard and egg. No dairy in them though. Also, one neat trick is to finely dice half the onion and frying them, while finely grating the other half and adding it raw. This way you get different layers of onion, which I like. But, once again, great recipe, and I hope more people will try making this themselves!
I've been following you for a couple of months. I find your content real and enjoyable! I made the swedish meatballs a couple of days ago. DELICIOUS. I'll be making more of your recipes as you have inspired confidence that I can make yummy stuff! Thank you!
Just made this. Had a little trouble with the poolish. I may have compressed the cheap bread too much during cutting and they were little bread rocks that didn't absorb the liquid. The meatballs had a few bread chunks. But all in all it turned out sick. My lady was extremely satisfied. Thanks Bri!
Super recipe! No discussion on the butter or oil thing. The key is the slurry with bread and not dried bread crumbs like in others! Spices are perfect. I chilled the meat mix for 30 minutes before forming and this helps! Yum, yum! Thanks for this...
Nope, spices are not perfect. Coming from a swede! Allspice is a US thing and it cant be found here in sweden. Nutmeg should not be used aswell in our meatballs.
Made this for a potluck dinner this week. It was specifically requested by a couple of the guests. Really good. Thanks Brian. I used a portioning scoop to form the balls. That worked out really well.
Having grown up in a county in western Washington where most of the Old timers were from Norway and Sweden I grew up eating real swedish meatballs and I tell you those Ikea things have got nothing on those. I like the recipe I have but I am looking forward to making yours because things can always be improved on
I made this tonight and just finished doing the dishes. I had previously only tried IKEA’s Swedish meatballs and wasn’t a fan. My daughter asked me to make this dish and we both loved it. It was so luxurious and rich; every bite was delectable. I didn’t make the cranberries but next time I will as the dish needs that to cut all that richness of that velvety sauce. You know so much about food 😊The only confusion for me was the amount listed in the recipe for the Worschestershire sauce only said “1”. I figured it was 1-1/2 Tbsp. after re-watching that part in the video. Excellent meal! Can’t wait to try the apple galette from today. 🎯you nailed it!
From this Swede: Not bad Brian. Not bad at all. Good size meatballs. Many recipes calls for golfball-size but you stayed true to original size. About serving. I would never (nor would any swede) ever throw the meatballs into the gravy. It's a personal preference how much, if any, sauce you'd like on your own plate. And it is fun to dipp your meatballs in the gravy or jam as you see fit on your own plate. But all in all.. Well done..!!
Just tried the recipe. It turned out great. We are only a family of three adults so it is two meals worth for us. Learned a few things in this recipe too.
One thing that is common for the bread so that it is actually easier to mix is that you let the bread soak in the buttermilk by itself while you mix everything else first, then you mix in the entirety of the bread/milk mixture.
We are usually lazier nowadays and pan fry them so we get the maillard effect and the good fond and then we put heavy cream in the pan, sometimes with some chopped onions, some stock/soy and sometimes herbs like thyme or rosemary. Traditionally we used Rårörda Lingon instead of jam, but its not a big deal. And of course some pickled thinly sliced cucumber. But all togheter a great video. This is more of a premium weekend dinner. If we want to make it more lush, we use minced moose meat or any kind of game meat.
My meatballs are quite the same. I don't use bread(grums) at all. Just mix the meat (50/50 pork/beef) with onion and spices you like and roll the balls in wet hands. Put the balls to the frying pan and turn the heat on. Flip the balls with tongs when they start to feel firm and got the good sear. Don't let the balls cook fully, take them to side and make the sauce in the same pan just like Brian did. Add the meatballs back to the sauce and let them cook fully. Sometimes I grate carrots in to the meatball mix to ad some vegetables to my dish. I make potatoe mash with eggbeater, it gets airy and silky. 1kg potatoes + 100g butter, mix, add whole milk until good texture (for a lack of better word). Serve with pickled beetroot and pickle slices. Greetings from Finland ;)
FINALLY!!! Someone other than me bakes meatballs at high heat. It gives an all over browning without the time, work, mess and risk of burning them that comes with frying them does.
Hey Bri! Lol, we really appreciate you keeping you videos so fresh. My kids and I wait patiently for Thursday every week. Your “Boop boop boop boop” just about killed us we laughed so hard. Thank you, we really appreciate your videos. Take care:)
Thank you for your videos! My wife and I have followed several of your recipes and this one is for dinner tonight! Sour dough is still kicking our butts!
I like your take on Swedish meatballs. I’m going to try the white bread instead of bread crumbs next time. Like someone commented earlier we usually make them in a cast iron to then make the gravy in the same pot to get flavor from the meat in the gravy :-) When I grew up we always had cooked potatoes, mashed potatoes is a new thing. Hälsningar from a Swede, Johanna
I mix the salt, pepper and spices in the slurry before adding the meat. Otherwise, the spices clump and the meat ends up having more of them in some spots.
Thank you Brian! This brings back memories of my Mom's Swedish meatball dinner. I literally don't know if a Rib eye steak or Swedish meatballs would be my favorite dinner, hard to make that choice!
We had Swedish Meat balls for Thanksgiving dinner last year. No turkey or dressing, but we had all the usual sides. This Scandanavian family really enjoyed it, and it was much less stress on the cook. I will be trying your recipe.
Brian, Brian, thank you, thank you! Love the recipes, the pace of your presentation and the whys and why nots of your video. Your teaching helps me prepare great meals for my family and friends.
dang, what timing, I just made this meal earlier this month! I use a 48-mini-muffin baking tray for my meatballs because I have it and it makes them crisp on almost all sides, gives me a lot of extra browning surface area and resulting fond. Half a bottle of overly sweet berry port was still around from festival and i used that with my cranberries instead of sugar. delicious all around, and love what I can pick up from your videos as always! Now i want to eat it againnnnnnn
Hey Brian, these look great, especially that cream gravy, or ”gräddsås” as it’s known in Sweden! The meatballs however, never use buttermilk, it’s nigh impossible to get buttermilk in Sweden. We typically use milk or even better, cream to mix with the bread. The onions are always a hot topic on which method is best and I think cooking them like you did is much better than using raw. However, the third alternative which is my favorite it very thinly dicing and caramelizing with butter and a pinch of sugar to extract the sweetness and makes for a deeper flavour. One thing that is great to add if you want a more traditional ”Christmas meatball” which we serve at our Christmas dinners is cloves. It gives a nice Christmasy flavour. Love your channel man, great video!
I'm from Finland and I'm shocked to hear you don't commonly have buttermilk in Sweden? I don't know anyone who drinks buttermilk but you can find it in every store over here
@@16Fishwrap16 yeah it’s frustrating as so many foreign recipies require buttermilk. What we do if we can’t get buttermilk is mix vinegar with milk and it’ll make a somewhere similar equivalent
As a Minnesotan with plenty of Scandahovian blood, I'm excited to give these a go, armed with the knowledge that your other meatball recipe slaps hard. My wife and kid can't get enough of spaghetti and meatball night, followed a few days later using the leftovers for meatball subs.
I believe the original is white pepper, mustard and onion. And we normally make them small, like 3cm wide. Most fry them hard to get a surface atleast and then some complete the cooking in the oven. I myself fry them all the way in butter, but I use pepper, onion, garlic and mustard in mine. Important to have them moist so they dont go dry. 2 egg, bread crumbs and milk depends on how fresh the bread is, but just in between liquid and firm. More Skånsk Senap(mustard) and some other spice around christmas time. And normally not mixed in the sauce, even though I have a version which goes well with this and then hardfried meatballs :)
I love Swedish meatballs but it's been years since I had any. This looks pretty easy so I'm going to add the ingredients to my shopping list and give them a try!
I made them today and they were quite easy to make. Next time they will come out better. Realized a couple of mistakes I made after making them but they still came out good. One of the mistakes was I forgot to add salt to the meat. Yikes! Also, I should've dissolve the bread into the milk longer till it fell apart into a mush before adding the meat. They still came out good though.
I didn’t see this when prematurely released so I’ll watch it twice now. I usually watch your videos multiple times anyway! Swedish Meatballs are one of my faves! Thanks!
Wow. That’s all I can say! I can’t wait to try this recipe. Btw your wife is right. She is ALWAYS right. (Repeat that daily for desired effect). Love you guys.
We make something very similar in Finland. Some tips: Don't fry the onions in olive oil. Use butter, and let it brown a while before adding the onions. And also let it fry a bit unevenly, in my opinion that flavour is essential for meatballs. The sauce looked pretty good but I can't see the white wine adding anything good to it, also way too much butter for my taste. Also I'd recommend adding the cream at the very end and not cooking it, that way you preserve the fresh flavour. You can use oil in your hands instead of water when rolling the meatballs, it sticks way less and you get more browning that way in the oven. And yes, cranberries make a fantastic substitute for lingonberries.
I know this is late but . . . in NJ a large grocery chain (probably the most out of all the grocers) used to make Swedish Meatballs in their premade foods called World Class brand. I swear, I used to buy 3 a week, they were that good. With a cream of mushroom type of gravy they were fabulous (turkey ones). Discontinued, though . . . shedding a tear thinking about it. Luv out to the channel!
The differences between Swedish Meatballs and "meatballs as made I Sweden" is interesting. In Sweden, allspice, nutmeg, and white pepper is definitely not the defining flavor of the meatballs, as these spices aren't super common to use to begin with. Also, American ones seem much larger:)
@@HolyGayfish Tore Wretman, köttbullarnas uppfinnare. Säger bara att det inte är särskilt vanligt, lugna dig. Hans recept skiljer sig ju för övrigt ändå mycket från detta I videon. De svenskaste "svenska köttbullarna" använder inte dessa kryddor
If you go to a good swedish restaurant the balls are bigger too. That helps keep them juicy. And they also use allspice and nutmeg. I always make meatballs around this size.
Every swede/Swedish family has their own version of the meatball recipe and it feels important to add your own spin to it. The lingonberry is very important, it makes the whole dish complete. Speaking of Swedish, do you have Swedish heritage? You have a very Swedish last name: Lagerström.
Lagerstrom is a Swedish name meaning laurel river. I’m surprised you didn’t make this video sooner. Please make more Swedish recipes 😊 I was going to make SMB tonight, I will use your recipe and compare the differences. It’s pretty much the same apart from the gravy. I only use butter, flour, beef stock and cream but I might use some white wine this time…and I might even add some to the sauce.😊
These look delicious! I can see that oven-browning the meatballs is easier than frying them, and understand why you need such a "wet" mixture to prevent them drying out in the heat. If I was cooking them, I would keep back a little stock to deglaze the baking tin after the meatballs have cooked, and put that in the sauce. The comments section is full of the usual "we don't cook it like that here" posts, which makes amusing reading.
To those that came here to learn how to make meatballs like a Swedish mamma: Do and ad everything he chose not to. 🤭 Season with salt and black pepper, period! The spices used in this recipe spells Christmas to us. And ad eggs to the milk, dry breadcrumbs and grated onion while soaking. Fry in a pan and deglaze with cream. There, now you have mamma's köttbullar. 😉 This does sound like a nice recipe for American meatballs though 👍🏻
as a Swede I may say I normally attest cooking meatballs in the gravy thats waymore of italian style but you didnt really cook them in the gravy here so its an ok from me!
Just finished eating these meatballs and I'm typing this horizontally on the couch. Another 5-star rating for the BMan. The meatballs were tender and juicy and delightful with the warm spices on this 31º F night; the sauce was so luxurious I kept going back for more. (I may have added too much salt to the cranberry sauce, but it was still decent) When I was a kid, people slow-cooked frozen meatballs in alfredo sauce and called them "Swedish Meatballs." I always thought they weren't very tasty, so I never bothered making the real thing. I'm so glad I did - I'll be making these again for sure!!
Garlic? In a swedish meatball? 😂 otherwise a top notch recipe. I know that the balls are usually not served in the sauce, but I’ve tried it and it totally works. Thanks!
Worch is awesome and all but try soy sauce instead if you've got it! They all have fermented salty juices but soy has a cleaner, sweeter and equally umami hit. And you can add some fish sauce too if you have it! But add it before the wine so the 'raw' soy and fish sauce can caramelise. Cooks off the edge and intensifies the flavour
Ask 100 Swedish grandmothers how you’re suppose to cook meatballs and you’ll get 100 different recipes and what spices to use or not to use. To cook it in gravy is not unusual, it just depend on which grandma or casual swede you ask 😊
You are confusing Swedish grandmothers with Italian grandmothers. There are variations, but those are tiny and may come from where in Sweden you come from. Or what old-people-magazine your grandmother used to read.
As a swede I have to say the cranberry sauce is close but since the cranberries break aprt its not the same but very close! The sauce should be made from the pan where the meatballs have been cooking from. When it comes to the meatballs themselves everyone have their own recipe so they look nice but way too big, its a nice idea to have them in the oven but but they should be more brown. Should also have pickled cucumber its super important
Odd numbers are great! they force you to assemble an asymmetrical plate. When using an even number of items, it looks symmetrical and harder to arrange.
Meat, egg, bread, cream milk, onion, salt and white pepper is swedish meatballs. Sometimes Meat, potatoe, onion, vichywater, oat, salt, White pepper. Christmas, sandwich or buffé we have allspice in it and make them little smäller. The last 30 year we also use blackpepper.
So many versions on what to put in the meatballs. I usually use boiled potatoes that I mashed as a substitute for the bread (I have celiaki), I also add finely grated carrot, makes them really juicy. I never do it in a oven, always on the stove. My mom sometimes used to put lingonberry in the sauce 🤩
I made these for my family's Christmas Eve smorgåsbörd tonight, and they were a huge hit. I used to use the Serious Eats recipe, but I like this a lot better, in particular cooking all the onions (SE has you leave half of them raw), and that they're baked in the oven. The one time I pan-fried the meatballs, the house smelled like grease for literally days, and we have a proper range hood. Didn't make the gravy because we've never used it (it's not actually traditional for smorgåsbörd).
As someone who lives in northern Sweden i have to say never ever substitute butter for oil in any Nordic dish Butter is king in Nordic cuisine and whenever you strive for authentic Nordic food Use butter.
A sauce made from 50/50 beef stock and heavy cream, reduced and then tasted up with lingonberry jam, soycauce and black pepper is awesome. All you need.
Lorn is correct. In broadcasting and film school they teach you to place props on sets and to block shots using the “rule of three”. When the brain focuses on two visual objects (or an even number) in a shot, you subconsciously divide them and then alternate attention between the two sides in an uncomfortable ping-pong awareness. Strangely enough, adding a third object, or a fifth, or seventh, etc… to achieve an odd number, actually makes the visual feel more balanced and removes that sense of uncomfortableness. By the way, this recipe looks great and I can’t wait to try it.
Thanks for the recipe! Quick question: any reason to go buy a store carton of beef broth if you’re already using better than bullion (which I love)? Why not just make the liquid extra dense with extra bullion and then add the gelatin? Am I missing something? One thing I like to do instead of the gelatin packets is to grab some cross sections of marrow bones from the butcher and put them in the freezer. When I want that extra richness I just take a couple and roast them in the toaster oven for 10-20 min and then either pour the rendered marrow or just drop the whole bones in the liquid and fish them out when it’s done. Appreciate your channel!
Not Swedish so don’t know how this is traditionally made but these are just plain delicious! I did simmer the cooked meatballs a few minutes in the prepared gravy just to add flavor to the gravy. Next time I will make the meatballs a little smaller. Thanks for the recipe!
My boyfriend always watches your videos and I always say that it’s amazing when a man cooks. I don’t refer to you by anyone other name but The Happily Married Guy.
Made this for Christmas dinner as a single parent for the first time. My son and I loved it! We'll do this again next year! Side note: I'd probably crank the oven down some. I set off my smoke alarms so maybe go slow and low. There can be a lot of grease in the meatball mixture. 😂 It was delicious, tho!
@Faevana~ wonderful to hear that you and your son enjoyed the Swedish Meatballs for your Christmas dinner. I am sorry it was your first as a single parent, it’s never easy. You mentioned you inadvertently “tested” your smoke detectors and they were working just fine. On occasion I tested mine as well. They recognize heat as well as smoke. I may be mistaken, but I believe low and slow will not allow that beautiful crust and small flavor bomb to form. If you’re not experiencing snow, perhaps you could run a ceiling fan and/or crack a window while running the exhaust fan in the stove hood. Please take good care of yourself and your son, stay well and stay safe.
Hi Brian, I've tried your recipe 2 days ago , everything turned sooo delicious. Thank you for such a good recipe and all your tips. I love Ikeas meatballs, but your's are10 out of 10.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Great video! But as a Swede, I have to jump in with a couple of annoying comments: 1. I’ve only ever experienced meatballs being panfried (in butter) because the darkened, slightly crispy outsides are important and adds flavour, 2. Probably ok but putting the meatballs into the gravy (as you’d see with Italian meatballs placed into the tomato sauce) is never/rarely done and perhaps the most important one: 3. You missed the most amazing ingredient in a meal like this: lightly pickled thinly sliced cucumbers. They’re quite sweet in a pickle juice only light in vinegar but high in sugar. It adds freshness and balances out the whole dish. All the best from Sweden 🙌🏻
Im surprised you didn't mention the frying the unions in olive oil. Never, ever, have you seen olive oil used in Swedish traditional cooking. Butter, and nothing else, is used to fry. I was interested in this video, but actually turned it off and will not finish the video after that sacrilege.
@@chtsv Oh give over
@@chtsv See the term "Swedish STYLE meatball" from the introduction, as in a close approximation based on the ingredients generally found in an American home. Yes, we have a lot of Olive Oil in the US, so he used that.
It’s ok to start them off in the owen or even boil. But you have to finish them in a pan with butter.
@@Jack-SecITGuy Sure, we have tons of olive oil in Sweden as well, but we use butter for meatballs. And Brian obviously has butter since he put it into the mashed potatoes. Just an unfortuante miss.
Cooking the meatballs in the sauce is very italian/american italian. In Sweden traditionally we cook the meatballs seperately in a pan and use the fond to make the sauce, then pour the sauce on top after serving. You're absolutely correct to mix the meat into a paste, that's how it's supposed to be done. It's usually served with pressgurka (pressed cucumber, it's a kind of pickle made with essence of vinegar (ättiksprit)) and not broccoli that they apparently use in american IKEAs. Overall it's a great recipie as usual, Brian! You've made your swedish ancestors proud (Lagerström is a swedish last name).
My only "gripe" with these meatballs is that they're on the bigger side, usually (at least what I generally have seen all my life) is small once. And yes, fried in a pan ;).
Mycket bra tillägg min bäste Herre/Baron/Kung
These meatballs are a little bit bigger, than what we normaly use here in sweden.
And I have never seen white wine in the sauce.
And like you said; Pressgurka is a "must have" to this 💖✌
such a swedish response hahaha
y'all always so cultured
I came to the comments to say most of what you already said. No swedish person I know would make them this way haha. But whatever you know better than all of Sweden I guess
From someone who made a few thousands of Swedish meatballs: for speed place the batter in a piping bag and push “a meatball” directly into the frying pan. This method is really good if you need to do a large batch (typically around Christmas time in Sweden). Looks very tasty Brian, good job.
thanks for sharing that method. sounds legit.
I love that you're cooking the onions before adding them to your meatballs! Too many recipes call for just putting them in uncooked and I think it always leads to a weird texture and a raw bite after cooking them
Yup. It disgusts me.
In sweden we do cook our onions before adding them
in sweden you ether cook them or you use the finest side of a grater (or even a microplaner) to turn it into a raw onion soup as that is the only way for the onion to be cooked along with the meatball.
You’re supposed to cook the onions (or use onion powder) because fresh onions have an enzyme that breaks the meat down. Though it’s fairly common to use raw finely chopped onion if you fry the meatballs immediately
@@genericusername5909 Supposed to?? A matter of taste... I grew up with a microplaned onion in the meatballs and patties... they are way jucier and tastier than any others, and my kids love them 😎😎
Two things to point out:
1. The "sound effect" from 9:00 to 9:03 is just fascinating. As they say, do it yourself 😉👍.
2. As for odd numbers, Lauren is absolutely right!
Stay good, Bri! 😊
Ye as a Swede this recipe is pretty good
I would fry the meatballs in a pan and take them out, its way slower but its the way i usualy do in batches. Since it takes so long i make aloot of them and freeze majority so i dont have to do it the next couple time. Make the sauce in the same pan
I also fry my onion+garlic
But u should for sure use butter not olive oil, olive oil isnt a thing in swedish dishes
And u realy wanna mix the ground meat mix 50/50 pork+beef is the usual, u can change ratio and add things like veil too. So you're doing that correctly
These are real common in Finland too, real "arkiruoka" served with the sauce and the smashed potatoes. I usually use sour cream (the proper finnish kind that is) in the panade and make the gravy with a properly browned flour roux. Basically I brown butter and flour until they are deeb brown and just use water as the liquid, maybe season with mustard powder, white pepper and salt.
Ways are many, said the granny when she wiped the table with a cat.
I made this recipe last night and I have to say that I am a huge fan. I do want to touch on a couple of things.
When you dice the onion for the first step dice it quite small, like one step away from minced. Also weigh the onions because too many make the balls a little weak. On the ingredients for the Cranberry jelly the amount of water is 100g or 1/4 cup that should read 1/2 cup. Keep in mind that this makes 24 to 27 meatballs that are not tiny. It feeds a lot of people so you might want to consider halving the recipe and you will still have left overs if you are feeding 2. We ate 8 between the two of us and we were stuffed.
I love the recipe and will make it again. It is very rich and well balanced. The cranberry sauce is a fabulous easy recipe and I'd recommend it for any cranberry related needs. Bravo!
Lorn is absolutely right. We were taught in culinary school that odd numbers look best, and I couldn't agree more.
Great video Bri! I'll definitely try you method for these soon, looks super tasty
In bartending, even numbers are bad luck.
Which is obviously a way to teach kids that odd numbers look best
Yup
The wife is always right, even when she's not. Just get over it.
I tried several recipes like this, and this is the firs time it works!!! I love the flavor, very close to the IKEA, but better! The only thing different I did I add 1 tbsp, tomato paste for the color.
My oven got the meatballs ready 400 F. For 15 minutes, then I finished cooking inside the sauce . My first attempt to bake the meatballs I burned them.
Well I want to thank you for this recipe, I loved it👏👏👏
Yum! Leftover cranberry sauce is also good on top a bowl of cottage cheese!
I used this recipe (minus the wine) using a wild boar I harvested, ground up with some grocery store pork fat for an 80/20 mixture. Holy hell, was it delicious!!! It was a big hit at the potluck I made the dish for!
I made Swedish meatballs for the first time about a week ago and it was outstanding. I added sautéed mushrooms and onions to my gravy for some extra flavor and it was absolutely amazing served over some egg noodles. Almost like a stroganoff with meatballs😋
i'd F with that
Lauren is Correct ! ! ! Odd numbers are more pleasing to the eye! Great Job, as ever, Bri!
This is a great recipe, but the thing with Swedish Meatballs is that here in Sweden, everyone (yes) has their own way of doing it or favorite version of how others make them.
I'd say this is very close to how we like them, although a bit bigger than how they would be served here. IKEA is a good reference for that actually. Also, the oven method is becoming more popular, but most still prefer to make them in cast iron and then when they´re done, make the sauce in the same pan to use all the fats released in the frying process.
My own rendition has concentrated beef stock in them, as well as spicy mustard and egg. No dairy in them though. Also, one neat trick is to finely dice half the onion and frying them, while finely grating the other half and adding it raw. This way you get different layers of onion, which I like.
But, once again, great recipe, and I hope more people will try making this themselves!
I've been following you for a couple of months. I find your content real and enjoyable! I made the swedish meatballs a couple of days ago. DELICIOUS. I'll be making more of your recipes as you have inspired confidence that I can make yummy stuff! Thank you!
Personally I prefer tiny ones. It’s a bit more work, but it’s easier to portion for different people, and you get more of the delicious crust.
Just made this. Had a little trouble with the poolish. I may have compressed the cheap bread too much during cutting and they were little bread rocks that didn't absorb the liquid. The meatballs had a few bread chunks. But all in all it turned out sick. My lady was extremely satisfied. Thanks Bri!
Super recipe! No discussion on the butter or oil thing. The key is the slurry with bread and not dried bread crumbs like in others! Spices are perfect. I chilled the meat mix for 30 minutes before forming and this helps! Yum, yum! Thanks for this...
Nope, spices are not perfect. Coming from a swede! Allspice is a US thing and it cant be found here in sweden. Nutmeg should not be used aswell in our meatballs.
@@arsenalfc4071 Yes, I know. I have eaten Swedish Meatballs in Sweden...they are spiced differently...this is just interesting, creative, unique... 😀
@@arsenalfc4071What are you talking about??? You can find kryddpeppar in practically every grocery store in Sweden
Made this for a potluck dinner this week. It was specifically requested by a couple of the guests. Really good. Thanks Brian. I used a portioning scoop to form the balls. That worked out really well.
Having grown up in a county in western Washington where most of the Old timers were from Norway and Sweden I grew up eating real swedish meatballs and I tell you those Ikea things have got nothing on those. I like the recipe I have but I am looking forward to making yours because things can always be improved on
I made this tonight and just finished doing the dishes. I had previously only tried IKEA’s Swedish meatballs and wasn’t a fan. My daughter asked me to make this dish and we both loved it. It was so luxurious and rich; every bite was delectable. I didn’t make the cranberries but next time I will as the dish needs that to cut all that richness of that velvety sauce. You know so much about food 😊The only confusion for me was the amount listed in the recipe for the Worschestershire sauce only said “1”. I figured it was 1-1/2 Tbsp. after re-watching that part in the video. Excellent meal! Can’t wait to try the apple galette from today. 🎯you nailed it!
From this Swede:
Not bad Brian. Not bad at all. Good size meatballs. Many recipes calls for golfball-size but you stayed true to original size.
About serving. I would never (nor would any swede) ever throw the meatballs into the gravy. It's a personal preference how much, if any, sauce you'd like on your own plate. And it is fun to dipp your meatballs in the gravy or jam as you see fit on your own plate. But all in all.. Well done..!!
Just tried the recipe. It turned out great. We are only a family of three adults so it is two meals worth for us. Learned a few things in this recipe too.
One thing that is common for the bread so that it is actually easier to mix is that you let the bread soak in the buttermilk by itself while you mix everything else first, then you mix in the entirety of the bread/milk mixture.
Seconded. The breadcrumbs need to swell before you add them to the farce
adding gelatin to the stock is absolutely brilliant!!! It's such a simple and direct solution but my mind is blown - thank you! :)
Love a good meatball. You're right on the cooked onions. My dad used to put raw onions in his and they gave me indigestion all the time. Thanks Bri!
I love how easy this was to follow. I'm terrible at cooking, but I swear I made a 5 star dish with this video. THANK YOU!
Sweden here: the raw onion mixea with yourminced meat and rests for an hour, hence marinating the minced meat. Thats why you dont fry the onion
We are usually lazier nowadays and pan fry them so we get the maillard effect and the good fond and then we put heavy cream in the pan, sometimes with some chopped onions, some stock/soy and sometimes herbs like thyme or rosemary. Traditionally we used Rårörda Lingon instead of jam, but its not a big deal. And of course some pickled thinly sliced cucumber.
But all togheter a great video. This is more of a premium weekend dinner. If we want to make it more lush, we use minced moose meat or any kind of game meat.
Wasn't expecting a Tuesday night upload.
Especially this late!!
My meatballs are quite the same.
I don't use bread(grums) at all. Just mix the meat (50/50 pork/beef) with onion and spices you like and roll the balls in wet hands. Put the balls to the frying pan and turn the heat on. Flip the balls with tongs when they start to feel firm and got the good sear. Don't let the balls cook fully, take them to side and make the sauce in the same pan just like Brian did. Add the meatballs back to the sauce and let them cook fully.
Sometimes I grate carrots in to the meatball mix to ad some vegetables to my dish.
I make potatoe mash with eggbeater, it gets airy and silky.
1kg potatoes + 100g butter, mix, add whole milk until good texture (for a lack of better word).
Serve with pickled beetroot and pickle slices.
Greetings from Finland ;)
I love these. Thanks for sharing this.
FINALLY!!! Someone other than me bakes meatballs at high heat. It gives an all over browning without the time, work, mess and risk of burning them that comes with frying them does.
Hey Bri! Lol, we really appreciate you keeping you videos so fresh. My kids and I wait patiently for Thursday every week. Your “Boop boop boop boop” just about killed us we laughed so hard. Thank you, we really appreciate your videos. Take care:)
Thank you for your videos! My wife and I have followed several of your recipes and this one is for dinner tonight! Sour dough is still kicking our butts!
Just finished eating, delicious!
I like your take on Swedish meatballs. I’m going to try the white bread instead of bread crumbs next time. Like someone commented earlier we usually make them in a cast iron to then make the gravy in the same pot to get flavor from the meat in the gravy :-) When I grew up we always had cooked potatoes, mashed potatoes is a new thing. Hälsningar from a Swede, Johanna
Thanks very much for watching!
I mix the salt, pepper and spices in the slurry before adding the meat. Otherwise, the spices clump and the meat ends up having more of them in some spots.
Thank you Brian! This brings back memories of my Mom's Swedish meatball dinner. I literally don't know if a Rib eye steak or Swedish meatballs would be my favorite dinner, hard to make that choice!
@@yankeejade It is not Swedish meatballs.
@@bengtolsson5436 I think you are on the wrong channel/vid.
MY mom made Swedish meatballs, and they were my favorite; I lost her recipe, though, so I will try this one, as it looks good.
We had Swedish Meat balls for Thanksgiving dinner last year. No turkey or dressing, but we had all the usual sides. This Scandanavian family really enjoyed it, and it was much less stress on the cook. I will be trying your recipe.
As an Irish, English American girl, this is one of my all-time favorites . Any protein with gravy and a side of a tart fruit makes me so happy.
Bra jobbat Lagerström!
Brian, Brian, thank you, thank you! Love the recipes, the pace of your presentation and the whys and why nots of your video. Your teaching helps me prepare great meals for my family and friends.
Now that looks amazing! This meal is something you never get tired of! Greetings from Sweden!
Man! I love the pace of your videos. Perfect for a type A. I come for the recipe but also knowledge.
dang, what timing, I just made this meal earlier this month! I use a 48-mini-muffin baking tray for my meatballs because I have it and it makes them crisp on almost all sides, gives me a lot of extra browning surface area and resulting fond. Half a bottle of overly sweet berry port was still around from festival and i used that with my cranberries instead of sugar. delicious all around, and love what I can pick up from your videos as always! Now i want to eat it againnnnnnn
Bri, love you man. Commenting so you have comments.
White pepper is my main pepper. Milder taste suits my palette and if I end up putting too much, it doesn't give unpleasant heat I don't like.
White pep is premium. I like
I’ve always felt like white pepper sits UNDER the flavor, whereas cracked black sits very much on TOP. That’s all I got.
Words cannot describe how much I love you and your videos.
Hey Brian, these look great, especially that cream gravy, or ”gräddsås” as it’s known in Sweden!
The meatballs however, never use buttermilk, it’s nigh impossible to get buttermilk in Sweden. We typically use milk or even better, cream to mix with the bread.
The onions are always a hot topic on which method is best and I think cooking them like you did is much better than using raw. However, the third alternative which is my favorite it very thinly dicing and caramelizing with butter and a pinch of sugar to extract the sweetness and makes for a deeper flavour.
One thing that is great to add if you want a more traditional ”Christmas meatball” which we serve at our Christmas dinners is cloves. It gives a nice Christmasy flavour.
Love your channel man, great video!
I'm from Finland and I'm shocked to hear you don't commonly have buttermilk in Sweden? I don't know anyone who drinks buttermilk but you can find it in every store over here
@@16Fishwrap16 yeah it’s frustrating as so many foreign recipies require buttermilk. What we do if we can’t get buttermilk is mix vinegar with milk and it’ll make a somewhere similar equivalent
As a Minnesotan with plenty of Scandahovian blood, I'm excited to give these a go, armed with the knowledge that your other meatball recipe slaps hard. My wife and kid can't get enough of spaghetti and meatball night, followed a few days later using the leftovers for meatball subs.
Worcestershire Sauce.......say it along with me now....WUSS.....STIR.....SHEAR.! You now can say Worcestershire correctly!!
Get over yourself. O VER UR SELF
I believe the original is white pepper, mustard and onion. And we normally make them small, like 3cm wide.
Most fry them hard to get a surface atleast and then some complete the cooking in the oven.
I myself fry them all the way in butter, but I use pepper, onion, garlic and mustard in mine. Important to have them moist so they dont go dry. 2 egg, bread crumbs and milk depends on how fresh the bread is, but just in between liquid and firm.
More Skånsk Senap(mustard) and some other spice around christmas time.
And normally not mixed in the sauce, even though I have a version which goes well with this and then hardfried meatballs :)
Oh, and when frying, you dont get the "meatloafy" kind of meatballs when they are more boiled from inside than fried.
I love Swedish meatballs but it's been years since I had any. This looks pretty easy so I'm going to add the ingredients to my shopping list and give them a try!
I made them today and they were quite easy to make. Next time they will come out better. Realized a couple of mistakes I made after making them but they still came out good. One of the mistakes was I forgot to add salt to the meat. Yikes! Also, I should've dissolve the bread into the milk longer till it fell apart into a mush before adding the meat. They still came out good though.
I didn’t see this when prematurely released so I’ll watch it twice now. I usually watch your videos multiple times anyway! Swedish Meatballs are one of my faves! Thanks!
haha well i appreciate that, Laurie.
Wow. That’s all I can say!
I can’t wait to try this recipe.
Btw your wife is right. She is ALWAYS right. (Repeat that daily for desired effect). Love you guys.
My OCD and Aspergers totally agree with the odd number comment. Not to say Lauren has either, but that’s how I roll
I wish I could "like" your videos more than once! I keep re-watching them!
We make something very similar in Finland. Some tips: Don't fry the onions in olive oil. Use butter, and let it brown a while before adding the onions. And also let it fry a bit unevenly, in my opinion that flavour is essential for meatballs. The sauce looked pretty good but I can't see the white wine adding anything good to it, also way too much butter for my taste. Also I'd recommend adding the cream at the very end and not cooking it, that way you preserve the fresh flavour. You can use oil in your hands instead of water when rolling the meatballs, it sticks way less and you get more browning that way in the oven. And yes, cranberries make a fantastic substitute for lingonberries.
I know this is late but . . . in NJ a large grocery chain (probably the most out of all the grocers) used to make Swedish Meatballs in their premade foods called World Class brand. I swear, I used to buy 3 a week, they were that good. With a cream of mushroom type of gravy they were fabulous (turkey ones). Discontinued, though . . . shedding a tear thinking about it. Luv out to the channel!
The differences between Swedish Meatballs and "meatballs as made I Sweden" is interesting. In Sweden, allspice, nutmeg, and white pepper is definitely not the defining flavor of the meatballs, as these spices aren't super common to use to begin with.
Also, American ones seem much larger:)
Det är absolut den klassiska kryddblandningen (googla Tore Wretman), det är bara att dina ica recept inte använder det.
@@HolyGayfish Tore Wretman, köttbullarnas uppfinnare. Säger bara att det inte är särskilt vanligt, lugna dig. Hans recept skiljer sig ju för övrigt ändå mycket från detta I videon. De svenskaste "svenska köttbullarna" använder inte dessa kryddor
Yeah cloves and nutmeg is common for Christmas meatballs
If you go to a good swedish restaurant the balls are bigger too. That helps keep them juicy. And they also use allspice and nutmeg. I always make meatballs around this size.
Every swede/Swedish family has their own version of the meatball recipe and it feels important to add your own spin to it. The lingonberry is very important, it makes the whole dish complete. Speaking of Swedish, do you have Swedish heritage? You have a very Swedish last name: Lagerström.
This rendition is quite Swedish, you're honoring your heritage well 😁
Thank you Anders
Yes... odd numbers are prettier!!😍 looks so good!!...love the dancing at the end!!😄😄
Lagerstrom is a Swedish name meaning laurel river. I’m surprised you didn’t make this video sooner. Please make more Swedish recipes 😊
I was going to make SMB tonight, I will use your recipe and compare the differences. It’s pretty much the same apart from the gravy. I only use butter, flour, beef stock and cream but I might use some white wine this time…and I might even add some to the sauce.😊
Can’t wait to make this! Gotta find me some dumb soft white bread 😂
us swedes always use breadcrumbs lol
These look delicious! I can see that oven-browning the meatballs is easier than frying them, and understand why you need such a "wet" mixture to prevent them drying out in the heat. If I was cooking them, I would keep back a little stock to deglaze the baking tin after the meatballs have cooked, and put that in the sauce. The comments section is full of the usual "we don't cook it like that here" posts, which makes amusing reading.
To those that came here to learn how to make meatballs like a Swedish mamma: Do and ad everything he chose not to. 🤭 Season with salt and black pepper, period! The spices used in this recipe spells Christmas to us. And ad eggs to the milk, dry breadcrumbs and grated onion while soaking. Fry in a pan and deglaze with cream. There, now you have mamma's köttbullar. 😉 This does sound like a nice recipe for American meatballs though 👍🏻
Exactly. But this could be a nice variation. It's not classic though.
Eggs are only used in fake Swedish meatballs, it creates a horrible flavour.
@@TheArrivalCyberseyou literally cannot taste the egg when all is said and done.
Lauren is correct on the odd number thing. Looks tasty!
as a Swede I may say I normally attest cooking meatballs in the gravy thats waymore of italian style but you didnt really cook them in the gravy here so its an ok from me!
Just finished eating these meatballs and I'm typing this horizontally on the couch. Another 5-star rating for the BMan. The meatballs were tender and juicy and delightful with the warm spices on this 31º F night; the sauce was so luxurious I kept going back for more. (I may have added too much salt to the cranberry sauce, but it was still decent) When I was a kid, people slow-cooked frozen meatballs in alfredo sauce and called them "Swedish Meatballs." I always thought they weren't very tasty, so I never bothered making the real thing. I'm so glad I did - I'll be making these again for sure!!
if you're not typing horizontally on the couch after you're doin' it wrong
Garlic? In a swedish meatball? 😂 otherwise a top notch recipe. I know that the balls are usually not served in the sauce, but I’ve tried it and it totally works. Thanks!
Worch is awesome and all but try soy sauce instead if you've got it! They all have fermented salty juices but soy has a cleaner, sweeter and equally umami hit. And you can add some fish sauce too if you have it! But add it before the wine so the 'raw' soy and fish sauce can caramelise. Cooks off the edge and intensifies the flavour
Ask 100 Swedish grandmothers how you’re suppose to cook meatballs and you’ll get 100 different recipes and what spices to use or not to use. To cook it in gravy is not unusual, it just depend on which grandma or casual swede you ask 😊
You are confusing Swedish grandmothers with Italian grandmothers. There are variations, but those are tiny and may come from where in Sweden you come from. Or what old-people-magazine your grandmother used to read.
@@henrikdahlberg878 Jag är väl medveten om detta.
Dude that looks seriously sick! Imma gonna try it.... And yeah odd numbers are better!
Make swedish meatballs if youre gonna make swedish meatballs. This is not it.
Totally true about the odd numbers. Check decorating magazines and look for things arranged for display in groups.
As a swede I have to say the cranberry sauce is close but since the cranberries break aprt its not the same but very close! The sauce should be made from the pan where the meatballs have been cooking from. When it comes to the meatballs themselves everyone have their own recipe so they look nice but way too big, its a nice idea to have them in the oven but but they should be more brown. Should also have pickled cucumber its super important
Odd numbers are great! they force you to assemble an asymmetrical plate. When using an even number of items, it looks symmetrical and harder to arrange.
Will be saving this one for a cold winter day. Swedish meatballs are so homey and good.
Meat, egg, bread, cream milk, onion, salt and white pepper is swedish meatballs.
Sometimes
Meat, potatoe, onion, vichywater, oat, salt, White pepper.
Christmas, sandwich or buffé we have allspice in it and make them little smäller.
The last 30 year we also use blackpepper.
So many versions on what to put in the meatballs. I usually use boiled potatoes that I mashed as a substitute for the bread (I have celiaki), I also add finely grated carrot, makes them really juicy. I never do it in a oven, always on the stove. My mom sometimes used to put lingonberry in the sauce 🤩
mine too
Yessss! Finally! Thank you, Brian. My son and I will enjoy making and eating this.
Greetings from Jacksonville Florida USA. Brian, with this you became my favorite TH-cam food instructor. You've earned it. Thanks for doing this.
I made these for my family's Christmas Eve smorgåsbörd tonight, and they were a huge hit. I used to use the Serious Eats recipe, but I like this a lot better, in particular cooking all the onions (SE has you leave half of them raw), and that they're baked in the oven. The one time I pan-fried the meatballs, the house smelled like grease for literally days, and we have a proper range hood. Didn't make the gravy because we've never used it (it's not actually traditional for smorgåsbörd).
As someone who lives in northern Sweden i have to say never ever substitute butter for oil in any Nordic dish Butter is king in Nordic cuisine and whenever you strive for authentic Nordic food Use butter.
A sauce made from 50/50 beef stock and heavy cream, reduced and then tasted up with lingonberry jam, soycauce and black pepper is awesome. All you need.
When planting a garden, odd numbers of the same plant type is more pleasing to the eye and recommended. Same probably applies to food items.
Commenting for the algorithm to boost this video back up! Great work as always
Oh dude, appreciate that’
Watching this twice is just twice the pleasure, nice video Bri!
Appreciate that!
Lorn is correct. In broadcasting and film school they teach you to place props on sets and to block shots using the “rule of three”. When the brain focuses on two visual objects (or an even number) in a shot, you subconsciously divide them and then alternate attention between the two sides in an uncomfortable ping-pong awareness. Strangely enough, adding a third object, or a fifth, or seventh, etc… to achieve an odd number, actually makes the visual feel more balanced and removes that sense of uncomfortableness.
By the way, this recipe looks great and I can’t wait to try it.
I always make my own cranberry sauce that everyone loves, but I make it with cream sherry. Yum!
Thanks for the recipe! Quick question: any reason to go buy a store carton of beef broth if you’re already using better than bullion (which I love)? Why not just make the liquid extra dense with extra bullion and then add the gelatin? Am I missing something? One thing I like to do instead of the gelatin packets is to grab some cross sections of marrow bones from the butcher and put them in the freezer. When I want that extra richness I just take a couple and roast them in the toaster oven for 10-20 min and then either pour the rendered marrow or just drop the whole bones in the liquid and fish them out when it’s done. Appreciate your channel!
Mmmm, been craving Swedish meatballs in gravy with mashed potatoes. May as well make the cranberry sauce, too. Yum.
As always, an awesome dish! A bit of coriander powder will be an amazing game changer!
Not Swedish so don’t know how this is traditionally made but these are just plain delicious! I did simmer the cooked meatballs a few minutes in the prepared gravy just to add flavor to the gravy. Next time I will make the meatballs a little smaller. Thanks for the recipe!
My boyfriend always watches your videos and I always say that it’s amazing when a man cooks. I don’t refer to you by anyone other name but The Happily Married Guy.
Made this for Christmas dinner as a single parent for the first time. My son and I loved it! We'll do this again next year!
Side note: I'd probably crank the oven down some. I set off my smoke alarms so maybe go slow and low. There can be a lot of grease in the meatball mixture. 😂 It was delicious, tho!
@Faevana~ wonderful to hear that you and your son enjoyed the Swedish Meatballs for your Christmas dinner. I am sorry it was your first as a single parent, it’s never easy. You mentioned you inadvertently “tested” your smoke detectors and they were working just fine. On occasion I tested mine as well. They recognize heat as well as smoke. I may be mistaken, but I believe low and slow will not allow that beautiful crust and small flavor bomb to form. If you’re not experiencing snow, perhaps you could run a ceiling fan and/or crack a window while running the exhaust fan in the stove hood. Please take good care of yourself and your son, stay well and stay safe.
Hi Brian, I've tried your recipe 2 days ago , everything turned sooo delicious. Thank you for such a good recipe and all your tips. I love Ikeas meatballs, but your's are10 out of 10.
Thanks, B-boy… definitely gonna try this one!