OT--Swedish meatball recipe needed

marysvilleegger

Anyone got a tried and true recipe?   SWMBO is looking to make some .... TIA. 

bgebrent

This one is awesome.  It's a Tyler Florence recipe.  
http://www.foodnetwork.com/recipes/tyler-florence/swedish-meatballs-with-lingonberry-sauce-recipe.html
Good luck!

milesvdustin

Go buy the frozen ones from Ikea. 

marysvilleegger

Thanks guys!   Just so happens my FIL is stopping by ikea for cinnamon rolls so I added meatballs to his list 

Ozzie_Isaac

Its hard to find good Sweds these days.  I prefer beef&pork combo.

blasting

milesvdustin said:

Go buy the frozen ones from Ikea. 

No Soup For You!

Ikea is to meatballs, what Wendy's is to gourmet burgers.

I've had them many times but you can make them 20 times better at home.

bgebrent

@blasting, couldn't have said it better.  I assumed they were looking for fast food Swedish meatballs.  The recipe I provided is off the hook, check it out brother.

blasting

@bgebrent   I just read it over - that does look good.  Will try it out next time - Thanks Brent.

bgebrent

@blasting, you're welcome brother!  The recipe requires a little technique but the results are both traditional and truly delicious.  I hope you try it and enjoy it as much as we have.

gdenby

My mother came from a Swedish/German family. She made great meatballs, always served w. mashed potatoes.

Being a boy, the only thing she ever taught me to make were P&J sandwiches and eggs fried in bread slices.

I've looked around, and this is a recipe I've adapted that produces something close to her's. I doubt she ever had veal stock, I would suppose water or bulliion might have been used. She may have added a little pork, but I don't recall her ever using store bought ground pork, tho' she did sometimes grind her own meats. She might have used less onion, because when I was a boy, onion flavor was often too strong for me. She probably used ground black pepper sometimes, but I know she had white pepper and allspice in here cabinet.

---

SWEDISH MEATBALLS

    1 1/2 lb     chuck    ground
    1/2 C    bread crumbs
    1    egg
    1 C    veal stock    optional
    1    onion
    1/2 tsp    allspice    ground
    1/3 tsp    white pepper
    1/4 tsp    nutmeg    ground
    1 tsp    salt
    sufficient    butter    for frying

Soak breadcrumbs in stock for a few minutes. While crumbs are soaking, finely dice or grate onion. Cook in 1 tablespoon butter, do not allow to brown. Add all ingredients to crumbs and mix. (Take a small sample, a fry for tasting. Add spices if necessary.)

Make meatballs, and fry a few at a time.

Gravy is made from the pan drippings. Add white flour, and create a roux. Add beef stock and cream to reach desired consistency. Taste, and add more allspice as desired.

The gravy was always white, w. a little extra butter.

marysvilleegger

@bgebrent and @gdenby thanks for the replies.   Both recipes look amazing.  Am going to try both once the craziness of Christmas settles down.  

andersa

I've never used a recipe, but I can share how my wife and I make meatballs.

In Sweden, meatballs are usually made from "blandfärs", 50% beef, 50% pork, but we use 100% beef most of the time.
Don't use the leanest beef, go for 80% or so.

1 egg and some breadcrumbs, but don't overdo it, I think the Ikea meatballs have way too much breadcrumbs in them. 
Grate the onion, helps with picky eaters and gives a smoother texture to the meatball. 

Sweden is historically a white pepper country, so it's more common than black pepper in the meatball.

For xmas, we add a bit of nutmeg and ground cloves to the batter.

We bake our meatballs in the oven (I guess the egg would work as well!) on a cookie sheet and then finish them off in a fry pan. Saves a ton of time with large batches. It's also practical to freeze the baked meatballs and then toss them in a fry pan to heat them up and to give them some color before serving.

Make gravy from the fry pan residue, serve with mashed or boiled potatoes and don't forget the lingonberry jam!

Thatgrimguy

andersa said:

I've never used a recipe, but I can share how my wife and I make meatballs.

In Sweden, meatballs are usually made from "blandfärs", 50% beef, 50% pork, but we use 100% beef most of the time.
Don't use the leanest beef, go for 80% or so.

1 egg and some breadcrumbs, but don't overdo it, I think the Ikea meatballs have way too much breadcrumbs in them. 
Grate the onion, helps with picky eaters and gives a smoother texture to the meatball. 

Sweden is historically a white pepper country, so it's more common than black pepper in the meatball.

For xmas, we add a bit of nutmeg and ground cloves to the batter.

We bake our meatballs in the oven (I guess the egg would work as well!) on a cookie sheet and then finish them off in a fry pan. Saves a ton of time with large batches. It's also practical to freeze the baked meatballs and then toss them in a fry pan to heat them up and to give them some color before serving.

Make gravy from the fry pan residue, serve with mashed or boiled potatoes and don't forget the lingonberry jam!

Nice. Sounds like you know what's up! I'll definitely be making these.