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 🙌🏻

@chtsv

Жыл бұрын

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.

@FlowersInHisHair

Жыл бұрын

@@chtsv Oh give over

@Jack-SecITGuy

Жыл бұрын

@@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.

@gnurken

Жыл бұрын

It’s ok to start them off in the owen or even boil. But you have to finish them in a pan with butter.

@Tobberoth

Жыл бұрын

@@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.

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).

@gustaveriksson113

Жыл бұрын

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 ;).

@hermanchristoffersson

Жыл бұрын

Mycket bra tillägg min bäste Herre/Baron/Kung

@annahammarlund3856

Жыл бұрын

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 💖✌

@superspeederbooster

Жыл бұрын

such a swedish response hahaha y'all always so cultured

@eurosomething

Жыл бұрын

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

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.

@BrianLagerstrom

Жыл бұрын

thanks for sharing that method. sounds legit.

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! 😊

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 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

@TheBeefTrain

Жыл бұрын

Yup. It disgusts me.

@PartyKungen69

Жыл бұрын

In sweden we do cook our onions before adding them

@HarithBK

Жыл бұрын

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.

@genericusername5909

Жыл бұрын

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

@sarabergvall1144

Жыл бұрын

@@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 😎😎

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:)

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!

I love these. Thanks for sharing this.

Love love love your recipes and the way you cook. Thank you Brian!🙏🏼👍

Yessss! Finally! Thank you, Brian. My son and I will enjoy making and eating this.

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.

Now that looks amazing! This meal is something you never get tired of! Greetings from Sweden!

I've been following you for a couple of months. I find your content real and enjoyable! I made the swedish meatballs a couple of days ago. DELICIOUS. I'll be making more of your recipes as you have inspired confidence that I can make yummy stuff! Thank you!

adding gelatin to the stock is absolutely brilliant!!! It's such a simple and direct solution but my mind is blown - thank you! :)

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.

@TheAzynder

Жыл бұрын

Ways are many, said the granny when she wiped the table with a cat.

Yum! Leftover cranberry sauce is also good on top a bowl of cottage cheese!

Nice dude. This was one of my suggestions! 👍

Will be saving this one for a cold winter day. Swedish meatballs are so homey and 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.

@AsheramK

Жыл бұрын

Seconded. The breadcrumbs need to swell before you add them to the farce

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

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.

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 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!

@sandrahesketh9135

Жыл бұрын

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.

Just made these for thanksgiving and they were so good!

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.

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.

Wasn't expecting a Tuesday night upload.

@Wulfos

Жыл бұрын

Especially this late!!

Thanks, B-boy… definitely gonna try this one!

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

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

@BrianLagerstrom

Жыл бұрын

Thanks very much for watching!

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!

@BrianLagerstrom

Жыл бұрын

haha well i appreciate that, Laurie.

Wow. Can’t wait to make these. Looks delicious. Thank you.

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..!!

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

@Blargaha

Жыл бұрын

In bartending, even numbers are bad luck. Which is obviously a way to teach kids that odd numbers look best

@aperson7303

Жыл бұрын

Yup

@richardfellows5041

5 ай бұрын

The wife is always right, even when she's not. Just get over it.

Greetings from Jacksonville Florida USA. Brian, with this you became my favorite KZread food instructor. You've earned it. Thanks for doing this.

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!

Bra jobbat Lagerström!

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!

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!

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!

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...

@arsenalfc4071

Жыл бұрын

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.

@erockworldwide

Жыл бұрын

@@arsenalfc4071 Yes, I know. I have eaten Swedish Meatballs in Sweden...they are spiced differently...this is just interesting, creative, unique... 😀

@johannakoo1657

4 ай бұрын

​@@arsenalfc4071What are you talking about??? You can find kryddpeppar in practically every grocery store in Sweden

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😋

@BrianLagerstrom

Жыл бұрын

i'd F with that

Already watched it last week, it’s perfect, thanks Bri!

@BrianLagerstrom

Жыл бұрын

Appreciate the comment letting me know! You’re cool✌🏻

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 🤩

@Sam_Guevenne

Жыл бұрын

mine too

Can’t wait to make this! Gotta find me some dumb soft white bread 😂

@pacypacman

Жыл бұрын

us swedes always use breadcrumbs lol

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!

@16Fishwrap16

Жыл бұрын

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

@TheOfficialCorisca

Жыл бұрын

@@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

I made these today and they came out really good. Thank you!

Ye as a Swede this recipe is pretty good I would fry the meatballs in a pan and take them out, its way slower but its the way i usualy do in batches. Since it takes so long i make aloot of them and freeze majority so i dont have to do it the next couple time. Make the sauce in the same pan I also fry my onion+garlic But u should for sure use butter not olive oil, olive oil isnt a thing in swedish dishes And u realy wanna mix the ground meat mix 50/50 pork+beef is the usual, u can change ratio and add things like veil too. So you're doing that correctly

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.

@kristinaandthegerman4554

Жыл бұрын

My OCD and Aspergers totally agree with the odd number comment. Not to say Lauren has either, but that’s how I roll

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! I love the pace of your videos. Perfect for a type A. I come for the recipe but also knowledge.

Totally true about the odd numbers. Check decorating magazines and look for things arranged for display in groups.

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:)

@HolyGayfish

Жыл бұрын

Det är absolut den klassiska kryddblandningen (googla Tore Wretman), det är bara att dina ica recept inte använder det.

@TheSmeten

Жыл бұрын

@@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

@Sam_Guevenne

Жыл бұрын

Yeah cloves and nutmeg is common for Christmas meatballs

This rendition is quite Swedish, you're honoring your heritage well 😁

@BrianLagerstrom

Жыл бұрын

Thank you Anders

Wow!! These look so good!!

Watching this twice is just twice the pleasure, nice video Bri!

@BrianLagerstrom

Жыл бұрын

Appreciate that!

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!

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.

@BrianLagerstrom

Жыл бұрын

White pep is premium. I like

@charlespurvis2803

Жыл бұрын

I’ve always felt like white pepper sits UNDER the flavor, whereas cracked black sits very much on TOP. That’s all I got.

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!

@lesterelkins4050

7 ай бұрын

Just finished eating, delicious!

Thank you for this!

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 👍🏻

@Sparrisen987

Жыл бұрын

Exactly. But this could be a nice variation. It's not classic though.

@TheArrivalCyberse

Жыл бұрын

Eggs are only used in fake Swedish meatballs, it creates a horrible flavour.

@ChefChrisDay

8 ай бұрын

​@@TheArrivalCyberseyou literally cannot taste the egg when all is said and done.

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!

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.

Words cannot describe how much I love you and your videos.

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 😊

@henrikdahlberg878

Жыл бұрын

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.

@tolvispelvis

Жыл бұрын

@@henrikdahlberg878 Jag är väl medveten om detta.

Make swedish meatballs if youre gonna make swedish meatballs. This is not it.

I wish I could "like" your videos more than once! I keep re-watching them!

As a Minnesotan with plenty of Scandahovian blood, I'm excited to give these a go, armed with the knowledge that your other meatball recipe slaps hard. My wife and kid can't get enough of spaghetti and meatball night, followed a few days later using the leftovers for meatball subs.

Lauren is Correct ! ! ! Odd numbers are more pleasing to the eye! Great Job, as ever, Bri!

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).

As someone who lives in northern Sweden i have to say never ever substitute butter for oil in any Nordic dish Butter is king in Nordic cuisine and whenever you strive for authentic Nordic food Use butter.

love you man, thanks fpr the inspos

There is a recipe for every Swedish family. I had eaten this with good appetite, so well done! 🙂😋👍🇸🇪

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!

Had to modify the receipt a bit as some of the ingredients weren't available in my country but it has turned out GREAT! 🤩

Commenting for the algorithm to boost this video back up! Great work as always

@BrianLagerstrom

Жыл бұрын

Oh dude, appreciate that’

These look legit. Definitely going to try these!! Good work, as always!

@BrianLagerstrom

Жыл бұрын

thanks, JB

Meat, egg, bread, cream milk, onion, salt and white pepper is swedish meatballs. Sometimes Meat, potatoe, onion, vichywater, oat, salt, White pepper. Christmas, sandwich or buffé we have allspice in it and make them little smäller. The last 30 year we also use blackpepper.

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!

Thank you so much! Awesome content.

I feel like Uncle Roger watching Jamie Oliver doing Egg Fried Rice

the final dances are a must-watch :)

Always wanted to make Swedish meatballs this must be the recipe I’ve been waiting for. This recipe looks AWESOME thanks for posting it.

@mrbombastic358

Жыл бұрын

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.

@NYSESTRA

Жыл бұрын

@@mrbombastic358 Gotcha thanks 😊

As an Irish, English American girl, this is one of my all-time favorites . Any protein with gravy and a side of a tart fruit makes me so happy.

GodDAMN this looks good, Briguy. Thank you!

Wow, in my opinion, one of your best. Being from N. Wis where the swedes and cranberries are plentiful, you could walk in honor with this dish. I have always fried my meatballs in the cast iron skillet. Browning them on a sheet pan is the way I go now. This entire meal is just excellent. Amazing how cooking videos can inspire you more than movies. Me, anyway. Cheers. Btw, odd numbers are just odd.

I love your videos. Great technique and explanations. Thanks…I follow everything that you do.

@BrianLagerstrom

Жыл бұрын

thanks, Wendy!

Made it! Delicious! Thanks,

Great video. I never thought of the white bread trick but you can bet your ass I’ll use it now. In many things ❤️🙌🏻

This is even better the second time around!

@BrianLagerstrom

Жыл бұрын

haha thanks Sydney. You are cool.

Amazing video, Brian. I plan to use the cranberry and gravy recipes for Thanksgiving!

Thank you for sharing this recipe yum❤❤❤

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.

I always make my own cranberry sauce that everyone loves, but I make it with cream sherry. Yum!

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.

Man these look so good