How to Make Decadent Swedish Meatballs that Put IKEA’s to Shame
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- čas přidán 22. 08. 2024
- Chef Danny at The Arthur J in Manhattan Beach, Calif., shows Playboy senior editor Jeremy Repanich how to make decadent Swedish meatballs. It all begins with the right combination of ground beef, pork and veal mixed with the spices that give the balls their very distinct flavor: freshly grated nutmeg, allspice, and finely ground black pepper. Chef Danny uses the pan with all the leftover fat and juices to make the gravy, which requires anchovies, butter, Mycella blue cheese, toasted flour and veal stock. He rounds out the plate with yukon gold mashed potatoes and a cranberry kumquat compote.
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Equal parts butter and potato. Oh my dayyyyyyys
I told him after we filmed that it should come with a defibrillator.
Actually if its grass fed butter its not bad for your heart.
maybe replace some of dat butter with milk
WHY?
It's a small portion, and you don't eat it everyday. INDULGE.
Nice recipe! A few thoughts: In Sweden, we usually sweat the onions and let them cool before adding them to the mixture. Also, we wouldn't add allspice or anchovies, except for maybe at christmas, but anchovies in Sweden is a different thing than in the rest of the world. It's a sort of herring in a spicy brine. We call the regular anchovies "sardeller". Further more we would fry them in butter, and of course not add bluecheese to the sauce, nor would we deviate from using lingonsylt/rårörda lingon aka lingonberry jam. That said, I think these look great, and I'm sure they're very tasty.
Yeah, so Swedish meatballs is not how swedes make meatballs. Great mystery where the name came from.
also theyre way too big
my grandpa would cry if i served this to him... but if i made perfekt round moose meatballs would he jump with joy
Med potatismos kanske
;)
Anjovis is " Anjovis" in Sweden and "sardiner" is sardines
That chef seems really cool.
You are correct.
agreed
agree! I'd like to work for him!
turbo bread rolls recipe for you
I've worked for him. Incredibly talented and passionate. learned a lot, like how to do push ups on the line for having a chive on the outside of my plate. lol
It sounds delish! It's almost as the famous Swedish chef Tore Wretman used to make them. But he used a spice mix called Épice Riche (nutmeg, white pepper, allspice, clove) as seasoning for the minced meat.
@NennaRC haha he did forget the salt didn't he, I noticed that too 😂
This host is great he gives off a very relaxing pleasing atmosphere, keep it up guys! almost as good as munchies
Ground chop beef, pork and veal. The 3-meats sounds like anything you made will be delicious!
As a Norwegian take on this- I sautéed my onions first always in butter -let it cool a bit- soften bread with a bit of milk or cream -( you can use fine oatmeal too) I use a little organic Worcestershire sauce instead of anchovies -I use 2 eggs yolk & white. If you freeze leftover gravy from a roast to add later -it adds a nice flavor. I only use beef & veal. Yummy
Spice meatballs with juniper berries and black+white pepper and allspice, lots of serious chefs lightly fry the chopped union before adding to mix, (Also for extra-Swedish meatballs add some moose/venison meat) also make them smaller and fry in butter, Italian meatballs are usually in this size.
The nutmeg goes in the mash potatoe which is NOT 1:1 ratio potato:butter, instead whisk a mix of butter+heavy cream+milk until satesfied, spice with white pepper salt and nutmeg.
We dont tend to use anchovies in the brown sauce, but recipes varies greatly.
And please for the love of god use lingonberries instead of cranberries, raw stirred with ~20% icing sugar drained before serving.
/Swedish chef
Tack!
What I like about this chef... is he doesn't seem like an arrogant one. Looks like he just really enjoys cooking... and thats what made him good :)
My grandmother always use ansjovis broth in the meatball mixture aswell. Try it!
I tried it before and I am making it for the second time today. It is really really good ! I didn't use any pork but I did use whole wheat instead of toasting the flour. It did help with the color. I am definitely adding this to my recipes' list. So yummy 👌🏻👌🏻. Thank you!!
This is a great channel, you guy(s) deserve a lot more subscribers!
Agreed. Go tell all your friends.
Jamison Thomas totally agree...gonna do the honey glazed fried chicken tomorrow. Fell in love with the recipe lol
Easily equal or greater content quality to eater, Munchies etc. Keep it up!
When we lived in Europe we learn how to make this but we also added Capers and wine to the sauce so so delicious
sounds amazing
Real high-end professional recipe and technology! Congratulations!
It occurred to me the boxes of cookies I bought at IKea yesterday (almond, orange, coffee, caramel, etc.) have this similar, strong distinct spice/s in them. Is it nutmeg/all-spice? Are these commonly used spices in Swedish cuisine/sweets? It was like Christmas in my mouth 😆
To get it to the perfect stage you should fry about halft of the onions before adding it to the meat mixture, the other halft you keep raw. This ads more flavor and really bless the meatballs with a nice depth.
i have never heard of a Norwegian with a fluent American accent and such a close relation to Swedish meatballs.
I watched 20 videos searching for the best recipe. THIS IS IT!!!
It is not :D /Sweden
Looks like a good dish, not really authentic Swedish meatballs though, but good effort and perfectly fine to add a personal touch to this traditional dish. Looks delicious, but cranberries? That's a big no-no 😂
The meatballs are too big, real Swedish meatballs should be small. Moreover, I usually don't have oil on my hands. I dip my hands in water before I roll the meatballs. In addition, they should be fried in butter. I also think that most Swedes only using salt and black pepper.
If you want everything to be really Swedish style you should replace the cranberries with lingonberry jam. You can also replace the mashed potatoes with boiled potatoes if you like, but the mashed potatoes go well too. If you make these changes, it would be a real complete Swedish meal.
"Rårörda lingon" -preserved uncooked lingonberries is a must I think
makes them very sour and not so sweet, but adds so much caracter and taste to the dish
fuck no
looks very tempting.
Either cook those onions first or grate them raw. Traditionally you would grate them, but I like cooking them with the spices as it intensifies their flavour....
don't think we don't see that signature bunny up in the corner there! everyone commenting wants to see the goods :) :0)
Gotta be with lingonberries
What's the ratio of the ground veal, beef, pork? Link to recipe if there is one please.
An excellent recipe. The food looks great and mouth watering! One question though: How can you have equal amounts in weight of potatoes and butter?! Does this mean that if I'm cooking 2 kg of potatoes I shall need 2 kg of butter ??!!!!
mohammad davoudian That is what equal parts by weight mean.. but alternatively you could use a 2:1 potato/butter ratio, maybe add some milk, cheese, or whatever floats your boat
I like it with lots of butter, but 1:1 is insane
Scandinavians do NOT use NUTMEG, ever, in Swedish meatballs. In cookies, cakes, sweets, yes but not in savory food. We use parsley alspice, and black pepper. And don't serve with noodles!!!
I have a great fish with eggplant and venison with mango recipe you guys should film me.
no better mash ratio then 2:1. nailed it!
Keith Doran That's how I make mine.
I add in some cream cheese as well.
I think he said equal parts or 1:1
Chef is cool as shit. He needs a show
Wow that looked so delicious
It's true, it's all in the allspice, even in Finnish meatballs.
This is the best channel...
Equal parts butter to potato by weight for mash? WHAT THE FUCK
Fabien Fernandez Mmmmm! So buttery! Lol
a little mashed potatoes with my butter please! hahaha! Could you imagine using 4 sticks of butter to 1 pound of potatoes! what is that like 2 potatoes?
That chef should have his own show
Wow! Nice! Yummy sa tummy for sure! 😍😍😍😍😍
Damn this was great gonna make these. Shame they dont sell them at a restaurant that often.
This is my first time see the Chef mixed all the ingredients with his one hand “only” not like other Chef whose like to use their two hands eewwhh disgusting..
I respect this Chef,so clean too👍👏
Thanks fr the recipe chef🙏
It’s so delicious 🤤🤤
Anchovies is make the gravy so special and yummy🤤yummy🤤too💖🙏👍
@NennaRC ansjovis broth is very commonly used for the gravy, but not the fish itself. Also we don't use 2 hands to roll the meatballs, all you need to do is to shape one hand like a small bowl and roll the meat around, gravity will take care of the rest. Also no oil in the hands, water will do the same thing but less messy
Chef Danny...right on!
Caramelizing the onions first before putting them in the meatball will make it a bit tastier.
i think this chef knows more about food than you, he's quite probably aware of how onions can be cooked and how they influence dishes.
you should probably stick to counterstrike, and leave high end cooking to professionals.
with all due respect, that's a bit harsh. Jesper was just giving a tip, not implying anything about the chef.
herrmannmunster I agree, it's unusual to include raw onion. It must shift the flavour, and I'm not sure I'd like it, personally. I know I hate boiled onion, and raw onion in kofte, even though that's traditional. And, although nutmeg, allspice, and pepper dont exactly need cooking out much, it does wake them up if you include them with the onions, while you're melting them ahead of mixing. I like the ideas in the sauce, though.
Swedish meatballs dosent includes either Nutmeg or Veal. Mixed mince between Pork and beef or just Beef. ALLWAYS onions. Regards from a chef from Sweden
and most def not Anjovice!
He is a great teacher
Could you please answe asap. does he after cook the meatballs in the oven or did the cook all of it in the pan ??
all in the pan.
great gravy/ sauce recipe
add butter because I'm a chief and that's kind of what we do, oh, what an explanation.
The host must get so much play working for playboy
Those references at the end though. Just gotta throw the meat around.
as a swede, i approve these meatballs
If a swed watch you frying the meatballs in oil instead of butter... you'll be dead hahaha
@Woiller- Relic for Swedish meatballs, it's wrong, you pqnfried with butter or put them in the oven. But never with olive oil.
@Woiller- Relic nope, you can try whatever you want. But you don't call them for the name you shouldn't. Swedish meatballs aren't cooked with olive oil as same as paella doesn't contain chorizo. Or for the matter, you don't replace dill with coriander in toast Skagen. You can call them köttbullar experiment or rice experiment or prawn experiment respectively if you like. As easy as that. Just because if you change the flavor of such a distinctive dish, is not that dish anymore. And trust me, butter is important for Swedish cooking.
best part is when the playboy logo popped up after a cooking video
Stop saying it is traditional. Its fine that some chef somewhere made up a dish and got inventive with the name, but these meat balls are not traditional as Swedes have never made this kind of meat ball.
This is actually pretty close to traditional meatballs. The biggest difference would be that we fry them in butter, in an iron pan, not in oil.
Well, perhaps the veal and nutmeg also. We use nutmeg in falukorv (a sausage) and in mashed potatoes, not in köttbullar (meatballs).
That would be more than enough to disqualify it as traditional, but also the size and the cranberry. Cranberry can never replace lingon!
Da fuq five spice? This is how we roll! mobil.dn.se/mat-dryck/recept/mors-kottbullar-i-graddsas-med-stekt-potatis-pa-fars-vis/
Veal stock is very common to make gräddsås in restaurants
Спасибо за Мастер -класс Милльон
-лайк
It is not Swedish meatballs without lingonberries!!!
Only real meatballs in Sweden. With real lingonberries and cocked potatos. Swedish brownsause
straight into the favourites
That looks so fucking good!!!
FUNNY, THIS CHEF LOOKS LIKE HE SHOULD BE IN SOME OLD TIMEY MOB MOVIE, WITH DENIRO.
Is that 2lbs of meat? Did he ever salt?
He added a tiny bit of sauce to the gravy but none to the meat. But he also added sardines and blue cheese, which I guess is why he didn't salt the meat.
This looks like the bomb
Yummy yummy
i'm swedish, and that looks absolutely amazing!
This isn’t swedish meatballs, in sweden we never use oil, only water or butter, especially when making meatballs
The oil doesn't even add any flavor. It's just for lubrication and to help them from not sticking. Not that big of a deal. I'm Swedish and I'm not freaking out over this shit. Calm down.
an iron pan makes it even beter.
It’s not about the taste or aroma, it’s about the emotions of true swedish vikings put into the ikea meatballs, his meatballs are the cooking of an amateur compared to the Ikea Meatballs..
The meatballs are too big and you're supposed to fry them in butter.
I call oil bullshit, everyone knows that wet hand makes smooth balls
Try using the mashed potato to thicken the sauce instead of roux, it gives flavour
they forgot about the horse meat
You can't get Yukon Gold in Sweden...
Shame, they are considered the best in the world.
He didn't salt the mixture
will you please give the right recipe specially the spices he is using
I don't agree with the nutmeg, all spice, OIL (we always use butter), and we use alot more salt ( i didn't even see him add salt!!!!!) and pepper, I let my meatballs sit in a pot and simmer with the broth after i've seared them, but there are different ways there.
But never use cranberry, we always stick to either lingonberry jam or lingonberry gel, at the furthest some might use black currant gel.
we make our meatballs alot smaller, because the deliciousness is that butter and seasoning seeping into the meat once it sear, and if you have larger meatballs, then the meat in itself will taste alot more bland.
And never use anchovies or sardines or any fish in meatballs. And NEVER use bluecheese, it tastes awful and swedes don't use any cheese on or in their meatballs or sauce.
Also you don't need different types of meat if you add heavvy cream, maybee a bit of soy sauce and onion that maes the meat alot more tender. Also keeping them in a pot with the lid on will tenderize them even more.
that's just my opinion on Swedish meatballs, many swedes do it differently but i have never seen someone do it like this video.
And why is there a playboy logo?
Spices are fine, meat mixture fine - onions should be caramilsed, meat needs to be mixed more finely, meatballs are too big. C+
Shit that's one fancy meatball I usually just take ground beef, salt, black pepper and onion
And maybe horse meat
As I stuff dominos in my mouth lol
Real Swedish food only in Swedish homes and restaurants
that amount of butter is horrifying..
Butter is good for you.
Indulgence is dead! And who's to blame! The host!
Just beautiful..
I approve.
Is it safe to say Swedish meatballs shouldn't smell like something decomposing? Just opened a bag of frozen ones from the store and it was like getting punched in the face.
equal parts butter to potato by weight..... 0.o
looks nice. but it's not traditional.. it whould be nice too see sometime tho.
As a swede i find these balls way to big! :D
my palate couldn't take the anchovies.
claps 👏👏👏👏👏👏
Ok, I'll say it.
You can't put Ikea's meatballs to shame. They are perfect. Even if yours are amazing, nobody can mess with their springy, chewy, smooth as butter and perfectly seasoned meatballs.
Yours look amazing, but not nearly good enough to make IKEAs look bad haha
PS, those mashed potatoes look terribly overmixed, which results in a texture like horse glue.
the ikea ones suck lol, barely swedish
I absolutely love to cook 😋
YUMMMM !!!!
Puts IKEA's to shame? WOW, what brutal completion frozen meatballs vs fresh.
IKEA has some terrific coffee (a great value for the dollar) and it IS a great place to get lingonberry, but that's about it.
BTW LINGONBERRY, not cranberry.
I'd skip the nutmeg and just use allspice or juniper berry
Veal is NOT common to sweedish meatballs, that's just a chefs choice thing as is 1:1 ration of butter to potato
James ellisworth
wait wat, playboy?
they forgot to add horse meat XD
PANADE = MILK BREAD.
"Even though i'm norwegian"... no your not, you're american.
Ooooh, you got him good. I almost thought he actually lived in Norway until you came in with that knowledge bomb. Well done.
They look good but the gravy is to pale I color
You will never find a Swede who fries the meatballs in oil. Always butter. We don't use oil in Swedish food at all.
I was going to subscribe, but realized you do not add amounts to your recipes; neither does your website. After all, there is a huge difference between 1 teaspoon of nutmeg and 1 tablespoon. You need to step up your game if you want serious chiefs to regularly visit your channel, or anyone that cooks for that matter...
Im swedish thats not right at all
Som att det finns ETT svenskt köttbullsrecept.
Jesus christ the music is so obnoxiously loud
needs a different chef