There is one thing you illustrate very well is that there is no need to worry about being perfect in following the ingredients and in the application. Yours seems to turn out perfectly well even after little mishaps and the way you and Mrs K were tucking in it tasted good too.
I know I mentioned this to you on Sunday but Ikea isn't going to really disclose everything in the meatballs but I've had a Swedish meatballs for over 30 years and it has nutmeg in it and it's great. Honestly I roast my meatballs and don't bother with the stove top at all. I'll send you a copy of it if you want along with the easiest cream sauce ever no flour or butter at all required 💕👍
7:49 -- forcemeat and farce -- In France during the 1500-1700s, an "evening at the theatre" meant spending hours at the theatre. You might watch some "edifying" drama for a couple of hours, but then -- just before you were about to fall asleep -- there would be an intermission, during which there was some light entertainment to persuade you not to flee the theatre. Typically it contained physical comedy or lots of sexual innuendos (easy laughs). Because this little comedy was "stuffed" (just like forcemeat) between parts of longer productions, it was called a "farce".
I eat Swedish meatballs. Usually they're seasoned with a little nutmeg. I've eaten lIngonberry jam. (There used to be many old Swedes in my area, who blessed us with their wonderful pastries.) LIngonberry jam, however, has only a VERY mild flavour, so you were wise to make your own jam.
That looks so good! I'll be making those this week for sure. In Canada people might be able find partridgeberry jam, which is what lingonberries are called when they grow here.
0:59 -- "Swedish meatballs, or pierogies, or golombkies" Pierogi (pih-ROH-ghees) = a dumpling consisting of a filling (typically mashed potato) wrapped in a sheet of pasta. Golombki = a dish consisting of a filling (typically minced pork or beef, rice, and minced onion) wrapped in a cabbage leaf.
Well, pierogi don't have a one typicall filling. The one you've mentioned is only one of the options available😀. They're called Rutheranian style. The filling is a mix of mashed potatoes, cottage cheese,and, sometimes, finely cut fried bacon. Salt&pepper, obviously, as well. But there is an array of other savoury and sweet fillings. The savoury: minced pork with onions (my personal fav), sauerkraut and mushrooms, minced pork & mushrooms, cottage cheese&onions&cooked bucklewheat, lentils, spinach&Gouda cheese (my other fav), pork&sauerkraut, mushrom&Gouda, salmon&spinach&Gouda, minced turkey&onions&mushroom. These are the basic filligs,if you fancy something else, feel free to mix and match😀. The sweet ones: (served with sugar and sour cream on top)- blueberries or strawberries; sweetened cottage cheese. Now, gołąbki, golabki, that's either pure minced pork or 60-40 pork-beef ratio, never beef-only. Meat is mixed with onion,some people add rice,some don't. The cabbage leaf wrapping follows. Traditionally they're cooked in tomato sauce, but some people prefer clear broth with dill. 😀
@@passionfruitfruit -- Thank you for providing these details. My sister-in-law is from a Polish family, so of course she makes pierogies and gołąbkies. I knew that there were sweet and savory versions of pierogies, but my sister-in-law makes only the potato-filled ones. :( However, your suggestions sound very tempting, so I think that I'll try making a few varieties. Again, thank you for your thoughtfulness.
@@passionfruitfruit Very thorough! Now, I grew up in a Polish neighborhood, but our Stuffed Cabbage was called Holishkas (the H is silent), from Dad's Romanian/poss.Hungarian ancestry. My mother made them very simply:pound or two of ground beef, into which you mix a handful of raw rice, salt & pepper, a sm/med onion minced fine, garlic if you like. Cabbage steamed or boiled or frozen then thawed into suppleness, wrapped around a plop of beef mix like a burrito. Stack & layer in a crock pot or big heavy stock pot, add a can or two of whole tomatoes, squished by hand into the pot, and cover with the 2 or 3 outermost cabbage leaves. Cover & simmer til done. Serve with mashed potatoes. My favorite comfort meal.
@@kevinbyrne4538 I have a mixed Slavic ancestry, including Polish and Ukrainian. My late, paternal grandmother was half Polish and half Ukrainian. She and her husband were from Galicia, (by the Polish/Ukrainian border). She taught me how to make pierogies when I was a child. She made two kinds. Ones with potato and cottage cheese, as a filling. The other had sauerkraut and onion as a filling. I also had cabbage rolls too..The ones I had, just had rice as a filling. I did have borscht, but I wish I was taught how to make it.
I have too much trouble whenever I try to follow a recipe from IKEA. I always end up with extra ingredients left over that I’m pretty sure I was supposed to include. The last time I made the meatballs, I followed the directions as closely as I could, and I still ended up with two pounds of Roddenberries that I had no idea what to do with.
When you were saying it I was thinking Klingon, then you said you were not trying to say it. I'd probably have a tough time not saying Klingon as well.
What, the actual IKEA ones? Or something cooked by a Finn? (I'm quietly developing a little theory, based entirely on hearsay, that Finnish cooking is a helluva lot worse than the British ever was - but don't tell anybody I said that).
It looks delicious but my Swedish heart broke when you put blueberries on there. If you can’t get lingon at least use cranberry xD blueberries and blackberries are far too sweet.
There is one thing you illustrate very well is that there is no need to worry about being perfect in following the ingredients and in the application. Yours seems to turn out perfectly well even after little mishaps and the way you and Mrs K were tucking in it tasted good too.
Thank you so much for the shout out! The boys were delighted 🙌🏼❤️ xxx
I know I mentioned this to you on Sunday but Ikea isn't going to really disclose everything in the meatballs but I've had a Swedish meatballs for over 30 years and it has nutmeg in it and it's great. Honestly I roast my meatballs and don't bother with the stove top at all. I'll send you a copy of it if you want along with the easiest cream sauce ever no flour or butter at all required 💕👍
I didn’t even realize this was going around, but I had fun watching you make it!
7:49 -- forcemeat and farce -- In France during the 1500-1700s, an "evening at the theatre" meant spending hours at the theatre. You might watch some "edifying" drama for a couple of hours, but then -- just before you were about to fall asleep -- there would be an intermission, during which there was some light entertainment to persuade you not to flee the theatre. Typically it contained physical comedy or lots of sexual innuendos (easy laughs). Because this little comedy was "stuffed" (just like forcemeat) between parts of longer productions, it was called a "farce".
Would love to see a lockdown bbq masterclass :)
Ed Bazys me too!!
ooo yes would love to see keef running a barby
Keef King of the BBQ!!! Please do this! Great idea Ed
In the cookery world you're a comedian, I love your channel, keep on making me laugh along with your brilliant recipes.
Thanks so much
I eat Swedish meatballs. Usually they're seasoned with a little nutmeg.
I've eaten lIngonberry jam. (There used to be many old Swedes in my area, who blessed us with their wonderful pastries.) LIngonberry jam, however, has only a VERY mild flavour, so you were wise to make your own jam.
New subscriber here. Happy to have found you, sir. I especially like all your pie recipes. I can't wait to try them. Thanks!
Welcome!
Your videos are such a wholesome delight to watch, thank you ❤️
Wholesome, lol. Yes, of course we are!
That looks so good! I'll be making those this week for sure. In Canada people might be able find partridgeberry jam, which is what lingonberries are called when they grow here.
Cling on Berry?? Klingon! K'Plah! Nice one Keef, keep it up!
qay'be'
" Clingon berry" is a marketing tag! You, dear man are in business.
Mein Gott! I was just looking at this yesterday (literally) and you release a video!!!! Spooky and definitely meant to be!
Hope you enjoyed it!
You can always have the meatballs whit cranberry sauce which we don't have in Sweden but it's really good
I did these last week, tasted great. I am awaiting the ‘real’ version soon Kieth
Ah but I don't know what the 'real' version is!
Keith, I love your meaty balls. the cream sauce is the glaze on the cake.Bravo !
Thanks so much
Oh, my -- that was fun.
0:59 -- "Swedish meatballs, or pierogies, or golombkies"
Pierogi (pih-ROH-ghees) = a dumpling consisting of a filling (typically mashed potato) wrapped in a sheet of pasta.
Golombki = a dish consisting of a filling (typically minced pork or beef, rice, and minced onion) wrapped in a cabbage leaf.
Well, pierogi don't have a one typicall filling. The one you've mentioned is only one of the options available😀. They're called Rutheranian style. The filling is a mix of mashed potatoes, cottage cheese,and, sometimes, finely cut fried bacon. Salt&pepper, obviously, as well. But there is an array of other savoury and sweet fillings. The savoury: minced pork with onions (my personal fav), sauerkraut and mushrooms, minced pork & mushrooms, cottage cheese&onions&cooked bucklewheat, lentils, spinach&Gouda cheese (my other fav), pork&sauerkraut, mushrom&Gouda, salmon&spinach&Gouda, minced turkey&onions&mushroom. These are the basic filligs,if you fancy something else, feel free to mix and match😀. The sweet ones: (served with sugar and sour cream on top)- blueberries or strawberries; sweetened cottage cheese.
Now, gołąbki, golabki, that's either pure minced pork or 60-40 pork-beef ratio, never beef-only. Meat is mixed with onion,some people add rice,some don't. The cabbage leaf wrapping follows. Traditionally they're cooked in tomato sauce, but some people prefer clear broth with dill. 😀
@@passionfruitfruit -- Thank you for providing these details. My sister-in-law is from a Polish family, so of course she makes pierogies and gołąbkies. I knew that there were sweet and savory versions of pierogies, but my sister-in-law makes only the potato-filled ones. :( However, your suggestions sound very tempting, so I think that I'll try making a few varieties. Again, thank you for your thoughtfulness.
@@passionfruitfruit Very thorough!
Now, I grew up in a Polish neighborhood, but our Stuffed Cabbage was called Holishkas (the H is silent), from Dad's Romanian/poss.Hungarian ancestry. My mother made them very simply:pound or two of ground beef, into which you mix a handful of raw rice, salt & pepper, a sm/med onion minced fine, garlic if you like. Cabbage steamed or boiled or frozen then thawed into suppleness, wrapped around a plop of beef mix like a burrito. Stack & layer in a crock pot or big heavy stock pot, add a can or two of whole tomatoes, squished by hand into the pot, and cover with the 2 or 3 outermost cabbage leaves. Cover & simmer til done.
Serve with mashed potatoes.
My favorite comfort meal.
@@kevinbyrne4538 I have a mixed Slavic ancestry, including Polish and Ukrainian. My late, paternal grandmother was half Polish and half Ukrainian. She and her husband were from Galicia, (by the Polish/Ukrainian border). She taught me how to make pierogies when I was a child. She made two kinds. Ones with potato and cottage cheese, as a filling. The other had sauerkraut and onion as a filling. I also had cabbage rolls too..The ones I had, just had rice as a filling. I did have borscht, but I wish I was taught how to make it.
@@keetrandling4530 The cabbage rolls you mention, sound really good.
Those meatballs look quite good. I would like to see your attempt at making cabbage rolls. Cheers, to you and your wife, Keef! ✌️
I have too much trouble whenever I try to follow a recipe from IKEA. I always end up with extra ingredients left over that I’m pretty sure I was supposed to include. The last time I made the meatballs, I followed the directions as closely as I could, and I still ended up with two pounds of Roddenberries that I had no idea what to do with.
Get those bananas eaten on the hook, Keef!!
Or,better, make a banana cake😀
Ran out of porridge last week, hence much reduced banana consumption!
When you were saying it I was thinking Klingon, then you said you were not trying to say it. I'd probably have a tough time not saying Klingon as well.
Yummy
Excellent video as usual, but do me a favour, mate. Get those bananas used pretty sharpish!
I had these once in Helsinki, worse day of my culinary life lol. Grey balls of death.
What, the actual IKEA ones? Or something cooked by a Finn? (I'm quietly developing a little theory, based entirely on hearsay, that Finnish cooking is a helluva lot worse than the British ever was - but don't tell anybody I said that).
Looks good to me Keef, :-)
It looks delicious but my Swedish heart broke when you put blueberries on there. If you can’t get lingon at least use cranberry xD blueberries and blackberries are far too sweet.
Sorry about breaking your heart, but cranberries not available either. Difficult times, in case you hadn't noticed.
Hi new here thanks for sharing have you a video for chorley cakes please can't one among all your fab videos
Not yet! Have done Eccles cakes. ua-cam.com/video/ThCNBfSPRHM/v-deo.html
You two are my favorite couple ever. Can I adopt you? ;-)
Bananas need to be eaten!
Hello, You Lot...!
Hey Keef C, nice vlog, thanks mate.
from South Africa.
Where are the noodles?
In Noodleland, where they belong. They certainly don't belong with IKEA meatballs!
The Kernel is back!
#2404 ua-cam.com/video/rdjWmMlaGCY/v-deo.html #Real KFC
Try fish sauce instead of soy
What? Jam? Is this April Fool's?
Ask the Swedes.