How the World Makes Meatballs | Sweden, Afghanistan, India, Mexico, China
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- Опубліковано 4 тра 2024
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We are going to travel the world today, one meatball at a time. Today we are learning about meatballs from Afghanistan, China, Sweden, India and Mexico. If you do not see the meatball you wanted to see, there will be a part 2! Have no fear!
The artist featured is Henry Baker:
www.,henrybakerartwork.etsy.com
henrybakerartwork
A HUGE thank you to Simon, Aleeza, Steph, Hitesh and Sarai for sharing their stories and recipes with us all!
Swedish Meatballs: therecipecritic.com/the-best-...
Afghani Maushawa: www.cooked.com/uk/Tess-Mallos...
Lion's Head Meatball: • "Red Braised Lions Hea... by @SoupedUpRecipes
Gobi Manchurian: • Veg Manchurian Gravy |... based off this by @getcurried
Mexican Caldo:
Caldo de Albóndigas
For the Meatballs
▢ 1/2 lb ground beef
▢ 1/2 lb ground pork
▢ 1/2 cup (loosely packed) finely chopped yerbabuena (sub. With spearmint or mint)
▢ 1/2 cup white rice
▢ 1 tspn salt
▢ 1 tspn smoked paprika
▢ 1/2 tspn black pepper
▢ 1 tspn garlic powder
▢ 1 tspn cumin
▢ 1 canned chipotle, minced
▢ dash of cayenne pepper
▢ 1/4 cup of AP flour
▢ 2 green tomatillos finely diced
▢ 1 garlic clove finely minced
▢ 1 egg
For the Broth
▢ 1 tbsp olive oil
▢ 1/4 onion rough chopped
▢ 1 garlic clove minced
▢ 4 tomatoes rough chopped
▢ Family’s secret not-so-secret ingredient: 1 tbsp of Juquilita Red Mole Paste
▢ 1 tbsp tomato paste
▢ 8 cup beef or chicken broth or 2 cubes of Knor bullion
▢ Salt and pepper to taste
▢ 1/2 tspn dried Oregano
▢ 2 bay leaves
Optional Vegetables
▢ 1 carrot diced
▢ 1 potato peeled and diced
▢ 1 calabacita diced (or zucchini)
▢ 4-6 frozen corn on the cob
Optional Garnish
▢ cilantro chopped
▢ Juice of 1 lime
▢ Avocado
▢ sliced radish
▢ canned chipotle
Directions
1. Combine all of the ingredients for the meatballs, stir well to combine, cover and refrigerate until ready to use.
2. Heat 1 tablespoons of olive oil to medium heat. Add the onions and season lightly with salt and pepper, sauté for 3 minutes. Add the garlic, tomatoes and cook for 1 more minute. Add the tomato paste, Red Mole Paste and cook for 1 minute. Deglaze with broth. Bring up to a boil.
3. While the soup comes to a boil, remove the meatball mix from refrigerator and form meatballs about the 1” to 1 1/2" in diameter (think the size of a golf ball or slightly smaller). When soup is boiling, reduce heat just slightly and carefully drop in the meatballs one by one. Gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.
4. If you’re adding vegetables cook for 5 minutes. Add the carrots and potatoes then stir gently to combine being careful to not break the meatballs. Cover and let cook for 30 minutes. Add the zucchini the last 10 to 15 minutes of cooking time. Taste for salt. Garnish soup with lime wedges, radish, avocado, chipotle and fresh cilantro. Serve with warm corn tortillas.
00:00 Intro
00:19 Artist in Residence
01:04 Making Afghani Maushawa
03:20 Eating Maushawa
05:29 Making Chinese Lion's Head Meatballs
07:13 Eating Lion's Head Meatball
09:36 Making Swedish Meatballs
11:33 Eating Swedish Meatballs
12:53 Hello Fresh: Vegetarian Zucchini Feta Meatballs
14:10 Tasting Zucchini Feta Meatballs
15:03 Making Gobi Manchurian
16:56 Eating Gobi Manchurian
19:08 Making Mexican Caldo de Albondigas
21:31 Eating Caldo de Albondigas
23:26 Which other Meatball Recipes should I do?
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Beryl Shereshewsky
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I didn't expect to cry watching a video about meatballs, but here we are!! Thank you SO much for allowing me the space to share Afghan food, I'm so happy you liked it!! 💛
Thank you for sharing! It looks delicious, the cinnamon is a very interesting touch🤍
Thank ou Aleeza!!!
Afghani food is my favorite. There I a restaurant near where I grew up that is run by 5 Afghani brothers. We've been going since I was a very small child, and they treat us like family. They made a big deal when I brought my husband and then my children to eat at their restaurant. I miss it so much! I learned a deep love of muslin people from these lovely men. Thank you for sharing your food with us!
I cried too. Lol
@@adedow1333 omg that got my crying more. How lovely ❤
When she said she doesn't know if she would ever get to visit her home, instant tears ...
Ya bro! 😔 The news only give me chills can't even imagine what the localities their are actually going through. May God bless them 🙏
Same. From pictures I have seen online of the mountains and rivers there, it is absolutely beautiful. I know it doesn't mean much, but I hope someday those displaced can safely return home.
Her half took the peace from her other half 🤔 hmm
I was devastated also to hear and just think of all who may never get to see their home land
Dude same. 😭
The first girl saying she might never get to see her homeland is heartbreaking. Most of us at least have the option of finding out where were from but its literally not safe for her, thats mindblowing.
True...
Pakistani r quite happy about taliban
.... so she is half happy
@@theghostofsunflower2760 what a nasty thing to say
beryl, the community you've created around your channel is literally one of the best and most wholesome communities I've seen on youtube. love your content :D
Aw yayyy 💜
Thank you for your words about Afghanistan, Beryl.
Thank you for showing humanity through something as "simple" as cooking a dish from somewhere else.
I wish only the very best for the Afghan people and I pray you will be safe.
I have an Afghani coworker, and you couldn’t meet a more warm and generous person. All 3 of her kids and her grandkids live here, but I know her heart is breaking for the rest of her countrymen.
I know right. Many would just use the culture and food and not talk about the things going around. Like we romanticize Kashmir so much, go as tourists, rave about the Pashmina but no one reaply talks about what's going on.
@@MiraasbyMariyamDawood Yes, that's it exactly.
Afghani food is my favorite! Kindest and best people you could meet anywhere!
Beryl is the bomb diggity - I couldn't agree more with you, Keru.
Beryl - In a world where so much darkness surrounds us, you show incredible love and audacity to believe in the light that runs wild within you. It shows up in everything. Thank you for spreading your joy.
Yes yes yes yes ❤❤❤❤❤❤
@@BerylShereshewsky 🥰
Kate audacity is quite rude and offensive word you should instead use brave
@@ajinkyajoshi5513 Disagree. Audacity means a willingness to take bold risks.
I am from India. In India we make kheer (rice pudding). What I have noticed is rice pudding exists in every culture so I would love to see different versions of it from around the world.
Hey Beryl just a tip. Never hold your hand after having a knife accident directly to the tap because if the cut was deep, you could end up loosing a lot of blood. So first always apply preasure to stop the bleeding.
Even if she didn't see this comment, a minimum of 43 people did. Thank you.
From the paramedic that taught me emergency fist aid - "losing a lot of blood" is measured in cups - so probably not in this case - a little blood is good to wash out a cut.
@@derekmills5394 It is hard to measure how much flow is going down the drain. My mom, who worked in a blood bank, wouldn’t let you go more than thirty seconds without applying pressure unless the cut was really filthy, and not even then if it was deep enough for stitches.
@@rabidsamfan With all due respect to your mother, there s a world of difference between the training for a phlebotomist and an ambulance paramedic.
We're talking about a minor cut to an extremity, not major trauma.
i completely disagree. you cannot lose a lot of blood by a cut like this unless you are already very ill. please please wash it out. itll prevent (anearobic) bacteria to stay in your body as they are flushed out with the blood possibly preventing infection. preventing infection is much more valuable than keeping those extra few ml of blood. remember if you donate blood you donate 500 ml without any impact on your health (if you are healthy that is ofc). its a different situation if theres severe bleeding like after amputation..
Thank you for sharing my Abulelita Elena’s dish. She would be so happy to see you try it💕
Edit: oh no!! I’m sorry you cut your finger :(
@Yulee Be Me sure, I’ll send it to you. It’s super easy and you can change and remove things since it’s a very forgiving soup.
oh my gosh, can you believe it but all is ok! it wasnt so terrible, LOVED the meatballs!!!!
Thank you for sharing your Abuleita's meatball soup recipe. I actually teared up a bit coz I lost my Diya(that's what I call my grandma) a few months ago. I miss her a lot. I still can't get around to making her special recipes but I hope to learn them one day. Your words were really like a warm hug to me(◍•ᴗ•◍)❤
Is rice got cooked in meat balls in soup?
@@prakritichaudhuri3671 I’m so sorry for your loss. Sending many more virtual hugs your way🥰
This channel is about so much more than food: it's about family and culture and community and what it is to be human. I feel really privileged to be invited into people's lives and share the recipes and experiences that mean so much to them. What you said about Afghanistan was a gentle reminder to people about everything your channel encapsulates, Beryl. And thank you for even showing Australia, and many other countries, in a true light. I love that you show the cultural heritage of Chinese Australians, Lebanese Australians etc. Our countries are about so much more than the traditional white people's lives that flood our airwaves. So thank you.
I almost want to ask about how she selects a dish that has several different ways to prepare (for example meatloaf). I also want to raid her fridge for leftovers.
I wish I could share something from Afghan roots that I have. My grandfather was an Afghani Sikh and he used to share the stories of his childhood there. He is no more with us and I might never have the opportunity to see his place of birth and see the places he told us about very fondly. As an Indian my heart goes out to those in Afghanistan and especially the people in Panjshir. 💖
If no one in your family has yet, I would recommend writing his stories down or dictating them onto a recording device. Over time people will forget details.
Sikhs r not treated grt their
Are the afghan sikhs pashtun or punjabi ? Are the cuisines different ?
@@iaw7406 Afghan Sikhs are Punjabi..they are over there even before the Islamic invasions.. along with Marwari community, they practically were traders in the silk route..
After the invasion the once time again when the Sikhs, hindus settle there was during sikh empire so more influx of sikh people in Afghanistan
I cry or sob every night thinking about the people of Afghanistan. I really agree the culture can be lost when you just look at the headlines. Thank you for shining a light on their culture at this time.
Why are you crying?
Food has a way of bringing us home no matter were we may find our selves.
Very true :)
Gobi Manchurian was least expected 🤣
I fall in love with every video person because they look so proud and happy to present their dish. Best part of this channel. Also, stop making me cry everyone!
Ikr..
Blaming my misty eyes on Beryl cutting onions
Knife safety tips from my time as a chef -
1) make sure your knives are really sharp. This involves having them professionally sharpened (if you aren't comfortable using a stone yourself - and please please please don't use those random devices you stick the knife into) and maintaining the edge with a steel every time you use them.
2) Always always place a damp cloth or towel under your cutting board to keep the board stationary.
3) Bend your fingers away from the knife's edge when cutting at all times! This involves a fair bit of tension on the knuckles and should be an active posture for your hand. You can train yourself to have this automatically.
4) Avoid distractions and focus your eyes on the blade. Don't look up or away!
5) Take your time if you're doing a new technique or chopping a slippery vegetable. Speed is nice but chopping with a bandaged finger is much slower.
But you'll probably still cut yourself sometimes. That's just the reality, and it sucks. Have a first aid kit in your kitchen, and buy a box of gloves to protect any future wounds from food juices (acid/salt/sugar/spices in cuts is the worst).
Great tips. Also the sharper the knife the cleaner the cut if you do end up cutting yourself which is a tiny bonus haha
@@Rose-jz6sx What you said. I sliced my palm open trying to cut a ham, but the knife was so sharp, I didn't even bleed. The emergency room was able to stitch me up so well, I can barely see the scar. My brother blames the knife's sharpness on me getting cut, but I know that if I had to get cut, I was better off.
It took me three months to really figure out how to keep my fingers curled back and still cut the food. But I haven’t cut myself since, knock wood.
Any thoughts of doing "local ice cream flavours"....I bet it would be an interesting episode 😆
Especially if she tries a salty licorice one 😂
(Seriously though, it's really tasty!)
@@pinianna haha..... hope we all could look forward to her ice cream episodes....back in my country Malaysia we have ice creams with local flavours.... particularly local fruits and some of Nestle products
YES. Like tiger tiger from Canada, or Black Raspberry from New England. And I've heard some stories about Moon Mist flavour from Nova Scotia...
@@premananthini1626 I love Pulut Hitam ice cream ahaha
@@Grace-se9os now we have onde onde ice cream too 😄
I’d love to see a mashed potato episode - I think it would be cool to see you try an eel pie and mash with liquor, plus the history behind the dish is SO London 🥰
I'm down for potatoes from around the world
I about cried when I saw you were making Gobi Manchurian! I lived in Malaysia for about 3 months and it was there I tried Gobi Manchurian! It was always one of my favorite dishes and it was something I always have looked for but never found anywhere else. I also never realized it was an Indian/ Chinese fusion but it now makes sense as Malaysia has a massive Chinese population! I am going to make it this week and I can't wait 😍
The fusion Gobi Manchurian was created in India in local Chinese restaurants . It is a very recent addition in some places in Malaysia.
I'm from Malaysia and I've never heard of this. Gotta go look for it now...
Chinese still don't know this cuisine exist. There's a Chinese population in Kolkata in Tangra side so Kolkata (INDIA) started this cuisine and believe me chilli fish to veg manchurians is fav in all over India.
@@stephtyee3484 Try looking for it at 'Anjappar' restaurant in Bangsar area in KL :)
@@COOLSABYA2 Not in local chínese resturant but at an IPL cricket club outlet in mumbai.
Beryl: *Cuts her finger
Rajat: "Again?!"
😂
I’m an Indonesian who has an Mexican-American Mom in California is very happy to see Albondegas soup that reminds me a lot of home and every time I’m not feeling well my Mom will cook albondegas soup! It also reminds me of Bakso, a meatball dish from Indonesia that you also should try for the next episode of meatballs around the world!!
bak means meat in Hokkian, so means grind (Hokkian is a regional Chinese language, not national mandarin). I believed Indonesian bakso brought by Hakka Chinese immigrants but acculturated and modified into one of the staple Indonesian dishes.
Gobi Manchurian is a favorite across India! Meatball without the meat! 🌏
For me, food is one of the ways I connect with my Jewish heritage, since I live in the diaspora and am far from my family. So I was really moved by Aleeza's words - I can only imagine what a difficult time this is for Afghans around the world, and my heart is with Aleeza and her family. I hope things get better soon, and that she is able to visit her homeland in a time of peace and happiness.
(As an aside, Aleeza is also a name in Hebrew (עלִיזה), meaning cheerful or joyful, and it's my sister's name - we usually transliterate it as "Aliza", but it's pronounced exactly the same!)
The Gobi Manchurian looked so good, my bf and I ordered some for dinner. It was the amazing! Thank you for introducing us to these recipes! We are planning to try making a few!
All of the dishes had something I liked about them my favourites were Afghanistan, Indian and Mexican meatballs. Awww Mexican lady with her baby looked like such a lovely person/mummy. Like Beryl I got emotional watching this, I don't know why, it was an ever enjoyable video.
Awww! Thank you!!!🥺
@@thatmexicanteacher1227 I know a good person when I see one. 😀
Me too, it was genuine love and it was beautiful
@@Fliprrr thank you! You both are so nice🥺💕
At the Indian restaurant I usually go to has gobhi Manchurian. The only difference is that its literally just fried cauliflower florets in the Manchurian sauce. Its delicious and my fave. I think the meatball version Beryl did looks just as delicious and i would like to try it
Yes! That's how it's done at the restaurant I go to! It's SO delicious.
Well, For complete Indian meatballs...Malai Kofta, Lauki kofta, Aloo khoya paneer kofta, Kele ka kofta, Moongdaal or other lentils kofta, besan kofta, mix veg kofta, bihari chana/khesari daal kachri curry & many more mouthwatering options r there...!
Could you do a "full day of eating in (insert country here)?" I'm always curious about what people eat in a full day in other countries. Like, is breakfast as big of a thing in China as it is here in the US?
Mmmmm and Turkish breakfast 🤤 and Dominican breakfast!
Great idea 💡
I am Chinese, and I can assure you that breakfast is a really big thing
The girl holding the baby is the absolute sweetest!!
ETA- she almost made me cry too, Beryl lol
Love that you led this episode with an Afghani recipe. So inclusive for the people coming here now with the current situation. 💜
As a Quebecer, I can tell you that the classic poutine is just the tip of the iceberg. There are so many variations. So far, butter chicken poutine, italian poutine (with bolognese instead of gravy), and lobster poutine (with bechamel sauce) where I live, in the Atlantic provinces, are my favorites.
Wow. I've had lobster poutine in London but I didn't know it was a legit thing :O
YUM to all of these. I have had a Shepherds Pie poutine in Canmore, Alberta!
I was moved to tears by your share re: Afghanistan. I thoroughly agree, “When is food not just food?”
Thank you for your kindest words and sentiments for the people of this world. I'm holding back tears at work, I'm so touched. What you say is purely true & it's this rhetoric that we need more of in efforts to come together as one. I really appreciate your work. You're a major inspiration & a wonderful role model. Major cheers, friend
Oooh that zucchini one looks so good.
Btw try adding grated cabbage and carrots to the manchurian balls. There's something magical about fried cabbage. Shoutout to Hitesh for the relatable memories. Manchurian after school :)
I hope you don't get offended by how we Indians adapted Chinese Cuisine.
@@tusharhbk I'm Indian so no, not offended😁
Yes Gobi Manchuri 😂 as some people call it is a nostalgic dish! My friends and I used to get some always after tuition classes. Its very popular in Bangalore also I guess.
Yeah I agree cabbage and carrots make manchurian yummier!!
Yes, fried cabbage is the best! I always add cabbage to my stir frys
My husband and I are currently going through all your “around the world” videos and taking note of the recipes we want to try. We’re currently in the middle of a move, but when we’re settled we plan to start trying some. I think we’ll start with the Maushawa. It looks delicious!
We've just started doing the same!
I'd really LOVE to see a fundraiser episode about Afghan cuisine!
Yes!
I’m Indian but while studying abroad I made a lots of afghan friends and trust me I’m so in love with the food that they cook. I may turn to half Indian and half afghan soon. You must try more afghan dishes
I always cry when you feature dishes from places going through immense challenges (afghanistan, ukraine). They aren't just recipes that can be prepared in minutes. They are the result of hundreds if not thousands of years of history. The way you honor people by trying to make their dishes with such intention and attention to the details is incredible.
This was such a brilliant idea to air fry the manchurian!! Never thought they would turn out good in the air fryer !!!
Also totally agree with you indo Chinese is super amazing !! Everyone should definitely try it at least once
The emotion for the Afghani dish broke my veteran heart. Thank you for the cathartic release.
One Christmas I made eight types of meatballs with their own sauces. Russian with pomagranate, Vietnamese with Chili Lime, Thai chicken with peanut, Falafel with tsaziki, Spanish with tomato, moroccan with curry, turkish kofte w tsaziki, and Hungarian with red pepper sauce. I still have all the recipes!
Can you do a video on middle eastern food? Specially countries that have been heavily effected like Iraq, Syria, Palestine, Yemen, Lebanon. I think so many people have such a negative view of Arabs and I'd appreciate something positive about us that could make people think more positively.
She has a full episode for Syrian food 🥰😍
Arab food is amazing! I've met so many lovely people from this region! I feel privileged to know so many Muslims and other Arabs!
Lebanese food is SO good!
If she is going to do another meatball episode, kibbeh. It would work. :)
Mexican Meatballs (Caldo de Albondigas) is one of my favorite dishes growing up. Unfortunately, I’m in South Korea so I can’t have my mom make me some but I’ll learn
Awesome! If you need any help or tips I would be more than happy to help :)
@@thatmexicanteacher1227 Thank you, I usually ask my mom for her recipes. I already did one called Carne en su Jugo. It was a battle of course but I managed lol.
@@daniels4923 Carne en su Jugo is bomb. I remember making my grandmother’s recipe the first time and I messed up but I learned from that and it came out better the second time😊
@@thatmexicanteacher1227 My first time making it turned out good actually. I was just struggling but it worked out haha.
_Yasss_ India and China may never be friendly, but Indo-Chinese cuisine is a match made for each other 🤤
But very spicy and not that good for health
Wow… the woman presenting the Caldo de Albondigas has the most calming, beautiful presence. Just lovely. 💜
Would love to see a video showing the dishes you incorporated in your daily cooking from these videos.
How can a video about meatballs be so emotional?? Amazing words at the start and end about the Afghan and Mexican food, and then in the middle were Swedish meatballs that make me so nostalgic for when I lived there! (Although we always just bought them frozen in a packet, haha...) Thank you to everyone who contributed to this video, I loved it
I’ve made my great great grandmother’s Swedish meatballs for so many years, first with my mother and my sister and now that my mom has passed, with my husband. It’s a meal that we have to make so many more servings than just for one meal. We will eat them the next day, and maybe even more. The recipe that you prepared is not very different from my great grandmother’s, who came over to the US on a boat in early 1900’s. We don’t have the cream sauce with it but I can’t wait to try it!!! Thank you for sharing something Swedish. I hope you will add more in the future.
I never thought as a vegan I would love a Meatball episode so much. From giving the world a way to value and appreciate Afghan cuisine and its people to sincere, deliberate participants with love in their words. Your ability to infuse many eating styles and methods into your content from a genuinely loving place is one of the reasons I subscribe and Gorge myself with your channel regularly! Also Sarai!!! So sweet, so lovely, I felt her hug and sincerity. Great episode!! 🥰
me too, although I might get beyond beef or something and try some of these as they sounded delicious.
Replace meatball with some tofu balls mixed with a binder like corn flour/ chickpea flour/ plain flour and bamm you got a vegan version 😀
Thank you! 🥺 I will definitely have to try making some albóndigas with beyond beef. I think it’s possible with a little extra binders
I plan on remaking them with impossible beef :)
Was actually kinda surprised to see albóndigas on here hehe It was definitely one of my absolute favorite dishes growing up. My mom would always make me add more vegetables and broth to my bowl because I would fill it with the albóndigas haha She was right about how different people make it differently. Every Mexican household seems to have their version, and our version excludes the tomatillo and chipotle, so that was interesting to see. We also...I know it sounds strange...but we often will put a tiny bit of mayonnaise either into our plate, or onto a flour tortilla that we spread it on and roll up to dip into the soup and eat along with it.
The flour tortilla is new to me haha, in my house we exclude the same things and we use cilantro, I've tried it with yerbabuena as well but nothing like my grandma's version
Yes, that’s why I love Albóndigas so much. They are so forgiving to make and have so many versions throughout Mexico. My mom also said the same thing “Everyone has their own way of making them special”
Omg you’re the only one I’ve heard besides my abuelita and my family that puts mayonnaise in it!! We also put it always in our sopita de fideo, it’s really good
I grew up with my grandma and mom (from Durango)making a really simple dish where the meatballs were loose and the rice would come off in the broth super delicious. My mother in law (from Michoacán) put carrots, zucchini and sometimes potatoes in it. They also use yerbabuena. So cool to see all the variations.
@@alison.6853 my tío also add mayo to his sopa de fideo! I always thought it was strange but I guess I might have to try it. :)
I do not understand how you can despise a culture if you love their food. I think that is one of the reasons I like your channel. Such respect for others and their food
Hi Beryl! I'm so happy to see you cook 狮子头，a dish from my hometown, Yangzhou. Thank you for introducing other cultures' cuisines to me and this time, reintroducing my own. :)
There are actually two varieties of Lion's Head meatballs in Yangzhou cuisine, 红烧狮子头（meatballs braised in brown sauce, where the meatballs are made with soy sauce and then fried, like the ones in your video) and 清炖狮子头 (meatballs served in a clear broth, where the meatballs are more of a pale color with no soy sauce, and no frying is involved). Your way of making the dish is a classic Shanghai-style 狮子头。All of them are super good!
But there's a very important detail I feel like I need to mention here: Chefs in our local restaurants NEVER mince the meat, they dice it. Cutting the meat into tiny cubes (0.5cm or so) can help retain the contrast in texture between fatty and lean pork, so that when you bite into the meatball, the taste is much more multi-dimensional.
Apart from bamboo shoots, you could also try lotus roots, firm/silken tofu (my mom's go-to option), 山药 (Chinese yams) or 荸荠 (Chinese water chestnut) . Enjoy cooking Chinese :)
LOL did you not see her knife skills.
Would you mind sharing the recipe for the version with the clear broth? I'd like to try this dish but I'm allergic to soy. TIA!
I'm Swedish, but I just LOVE the lions heads meatball!
Also, those Swedish meatballs looked lovely :)
But they weren't swedish tho. They had garlic n stuff
@@resorband I get you, but my grandma had a bit of garlic in the meatballs and she was very Swedish:)
@@apefu still not the traditional recipe. The recipe calls for the same ingredients except garlic, parsley and mustard. Shred the onion roughly and fry it in butter, later adding it to the beef and pork. Soak the bread crumbs in milk and then combine it all until you reach a paste like consistency. Niklas ekstedt made a really good recipe on it.
@@resorband For looks sake I'd also say colorit and whole boiled skinless potatoes, also råröda lingon instead of the jam
My Swedish mother used to make köttbullar at least once a month, and often once a week during colder months. She was a fantastic cook, but these simple meatballs were my favorite, and always remind me of her.
I wish there was a "love" option on UA-cam. I look forward to these "Around the World" videos so much and enjoy hearing the stories behind the dishes. I am inspired to jump in the kitchen and try out all the wonderful food!
There is, it's called the "thanks" option. 😂
When you bit into the lion’s head meatball the look on your face was like you were doing something so naughty 😂 but in all seriousness you are helping to show how food breaks down the boundaries and barriers that the fear and ignorance puts up between us all. You are doing super important work here!
did anyone else feltnthat Beryl was emotional speaking about Afghanistan. The way she spoke showed respect the Afghani people,the culture. my respect to Beryl
As someone who lives in Québec, I can confirm there is so much more than just classic poutine. We even have a poutine week to celebrate this and all the restaurants who participate, make some really interesting looking poutines in all shapes, sizes and inspirations.
It was very touching to hear Aleeza talking about Afghanistan and for you to expand on that. From the beginning, your channel has broken down barriers and encouraged us to see the humanity all cultures share. I love being a part of this global community. Thank you, Beryl, for connecting us.
Swedish Meatballs are on mine and my husbands dinner rotation. First time I made them I made 40 meatballs and we had to freeze the left overs! One of my faves!
I am from kashmir india and our food is very diff but we also have a meat ball dish . Lamb Meat is beaten so much and added with all the spices and then boiled and then cooked with curry its my favourite its a very popular dish for marriage ceremonies
this is exactly what i need first thing in the morning, yasssssss
thank you for taking the time to represent and respect Afghanistan, in a difficult time, people like you truly make the world a better place, thank you Beryl. 💖
There are not so many German recipes I'm proud of. But "Königsberger Klopse" is one of them. They are meatballs in a sweet-and-sour sauce out of roux and lemon juice. It's so delicious!
I might have meatball dish that a lot of people dont' know about. In Belgium we have a dish called 'Frikadellen met krieken', which means 'Meatballs with cherries'. It's a dish where meatballs are served with sour cherries in a sweet cherry juice. It's often eaten with bread so you can clean your plate and none of the sauce goes to waste. The savory meatball goes so well with the warm and sweet fruit.
What you said about Afghanistan is so true, Beryl. It’s very easy to see just the tragedy and forget about the real people who live there with real memories, feelings, aspirations.
I think we’re won’t to do that with any place that’s a headline for tragic reasons.
It really made me think. I’ll try a veggie version of the mashava, it looks like a huge in a bowl💚
To any Afghani's, I hope that you get your country back. Wishful thinking, but I hope the Afghan history and heritage doesn't get lost because of violence and persecution.
Native Hindu and Zoroastrian culture of Afghanistan was already decimated by Islamic conquest and persecution. This is just more of the same, terribly sad, but we must name the monster that is Islamism.
Oh yes, my grandma’s Swedish meatballs…such a comfort food. She would can them in the broth that she simmered them, and then later, when you opened the jar, you could drain the meatballs, saving the broth, brown them to caramelize them, and them add the “broth” back into the pan to thicken it for the gravy. I was glad to hear that nutmeg and allspice were mentioned in the recipe because my grandma always added it. Oh, so good!
Interesting method of preserving them. Will definitely try that next time
I'd like to suggest Königsberger Klopse - the famous regional speciality of old East Prussia, still eaten as comfort food in Germany today. The traditional recipe uses veal mince with minced anchovy and capers worked into the meatballs, which are then poached in proper spiced meat broth that then gets turned into a roux-based white sauce with yet more capers, an egg yolk (don't omit!) lemon juice and cream.
Lots of German grannies swear on their own variation with more modest ingredients (due to random shortages of various ingredients especially over the last century - different minced meat, water instead of broth, no capers because people are idiots...), but the original, traditional recipe delivers a remarkably tasty dish that is quite unique.
N this is y i love this girl so much. She has such a open n beautiful heart 💜.
Army?⟬⟭💜
Gobi manchurian was a huge huge surprise. I was expecting some sort of kebab!
Also really longing to see kebab\koftas. Those are meatballs too.
manchurian is such a uniqueness from india. kebabs are slightly more common across asia. so i guess she made the right choice
I would go for malai kofta.
@@Sonakshi111 TBH I absolutely had no idea about manchurian being originated in India! hahaha
@@shrutiawasthi1955 did u notice in the afghan dish, even the afghani girl called the meatballs as koftas.
I was so happy to see you make the Swedish meatballs. It truly is something everyone grows up with here in Sweden. It’s the best
This is such a wholesome channel!
About Afghanisthan - thanks for bringing this dish to us. You are right. It's not just about food. It's about the culture, a way of life, someone's childhood, or someone's entire life.
Maybe they lost their country and their land. Hope they continue to live in the hearts of many people like us through their food, stories, and people. Here's to getting closer to knowing the beautiful Afghan souls through food and your channel.
Already crying before 9am lol so excited for this episode, i love meatballs.
Love this video!!! I grew up with a Calabrian "meatball" called polpette di melengiana. Aka eggplant meatballs.. I now make them for my children all summer long. I'm teaching my 14yr old son how to make them so he can carry on the recipe
From north-east germany: "Königsberger Klopse"
Big pork meatballs cooked in a broth served with white gravy with capers and sometimes sardines and boiled potatoes.
I am absolutely obsessed with Gobi Manchurian and Gobi 65! I don't grind the Gobi but use the florets. I prefer the dry version to the gravy version. So yum!
Oh I wish I had known you were doing this! I am Panamanian, living in the USA. But in Panama we have meatballs as a Street food during our many many different festivals ( Panamanians love a good party and a reason to wear polleras )
Have you done a street food episode? I would love to share some of our cuisine
An we stop and acknowledge the sweet girl with the Mexican dish had such a beautiful message and represents why family and food is everything
aww and hearing the lady with the mashawa talk about not seeing her homeland instant tears and the food looked amazing 😊
I loved when u said IKEA.. enjoyed the humor. I am a vegetarian.. but I enjoyed seeing u savour those meat balls.
狮子头!!! 👏🏼❣❤🤤❤❣👍🏼
A comfort food that mums usually makes.. I personally prefer having homemade one than from having it in restaurants..
By the way Beryl, try to get Lee Kum Kee's Oyster Sauce next time.. It makes alot of difference.
I'd love to try the other recipes introduced in this video!
By the way.. in Singapore, my mum's meatball soup is not that fancy but its a home comfort dish that i do hope you'll be able to make and try.
Henry Baker's artwork is real beautiful and magical.. It does have the Studio Ghibli feels..
Thanks, Beryl, what you have said about Afghanistan, was really beautiful. We are more than headlines. I keep loving your channel more and more every day. Cheers from Argentina. Fede
And then I got to the Mexican meatballs... and I cry! 😭
The Swedish Meatball recipe was really interesting to me. I'm Danish, and while I've always thought that Danish and Swedish meatballs were roughly the same, it turns out that there are more differences than similarities. The Danish meatball is usually pork or pork/veal only, and with a much simpler flavor profile. Still pan fried though, and still typically served with a (different) pan sauce. Neat! Thanks for showing these recipes!
As a Finn it also suprised me how different Swedish meatballs actually are! My family always oven bakes ours. But I've noticed a lot of differences in meatball recipes even within Finland.
My family makes our meatballs bigger and with more onion than most. We season with black pepper, paprika and salt. Sometimes we put ready-made onion soup into the meatball batter. I get that it sounds strange but trust me, the meatballs are so juicy that way! I think we got the idea from a meatloaf recipe that said you could do that to spice things up.
@@sonjah2750 I'm a bit hesitant that garlic and Dijon mustard should actually be there (white pepper and nutmeg for sure though, and allspice and maybe even cloves for the Christmas version). But I know from taking a cruise from Copenhagen to Oslo around Christmas that the flavour of your food relies way less than the Swedish does on things that are sweet, tart, and sour. Ok I realise ferry food might not be the best example but it felt like the baseline was just way different.
@@martah5369 Yes, dijon mustard and garlic are not traditional (or common, as far as I know). The warm spices would be used sparingly if at all in a regular meatball recipe as well. But the recipe in the video looked tasty!
@@martah5369
Not sure if you were talking to me but I'll reply anyways. I'd say Finnish food is more simple in general, probably because we were poor for longer. Our connection to Central and Western Europe is not historically as strong as Sweden's, and we also have a lot of Eastern influence from Russia. I also think you are absolutely correct on Finnish cuisine not relying on sweetness, sourness and tartness as much as Swedish cuisine. Only traditional Finnish foods with those qualities that I can think of are some Christmas casseroles. That actually brings some trouble when trying to buy sandwiches etc. abroad in cafes, at least for me. I really do not like having some of that sweet tart stuff in my bread (sweet mustard stuff especially). My family is Eastern Finnish, so that kinda puts our taste palette further from Western Finns and obviously Swedes as well.
I've never heard of putting mustard in meatballs before. I'm not sure if we put garlic in ours, I just listed the things I could remember. But again, recipes differ in every family. I can't remember every seasoning that goes into our meatballs, but I'm pretty sure we put white pepper like you do. Not sure about the allspice. My family doesn't really like nutmeg so we don't use it. I've had traditional Swedish meatballs as well, and I like them just as much.
@@sonjah2750 Interesting! I live far from Finland and know fairly little. But I would say among all the Nordic countries Sweden is definitely the vinegar+sugar+salt nation. Most of our foods should have a zingy condiment like sour pickles, sweet mustard, tart horseradish, sweet lingonberries etc. I live in Skåne and there are things we share with the Danish but the Danish version would still be different and to my palette more "dense".
Thank you for this episode! There is this dish I used to love, when I was little. It’s called ёжики (hedgehogs) and it’s made from ground meat, onion and cooked rice. You shape the meatballs and then stew them in sour cream and broth. It is really juicy and reminds me of best parts of my childhood and kindergarten (in a good way). Also you can bake them in the oven under sour cream, it’s not so juicy, but easier!
I suggested тефтель on her community board actually, it’s a comfort food for me as my grandparents used to make it w rice. Now I realize that they may have made it because we didn’t have enough meat and they had to substitute the half w rice.
Mrpasta, when you wrote "hedgehogs", I thought of my Mom's "porcupine" balls: ground beef, onion, and rice. The sauce was different, but interesting that rice was in the meatballs, too.
@@patgarcia4664 I also grew up eating porcupine balls, usually with a brown sauce or tomato sauce.
I love what the last contributor said about recipes connecting us. My Dad's parents (Sicilian immigrants) passed before he was married...so we never met them and have only a few relatives here in the states. He did however save her recipe cards and taught my Mom the family recipes...and then both of them taught me...so when I make them it feels like I at least know a little part of my noni. And of course Italian American style meatballs are one of those dishes.
Thank you Beryl for making a crap day better. You can bring light to the dreariest of days. Stay safe.
I want to remind people to take the time to call that friend or relative who you keep meaning to call. DO NOT put it off. They could be gone before you know it. Reach out and tell someone I Love You, while you can. ❤💔
Thank you for this reminder and I’m sorry re whatever has happened 🙏🏻🙏🏻🙏🏻
@@SuperAngela40 thanks. My friend died yesterday, she was only 58.
So sorry that you're hurting! Here is a virtual hug! I hope things look up soon.
Swedish meatballs are a quintessential part of the meatball series! Couldn’t not add them, too 😁
Awesome vid! Thank you!
You won my heart when u add Afghanistan ❤️❤️❤️❤️ love your thoughts so much men.
Always a great start to my Thursday. I'd love to see a sauerkraut video. I never know what to do with the rest. If anyone reading this has recipes or ideas I welcome the info!
Have a fun day everyone
what did you use it go? I've slow cooked hot dogs in sauerkraut and they come out amazing, put all on a bun with mustard/ketchup/whatever and its great. Also have used it as stuffing in perogies. can also replace pickles used in fried foods like a Nashville hot chicken.
Ooooo, I’d love to see different pickle recipes!
@@sarcasmallover8999 I've used it on grilled sausage as a topper, I've used it ontop a warm sandwich and recently tried it in a stew with ham hocks from one of these videos. But there's always so much left! I haven't boiled anything in them though or perogies I'll give that a go.
There is a stew called bigos it has sauerkraut in it. Might be a dish to try with leftovers. In my house we don't have leftovers of kraut 🤣🤣
My dutch mum makes a dish where you mix sauerkraut into mashed potato, and serve it with a smoked sausage called 'rookworst' and gravy. It's one of my faves!
I am so impressed with how you cooked the swedish meatballs! Everything looked perfect, just like we make this dish. ❤️🇸🇪
😭oh my gosh wow!!!! Thank you!!!
Well the recipe she was presented was more akin to Italian meatballs than Swedish ones. Otherwise I agree that they looked tasty 😋
For me that feeling of warmth and love came from my mom's scalloped potatoes. I have lost the recipe...and can not find one that tastes or is made the same way. And I miss my mom like her passing was yesterday, but it's been 24 years now. She truly was my best friend.😢 Love you mom!💟
*drools waterfall* oh god...I'm craving lions head meatball now. My dad makes the best :D sometimes we take the fried meatballs, freeze them then reheat them in the broth for future meals. It's a great meal for winter! :)
I would love to see you try polish ”gołąbki”, large pork meatballs with rice and egg as binder, and either chopped and added to the batter, or wrapped in cabbage.
I might be able to provide you with a recipe.
That was a great video! I really enjoyed the watch and want to try some of these! Thanks Beryl!!
Beautiful images!!!!
Was just sitting here trying to figure out what to make for dinner.. Meatballs it is!
Your words about Afghanistan were so beautiful! Thank you for your content and sharing such an important part of cultures with everyone with such respect and knowledge. PS if you ever do another Meatball video, I would love to share with you the recipe for Persian meatballs , Koofteh کوفته :) EDIT: Haha I just finished the video and noticed you mentioned doing a second one, so if possible it would be so amazing to see . One interesting thing about koofteh is that we add fruits and berries to the meatball, for example a popular berry in Iran, such as zereshk, or you could even use raisins which gives it a bit of a boost of different flavor! It is very good to serve with persian breads such as Lavash and also I like it with yogurt. I know other countries in the region have a similar dish, but the Persian one is unique to Iran and our flavors :). We also pronounce it differently. It is a very delicious dish but it does take some time to make but I know you would enjoy it!
I made a bunch of the recipes you shared last week. I want to make every one of these this week.
Loved this video!! I teared up with the last recipe!! Can't wait for the next one!!