Swedish Meatballs

[@retrogamedreamer8761]

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]

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]

@@chtsv Oh give over

[@Jack-SecITGuy]

@@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]

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]

@@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.

[@LordBaronKing]

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]

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]

Mycket bra tillägg min bäste Herre/Baron/Kung

[@annahammarlund3856]

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]

such a swedish response hahaha y'all always so cultured

[@eurosomething]

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

[@JonathanStockholm]

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]

thanks for sharing that method. sounds legit.

[@johnnyll91]

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

[@dlevcovitz29]

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]

Yup. It disgusts me.

[@PartyKungen69]

In sweden we do cook our onions before adding them

[@HarithBK]

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]

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]

@@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 😎😎

[@jwdedmon]

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!

[@mattthatsme8799]

Worcestershire Sauce.......say it along with me now....WUSS.....STIR.....SHEAR.! You now can say Worcestershire correctly!!

[@atlenebartolino8923]

Get over yourself. O VER UR SELF

[@SergeyKamenezki]

Thanks!

[@yannsaint-germain4527]

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! 😊

[@cats_forever_1975]

[@drgeorgeian1888]

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

[@dww2006]

I love these. Thanks for sharing this.

[@johnballantyne]

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!

[@hakansoder5279]

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..!!

[@dereklacy]

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!

[@brownside90]

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:)

[@dulcemartins7554]

I tried several recipes like this, and this is the firs time it works!!! I love the flavor, very close to the IKEA, but better! The only thing different I did I add 1 tbsp, tomato paste for the color. My oven got the meatballs ready 400 F. For 15 minutes, then I finished cooking inside the sauce . My first attempt to bake the meatballs I burned them. Well I want to thank you for this recipe, I loved it👏👏👏

[@ChipG3000]

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

[@lisar3944]

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

[@Thebular.]

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]

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

[@aperson7303]

Yup

[@richardfellows5041]

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

[@andrewgilman8835]

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!

[@profanegardener]

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!

[@richardfellows5041]

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.

[@SetaRotta]

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]

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

[@jimdavidson3345]

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.

[@johanekmanmusic]

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

[@JennaGazley]

I love how easy this was to follow. I'm terrible at cooking, but I swear I made a 5 star dish with this video. THANK YOU!

[@phranerphamily]

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

[@lesterelkins4050]

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]

Just finished eating, delicious!

[@erockworldwide]

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]

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]

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

[@johannakoo1657]

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

[@petercareer439]

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.

[@anncurran4704]

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.

[@kattykakes8135]

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!

[@yankeejade]

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!

[@bengtolsson5436]

@@yankeejade It is not Swedish meatballs.

[@yankeejade]

@@bengtolsson5436 I think you are on the wrong channel/vid.

[@Msfifisquarepantz]

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

[@Caladian]

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]

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

[@StigaWorldCup]

Note Raw onion makes the minced meat go bad very fast. So if you put in raw onion then you have to cook the meatballs right away. Also: When cooking a Swedish cream sauce you need the balance from sweet, salty & sour. The trick is to balance it out with soy sauce, vinegar spade from the pickled cucumbers & some of lingonberry jam or for ex currant jelly. Just poor in a little of each & taste. Add what’s missing until you get a perfect balance. It will make the sauce so much better.

[@sdfghgtrew]

You have to use the fat you get in the frying pan when you fry the meatballs. For the cream sauce

[@jpduc4803]

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]

Thanks very much for watching!

[@jameszimmerman6430]

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.

[@noahanderson2823]

Wasn't expecting a Tuesday night upload.

[@Wulfos]

Especially this late!!

[@jompaswede5384]

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.

[@johnrobertson1]

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.

[@Syren232]

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

[@tempinternetname]

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

[@denisefletcher1608]

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

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!

[@LauriEkman]

My meatballs are quite the same. I don't use bread(grums) at all. Just mix the meat (50/50 pork/beef) with onion and spices you like and roll the balls in wet hands. Put the balls to the frying pan and turn the heat on. Flip the balls with tongs when they start to feel firm and got the good sear. Don't let the balls cook fully, take them to side and make the sauce in the same pan just like Brian did. Add the meatballs back to the sauce and let them cook fully. Sometimes I grate carrots in to the meatball mix to ad some vegetables to my dish. I make potatoe mash with eggbeater, it gets airy and silky. 1kg potatoes + 100g butter, mix, add whole milk until good texture (for a lack of better word). Serve with pickled beetroot and pickle slices. Greetings from Finland ;)

[@bigmansteve1828]

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]

i'd F with that

[@lcarlson1538]

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]

haha well i appreciate that, Laurie.

[@shotgunridersweden]

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

[@lenom1289]

I mix the salt, pepper and spices in the slurry before adding the meat. Otherwise, the spices clump and the meat ends up having more of them in some spots.

[@sebastiant4206]

Bra jobbat Lagerström!

[@fauxtaux]

Lauren is correct on the odd number thing. Looks tasty!

[@TheOfficialCorisca]

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]

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]

@@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

[@herculesrockefeller8969]

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.

[@michaeljdauben]

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]

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.

[@Keewapu]

I believe the original is white pepper, mustard and onion. And we normally make them small, like 3cm wide. Most fry them hard to get a surface atleast and then some complete the cooking in the oven. I myself fry them all the way in butter, but I use pepper, onion, garlic and mustard in mine. Important to have them moist so they dont go dry. 2 egg, bread crumbs and milk depends on how fresh the bread is, but just in between liquid and firm. More Skånsk Senap(mustard) and some other spice around christmas time. And normally not mixed in the sauce, even though I have a version which goes well with this and then hardfried meatballs :)

[@Keewapu]

Oh, and when frying, you dont get the "meatloafy" kind of meatballs when they are more boiled from inside than fried.

[@theresamimnaugh1190]

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]

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

[@jackiejanetm]

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

[@MrRaivokasMagma]

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]

White pep is premium. I like

[@charlespurvis2803]

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

[@nansanfilippo7035]

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.

[@noob19087]

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.

[@keitharcher5723]

Bri, love you man. Commenting so you have comments.

[@Caprifool]

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]

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

[@TheArrivalCyberse]

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

[@ChefChrisDay]

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

[@wendybinnj]

I know this is late but . . . in NJ a large grocery chain (probably the most out of all the grocers) used to make Swedish Meatballs in their premade foods called World Class brand. I swear, I used to buy 3 a week, they were that good. With a cream of mushroom type of gravy they were fabulous (turkey ones). Discontinued, though . . . shedding a tear thinking about it. Luv out to the channel!

[@TheSmeten]

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]

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

[@TheSmeten]

@@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]

Yeah cloves and nutmeg is common for Christmas meatballs

[@erik....]

If you go to a good swedish restaurant the balls are bigger too. That helps keep them juicy. And they also use allspice and nutmeg. I always make meatballs around this size.

[@doctordrew89]

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.

[@justinaktran]

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

[@pacypacman]

us swedes always use breadcrumbs lol

[@jacksonfl]

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

[@AndersLundwall]

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

[@BrianLagerstrom]

Thank you Anders

[@SerHoratio]

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.

[@jerlstrom]

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!

[@madhujohn7283]

Dude that looks seriously sick! Imma gonna try it.... And yeah odd numbers are better!

[@tonyparker4211]

Lagerstrom is a Swedish name meaning laurel river. I’m surprised you didn’t make this video sooner. Please make more Swedish recipes 😊 I was going to make SMB tonight, I will use your recipe and compare the differences. It’s pretty much the same apart from the gravy. I only use butter, flour, beef stock and cream but I might use some white wine this time…and I might even add some to the sauce.😊

[@alisacortez5]

My boyfriend always watches your videos and I always say that it’s amazing when a man cooks. I don’t refer to you by anyone other name but The Happily Married Guy.

[@tolvispelvis]

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]

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]

@@henrikdahlberg878 Jag är väl medveten om detta.

[@yeetgor7340]

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

[@BrianLagerstrom]

Appreciate that!

[@OFODRUMS]

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!

[@katsumiis4699]

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

[@Jokerlevin]

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

[@greencolouredpeas8235]

Worch is awesome and all but try soy sauce instead if you've got it! They all have fermented salty juices but soy has a cleaner, sweeter and equally umami hit. And you can add some fish sauce too if you have it! But add it before the wine so the 'raw' soy and fish sauce can caramelise. Cooks off the edge and intensifies the flavour

[@maltejedstrom9324]

As a swede I have to say the cranberry sauce is close but since the cranberries break aprt its not the same but very close! The sauce should be made from the pan where the meatballs have been cooking from. When it comes to the meatballs themselves everyone have their own recipe so they look nice but way too big, its a nice idea to have them in the oven but but they should be more brown. Should also have pickled cucumber its super important

[@50sKid]

Nice dude. This was one of my suggestions! 👍

[@scottdelong188]

Just finished eating these meatballs and I'm typing this horizontally on the couch. Another 5-star rating for the BMan. The meatballs were tender and juicy and delightful with the warm spices on this 31º F night; the sauce was so luxurious I kept going back for more. (I may have added too much salt to the cranberry sauce, but it was still decent) When I was a kid, people slow-cooked frozen meatballs in alfredo sauce and called them "Swedish Meatballs." I always thought they weren't very tasty, so I never bothered making the real thing. I'm so glad I did - I'll be making these again for sure!!

[@BrianLagerstrom]

if you're not typing horizontally on the couch after you're doin' it wrong

[@paintsketch]

Made these last night and it was so good. Thank you for the great recipe.

[@telemachusstudio5666]

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

[@Mathistad]

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.

[@sandrahesketh9135]

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

[@supergran1000]

These look delicious! I can see that oven-browning the meatballs is easier than frying them, and understand why you need such a "wet" mixture to prevent them drying out in the heat. If I was cooking them, I would keep back a little stock to deglaze the baking tin after the meatballs have cooked, and put that in the sauce. The comments section is full of the usual "we don't cook it like that here" posts, which makes amusing reading.

[@mijydu18]

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

[@BrianLagerstrom]

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

[@chardey]

As always, an awesome dish! A bit of coriander powder will be an amazing game changer!

[@joakim2k10]

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!

[@noahashley827]

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

[@BrianLagerstrom]

Oh dude, appreciate that’

[@Dumass88]

A sauce made from 50/50 beef stock and heavy cream, reduced and then tasted up with lingonberry jam, soycauce and black pepper is awesome. All you need.

[@kimporter1744]

Yes... odd numbers are prettier!!😍 looks so good!!...love the dancing at the end!!😄😄

[@charlesolson9019]

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).

[@rabbit_scribe]

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

[@annysugiarto3752]

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

[@Jo-bo1mp]

Thank you so much! Awesome content.

[@alessiawiens7691]

Hi Brian, I've tried your recipe 2 days ago , everything turned sooo delicious. Thank you for such a good recipe and all your tips. I love Ikeas meatballs, but your's are10 out of 10.

[@spinningbackspin]

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.