Swedish Meatballs | Chef Jean-Pierre
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- Опубліковано 31 січ 2024
- Hello There Friends! Ikea has got nothing on my Swedish Meatballs! This recipe features succulent meatballs paired with creamy mashed potatoes and a silky smooth gravy, accentuated with a unique cranberry twist. Designed to yield about 43 meatballs, it's perfect for family dinners or gatherings, offering a comforting and delicious meal that's sure to delight everyone at the table. Let's embark on this culinary adventure and bring a taste of Sweden into your home! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/beef-recip...
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VIDEOS LINKS:
Fresh Bread Crumbs: • Fresh Bread Crumbs | C...
Mashed Potatoes: • How to Make Perfect Ga...
Cranberry Sauce: • The Perfect Cranberry ...
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Swede here. Nice take on our beloved meatballs. We usually soak the breadcrumbs in milk or cream or a mix of the two which makes the texture and taste amazing. If you can get a hold of lingonberries, you definitely need to try it. Also, we typically do them at least half the size of the ones in the video. Chef Jean-Pierre you are a gem
Amazon has the lingonberries. Thx for the tips from your local experience!
Lingonberries are known as Partidgeberries in Atlantic Canada, where they grow as well. (We also have Cloudberries, but they are known as Bakeapples locally.)
@@UltimateExitFormula 🤔
And they are known as Puolukka in Finland. @@UltimateExitFormula
My grandma came from Smaland Sweden. Her meatballs were made with pork, beef, onions, eggs, salt and pepper, dried bread crumbs soaked in cream, and a bit of nutmeg. Then browned. Using the leftover grease, she made a cream sauce that was poured over the meatballs..😊. Must be regional differences! Can't wait to try chefs amazing version!!!
Absolutely love it when he says "Onyo" 🤣
Me too 😂, and at least he doesn’t say worchesersheshiiirrre sauce. 😂
@@nez9751i prefer "washyasister sauce"
Reminiscent of the Cajun cook on PBS, Justin Wilson, whose pronunciation of onion was his unique signature.
The best Chef on the internet.
As a Swede.. I say yes to everything. No mather what you are cooking for us..
You remind me so much of my grandfather. The Mannerisms, and the way you explain things are very similar. He had a little family owned restaurant, and there was never a set menu. When you walked in, you sat wherever, and he'd yell over the counter what he made for the day lol. It was delicious home cooked meals. He had a huge garden so all the fruits and veggies were from there. He always told me you don't need to measure if you cook with your heart.
❤️💜❤️🇦🇺
Sounds like absolute heaven . . . what your grand-dad had going. How lovely. Your story made my heart smile.
Like music, best from the heart in you have the chops.
Awwww❤
Jack + Chef Jean = Happy viewers 😂❤
I'm a Swede living in the USA, Ikea sell Lingonberry sauce (and a lot of upscale grocery stores so I assume you could actually find it in FL also. There is of course a lot of different Swedish Meatball recipes. Only thing on what you did that absolutely is not traditional would be that you had garlic and cayenne except for that you are close. We also normally make them a bit smaller then what you did.
Allspice is the key. In the olden days in Sweden pepper was expensive, people used allspice instead and that gives the tradional flavour.
My mother made bolognese sauce with allspice and I continue the tradition.
Just a hint though
Nobody likes it when you overdo it.
And always remember to use Dijonmustard in your mincemeat too.
Less is more!
@@ristorantanen5769 Mummi laittoi kunnolla maustepippuria, ja siina on se mummin lihpullien juju.
@@njuham
Im sorry buddy!
Except for Yksi Kaksi Hamburgerlainen and Grilliikioski im afraid my Finish is rather in need of improvement.
😪😪😪
Your instructions are way better than we get from Ikea products! Yum!!!
LOL! So true!
Ikea stole'em! 🤣
I've got two beef and no pork :(
Chef Jean having a tape measure in the kitchen is no stranger than me having butter in my wood shop.
Butter is good EVERYWHERE!!! 😊
@@ChefJeanPierre guess you never seen the movie last tango in Paris
Jack has the best job! He gets all this great food.
And he gets to hang with Chef! The best part!
Nuts and Balls in the same video! 🤣🤣 Can't wait to try this recipe Chef.
😂 As we drift back to elementary school. I was laughing every time those words were spoken. 😂😂😂
I cracked up too when Chef began to talk about replacing his nut.
As a swede, I approve of this! We traditionally don't have garlic in them, but last I checked garlic didn't do any meat dish worse, definately trying that next time.
Oh I have garlic, and somtimes bell peppers or chilies. But never any herby crap like parsley! Eww!
Fellow swede here. The recipe i use doesnt call for garlic, worshestershire or cayenne. Even if i can see why he put those in there. (Flavorwise meatballs are usually quite blend)
As a Muslim can I just use beef only or maybe mixed with chicken?
@@user-gw5zz1oc3y Sure. Use beef. But then you're making kafta/köfte instead :)
yea perhaps if you never make your own or dont know how to properly season your own ;) and also the sauce and the mashed potatoes is where the biggest flavours are in this dish@@Jormvngandr
Delicious! As a Swede I feel the lingonberry is kinda what "makes" this dish in a way (we sometimes mix it into the actual sauce as well) but I'm sure different berries would work well too. But yeah, lingonberry is definitely used for a few traditional Swedish dishes.
If you're interested in more Swedish dishes, maybe you should make a semla! It's around that time of year now when we eat it. :)
Standing ovation for a real CHEF MAESTRO...!!! 😋😋😋
I've got this little Spanish street dog called Dolores 'Onyo' Chorizo. We live in Denmark, right near a giant IKEA. At least once a week, 'we' go over there to dine in their cafe on their famous Swedish meatballs with gravy, lingonberry sauce and mashed potatoes. I say 'we', as sadly, Dolores has to wait outside, crying into her bowl of Pedigree Chum, as she's not allowed to come in (I guess they don't want dogs jumping all over their fancy furniture....MAMA MIA (geddit? My little ABBA joke there, haha!) Anyway, thanks to your amazing video today, you have made a little dog's BIGGEST dream come true: to finally taste this wonderous IKEA classic, in the comfort of her own home!! We can't thank you and Jack enough!! Oh...btw....they have a couple of great kitchen digital thermometers over there...nice and affordable...in their 'TIK TAK TOK KLOCK' range...😀
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The wikipedia article on lingonberries is fascinating. The berries are traditionally used for many different things by different peoples around the north polar region. The plant tolerates extreme cold. "The Western Canadian Inuit use the minus subspecies as a tobacco additive or substitute" -- they smoke it! The lingonberry is related to the cranberry why not use cranberries instead. Great recipe, Chef!
Awesome comment! Thanks for the lesson! Two desserts for you!😊
I'm from the southern USA. My mother, my aunt's, and their friends all made swedish meatballs the same way. They put grape jam in it. Those meatballs were really sweet but delicious. I think they all passed around the same recipe. Swedish meatballs is a very popular party food.
My late mother made these only once back in the early 1970’s and they were so delicious. This video bought back a beautiful memory.
Thanks Jean Pierre and I will be giving this a try ❤
I like using stuffing in my meatballs and when I make my meatloafs. It helps with texture and flavor.
Our Onyo Emperor out here showin' the world his balls...Chef's confidence is infectious
As a Swede living in the southern United States with no ikea within a few hundred miles, if I want Swedish food I have to make it myself. Glad to see it represented! Great video, smaklig måltid!
Chef, greetings from Moldova, honestly you're the most easy going, best chef out there, we love and enjoy your recipes, and we love the way you explain cooking as to "why and how".. Thank you.
I never had Port wine in my house and never had Captain Morgan rum, but now I do, thanks to you :)), makes GREAT sauces, amazing!!
What more can be said? Chef Jean Pierre brings millions joy, happiness, and love through his passion for sharing his culinary knowledge. May 2 million subscribers be just around the corner
Tic Tack Tock has nothing on you Chef. Outstanding!
Hey Chef I just finished watching a video from Vincenzo from Vincenzo's plate criticizing your carbonara recipe. I love how he says you did a good job you must've learned from watching his video. I told him you do know that he has been a chef for 57 years and had a cook in school for years
Prob time to stop watching Vincenzo lol
Love your recipe.... I also add ground veal and glaze them by finishing with heavy cream. I buy the lingonberry jam at IKEA lol. Look forward to making your recipe. Regards, Elizabeth from NYC
I watched the video, and he didn't criticize him at all. He actually praised him for being authentic to the way it's made.
Critiqued is the word that was supposed to be used. John Pierre forgot more than Vincenzo knows.
I watched that too last night. There were a lot of JPs fans commenting in there. It was a JP lovefest, it was fun.
After making these for 40 years I have one thing to add, when you're all done making the mix, take a tablespoon and microwave it and TASTE IT! You might need a few grains more salt or pepper, or allspice or nutmeg. I like mine quite strongly flavored with those spices. You want that whole pan to be perfect!
Or fry up a sample? I dislike microwaves..
This will be for Superbowl Sunday and other dishes and sweets. No chips and whatever junk food. You won't want it once guests have a taste of this dish.
It is not up to me, but let me say it helps to watch his essential videos about knives, how to make clarified butter, which has a much higher smoke point, how to chop vegetables, and different kinds of infused olive oils (my favorites are all of them), Parmisagno Reggianno, and more. Get a spice rack ready.
I built 7 more shelves in the pantry so you can get the spices you will eventually need. LaValle Italian Tomato goods is all he uses. If you brand H or Kr, you won't be happy. Just a suggestion. I have learned so much from him. My family is shocked at what I serve them. No complainers are now at the table. Sometimes, I make a big mistake and have to start all over. The chef thinks that is normal. Happy cooking! I love it. Just an admirer of Chef JP very much. I have made almost every recipe he gives and teaches us. Sin qua non-above the pack. Always do your Mison Plas first!
Love the way you make our meatballs your own, most of us swedes have our own recipes a little different from yours.
Also love the way you use cranberry sauce in lieu of lingonberry jam. During a stay in the West Indies I made traditional Swedish pickled herring with flying fish, in lieu of herring.
However, to the best of my knowledge it was the dolmas, minced meat wrapped in cauliflower leaves (originally vine leaves) not the meatballs, that came from Turkey.
Meatballs more probably came of the small homestead that had maybe a horse as a drought animal, a cow for milk and a pig for pork. Once the pig is slaughtered in mid winter you had to use various techniques to make the most of every scrap and make that meat last until spring. A lot was salted which is partly what we make Christmas ham from, bake until cooked and then grill with a covering of mustard mixed with lightly whipped egg and bread crumbs. A lot of the scraps of meat was probably used to make the “prototype” of what became the modern meatball.
I would buy a shirt with ALL of Chef JPs tips Such as:
Put it in the freezer and it will last 17 years... approximately
Butter makes everything butter
Onyo is always number first
Even a child could do it
Measure carefully
Etc...
And don’t forget his signature
"You can rub it all over your body!"
Yes! How about one tip + Chef’s signature per T-shirt!? Your idea makes me smile 😋
"It's not rocket science, it's just cooking"
"Emotional support butter"
Hey this is one I've been looking forward to. I was just going back through some of your old videos last night. It's been a real pleasure learning from you for the last couple of years, thanks for doing this for everyone.
I love watching Juan Pierre videos. He is so easy to follow. We're currently going to make poached cod. Loving it in Pennsylvania USA
These look fantastic! That sauce is amazing. I’m going to watch your video on how to make beef stock next. One thing I really want to thank you for is your thoughts on thoroughly mixing the meat. It drives me crazy when chefs say don’t over work the meat! If I don’t mix it well enough half of the ingredients don’t get properly incorporated! They make absolutely no sense! So thanks for sharing that! Great video! Much appreciated!🤗🤗
I grind one pound of bacon and add it to two pounds of 73/27 ground beef. It makes *THE BEST* hamburgers/meatballs. Mama mia, Chef! It's really good, you should try it.
I will be making this recipe on Saturday. It will be the first time having swedish meatballs with cranberry sauce. I look forward to making them and enjoyed watching your video with all the tips and tricks. I nearly fell over when you brought out the tape measure to let us know the approximate size of the 2" meatballs. You are the best. Thank you Chef JP. ☺☺🥰🥰😋😋
That was such fun watching you do the Swedish meatballs. My grown children would divorce me 😂 if I didn't fix them for Christmas Eve!! Learned a few tricks over the years but they said they were the best ever this year!
Just wait til next year when I add your "secret" ingredients🤩!
ps...IF I can find it, I use ground veal with pork & beef! Luckily in Minnesota I have no problem finding lingonberries🤣!
Made my dad (Swedish heritage) these last weekend! The meatballs were a bit smaller though ... served with English peas with a dusting of nutmeg (nod to Townsend) ... no leftovers!
"Let me be just happy with this". 😁
Used to make 30 pounds yearly for our Swedish Smorgasbord in Hilmar, Ca
Typically the spice mix would also include white pepper and allspice. In some recipes sugar or syrup is added but it's not necessary. The meatballs are also optimally sauteed and not cooked in an oven, because the sauce is essentially a pan sauce, and some meat juices and browned bits on a pan contribute to it. For everyday cooking oven is handy though, no need to make it in batches.
I live in the heart of the Swede, Norweigian, and Danish settlements in MN. I have been to many church suppers and potlucks. I have had many plates by different cooks.
Alspice is the main thing that gives them the swedish flavor. meatballs. I have never seen tomatoes in the gravy here. It is a combination of the scraps in the skillet with sour cream added first in low heat. Toward the end, pure thick cream is added and heated slightly. ( so it dont curdle.) Camelized onions are fried in " BUTTER" in MN/ND we love dairy products!
My swedish grandma mixed some cooked potato in the meatballs. She did the best meatballs ever
Hello cheff
Love SWEDISH MEATBALLS
Italian and Turkish cuisine is similar to our EGYPTIAN
Thank you
I was going to ask you to teach us it
I make some killer Swedish meatballs, but I also recognize I can always learn more from the greats! I look forward to using some of your techniques to up my game!
I know, me too, but I'm going to use buttermilk next time instead of regular milk.
Congrats on ur Nut replacement glad they're new & improved
This guy is my new favorite chef. Thank you for being actually comical, but also getting straight to the point when it comes to the recipe recipe.😊
Chef, you are a natural teacher.
I'm American with some Swedish ancestry, but that doesn't make me an expert in Swedish cuisine! In a family recipe that I have that was given to my grandmother from a Swedish great aunt, it's nearly the same as yours, only no garlic nor cayenne pepper (I still add garlic anyway) and has nutmeg and allspice in the meatballs. It also calls for the Worcestershire sauce to go into the gravy instead of the meat, and to add a tablespoon of Dijon mustard to the gravy. Like you, I serve it with mashed potatoes. Thanks for the video !
Feel free to post the entire recipe. Most of us, in this channel's comments, love trying variations on all of these common dishes. Chef taught us how to cook so, now we can make anything with confidence. We'd love to know the entire recipe!
My grandpa and family came from Sweden. My Dad made the best Swedish meatballs.
@@colekter5940
1 lb 73/27 ground beef
1 lb. Ground pork
½ cup plain panko
2 eggs
½ tsp. Allspice
½ tsp. Nutmeg
1 medium onion, chopped and sautéed
Salt and pepper to taste.
Gravy:
10 tbsp. Butter
6 tbsp. Flour
4 cups beef stock
1 cup cream
2 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
I make my meatballs 1" , fry in olive oil, remove from pan, make gravy in same pan, then put meatballs back in to heat through.
@@barkerjames1980 saved and planned. Thanks for taking the time.
@@colekter5940 no problem! This recipe does make a lot of gravy, but it's so good and never goes to waste!
Do Orange Chicken next! A French Chef does Chinese take out. Works for me!
I ate a dish called Called Bobotie last week. It was a macaroni and chees bobotie! It was so incredible! I'd love to see your interpretation of it. I absolutely love your food!
I can tell they are good because you keep stuffing them in your mouth instead of talking. I love it!
I'm still waiting on you Jack to share your favorite recipe !! !
A tip from Sweden
Everybody likes the seared surface when eating meatballs.
The smaller the meatball the more searing per weight unit.
So take your time and roll more meatballs out of every pound of mince.
And an easy trick for the sauce if you have some redwinesauce is just to add some cream to it. That way you dont have to make the sauce from scratch.
Works really well to meatballs
I seriously can't get enough of your videos. Not only are your recipes excellent, but you're so funny at the same time. I love "a gravy you can rub all over your body" 😂😂 I look forward to your videos every week!!
Thanks Jean-Pierre for your interpretation of a Swedish recipe, garlic is something new for me in the meatballs. But next time you should fry them in butter till they are done and then make the sauce in the pan with heavy whipping cream as the base.
❤
Yes! That's what my mother and grandmother did.. Makes me drool!!!
That's how I make my sauce. The pan drippings add to the flavor.
I miss mustard in the gravy. Or in meatballs. Or both... But is still looking perfect. Thank you for sharing this beautiful recipe, my Chef!👍🏻♥️
My wife and I thought IKEA meatballs was some kind of funny business. then we found out that they are the real thing. Thank you, for sharing this recipe I really enloyed making it and we loved the dish just as you made it with my home made beef stock you also inspired me to make. Thank you for all you do I have made over 10 recipes from your shows, you are making me a better home cook and that makes my wife and friends very happy.
Here in Finland, next to our great neighbor Sweden, we do meatballs half of your diameter. We also fry them in butter - not in oil.
Have been looking for great swedish meatballs... Thanks
Good morning chef Jean Pierre!!! I always look forward to seeing your new videos!!! San Antonio, Texas loves you!!! And keep up the great work on these awesome videos Chef!!!
I’d love to have a chat with you chef JP
Remember to shell the nutmeg 4:38. I went picking nutmeg in the orchard and then spent 3 months grating before realising that the shell was super hard and gritty and the nut was actually inside🇻🇨
Made them tonight! Did green beans with the mashed potatoes and gravy!👍💖
Amazing as usual chef!
As a tip: You can put the cream on the breadcrumbs and let them soak for like 30min. Makes it really easy to incorperate it into the ground beef.
I've seen a swedish chef do this and it works wonderfully :)
Yes, that is a very good tip :) As a swede myself I'm okay with putting personal twists on it, but soaking the breadcrumbs in a fair amount of milk or cream is crucial for really good Swedish meatballs. They'll be jucier and more tender. The mixture should be way "wetter" than in the video. And the sauce should be made in the pan, not separately, but I don't doubt it was very delicious :)
@@alexanderlabrea Could you soak them in buttermilk instead of cream for a bit more of a tang? O.O
@@TheCorstinSephari Probably! Buttermilk is not really a ”thing” here in Sweden so I’ve never heard anyone try it. But give it a go and let us know how it ended up!
Hello chef,a easy simple dish ,looks delicious , that's what my mother would say in French Á Table merci Jean Pierre ❤ Chantal
Superb. I made these for my family this weekend. They loved them . I loved them. Brilliant channel. So inspiring. All the best from North Wales.
With gravy I like to brown my flour first then butter and little more browning and then stock. That browning gives you great flavor!
I LOVE Swedish Meatballs and this is the recipe I've been looking for for many years. I think what made it Swedish was the Lingonberry Jelly...because no one ever knew what that was...LOL! Sauteing the onion before adding it to the meats gives it a beautifully mild flavor...Thanks Chef J-P!
As a swede, I approve your Swedish name Mr Kuk!
Correct, the lngonberry and the pickled cucumbers are parts of the dish you cant skip. Broccoli doesnt have anything to do on that plate.
Glad to be here learning to make something delicious again! Thank you for making cooking easy for us!
Oh my goodness, Chef JP! I finally made this recipe for my Dad, and it is divine!!!!! He loves that gravy so much (I doubled it, by the way). We love you and thank you!
Watching this video at 3 in the morning. Now I'm craving mashed potatoes gravy and meatballs. Looks absolutely delicious.
2 am i cant sleep , now i wanna cook after watching this thanks Chef and Jack
Looks delicious 🥰 love you chef
My German mother every year made a Christmas cookie that had lingonberry jam as filling on it. It was the first cookie that got eaten by everyone. My kids use to go to where she kept her cookies before Christmas and had eaten about a third of them before Christmas. In Germany Christmas cookies were not served until Christmas.
This looks so good that I will be making them tonight. I always try to follow Chef Jean-Pierre's recipes to the letter. I loved his comment about anyone who complains about too much onion, send them out. But these look so good that instead of inviting anyone else, I won't be hearing any complaints. I'll probably eat them all myself.
😂🤣 very exquisite. IKEA ain't gotta anything on you.
"God bless America" and God bless you. 🙏❤️
🙏🙏🙏❤️
Love meatballs 😋
Take a the silky smooth gravy and ya rub it allover your body. Tastes amazing. For me, more than the recipes which are simple let the ingredients do the work, it's the little preparation techniques from this hilarious man that are the most impactful in flavor and texture like a little journey. Simple things very easy to overlook or never even consider. Now what he does off screen with the butter, that's his business like a French Italian Doc Brown. It's when you get really proud of what you made that you get that bowl out and prominently display it on the counter because it shows you know a thing or two using room temperature butter.
Thx! Finally I ´ve found an exiled french chef from the states to show me how to make Köttbullar. :-D
Thank you chef! I love swedish meatballs. Please make beef cheek video 😊
Thats in no way Swedish meatballs.
Love dem balls ❤❤❤❤❤
You had me sold on mashed potatoes. Meatballs and gravy looks brilliant too
Yummy. I often make the French Canadian "ragoût de boulettes" and I add pig tails to the sauce. I mix pork and beef like chef Jean-Pierre.
I’ve rubbed so many of your sauces on me as you suggest that it’s hard to keep the dogs away when I go for a walk…hahaha Wonderfful recipe as usual…..😊
🤣👍
Memories, my mom used to make Swedish meatballs when I was a child, I am literally drooling at Chef Jean-Pierre's presentation.
Yes
Never made Swedish meatballs, but they look yummy, especially with that golden sauce. The meatballs (and meat loaf) I do make is with 3 meats, and it's scrumptious. One time I soaked my breadcrumbs in milk and forgot to squeeze out the excess, and the meatloaf and meatballs came out so tender. Now I leave all the milk in... so good. 😋😋😋
I use a lot of milk too!
I could tell that chef was mentally editing out a whole bunch of jokes while replacing his nuts... 😁
Good fun to see your take on our beloved "köttbullar"! Great as always, chef!
Right?😅
Yeap... I noticed that... I was laughing because I knew where his mind was.
Chef JP is making me regret buying my standard meatball subs. 😂
Pretty soon, you will find that making gourmet food magically out of good ingredients will start you on the path of cooking for yourself/family. I tend to follow his recipes to the T. In an older video, he said, "Make it once make it twice, and the third time, you are a master of any dish.
@@stephengoldberg334 It just takes patience! I will eventually learn. (: 🍻
As an German, we dont love France people but this dude is make me so proude to be an european beside france. The france cousine is the benchmark in western cousine!
Thats how i love to see chef jean its so light to follow him just be hear to his advise. Cooking is not science. A recepie is only a guide to follow your wishes
Yummmm!!! I LOVE Swedish meatballs! I make them every couple of weeks. Allspice is key!!
I have made meatballs my hole grownup life, 50 years or so. Strange enough I have made them the same way all this years. Strange, because I love to experiment in the kitchen. Next time I will make them bigger with flavour á la Jean-Pierre, but I will not call them swedish. It would be some sort of blasfemi :-) My grandmother (borned 1897) used Allspice (Kryddpeppar in swedish) in meatballs. In denmark Allspice is namned Allehånde, which is as close you can get in translation. Thanks for all inspiration Jean-Pierre!
You almost made this an 18+ video
I also bake the vs frying them. My Sicilian aunt taught me to do that with Italian meatballs. Less mess, less greasy. Just as delicious.
My Dad used to make these! We, as kids, used to get so excited to have dinner! My Dad was a very good cook!
It must be a joy to work for this man
Made these meatballs with the potatoes and gravy MY FAMILY LOVED IT ❤ THANK YOU JP
I was up till 3am making mirepoix, roux, and par boiled broccoli. I love your videos. Us sous, commis, de cuisine, patisserie, porters, brigade adore your leadership.
I have to try the recipe, it looked delicious. It is also common to have a little nutmeg in the mashed potatoes.
My meatball recipe is very simple
500g Minced beef, some breadcrumbs, salt + pepper, an egg and some garlic powder, I used low fat mince so I also added cheddar cheese but if using 15-20% mince you might not need it.
I could be wrong, but I swear I could taste white pepper and nutmeg in Ikea meatballs. I love onyo with everything. Cooked onyo in the mix is a brilliant idea.
Looks amazing, i'd eat this any day of the week!
just one thing for your notes chef; we don't serve our Swedish meatballs with broccoli (it's not a thing anywhere in Sweden as far as i know, even though you can, of course!), that's some american/IKEA made up thing. Instead, you're supposed to serve it with pressgurka, which is slightly salty thin-sliced pickled cucumber - to balance the fat from the sauce and tang from the lingonberry sauce to make the dish come full circle.
Also, when you make a lot of meatballs, like for Christmas in Sweden, it's common to put the meat-dough into a piping bag, then you just pipe them out on an oiled plate and slide one plate-worth of meatballs into the frying pan per batch.
I know what I’m making for dinner. YUM!
Just love watching your program Chef.
It’s like following a nutty professor - it makes cooking so much fun.
Keep on going!😁