How-to make Swedish Meatballs. This is a simple recipe you can cook as an appetizer for any gathering. Ingredients 1/3 cup of plain breadcrumbs 1/3 cup of milk 1 small yellow onion, finely diced 1 egg (or egg white) 1 1/3 lbs lean ground beef 1/2 tsp of salt 1/8 tsp of pepper 1/4 tsp of allspice 2 tbsp of butter 1 tbsp of flour 1 tbsp of extra virgin olive oil Instructions 1. Soak breadcrumbs in milk for 5-10 minutes until the liquid is absorbed. 2. To a bowl, add onion, egg, ground beef, soaked bread crumbs, allspice, salt and pepper. 3. Mix all the ingredients together with your hands and shape the meat mixture into small balls, less than 1 inch in diameter. If the mixture starts to sticks to your hands, wet them with cold water. 4. Heat a skillet with butter and extra virgin olive oil. 5. Saute the meatballs in 2 or 3 batches, turning them frequently to keep from sticking. Drain them on paper towels. 6. Drain the excess olive oil and scrape off and discard any browned bits of meat that may be sticking to pan after the meatballs are done. 7. To the same pan, add butter and flour to make a roux and stir until it browns. 8. Quickly add a can of beef stock and bring to a boil, stirring constantly until gravy thickens. 9. Remove from the heat and serve immediately with the meatballs. For real swedish meatballs, use lingonberry preserves, but it is optional.
{ 25 comments… read them below or add one }
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Dude where is the potatoes, mmmh köttbullar e så nice :D
Looks nice only I think they should boil potatoes also to show how it is served.
@PlatonnotalP
Or it was a product placement for Bertolli? :D
meatballs from swedish grocerystores are always just better and faster
@Ilontappaja You know, the meatballs you buy pre-made in sweden are actually deep-fried? So yes, you can fry them in oil. :P
@Ilontappaja I think she wanted more “gravy” than “cream sauce” but yeah.
They look really good!!! Nice vid!
There are many ways to make genuine Swedish meatballs, just as there are many ways to make real Italian sauce. The olive oil combined with the butter raises the temperature at which they can fry without burning. It is a chemical thing used often done by chefs.
Look up Tina Nordstrom’s versions on Scandinavian Cooking on PBS. She makes them without the breadcrumbs, or with a combination of ground pork and beef. Larger meatballs are for meals, smaller are for appetizers.
@Ilontappaja We agree to disagree on the crumbs, thats fine. Since the 80’s but that why i put the “” in the “modern fashion”, it’s relatively new comparing to the recipe. Even nutmeg made an attempt to join in during the 70’s. There’s nothing wrong with trying variations out. But since this video’s about Swedish balls you’d think they might want to represent the original. But if you’d want to try an Jap/Chi variety, try adding chopped ginger, garlic, nira grass and some chili based sesame oil.
@mrErikLundgren Nah, I do believe the swedish way is to soak the breadcrumbs, that’s what we’ve always done in my family and that’s what’s stated in at least my old cookery books. But I guess we all have our different recipes and ways to make meatballs, so not much to argue about really =) all spice has been used in meatballs at least since 80’s, but have never used it myself. But I’ll try to make meatballs your way, without soaking, next time, sure will save me some time at least =)
@Ilontappaja Maybe it depends on the breadcrumbs then, I have had my monthly share of Swedish meatballs my entire life and they’ve never tasted bread but I believe your word for it, try some other crumbs and don,t let em soak and I’ll try soaking. But I still believe that the true Swedish way is not soaking if we are to be picky. And about allspice, that’s just a “modern fashion”. Just as all around, aromat and grill krydda. And any of those does not belong in the recipe. In my honest opinion.
god these are my favourite i could eat them daily if need be thank you
@mrErikLundgren Actually, you need to let it soak or else the meatballs could end up tasting like bread really. But it should soak for more than 10 minutes, not 5-10. Allspice (kryddpeppar) isn’t that uncommon to use, but I don’t think I ever have :) Sauce is really bad though, the whole point with the sauce is the cream! Why on earth would we call it gräddsås (cream sauce) if there’s no cream in it?
Noooo, that not how you make them. :( You just can’t fry the meatballs in oil!
I mean no disrespect, this is a fair try, but very American. Allspice? Olive oil? And you can just add breadcrumbs and milk directly into the bowl, no need to let it soak. Lingonberries are not optional, if you don’t use them you can’t call it Swedish. And the sauce she makes in the video is not anyway near how to make the sauce that goes with meatballs. You are way better of just using whats left in the pan from the meatballs and add cream, salt, some white pepper. Nice try though.
varför gör något ingen nämner om Sverige längre?
You should never ever use olive oil to fry the meatballs, no allspice what so ever. The meatballs looked abit pale for my taste aswell.
good try tho.
@xRachelxR0MANTiCxxx and it was only a dollar
@xRachelxR0MANTiCxxx I know one time i went when they gave you a meal of 10 swedish meatballs mashed potatoes with the cream sauce and lingonberries also a drink!
köttbullaaaar:)<333
@ccaa6732
no you may not !
@zanny2232 Haha soo good! ;D
Forget your meatballs, can I have your women??
I love the swedish meatballs at Ikea, who’s with me??: )