Learn how to make a Swedish Meatballs recipe! Go to foodwishes.blogspot.com/2012/1... for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Swedish Meatballs recipe!
"please don't substitute with partial spice" "it really is a great question and an interesting story. alright (continues cooking without explanation)" God I love chef john!
Three years and only seven likes? The difference between a dad joke and a chef john joke is that a dad joke makes you roll your eyes, while a Chef John joke makes you hate yourself for chuckling. But of course the best remedy for self loathing is eating, so he's kind of got the perfect formula here.
A tip from a Swedish chef: Add some black or red currant jelly to the sauce, or even black currant jam will do. It ads sweetness instead of using sugar and the extra flavor will go excellent with the meatballs. Another tip is if your pork is lean, simply add some finely cut bacon when softening the onion.
Ingredients for 4 large portions: For the meatballs: 2 tbsp butter 1/2 yellow onion, finely chopped 1/4 cup milk 2 large eggs 1/3 cup plain bread crumbs 3/4 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 1/2 teaspoon fine salt pinch of cayenne 1 pound ground chuck 1 pound ground pork *Note: you can always cook a little piece to taste for salt, and adjust from there. Brown meatballs in 425 degrees F. oven for about 20-25 minutes. For the sauce: 2 tbsp butter 3 tbsp all-purpose flour 3 1/4 cups beef broth 1/2 cup heavy cream 1/2 tsp sugar 1/4 tsp Worcestershire sauce salt and pepper to taste
I grew up hearing that that hole is equil to one serving of spaghetti or similar pasta. You fill the hole with spaghetti, then you have one serving, presumably. Dont quote me on that
See what had happened was, chef John was hitting the wishsususire sauce a little hard one night and he meant to make a fancy pattern instead he ended up with what you see today a hole in the spoon. He's afraid RU-vid will demontize him he he tells the "hole" story in his video.
Chef John, you are absolutely my favorite RU-vid personality ever. You never fail to give me a chuckle or two while showing how to make some of the best chow I've ever eaten. Don't ever die!!!!!
I come back to this video every year on Thanksgiving. This recipe has become my Thanksgiving tradition I serve my family every year. This has been my 4th year now. Delicious recipe worth adding to the family recipe book!
Ive only had this once in my life as a kid, I'm 22 now, and still remember every flavor in this beautiful dish to this day as I ate it in Ikea waiting for my mom to finish shopping 😍😍😍
It turned out great! So much flavor. I think the one thing I'd change is the ratio of pork and beef. I'd prefer more beef for leaner meatballs, mine felt a bit too soft but other than that I would make this recipe again!
Laura Brown I literally just made her creamy bacon and chicken pasta recipe too. Delicious. Last week I made the zucchini orzotto and that will be a regular dish too. I don't have chicken seasoning so I just used granulated garlic, granulated onion, salt, pepper, thyme and oregano.
I worked as a waiter in a Scandinavian restaurant and the female chef made the best I’ve ever had.. I’m thrilled to try this recipe.. Yummy! I love your nod to that Swedish furniture store’s meatballs, because they are pretty good..
you must be the only chef who explains completely and exactly. your not only a chef when u cook, u r also a poet, not to mention the sound of your voice makes u think everything is sooooo easy.
Everyone do yourselves a favor and make these. I'm making them for the third time this month. They're unbelievably good. Thank you Chef John for this gem of a recipe it's perfect 👌❤️
Heyo, as a swede i can approve this. but my tip is to fry the meatballs before putting the sauce in the pan, as the browned bits adds alot to the flavor. secondly, don't work the meat too much as a loose and wonderfull meatball can retain a lot of the juices if fried on a medium high heat. third, make the meatballs before you make the gravy and keep em on a low heat in the oven while you're getting em done (or in a pot with a good lid). it makes all the difference.
I love chef John!!! I love his food, everything I have tried is wonderful and I usually share with my eucher girls and/or church family and they LOVE his food too!!! He makes me laugh, chuckle or grin every RU-vid recipe I visit, Thank you Chef and please keep up the excellent channel. Sincerely, Margaret xxx000
Made it a month ago and everyone loved it. Doing it again tonight over spaghetti noodles. Thanks again Chef John. Everyone thinks I am culinary genius by using your recipes.
I have made these for guests multiple times and they have all raved about them. Thanks. P.S. Everything that I have made from your recipes has been excellent. Thank you again!!! Please don't quit making your awesome videos...
I was looking for something to cook for a birthday dinner and decided on this. It was really tasty! I can always count on Chef John for amazing recipes.
My grandmother used allspice and nutmeg for the Christmas meatballs and it makes them taste fabulous. As a swede living in Scotland i find it a task to find lingonberries so I'm using cranberry sauce, a wee bit tarter but very nice.
Normally I never say anything on here (or at least very little), but honestly - to all of you Swedish "Master Chefs" - you actually can place the meatballs in the oven. Having worked in some of the big restaurants all over the place including Frantzen in Stockholm - guess what - they put them in the oven. Because when you are trying to fill the evenings orders for meatballs you seldom have the luxury of taking it slow. Anyways - just my two cents on some people getting way to excited about the "proper" way to do meatballs. Chef John - I tip my hat to you sir - love the way you present the recipes and after trying a few of them - they taste delicious. Looking forward to what else you show us, Cheers
Iridium90 Aye, the oven is a good tool, but I prefer to give them a nice crisp sear in a cast iron skillet first to seal in the juices. It works well with somewhat fatty ground beef&pork and slightly bigger balls. Never fails ^^
Well, being Swedish, I have a few pointers on this. 1: Do them in a pan. With butter. Might be slightly messy, but by no extent much. It gives the crust of the meatballs a totally different texture, trust me. 2: I usually ditch the spices (except from salt & pepper) and just chuck in a decent tablespoon of sweet and hot mustard (dijon-ish). The spices you used would more likely be used in a traditional Christmas variation. 3: If the lingonberry sauce/jam is sweet, you're using the wrong kind. It's supposed to have a very clear tartness to it. That's it. Thanks for sharing the video, chef!
TrolLol let me guess, you'll have rice with that? As a Dane I have a few pointers on this. 1: chunk all ingredients in the oven at 200 degrees Celsius, don't bother with taking them out of wrappings or anything. 2: Wait 40 minutes 3: It might not be edible though.
THANK YOU for toning down the voice just a little. You’re so entertaining and your recipient are great. The inflections just get crazy after a while. This was perfection. 😉. We love you!
thank you so much for this recipe!!!!! I made it and they came out beautifully.....I couldn't find ground pork so I used 1lb 80/20 ground beef and 85/15 ground beef...they were not over dried..... I made egg noodles with these meatballs was a major hit for the family!!!!
Love it! One of the best foreign recipe for swedish meatball i have seen, from a swedish perspective. Tho you should try to fry the meatballs on the pan even tho it become quite messy, and then do this thick nize sauce on that... then the sauce will be even EVEN better. That's what i'm grown up with. Yes... And then lingonberry sauce is a must... If you buy it in the store it will be more sweeter then normal, but if you buy the lingonberry raw on the market or get it yourself in the forest you can decide the sweetness yourself. and it will be 100% lingonberry sauce :) ...You could have cassis gelee or some similar stuff if you don't like lingonberry... And you could also add sliced pickled gherkins... and of course fried vegetables... that would be just perfect :)
looks completely amazing! i'm swedish and i grew up with this. you really nailed it chef john. and also, just like you did, the lingongberries are crucial.
Thanks for the recipe!! Made it today😊 Everyone loved it, but my little sister who disliked meatballs fell in love with this dish... so thank you! I definitely recommend making this recipe.. so guys, y'all should try it out right now!! Thanks Chef John 😄
It's a nice try at Swedish meatballs. Most swedes would happily eat them but would also think they taste exotic due to the seasoning. We never use anything else than salt and pepper (white or black). The propotion of ingredients is otherwise good. Aim at the meat containing 20% fat. In the south of Sweden they prefer only pork, otherwise the majority use 25-50% pork. The most critical spice is salt. With a very fine course salt 1.5 teaspoon could be enogh for two pounds of meat. I would think that 2 teaspoons woul be needed if the salt is a bit coarser. The meatballs are normally fried in a pan, preferably an iron cast pan. In restaurants and if you do a large amount you could fry them in the owen, but they are not the same. Some fry them and transfer to owen to get ready inside. That is perhaps a good compromise. Industrial manufacturing (IKEA?) involves that you cook them and then color the surface when giving them some frying in a hot air owen. Not recommended. The sauce is really not complicated. If frying in a pan, make the sauce from the residuals. Broth, roux, cream, salt and pepper. Some like a splash of japanese soy. A trick for more acidity and swetness is a tablespoon or two of black currant jelly. Always finish the sauce with an extra dollop of butter. And there you have your traditional swedish meatballs. Serve with mashed potatoes and lingonberries jam. A substitute could be cranberry jam. We also like thinly sliced cucumber, pickled for a couple of hours in a brine with vinegar essence, sugar and salt - and a lot of finely chopped parsley. (I would give you the exact proportions but I'm unaware of american vinegars and what strength they are.) Good luck!
@Lassi Kinnunen : PewDiePie stated on his recipe of Swedish meatball that he uses a splash of soy sauce on the cream for savory boost. So it was interesting to learn something new.
@@nsren92 No, I've never heard of anyone in Sweden using it in meatballs. (And I have lived in Sweden for 70 years, regularly having meatballs for dinner.)
Dear Chef John, Just made these yesterday and shared it with my mom.....we enjoyed these soooooooo much! Thank you! Genius recipe! Yumzers. So easy! So delicious!
These have become a staple on my table. I made them for dinner tonight when the family really needed some comfort food and they LOVED 'em, even with the substitutions I had to make based on what I had on hand (rolled oats instead of bread crumbs, an equal mix of soy sauce and ketchup in place of Worcestershire, and milk instead of cream). Mom said it was "Head and shoulders" over the ones at that large Swedish put-it-together furniture store, to the point where she wants this recipe in place of their meatballs she brings in the crock pot every year for our Christmas Eve party. Thanks, Chef John, for filling our bellies and hearts when we really needed it. Skål!
Home cooks in Sweden and Finland often use dried onion soup mix, eggs and sour cream to bind the stuff together. No chopping of fresh onions required that way, and the intense flavor of dried onions really has a unique taste. And unless you really know how to chop your onions, there will be noticeable chunks of onions in the meatballs, which is not something you want.
@@mrooz9065 I'm from Sweden and my mom always made the best meatballs, way better then any restaurant, she told me obe of her tricks was a grate the onion right into the mixture, she said the extra juices from the onion made her meatballs more juicy. But of course you need the right ratios for heavy cream, breadcrumbs and onion so they don't get too wet.
Thank you , Chef John. These meatballs came out excellent. Everyone loved them! I couldn't find find ligonberry so I substituted cranberry and orange juice. Delicious!
Absolutely delicious recipe. I thought my sauce was a little too thin until my meatballs were done and I realized that the sauce had thickened on its own to perfection. Also, I didn't measure anything, just went by the video. Thank you!
@@rneustel388 No it's not. It is for gentle stirring and are used for making risottos so you don't turn the rice to mush as you need to stir it continually. The wood stops you getting burned hands from being in the hot pan continually as it is a good insulator.
Wow just 🤩 it’s November 2019 and im wowed and laughing so hard at the “wonder why do i have so many parts left over”. So totally can relate!! Thank you Chef John may god keep blessing you and Michelle and your loved ones of course! 🙏🏻❤️🙏🏻❤️🙏🏻❤️🙏🏻
They come best out of a cast iron or forged steel skillet. The gravy can be pimped with a bit of extremely fine chopped apple touched up by the fat before the flour comes in. Of course you prepare the Köttbullar first and use the same skillet for the gravy for it to get all the good roasting aroma.
I was searching for a Swedish Meatball recipe. I narrowed it down to two. I was leaning more towards the chef from Sweden. BOY AM I GLAD I DIDN’T. THIS RECIPE HERE WAS SO SAVORY. Thank you! Two thumbs up. I highly recommend. Although, I pan fried my meatballs and in both grape seed oil and a stick of salted butter. Making sure to get some crisp on the outside.
I tried your recipe today and it was amazing. My family also complimented me on how good it was. Only thing I changed was I added 2 garlic cloves in with the meatball mix because I love garlic.
I love the comments like "Swedish aisle in your grocery store". That cracked me up. I think it's between the Norwegian aisle and Swazi aisles in my favorite store.
As a swede I approve of this recipe, it looks very tasty! Regarding the fat vs meat ratio of the meatballs, there is a classic recipe invented by the great Swedish restaurateur Tore Wretman, which mentions 2 parts ground beef, 1 part ground veal and 1 part ground pork. This combination of meats makes perfect meatballs, as the veal adds both extra sweetness to the balls (i.e. no need to add any extra sugar to the sauce) and extra tenderness. Regarding the whole discussion of whether to use Worcestershire sauce in the gravy or not, I can only say that it works just as well as adding Chinese soy sauce. Soy sauce is in fact a standard ingredient in a lot of the recipes for the gravy that is traditionally served with Swedish meatballs, but of course you achieve the same result replacing it with Worcestershire sauce.
My absolute favourite chef online!❣️I saved some time to make the sauce from organic coconut milk, thickened with pea flour and a dash of lemon juice....Superb....otherwise I followed the cheerful instructions....greetings from the UK
@@alainlareau1733 Lingonberry Jelly is from two different companies. One is Felix the other Lars. If not at your grocery store then Amazon carries both brands.
Chef John, YOU.ARE.MY.HERO. !!! Haven't had the furniture-store ones for many years, since it is a day-trip to the next 'you know what'. I made the meatballs today, with the suggested regular ground pork and beef, followed exactly your recipe, made even the taters with dill, substituting just the cranberry sauce. And...... it was incredible! I am going to make another load tomorrow, lots of creamy sauce, and freeze a few portions. Thanks a lot for this recipe. I would say it was almost better than the ones from the 'put-everything-together-by-yourself-furniture-store'. 1.000.000 thumbs up (:
Choppini - Sorry, Misunderstood " *substituting* just the cranberry sauce" in your original comment. Thought you had mis-heard him, since in America, Lingonberry is not common...
Swede here. I know the video is old and there are a lot of comments so this probably won't be very visible but what you can do is potato mash and you can use some of that sauce as gravy for the mashed potatoes, it's absolutely delicious compared to just cooked potatoes!
We made this recipe for our dinner tonight. Oh my.. my husband and I were so happy how it turned out. Yammy! I took you advice, use fatter meat. Thank you chef!
Thank you! You know, I don't have much luck with cooking as far as getting things just right. I have come to accept this and lowered my expectations with regards this, a long time ago. But, I must say, that when I follow your recopies, they come out almost perfect. Thank you again.
These do look amazing - as a proper swede I'd never make my meatballs in the oven though. My private part gets all tingly whenever Chef John say "Freshly Ground Blaaaaack Pepper!"
PanikGrafik As another proper Swede I'll always bake the meatballs in the oven before browning them off on the stove. I suppose everyone has a different authentic recipe, kinda like the Italian bolognese.
Exactly. Their is no one way to do something. I mean, you should follow a basic taste profile but many people have learned to make it different, and different regions of had different ways of doing it. I personally have always sauteed them in a pan.
