Swedish Meatballs
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- Опубліковано 7 чер 2024
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-- RECIPE --
MEATBALLS
▪150g/1 large white onion, small diced
▪Olive oil
▪salt
▪200g or 3/4c+1Tbsp buttermilk
▪1 egg
▪200g or 5 slices soft white bread, cut into cubes
▪1lb/.5kg 90/10 ground beef
▪1lb/.5kg 90/10 ground pork
▪15g/3 cloves garlic, minced
▪18g or 1Tbsp salt
▪1g or 3/4tsp ground allspice
▪3g or 1.5tsp white pepper (or black pepper)
▪.5g or 1/4 tsp nutmeg
Add a squeeze of olive oil followed by onions and a pinch of salt into a preheated pan over medium heat. Saute for 4-5 minutes or until softened.
Transfer to a bowl and add buttermilk, egg, bread, beef, pork, garlic, salt, allspice, pepper, and nutmeg. Mix until well combined. Divide and roll into 24 2oz/60g meatballs. Place on parchment lined sheet tray and seer into 500F/260C oven for 20-25 minutes. Flip meatballs and return to oven for 5-8 minutes to brown on the bottom.
--
CRANBERRY JELLY
▪340g/12oz cranberries
▪100g or 1/4c water
▪125g or 1/2c granulated sugar
▪3g or 1/2tsp salt
Add ingredients to a small saucepan and heat over medium high. When boiling, stir and cook down for 10-15min.
--
GRAVY
▪115g/1 stick unsalted butter
▪75g or 1/2c all purpose flour
▪100g or 1/2c dry white wine
▪1L/1 box beef stock whisked with 14g gelatin and a spoon/15-20g better than bouillon (or nice homemade beef stock)
▪15g or 3tsp dijon mustard
▪25g or 1.5 worcestershire
▪100g or 1/2c heavy cream
Add butter into heavy-bottomed pot over medium. When melted, add flour and stir until combined and no lumps remain, about 30 seconds. Continue to cook for about 30 more seconds. Add wine and stir. Cook for 30 seconds while stirring. Add beef stock and cook for 1-2 minutes until boiling and thickened. Add dijon, worcestershire, and cream and stir. Reduce heat to low and simmer for 10 minutes. Taste for seasoning and adjust with salt if needed.
--
POTATOES
▪1000g (5-6 medium) yukon gold potatoes, rough chopped
▪Water to cover
▪1 stick/115g butter
▪Salt
Bring potatoes and water to a boil and cook until tender, about 15-20min. When done, drain off water, add butter and stir. I like to keep mine a little chunky for this dish. Add salt to season.
--
MUSIC
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
CHAPTERS
0:00 INTRO
0:27 Prepping and baking the meatballs
3:33 Making the cranberry jelly
5:00 Cream gravy
7:17 Arctic Zone (ad)
8:21 Finishing the meatballs
9:10 Making the potatoes
10:09 Plating it up
10:53 Let’s eat this thing
#swedishmeatballs #meatballs
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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
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.
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.
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!
I love these. Thanks for sharing this.
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! 😊
Yessss! Finally! Thank you, Brian. My son and I will enjoy making and eating this.
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.
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:)
Now that looks amazing! This meal is something you never get tired of! Greetings from Sweden!
adding gelatin to the stock is absolutely brilliant!!! It's such a simple and direct solution but my mind is blown - thank you! :)
Love love love your recipes and the way you cook. Thank you Brian!🙏🏼👍
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!
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.
Made these last night and it was so good. Thank you for the great recipe.
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.
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 😎😎
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.
Man! I love the pace of your videos. Perfect for a type A. I come for the recipe but also knowledge.
Just made these for thanksgiving and they were so good!
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
Yum! Leftover cranberry sauce is also good on top a bowl of cottage cheese!
Will be saving this one for a cold winter day. Swedish meatballs are so homey and good.
Watching this twice is just twice the pleasure, nice video Bri!
Appreciate that!
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.
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
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.
Words cannot describe how much I love you and your videos.
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!
Bra jobbat Lagerström!
I made these today and they came out really good. Thank you!
Already watched it last week, it’s perfect, thanks Bri!
Appreciate the comment letting me know! You’re cool✌🏻
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.
Wasn't expecting a Tuesday night upload.
Especially this late!!
Nice dude. This was one of my suggestions! 👍
Lauren is Correct ! ! ! Odd numbers are more pleasing to the eye! Great Job, as ever, Bri!
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.
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
Wow. Can’t wait to make these. Looks delicious. Thank you.
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 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
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..!!
I wish I could "like" your videos more than once! I keep re-watching them!
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!
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
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!
Thanks, B-boy… definitely gonna try this one!
Wow!! These look so good!!
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
Can’t wait to make this! Gotta find me some dumb soft white bread 😂
us swedes always use breadcrumbs lol
Can’t wait to make this! We had Swedish meatballs in Sweden when we visited. My family is going to love them!
P. S. I absolutely love all of your videos! I started watching you making Tartine bread and has expanded to subscribing and watching many more! Keep up the good work!
Commenting for the algorithm to boost this video back up! Great work as always
Oh dude, appreciate that’
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
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
Totally true about the odd numbers. Check decorating magazines and look for things arranged for display in groups.
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
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.
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.
Man these look so good
These look legit. Definitely going to try these!! Good work, as always!
thanks, JB
This rendition is quite Swedish, you're honoring your heritage well 😁
Thank you Anders
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
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).
love you man, thanks fpr the inspos
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!
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.
Thank you so much! Awesome content.
Greetings from Jacksonville Florida USA. Brian, with this you became my favorite UA-cam food instructor. You've earned it. Thanks for doing this.
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!
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.
Made it! Delicious! Thanks,
Thank you for this!
Make swedish meatballs if youre gonna make swedish meatballs. This is not it.
the final dances are a must-watch :)
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!
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.
Thank you for sharing this recipe yum❤❤❤
Dude that looks seriously sick! Imma gonna try it.... And yeah odd numbers are better!
I’ve watched your vids for a long time. Surprised you didn’t make this earlier, Mr. Lagerström. Different take than what I’m used to, but it probably tasted great. Keep it up!
Always wanted to make Swedish meatballs this must be the recipe I’ve been waiting for. This recipe looks AWESOME thanks for posting it.
This isn’t really a classic Swedish recipe, cook the meatballs in a pan instead of the oven and do the sauce in the pan you’ve cooked your meatballs in. Shouldn’t really put the meatballs in the sauce either.
@@mrbombastic358 Gotcha thanks 😊
Very nice. I'll try your version of the cranberry sauce. Great combo
Had to modify the receipt a bit as some of the ingredients weren't available in my country but it has turned out GREAT! 🤩
GodDAMN this looks good, Briguy. Thank you!
Yes... odd numbers are prettier!!😍 looks so good!!...love the dancing at the end!!😄😄
I love your videos. Great technique and explanations. Thanks…I follow everything that you do.
thanks, Wendy!
Thank you Brian, really delicious and easy to make....
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!
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!
This is even better the second time around!
haha thanks Sydney. You are cool.
i love Swedish meatballs! thanks for this. i will try it tomorrow.
Great video. I never thought of the white bread trick but you can bet your ass I’ll use it now. In many things ❤️🙌🏻
Great content. Great video. Great recipe.
Oh my word...this.looks.sooooo gooooddd. I must make. Ty
Baking the balls, interesting. I've always used pan and oil but I'll give it a try
There is a recipe for every Swedish family. I had eaten this with good appetite, so well done! 🙂😋👍🇸🇪
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.
this looks crazy good!
it really was
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.
Lauren is correct on the odd number thing. Looks tasty!
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.