swedish

The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.

Swedish Meatballs

white bread

milk

divided

onion

kosher salt

chuck

pork

black pepper

allspice

nutmeg

all-purpose flour

beef broth

heavy cream

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Made these exactly according to the recipe and they were perfect. For those of you who alter the recipe, you really should not be leaving a review. 

Delicious meatballs. I wasn’t going to clarify the butter but changed my mind and I think it was worth it in the taste of the meatballs. Very nice recipe that I will make again. I miss Good Eats. The science behind cooking isn’t something anybody else covers and Alton is so entertaining even my husband enjoyed the show. Food Network, there has got to be a slot on your schedule for Good Eats II, surely?

These were AB. SOL. UTLY. Wonderful. I did not adjust a thing with this recipe!! I have NOT used a recipe, or advise, of Alton's that was not good. I WILL use this recipe again!!!

Great taste. I miss that show,  "Good Eats"!

Why are you complicating things so much Alton? Seems like a lot of commercial and other... equipment... to make little meatballs. Stand mixer? Some strange pan none of us have... nitrile gloves and an ice cream scoop? Not sure if I'm to perform surgery or make little meatballs! This should've presented as a very straight forward dish to make. Read more at: http://www.foodnetwork.com/recipes/alton-brown/swedish-meatballs-recipe.html?oc=linkback

Absolutely fantastic as the recipe is written. I usually make things the first time and then take notes on how adjust seasoning for the next time but this needs nothing. I will double the gravy next time. 

I thought the meatballs were decent, the sauce flat &amp; boring. Followed the recipe exactly. I would not make these again.  I’m being generous with 3 Stars...really more like 2.5 as far as I’m concerned. 

The meatballs are good. I used spicy Italian pork and it was delicious. The gravy, however, was not good (one of the worst I've tasted, actually). I had to work and work it to get it to taste good. That's what pushed this down to a 3-star meal.

I have made thesis many time. excellent recipe . I double it and freeze the meatballs separate from the gravy. I spit the gravy before I add the cream and add the cream to the thawed our gravy when I use the second batch.. ALSO I agree the gravy is a little bland. I add a little Dijon mustard as well as salt, pepper, and a little onion powder.

https://www.foodnetwork.com/videos/swedish-meatballs-0156087

Watch as Alton reinvents that '60s party classic, the Swedish meatball.

unsalted butter

onion,

Kosher salt

breadcrumbs

dry sherry

mustard powder

eggs

turkey

honey

pepper

Vegetable oil,

sour cream

Chopped fresh dill, for topping

pickled cucumber slices,

Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside.

Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined.

Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight.

Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet.

Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes.

Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream.

Delicious! I get lingonberry preserves at IKEA (you can order them through IKEA online too.)

These are amazing! Make a double batch if you're expecting people -- I was able to eat one, then the party guests started arriving and they disappeared. I'm not a skilled fryer, but I was able to do it by eyeballing things, even without a deep-fry thermometer. The only hiccup was that the meat hadn't quite cooked all the way through by the time they were browned -- I ran them in a 350 oven for 10 or so minutes be on the safe side, and they were no worse for the wear.

Super delicious! The lingonberry sauce is fantastic! I highly recommend this recipe. 

Excellent recipe! It was easy to make and the cranberry preserve sauce was excellent. The only changes I made was I used all ground chicken and I used Dickinsons Cranberry Relish (that contains cranberries, oranges, apples and port wine). I think I will try this recipe in a meatloaf form with the sauce on top.  

No no no, this is not Swedish Meatballs. You should soak white bread, 1 or 2 loafs, mix it in the batch together with some sauted onions and garlic. Then you fry them in 50/50 oil and butter. // Kim Strandberg , Swedish Citizen that has been eating meatballs sin 1993.

I attempted to make these with Gluten Free breadcrumbs and they were a fail.  That said, I will try again w/o any breadcrumbs and hopefully they will still be interesting.

Amazing on Spaghetti! Covered in sauce...Yum

These sound delicious, but don't call them Swedish! Can't wait to try them but being a Swede, I will have to rename them!

Okay, okay, they are NOT "Swedish meatballs". But, they are the best cocktail meatball I've ever tasted/made. I personally had a hard time finding the  lingonberry sauce...I improvised with another dip. It was meh. Oh, Louise Cox...they are breaded before frying. Maybe some of you didn't read the direction properly.

Make and share this Pickled Fresh Cucumbers recipe from Food.com.

Pickled Fresh Cucumbers

cucumbers

white vinegar

water

sugar

salt

white pepper

parsley,

Wash cucumbers (do not peel) and slice very thin. (a Mandolin works best) place in a bowl, sprinkle with salt and cover with a plate which will rest directly on the cucumbers. Place a heavy weight on top and refrigerate for a few hours. 

Combine sugar, vinegar and white pepper in saucepan and heat until sugar is melted. Cool.  Pour over cucumbers, which have been well drained. Chill in refrigerator two or three hours before serving. 

I did tweak this a bit to suit our tastes, but overall love the concept of this recipe. I left out the sugar and added a large smashed clove of garlic, a few thin slices of white onion, and dill seed to the brine. Instead of parsley at the end, I packed a pint jar with layers of the drained cucumber slices and sprigs of fresh dill. I poured the brine, still warm, over the cucs and dill and laid the garlic and onion on top of the mixture. My version may not be traditional at all, but came out quite tangy and tasty in our humble opinions and we shall continue to make quick pickles this way. Planning to cut the cucs a bit thicker so I can make a larger batch, that won&#039;t go soggy so fast, with some lovely summer farmer market pickling cucs. Thank you for sharing.

Leave the chafing dish in the basement. This version of Swedish meatballs is an hors d'oeuvre you can make and serve in the same pot.

Slow-Cooker Swedish Meatballs

Worcestershire sauce

onion powder

salt and black pepper

unsalted butter,

flat-leaf parsley leaves, chopped

SLOWCOOKER
SWEDISH MEATBALLS
Food Network Kitchen
Food Network
Beef Broth, Worcestershire Sauce, Pork, Turkey, Breadcrumbs, Eggs, Allspice, Onion Powder,
Kosher Salt, Black Pepper, Unsalted Butter, Flour, Sour Cream, Lingonberry or Red Currant
Jelly, Flatleaf
Parsley

Add the beef broth and Worcestershire sauce to a 6-quart slow cooker.

Add the pork, turkey, breadcrumbs, eggs, allspice, onion powder, 2 teaspoons salt and 1/2 teaspoon pepper to a large bowl. Mix the meat with your hands until the mixture is uniform in color and texture. Scoop level tablespoonfuls, and roll them into balls; place them in a single layer in the slow cooker. When the bottom of the cooker is covered, add a second layer, starting on the outer edge. (The outside of the cooker is hotter; meatballs on the edge will cook more quickly than those in the center.) Cover and cook on high for 2 hours, until the meatballs are cooked through.

Meanwhile, rub the butter and flour together in a small bowl to make a smooth paste (which will be used to thicken the sauce). Pinch off 1/2-inch balls, and set on a small plate.

Transfer the meatballs with a slotted spoon from the slow cooker to a large bowl, leaving the cooking liquid in the pot. (You should have about 1 1/2 cups liquid.) When removing the meatballs, start from the outer edges and scoop carefully. Some may be stuck together; gentle coaxing with the spoon will separate them.

Whisk the butter-flour paste into the cooking liquid, 1 or 2 balls at a time, to incorporate. Whisk in the sour cream and jelly, if using. Return the meatballs to the slow cooker, and stir with the spoon to coat. Cook on high, uncovered, until the sauce is thickened, 30 minutes. Adjust the setting to keep warm, sprinkle the meatballs with the parsley and serve.

My husband and I enjoyed this very much. We cut the recipe in half except for the liquids and it worked out great since there is just the 2 of us. 

C'mon, FN! No lingonberry jam?  In any case this is a great recipe/idea and no one has had anything but praise for the cook!

1.5lbs ground sirloin &amp; 1lb ground pork.  Increased grated onion to 1 whole &amp; grated 2 garlic cloves.  Followed recipe as detailed with mentioned modification.  Will remain a part of my recipe collection.  Made wide noodles and Basmati rice for added choice.  Spectacular dish.  Thanks for posting 

I loved it!!  I didn't have any of the listed jams around so I substituted some pomegranate Jam and it was delicious!  I'll be making it again!  I served it over egg noodles. 

Could be severed at a party or as a meal! Delicious and hearty.  I will be making this again. It's also kid friendly.

This was excellent! My whole family, including a picky toddler enjoyed it. I used a Kitchenaid mixer to mix the meatballs. I also forgot to add the sour cream, but we didn't miss it and would do it the same next time. I used half ground beef and half ground pork. Quick and easy! 

loved it so did everyone in my house , it was gone so fast. easy recipe to follow.

Didn’t hav jam, but it cane out excellent!

Love this recipe. Left out the jam and made egg noodles to serve the meatballs over and it's delicious. 

Banana peels Swedish meatballs

The peels of 6 medium greenish bananas

flaxseeds

parsley

cornstarch

Salt

vegetable bouillon

garlic powder

onion flakes (or powder)

dry oregano

smoked paprika

garam masala

MSG (optional)

miso paste

For the gravy:

butter

broth soy sauce

Salt if needed

Mashed potatoes, green beans

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Gravadlax

flaky sea salt

golden caster sugar

tsp black peppercorn,

lemon

juniper berries, crushed (optional)

(about 20 grams) dill, roughly chopped

tbsp gin (optional)

pumpernickel sauce, to serve

Dijon mustard, cider vinegar, honey oil

tbsp muscovado sugar

Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones – if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.

Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or ‘cure’. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.

Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.

To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.

To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

This cucumber salad goes well with just any kind of meal. In Sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste.

Swedish Cucumber Salad - Pressgurka

parsley, chopped

-2 teaspoon rough ground black pepper

white distilled vinegar

caraway seed (optional)

Cut cucumbers into the thinnest possible slices.

Whisk together the white distilled vinegar, sugar, salt, pepper and parsley.

Place a plate with a weight over the cucumbers to squeeze out the liquid.

Making with the caraway seeds is what makes this recipe different and Swedish!  Loved the mixture of ingredients and will make again.  My DH loved this and requested it again soon!  If he likes it, then it's a go!  Thanks for this one FT!

This is how we make them here in Sweden. My mother always does them this way, and in every other Swedish family I have visited. The other recipes I have seen here have little resemblance with the original.

The pancakes should be thin like cr&ecirc;pes. It's also important that the skillet is thoroughly and evenly hot before starting (even then, the first few may not turn out perfect). Mark 4 on a 1-6 hob is good.

Note: The recipe is very easy to remember in Metric: 2 eggs times 3 (deciliters) flour equals 6 (deciliters) milk.

Real Swedish Pancakes (Pannkakor)

flour

butter (for frying)

Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for cr&ecirc;pes).

In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake.

Roll or stack them on a serving plate. Keep warm.

Serve hot, preferably with whipped cream and jam.

(Leftovers can be reheated or served cold with the same accessories).

In defense of Andre's recipe....this was the second recipe that I tried this morning to satisfy my swedish husband's craving for Swedish Pancakes.  The first recipe, even I knew, was completely off.  They weren't thin rather slightly puffy.  My husband looked at them and said, "Nope".  I then found Andre's recipe on the internet.  After tasting them, my husband said , "Bingo!"

These Swedish meatballs get their distinctive flavor from nutmeg and allspice—and just a bit of sugar.

beef stock, divided

unsalted butter, divided

bacon, minced

beef

eggs,

sour cream, whisked

These Swedish meatballs, which are adapted from the ones served up at Smörgås Chef in NYC, get their distinctive flavor from nutmeg and allspice—and just a bit of sugar. Do like they do at the homey West Village restaurant and serve them alongside whipped potatoes and lingonberries. You can find lingonberry preserves, a Scandinavian favorite and classic accompaniment to meatballs, at IKEA or online.

Bon Appétit

Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 Tbsp. butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.

Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 Tbsp. measure, roll meat mixture into balls; transfer to a rimmed baking sheet.

Melt 1 Tbsp. butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 Tbsp. butter between batches, brown meatballs on all sides, about 6-8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 Tbsp. drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.

A super tasty old-fashioned Swedish meatball recipe. It's made with basic ingredients and comes together quickly. Everyone should have this recipe in their dinner rotation. The meatballs have great flavor and cook in a creamy, savory sauce that thickens perfectly. We opted to serve these Swedish meatballs over egg noodles and it...

True Old-Fashioned Swedish Meatballs

MEATBALLS

c yellow onion

tsp pepper

tsp salt

bread crumbs (plain flavor)

salted butter

GRAVY

c all-purpose flour

paprika

c sweet cream whipping cream

beef boullion cube

Up the lunch ante with this mouth-watering meatball sandwich recipe.

Swedish meatball sandwich

eschalots, sliced

bay leaf

black peppercorns

milliliters white wine vinegar

caster sugar

Lebanese cucumbers, thinly sliced lengthways

(100 grams) good-quality mayonnaise

red onion, thinly sliced

rye bread slices, toasted, buttered

Potato salad and dressed rocket,

2-3 eschalots, finely chopped

garlic cloves, finely chopped

(15 grams) stale breadcrumbs

(60 milliliters) pure (thin) cream

beef and pork mince

Swedish meatballs, risoni pasta and an irresistible creamy sauce combine in this tray bake dinner winner.

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