Learn how to make a Swedish Meatballs recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Swedish Meatballs recipe!
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Check out the recipe: https://www.allrecipes.com/Recipe/231169/Chef-Johns-Swedish-Meatballs/
Pretty good, though a bit too large, and I've never had them bathing in the gravy. Typically the gravy is poured on top after plating
Wu-ster-cher sauce
This is more like 98% Swedish meatballs. How to make actual Swedish meatballs: exactly like this recipe but leave out the cayenne and fry the meatballs in a pan with butter, then make your gravy directly in the pan with just some cream and perhaps a little bit of black currant jam for sweetness and extra flavor.
I come back to this video every year on Thanksgiving. This recipe has become my Thanksgiving tradition I serve my family every year. This has been my 4th year now. Delicious recipe worth adding to the family recipe book!
Never put nutmeg and allspice in meatballs!
smooth balls
Have heard (from a swedish relative) to beat in a bit of cold water to the meat mixture, this acts like little steam bubbles that burst from the inside when they cook and adds that fluffyness
Slurry would be "smörja" probably.
Btw, you should try having gelatine in the mixture, makes a huge difference even it you overcook them
Best side dish ever! Thanks Chef John!!
"It really is a fascinating story, alright"
proceeds to not tell story
Killed me. Your cooking and humour is absolutely gold.
Total disaster meatballs… jeez…
I made these and they are delicious !
Bork bork what
All bow to the Hole-y Spatula.
1/2 of a finely chopped onion can be a 1/4 cup, 1/2 cup, 1 cup…depending on the onion
All spice makes this dish heavenly like seriously!!! 🥰😍
I drive Volvos, so I approve of this recipe
https://youtube.com/channel/UCVTBESoWtomClZdOWYKJ-3Q🙏❤️
"The Swedish aisle of your local grocery store." What about the grocery aisle of my local Swedish store?
yummy
i REALLY REALLY REALLY hope that when john said 'looks like that thing in that movie' it was a reference to john carpenter's 1982 masterpiece The Thing. that would honestly make me so happy. and i have a sneaking suspicion that is the case. john if you're there a confirmation would be joyous <3
Sauce needs Dijon mustard & Soy Sauce 👍🏼
looks good 👍
This is what Tiffany cooks for Chucky
As they say in Sweden, "please taste and adjust for seasoning" LOL! I'm adopting that joke.
Grind bacon
When meat is too lean
Substitute milk for cream
Spatulate©
Haven't made this, but when in doubt, trust in Chef John.
Chef John is the dragon ball z of this Swedish recipe
When making the Swedish meatballs add a little pinch of sugar to the meat mixture and do not add cayenne my great grandma had a Swedish restaurant and sold our families meatballs there
mmmm mmmmmmmm
I knew you had to add the Cayenne ! Was waiting for it !! Love you show . You have a very calming voice . I'm a fan for life thanks
God I want these in my mouth
Excellent recipe for the use of venison.
I always added caraway seeds to mine. And parsley abs garlic.
not seen you for a long time… You havent changed.. Same music and sense of humour and great recipes.. Well done !
it is physically painful watching you put cayenne in swedish meatballs
boooooo
I worked as a waiter in a Scandinavian restaurant and the female chef made the best I’ve ever had.. I’m thrilled to try this recipe.. Yummy! I love your nod to that Swedish furniture store’s meatballs, because they are pretty good..
" Why do I have parts left over* That's me on most projects!!!!
I am trying this weekend for sure! Thank you for this!
Looks really good.
So, everyone knows to omit the cayenne, right?
Chef John is a cayenne addict and can't be trusted to keep the cayenne out of cheesecake, let alone Swedish meatballs. One of these days we're going to have to stage an intervention, but for now just mentally edit it out of the recipe.
Hank Hill that’s you
The meatballs will get more tender with only minced pork and no, you need to have lingonberry to meatballs 😊
what movie are we talking about, Chef John?
And as always "Bork bork!!