The Creamy Swedish Meatballs I Can't Stop Eating
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- čas přidán 24. 01. 2024
- Today we're making Swedish Meatballs. You can make them smaller if you like, which works well with toothpicks as an appetizer. Both ways are great.
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/swedish-m...
INGREDIENTS
For the meatballs
6 slices white bread cut into small cubes, see notes
1/2 cup (120g) whole milk
2 tablespoons (28g) butter
1 medium onion minced
3 cloves garlic grated
1 pound (454g)ground chuck
1 pound (454g) ground pork
1/4 cup flat-leaf parsley minced
1/2 teaspoon allspice
2 large eggs beaten
2 1/2 (10g) teaspoons kosher salt
1/2 teaspoon black pepper
vegetable oil for frying - enough to fill the pan a 1/2" high.
For the gravy
7 tablespoons (95g) butter
7 tablespoons (50g) flour
1/2 cup (120g) dry white wine optional
4 cups (960g) low-sodium chicken stock
2 tablespoons (30g) Worcestershire sauce
1 tablespoon (15g) Dijon mustard
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
1/4 teaspoon allspice - plus more taste
1/4 teaspoon nutmeg - plus more to taste
salt and pepper - to taste
- Store-bought plain breadcrumbs (1 to 1 1/4 cups) can also be used.
- Use extra dry breadcrumbs, a bit at a time, if the mix is too wet.
- If the meatball mix is too wet, just add a bit more breadcrumbs.
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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Watch the Sip and Feast Podcast for all about cooking, recipes, tips, and tricks: www.youtube.com/@sipandfeastpodcast. The lingonberry jam is awesome so I do recommend you serve it on the side. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
For baking meat balls, I have a tip: use a cake pop pan, and put one meatball in each of the ball shaped divots. With this method you get better contact with the pan for that contact browning, and the convenience of using the oven. Or, use a takoyaki pan (one of those Japanese cast iron pans with the spherical divots). They're perfect for meat balls as well. If you bake meatballs in a cake pop pan, you might just get the best of both worlds.
Thank you for the warning about Amazon's jacked-up prices. I'd never order anything from them because of the way they treat their employees, so I'm not surprised to hear that they also take advantage of their clients. There are so many other resources available, I hope people will make an effort to shop at local stores, but if they must order, please check around and try to find a more ethical and reasonable supplier.
Lovely recipe, and yes, allspice is delicious. In France it's called poivre de la Jamaique/Jamaican pepper. I use a melange of black, white, allspice, and coriander in my pepper grinder.
apart from your cooking talents/ one of the reasons I subscribed to your channel is the fact that you pronounce Worstershire sauce properly. you got it right the first time... WOOSTER
Glad to see your channel keep growing, easily one of best home cooking channels on YT
@@dragonwagon2799 yes, he does (or did) pronounce it correctly, but lately he’s kinda made fun of the pronunciation, pretending like it’s difficult. I grew up on the east coast and everyone called it Woost-a-sher sauce. No one ever thought it was difficult to pronounce.
Ppl have difficulty when they try to make it 4 syllables instead of 3, and add the “ces’ part as a separate syllable worscest - is simply woost, then next “er” (often pronounced as “a” short vowel) , then shire is pronounced “sher” rhyming with “her.”
I guess ppl like making a joke of pronouncing it, but it’s simple.
It’s from England and Nigella and Gordon Ramsey pronounce it as we New Englanders do. They don’t stumble over it or make jokes about it.
Hi James, I'm Swedish, I've cooked your Goulash and the Stroganoff, family loved it. Swedish Meat balls is next! Keep up the good work.
Yum my grandma Alma Pierson made the best ones I love them and I miss them so I’m gonna try this.
Really. From the source you're not as good? 😂😂😂
As a Swede did you find it strange there was no dill? I loved how there was lingonberry jam but no dill.
There you have it!! Approval from a Swedish man. Nice job, Jim!! I am absolutely making these! I've been looking for a great recipe on Swedish meatballs for years. I will buy some McCormick all-spice. I had no idea that was in there. Thanks for the help! Joe
@BigboiiTone Swede here, there is no dill in swedish meatballs. In alot of other dishes, yes but not meatballs :-)
I hope this doesn't upset you but you should know many of us are very fond of your channel.
Yes, I too, am very “fond” of Jim and Tara! 😅😅😅😅😅😅
Hey I am FOND of wordplay😊
Hahahaha nice
Best teaching show for great family oriented recipes. In real time, and like real life.
@mj-we9vu - this was the channel comment of the month
@@mindbendernine thank you
Thanks for good content! Swede here, would say that it’s much easier to grate the onion instead of chop it. This will make it disappear in the meatballs. Also, the lingonberries is in classical way is mixed with sugar - buy frozen lingonberries and mix with sugar, let stand for a while and serve with potatoes together with the sauce and meatballs. To everyone that will travel to Stockholm in the future and want to know how the best Swedish meatballs taste, eat at Riche. Don’t forget to bock a table since it’s always crowded there.
Swede here. Good job on the meatballs. 👍
Traditionally Swedish meatballs are smaller and fried in butter not really in the sauce. Sauce/gravy is usually poured aside.
Wostershire sauce is not that often used because Swedes usually use white vinegar (ättika) and or white wine vinegar. And the sauce is usually browner either by using dark soy sauce or collorit (which is sort of like molasses).
Lingonberry jam is commonly served together with meatballs and I’m pretty sure IKEA sells it worldwide in their food market section. Another common aside is thinly sliced cucumber that is pickled (pressgurka).
We don’t really do buttered noodles in Sweden. More traditional with potatoes. And if pasta is involved (spaghetti or macaroni) we tend to use tomato ketchup.
Very likely ketchup in Sweden is different than in USA. A Swedish company makes the most popular ketchup in Ukraine (where I used to live) and it is much different than US style :)
@@ZhovtoBlakytniy What company is that? Felix? Now I'm curious. Didn't know that about ketchup in Ukraine. :)
Was about to comment the exact same thing. I think you got every single detail I was about to mention! These look good, but they're not quite authentic.
I can get lingonberry jam at IKEA in Maryland.
I am sure these meatballs are delicious but calling them Swedish is quite a stretch.
As a Danish person living in a foreign country, this really speaks to my heart. Slight differences between Danish, Swedish and Norwegian techniques, but they are all comfort foods. You're a little unorthodox with some things, but if it tastes good, then it is good! I would be happy to eat anything you cook. You would be surprised at how moist the Danish meatball mix actually is. Danish meatballs are almost always fried in butter. My wife is Swedish, she always complains about how I cook the meatballs. Doesn't stop her from eating a ton of them! Nutmeg. cinnamon and allspice make a huge difference.
What would you do differently to make them more authentic? Thx.
@@rmp563 I can only reference the way they are done in Danish cooking. They are almost always served with cucumber salad, not usually with sauce. Sometimes a little remoulade. But everyone has their own way of making them, these ones look pretty good to me.
Nutmeg in meatballs? Great tip dear cousin, I'm gonna test that one. The No1 rule for SWE meatball is: the more stuff into the mix the better. Some add ginger.
You serve over Danish rolls?
"she always complains about how I cook the meatballs. Doesn't stop her from eating a ton of them!" 🤣🤣🤣🤣🤣🤣 I bet she hasn't seen that comment 🤣🤣🤣!!!
Most Swedes fry them in butter and then remove the meatballs from the pan, then make the sauce in the pan (or de glace it) just like you did, but with the good flavour from the meatballs still in the pan, and then strain it to a smooth and creamy sauce! In Sweden the meatballs are never cooked or served in the sauce, that's more Italian style, but always separated and then mounted on the plate with lingonberry (I think IKEA sell Lingonberry jam), and it's always served with boiled potatoes or mash potatoes! That is the traditional Swedish way!
Agree with everything, serving it without potatoes/mashed potatoes blew my mind.
And he lost me at garlic, parsley and all spice!😂 Never heard of anybody in Sweden using those ingredients. Definitely seems more Italian….
@@asalindstrom6845 Allspice(Kryddpeppar) is used, but nowadays it's less common but it's more widely used at Christmas!
hi Jim, it’s Maria former Long Islander (Lake Ronkonkoma )… 1st-I got to tell you I love all your recipes I use and share them with a lot of friends. I live in California now and they love your style of cooking. Second the kitchen looks fabulous third I love how you set up the website with step-by-step looks great. You’re doing a great job and i’m grateful for all that you do. God bless you and your beautiful family. I love watching your videos. I feel like I’m home.😉🥰
Swedish guy here, try putting some lingonberry sauce into the cream sauce, like a tablestpoon or two, we love it! Must eat it with potatoes!
We hosted an exchange student from Sundsvall Sweden 30+ years ago. A couple of years later, we visited him in Sundvall over Easter weekend. His mother made 26 dishes from scratch including Swedish Meatballs with Ligonberry sauce. An awesome meal with even better memories.
I put a little honey in my sauce, like my mother's Kåldolmar sauce. My family love it.
the most enthusiastic bread crumb delivery I've ever seen.
That intro we don’t mess with the ingredients, amazing. This is a huge problem, other channels show either fake ingredients or they blur them during making. Really nice you solved this 😂
I've been watching for around 2 years now, and had wondered about the "fond" issue. Nice to hear an explanation
Hi James. I'm truly FOND of your recipes. lol
LMAO! Thanks for making me laugh at your joke. You made my day!
I LOVE watching you! Youre the only male cook that I feel really knows his stuff, keeps thing simple and delicious, and is NOT pretentious!!! You are refreshing in a world of “over the top”! Keep on doing what you do soooo well! TY! PS pretty much everyone I know says I’m an awesome cook, so I really don’t “need” to watch you, I just like to 🥰👍🏻. That said I have picked up a few good tips from you especially with your Italian dishes.
I am married to a Swede and live in Stockholm. Awesome job. I would love to see you enjoy the meatballs with mashed potatoes and lingonberry. My in-laws love when I cook your recipes for them, especially the creamy sausage sauce...omg!!!. Great job sip and feast fam!
The minute I learned you could bake meatballs and then simmer them in sauce, my life got a LOT better! Love your recipes.
Have done both in the past and Im only baking them when Im under significant time pressure and the quantity is high. But it takes away a lot from the dish. The browning on the meatballs while not as good is secondary to the fond you dont have in the pan for the gravy. I regularly cook for up to 13 people if you get confused by my high quantity statement :D
Looks very good :) Classic swedish meatballs in Sweden at least usually don't have garlic and parsley in them. Or dill for that matter that I saw in a comment :) Whitepepper and mustard though (dijon or whole grain) and standard would be using breadcrums. I use oats actually instead.
Great video. Love watching the kids grow up on the channel. Beautiful family!
I like that you aren't using cliche cooking shots and angles. Everyone has the same "birds eye view" plate or the "Babish" hands. No nonsense and straightforward, great job! Food should be unpretentious.
Have not been getting your vids, so I went a looking. Swedish meatballs in this country owes allegiance to the crock pot. When that came out, it had a small cookbook . . . The recipe for Swedish Meatballs was all the rage . . . I'm a retired teacher, and I can't even begin to tell you how the crock pot was every teacher's savior. Our lunches were leftovers, so we always shared. So much fun! Thanks for bringing back those memories . . . Every Christmas I made extra batches of my cranberry relish which I use exclusively for recipes like this and especially Kreplach/Pelmeni. Now that I'm thinking of it ... I may just use this as the meat stuffing with sauce on the side. Wow . . . I just solved UN border crisis between Sweden/Russia. LOL .... Hope y'all had a great holiday ... Look at you guys ... a skip away from one million subscribers. Congrats. You earned it!
Sweden does not have a border with Russia, nor should Swedish meatballs ever be mad in a crockpot. Hell even the oven suggestion in this video is bordering on bad due to the lack of "crust" created from frying them in a pan with butter.
if you fry them in butter, you can combine the fond into the sauce 🙂
I need this in my life!
The last time I had good Swedish meat balls was 30 years ago from my aunt Ingrid. She would come to visit once a year and always made them.
Made these for dinner. What a treat! Adding wine always sends food to another level where nobody can guess the secret ingredient. Can't wait to try more of your recipes. Thanks for sharing.
"This is when Sip and Feast jumps the shark". Almost spit out my ice coffee laughing. Fond and Bro Gloves?!? We are getting crazy over here!🤣
Your wife with the fond question and your reaction had me laughing. Had to pause the vid. Classic! 👍🏻
Loving your videos and really appreciating the mise en place process and your concise instructions. Thank you.
The banter is so genuine! Good stuff.
Brown bits is so much more descriptive, and sounds more appetizing than that other word.
This looks great! Thank you!
I really love your channel James. I have made so many things from watching these videos and they’ve been great!
Love the quick tangent on a certain idiosyncrasy of yours, very natural and I love how you brought it all home by saying if it’s good enough for them it’s good enough for me. Never follow the trend and you will always be a trendsetter.
Perfect timing, I need this recipe for my dinner tonight. Thanks can't wait to try it.
The BEST beef bourguignon I have ever made was your recipe, so you can bet I will be giving this one a try!! Love this channel keep up the great work!
Every time you do a classic recipe I learn how to elevate my cooking! Thank you!
Love this channel so much. Always killing it. And the “fond” thing is so spot on. I learned to cook in kitchens in the 90s. One of my mentors was a classically trained French chef; this man taught me how to make my mother sauces, how to “sous vide” and confit before it was all the rage on CZcams, reductions and pan sauces, and in general gave me the foundation to cook amazing food for the rest of my life. And not once, in years of working in professional kitchens, did I ever hear a chef use the word “fond.” Even the French chef called it a “crust,” and most everyone else referred to it as either “crust” or just straight up called it flavor (eg., “make sure you scrape the flavor off the bottom of the pan!”).
My off-the-boat Italian grandmothers, the both of them, would’ve given me the spoon if I’d said the word “fond” around them. Nona and nana didn’t know those fancy words.
It’s not Italian. It’s French. You know, like “bechamel”, “sous vide,” “braise, “ ad infinitum. It’s just as legitimate. I never heard Julia or Jacques say “umami” either. Cooking evolves!
Well, I always referred to it as the "catch" on the bottom of the pan; because it is the stuff that "catches" on the pan bottom when you brown stuff. Whoopee!!!
@@jeanniebrooks I wasn't implying it was Italian. Those were mutually exclusive anecdotes. I was trained by a french chef -- as I explicitly stated above when I mentioned learning my mother sauces --béchamel being one of those.
And no one was implying cooking shouldn't evolve. Although I'd argue the irony is that french cuisine is based on classic principles and techniques that chefs are taught to adhere to with almost clinical precision. But the terminology used in a professional kitchen has absolutely bled into the mainstream, making every home cook filming themselves overcooking a chateaubriand under an oven broiler sound like a pretentious knob.
And that was the point he was making in the video.
@@Silverjerk I wasn’t implying it was Italian either. But you did mention your “Italian grandmothers would’ve given you the spoon” if you used the word fond. Well they wouldn’t have ever heard of it . It not only wasn’t in popular usage, it was not Italian . Most Italian terms I’ve heard of as a typical American home cook refer to the names of dishes rather than techniques. Many cooking terms we are all familiar with as Americans are French, as well as the names of dishes or other useful terminology. Such as fond.
Jim has expressed disdain for the word many times indicating he thinks it is pretentious. Before Julia & Jacques showed up, people referred to “frying” , or “pan frying ,” not so much “searing” or “sautéing “ so vocabulary changes over time , as does cooking methods, and our understanding of food preparation. Right now, we are experiencing an explosion of interest in cooking, there’s more intense interest in different cultures, ingredients from around the world, everything is different! It’s a very exciting time for the world of food and I think CZcams has a lot to do with it.
I think rejecting the word fond indicates a lack of willingness to join the modern world of cooking. It’s to be behind the times. As much as I love Jacques & Julia, I hardly think ALL their methods are the preferred- some are ludicrously and excruciatingly tedious for unworthy results. But I admire so much what they have brought to us.
@@thaisstone5192 During my lifetime it was referred to as “pan drippings.” 5hat works. But fond is a better term for what it is.
I absolutely love ur cooking channel!!! Everything I have made is sooooo amazing!! ❤❤❤
What a beautiful dish! Loved it!
I love swedish meatballs. Hopefully I remember to try this recipe
Ohhhhh my… this looks so good ! And I love how Tara contributes !
I can't wait to try making these. The whole thing looks delicious!
The meatballs look delicious. I have a feeling that the term “Swedish Meatballs” has come to mean simply meatballs in a white gravy. I doubt my Swedish grandmother even knew that garlic existed. Or Worcestershire! 😂
as a Swede I can confirm we use neither in our traditional meatballs
I have never,made this recipe in my entire life. What an amazing dish! 🎉🎉🎉❤❤ Tonight’s dinner was awesome! Thank you!
I love swedish meatballs!! Cant wait to try your recipe.
Hi Jim I tried your swedish meatball recipe. Was amazing. Thank you
Loved the fond question Tara!!! 😅
I wasn't too fond of it myself
IKEA sells the jam….its delish! They also have a Lingonberry drink….complete heaven!
I was happy to see you served lingonberry jam with your meatballs. That’s a must in my house! They pair so well, absolutely delicious.
Great recipe and love the fond story!! So true brown bits is what it is!!!
Love your recipe and how you explain them! 😊🤗🦋
Yummy! Thank you so much for this top notch recipe. ❤
I’ve made a few of your recipes- can’t wait to try this one!
Thank you so much for sharing this recipe!and it looks so delicious 😋 and I can just taste them ❤❤❤❤❤🎉🎉🎉🎉🎉🎉
I made this for dinner this weekend, plenty of extras for leftovers. The tangy sauce was amazing which I also served over my asparagus as my added vegetable to the meal.
This looks so good. I am trying this recipe. Thanks!
Hi Jim and Tara! This recipe is next on my list! Looks terrific!!!!
Man, the hits just keep on coming! Your beef marsala last week was insanely good. I can't wait to try this recipe when I make it next week!
I set up some homemade meatballs from the freezer and used this sauce recipe for supper tonight. My husband said it was delicious and I agree. Thanks!
Looks really delicious! There's a third cooking method that my mother used - in a pan. Flip and roll them around so they're evenly browned. The light searing adds some great flavor.
Wow!!! Looks delicious. I'm going to make these for the fam.😁😁😁😁
Best episode yet! Not sure what it is. Maybe the bro gloves? IDK, I am just FOND of this one.
look perfect, great job!
Well done Chef Love how u involve you family in your video's keep up the great work Cheers
That looks utterly delightful, I feel compelled to make them now!
Love this, looks so good.
One of my favorite dishes, thank you for sharing😋😋
Been watching your videos regularly for over a year whenever I want to learn how to cook something new. Mad respect! I subscribed today after the Swedish meatball episode. The production was smooth-the pacing was good-and the recipe was awesome!. Thanks so much. This is my next cooking project as a fledgling cook. I also loved the explanation for the word “fond”. (I actually had been wondering about it) Hilarious. Had me giggling the whole time.
we call the red wild red berries preserve in Germany "Preiselbeeren". it goes well with boiled red sliced red cabbage and games meat.
OMG...I have been CRAVING these and just saw this video in my que. I LOVE your recipe with all the spices. I have EVERYTHING except the sour and heavy cream which I will pick up tomorrow to make this. I even have the lingonberry jam which I bought in December to make thumbprint cookies. I CAN"T WAIT!!!!
Looks delicious as always! Although it feels more like a Swedish-inspired dish than actual Swedish meatballs. For that you wouldn't use any wine, worchestershire, mustard or parsley, and it's pretty much always served with pickled cucumber as well. It is a very homey, non-cheffy dish, though, so the recipe varies from family to family. And nitpicking aside, I'm pretty sure I'd love this dish!
(... except the noodles, that's a bridge too far! 😅Meatballs and brown sauce with noodles to a Swede, is basically like a carbonara served with boiled potatoes instead of pasta to an Italian. **Technically** it's not illegal, but...)
I’m fairly new to this channel (I’m so glad I found you by the way) and I was lost on the whole “fond” thing…and after hearing your explanation as to why the word irritates you I am laughing my face off because you are so right!! People DO overuse that word! 😂😂😂. P.S. Can’t wait to make this dish! I’m making your Coq au Vin for me and hubs for Valentine’s Day. Wish me luck! ❤️
Looks awesome!
My grandfather was from northern Sweden, so I grew up with traditional Swedish meatballs and Swedish pancakes using recipes passed down from him. Yum!!!
That looks delicious! Im gonna try this.
Cooking perfection. The fond was just right. LOL! Thanks Sip and Feast.
Your recipe is the bomb 😋😋😋
Great recipe and video! My goodness, Sammy has grown a foot since the last time we saw her. Thank you. God Bless, stay safe and warm.
Good man! Satisfying to watch.
Great to see your channel growing along with your stage and lighting!
Lingonberries are just landlocked cranberries. Cook down a bag of fresh cranberries with half a cup of sugar until they release the pectin and it's jammy, you're good.
I enjoy your channel. You remind me of me. Years ago I would cook up awesome homemade meals and my kids would "appear" when the fragrance hit their rooms. You have great techniques and you sprinkle in little pro tips as you go. Thanks for taking the time to ahare your recipes with us. God Bless 🙏
Looks delicious 🤤
Love the casual intro walking in from the other room.
I love Swedish meatballs! You inspired me!
Recipe looks delish! Swedish meatballs are generally smaller and not served with noodles, but mashed potato. Lingonberry sauce can be had at Ikea too. I enjoy watching your channel!
THANK YOU❤
im really fond of this video lol
I see what you did there...😂😂😂
I love how you add a couple of syllables to the word sauce ❤❤ that accent Is 💯
White pepper! Yay! 🙂 Thanks for recommending it
Couldn't agree more with your rant about the overuse of the work fond.
Julia Child called it fond. She was classically trained in a French culinary tradition and was fluent in the vernacular. It's even in her cookbooks.
That’s interesting, and good to know. I didn’t recall that. I’ve watched many of her shows, The French Chef in particular, but I only bought Baking with Julia which, of course would not include that word. When I was learning to cook, I was not particularly interested in French Cooking, but I made soufflés, omelets, Boef Bourginone , Coq au Vin, but many other classics like lasagne, lamb stew, sauerbraten, stuffed cabbage, stuffed peppers, Boston baked beans and cod fish cakes, breads, fruit pies, custards, creme caramel, all kinds of cakes, cookies & bars, all kinds of soups- I was in my 20s and early 30s in those days and I had plenty of other inspiration from Gourmet Magazine, Joy of cooking, Fanny Farmer - French cooking was too rich and unnecessarily complicated to my mind! It still is!
Using the word fond is a better word than brown bits. Nothing wrong with using the "f" word. I think Julia Child ought to know.
Love you guys
💝 Thank You for this recipe. Looking forward to making the meatballs. ❇❇❇
Beautiful!
Thanks for this. I’ve wondered how to make good Swedish Meatballs. Now I know.
Can't wait to try this! I love Swedish meatballs. Would you mind updating the recipe on the blog to include instructions for baking the meatballs too?
Beautiful dish 😋
I’m so excited to make this. When I lived downstate I would go to ikea… I know I know don’t judge… just to get these. I have made them and they came out great but I remember it being a long process. Thank you for streamlining this. So excited! This is on my top 10 favorite dishes
I made these tonight with egg noodles 👍. As usual, thanks to you, they came out great. My taste-tester approved.
Thanks for this and all the great recipes.
I’m so much more confident in cooking new things with your videos. I feel like I’m not alone while I’m cooking, as I always have something to refer back to if need be.
Love the channel, James. 🤌
I haven't had Swedish meatballs since I finished furnishing my home decades ago. I shall give this recipe a try.
I made your Italian Wedding Soup earlier this week. The best!! I'm a huge fan of allspice...can't wait to try this recipe.
I'm soooo glad he use a large size bowl. I hate when people use small bowls to mix.