Swedish Meatballs | Chef Jean-Pierre

[@alexanderbergman2059]

Swede here. Nice take on our beloved meatballs. We usually soak the breadcrumbs in milk or cream or a mix of the two which makes the texture and taste amazing. If you can get a hold of lingonberries, you definitely need to try it. Also, we typically do them at least half the size of the ones in the video. Chef Jean-Pierre you are a gem

[@colekter5940]

Amazon has the lingonberries. Thx for the tips from your local experience!

[@UltimateExitFormula]

Lingonberries are known as Partidgeberries in Atlantic Canada, where they grow as well. (We also have Cloudberries, but they are known as Bakeapples locally.)

[@colekter5940]

@@UltimateExitFormula 🤔

[@tommilaakso4011]

And they are known as Puolukka in Finland. @@UltimateExitFormula

[@sueweathers3978]

My grandma came from Smaland Sweden. Her meatballs were made with pork, beef, onions, eggs, salt and pepper, dried bread crumbs soaked in cream, and a bit of nutmeg. Then browned. Using the leftover grease, she made a cream sauce that was poured over the meatballs..😊. Must be regional differences! Can't wait to try chefs amazing version!!!

[@sizolwethumkhwanazi1377]

Absolutely love it when he says "Onyo" 🤣

[@nez9751]

Me too 😂, and at least he doesn’t say worchesersheshiiirrre sauce. 😂

[@s7ts]

@@nez9751i prefer "washyasister sauce"

[@msr1116]

Reminiscent of the Cajun cook on PBS, Justin Wilson, whose pronunciation of onion was his unique signature.

[@lesilluminations1]

This was the second easiest Chef JP dish I have tried so far. It was especially delicious because I got a chance to use my JP homemade beef stock for the first time. The stock took it to the next level. By the way, Chef, most Ikea outlets sell lingonberry jam on the premises. I didn't have any but used black current jam instead. In fact, I got creative and stirred in a good dollop of the black current jam into the sauce. Gave it a tiny hint of fruity sweetness which was really nice.

[@ChefJeanPierre]

That's a great idea using black current jam! Sounds delicious!😋

[@Shellyshocked]

You remind me so much of my grandfather. The Mannerisms, and the way you explain things are very similar. He had a little family owned restaurant, and there was never a set menu. When you walked in, you sat wherever, and he'd yell over the counter what he made for the day lol. It was delicious home cooked meals. He had a huge garden so all the fruits and veggies were from there. He always told me you don't need to measure if you cook with your heart.

[@juttadestiny6810]

❤️💜❤️🇦🇺

[@donnavorce8856]

Sounds like absolute heaven . . . what your grand-dad had going. How lovely. Your story made my heart smile.

[@Dggb2345]

Like music, best from the heart in you have the chops.

[@bcfriardoyle7697]

Awwww❤

[@alpcns]

The best Chef on the internet.

[@colinbradfield72]

This guy is my new favorite chef. Thank you for being actually comical, but also getting straight to the point when it comes to the recipe recipe.😊

[@russellwhite6196]

Your instructions are way better than we get from Ikea products! Yum!!!

[@rickm5271]

LOL! So true!

[@BobRooney290]

Ikea stole'em! 🤣

[@thibaultmerlin]

I've got two beef and no pork :(

[@MovingtoFloridaRealtor]

What more can be said? Chef Jean Pierre brings millions joy, happiness, and love through his passion for sharing his culinary knowledge. May 2 million subscribers be just around the corner

[@moe9265]

Jack has the best job! He gets all this great food.

[@rioseventytwo1121]

And he gets to hang with Chef! The best part!

[@kristinalindstrom8459]

Swedish traditional chef here! This is a great recipe, although not a traditional Swedish meatball. Traditionally you don't use the cayenne, Worcester sauce, garlic, parsley, all spice, and you use raw onion while making it. You make them a lot smaller, so that while you fry them the onion get's cooked enough during the process. We put the breadcrumbs in milk for about 5 minutes before mixing it in. After rolling the balls we put them in a refrigerator to chill before we fry them "low and slow", so that they cook all the way through in the pan without needing to put it in the oven. And the lingonberry jam was a pretty "modern" touch, but traditionally you serve them with "rårörda lingon" (raw stirred lingonberries would be the direct translation of that), which is to freeze the lingonberries, take them out, add on sugar while you mix them around with a spoon in a bowl, just enough to stick and coat the frozen berries, and then you leave them out in a warm place (not a hot one, they aren't supposed to "cook", just thaw out slowly), and while they're thawing, the liquid that gets released from the lingonberries combines with the sugar and you get a moderately sweet compot that you add to your mashed potatoes, and although it may seem like it's a bit "liquedy", that's how they are supposed to be. The gravy is completely different, but some of the corner stones are there, and the consistency is pretty much spot on. Traditionally you don't put the meatballs in the gravy before serving it (that's just how they do at IKEA or at school for small children), you just pour it on top after placing the meatballs. And the greens that are supposed to be served is thinly sliced pickled cucumbers (maybe 5-7 stacked paper sheets thick). This seems like a great recipe for meatballs and gravy, which is inspired by swedish meatballs, and for someone who hasn't had traditional swedish meatballs to guess their way through it, or modifies it using logical assumptions while creating great flavors, this is quite well made, and the whole process made me smile along as he cooked. This can be classified as a nontraditional take on the Swedish meatball, and I'm happy that it even made it on this channel. I really enjoy Chef Jean-Pierre's videos, and ever since I found this chanel I watch a video or two while on my break because of how great his content is 😃 I am by no means criticizing this video or him as a chef with this comment, I just wanted to share how this dish is done traditionally for those who are interested 🙂

[@markcummings6856]

Thank you.

[@ukrandr]

I question the use of pork in the "Turkish" recipe. Think about it. I did make Swedish meatballs once from a reputable cookbook and they were fantastic, though probably not traditional.

[@whiderboss]

Using cooked onion is fairly common, and using allspice is common when making the Christmas variant

[@arthursandomine5464]

What he said... From Stockholm with Love

[@tudorbit438]

Chef, greetings from Moldova, honestly you're the most easy going, best chef out there, we love and enjoy your recipes, and we love the way you explain cooking as to "why and how".. Thank you. I never had Port wine in my house and never had Captain Morgan rum, but now I do, thanks to you :)), makes GREAT sauces, amazing!!

[@peterobbins5801]

My late mother made these only once back in the early 1970’s and they were so delicious. This video bought back a beautiful memory. Thanks Jean Pierre and I will be giving this a try ❤

[@georgezwills]

Jack + Chef Jean = Happy viewers 😂❤

[@TomLewis3511]

My wife and I thought IKEA meatballs was some kind of funny business. then we found out that they are the real thing. Thank you, for sharing this recipe I really enloyed making it and we loved the dish just as you made it with my home made beef stock you also inspired me to make. Thank you for all you do I have made over 10 recipes from your shows, you are making me a better home cook and that makes my wife and friends very happy.

[@joevasseghi]

Hey Chef I just finished watching a video from Vincenzo from Vincenzo's plate criticizing your carbonara recipe. I love how he says you did a good job you must've learned from watching his video. I told him you do know that he has been a chef for 57 years and had a cook in school for years

[@ASHole71]

Prob time to stop watching Vincenzo lol

[@elizabethbotros1404]

Love your recipe.... I also add ground veal and glaze them by finishing with heavy cream. I buy the lingonberry jam at IKEA lol. Look forward to making your recipe. Regards, Elizabeth from NYC

[@edie9330]

I watched the video, and he didn't criticize him at all. He actually praised him for being authentic to the way it's made.

[@joevasseghi]

Critiqued is the word that was supposed to be used. John Pierre forgot more than Vincenzo knows.

[@flarican64]

I watched that too last night. There were a lot of JPs fans commenting in there. It was a JP lovefest, it was fun.

[@ONESNZER0S]

this is the best Chef in the world!!!!!!!!

[@WastrelWay]

The wikipedia article on lingonberries is fascinating. The berries are traditionally used for many different things by different peoples around the north polar region. The plant tolerates extreme cold. "The Western Canadian Inuit use the minus subspecies as a tobacco additive or substitute" -- they smoke it! The lingonberry is related to the cranberry why not use cranberries instead. Great recipe, Chef!

[@ChefJeanPierre]

Awesome comment! Thanks for the lesson! Two desserts for you!😊

[@Yellow-Rose]

I'm from the southern USA. My mother, my aunt's, and their friends all made swedish meatballs the same way. They put grape jam in it. Those meatballs were really sweet but delicious. I think they all passed around the same recipe. Swedish meatballs is a very popular party food.

[@KristerWarmenius]

10% Swedish and 90% French, what a mix. Travel to Sweden and watch the genuine stuff.

[@essiebessie661]

Chef, you are a natural teacher.

[@SimDeck]

Superb. I made these for my family this weekend. They loved them . I loved them. Brilliant channel. So inspiring. All the best from North Wales.

[@Intellivision78]

As a Swede.. I say yes to everything. No mather what you are cooking for us..

[@NeoclassicalRadagast]

Hey this is one I've been looking forward to. I was just going back through some of your old videos last night. It's been a real pleasure learning from you for the last couple of years, thanks for doing this for everyone.

[@stevenjury1864]

I love watching Juan Pierre videos. He is so easy to follow. We're currently going to make poached cod. Loving it in Pennsylvania USA

[@runnerwatch2280]

So entertaining!!! We love you chef!

[@tomboyd7109]

I can tell they are good because you keep stuffing them in your mouth instead of talking. I love it!

[@suzannenewman5752]

Swede also here. I recommend that you soak the breadcrumbs in milk first. Our family serves "cream macaroni" (bechamel sauce) with Swedish Meatballs. Thank you for honoring the Swedish culture!

[@ChefJeanPierre]

👍😊

[@JohnJ469]

I haven't made the meatballs yet, but the sauce is a serious "Go to". I've put it on steaks, on rissoles, on plain meatballs and it's bloody delicious. The first time I made it my wife literally licked the plate clean. It worked even when stupid me forgot the cream. Chef I can't thank you enough for this marvellous sauce.

[@ChefJeanPierre]

🙏❤️

[@lynnettespolitics9656]

After making these for 40 years I have one thing to add, when you're all done making the mix, take a tablespoon and microwave it and TASTE IT! You might need a few grains more salt or pepper, or allspice or nutmeg. I like mine quite strongly flavored with those spices. You want that whole pan to be perfect!

[@sibyl333]

Or fry up a sample? I dislike microwaves..

[@jimbond7992]

Watching this video at 3 in the morning. Now I'm craving mashed potatoes gravy and meatballs. Looks absolutely delicious.

[@Salmomlox]

I will be making this recipe on Saturday. It will be the first time having swedish meatballs with cranberry sauce. I look forward to making them and enjoyed watching your video with all the tips and tricks. I nearly fell over when you brought out the tape measure to let us know the approximate size of the 2" meatballs. You are the best. Thank you Chef JP. ☺☺🥰🥰😋😋

[@jesushuezo4456]

Dear chef I wish I was like you. I enjoy your show so much. You make my day and the food you make is delicious

[@ChefJeanPierre]

Thank you for the kind words! 🙏❤️

[@violetvixen493]

Congrats on ur Nut replacement glad they're new & improved

[@hassebarrefors1612]

Love the way you make our meatballs your own, most of us swedes have our own recipes a little different from yours. Also love the way you use cranberry sauce in lieu of lingonberry jam. During a stay in the West Indies I made traditional Swedish pickled herring with flying fish, in lieu of herring. However, to the best of my knowledge it was the dolmas, minced meat wrapped in cauliflower leaves (originally vine leaves) not the meatballs, that came from Turkey. Meatballs more probably came of the small homestead that had maybe a horse as a drought animal, a cow for milk and a pig for pork. Once the pig is slaughtered in mid winter you had to use various techniques to make the most of every scrap and make that meat last until spring. A lot was salted which is partly what we make Christmas ham from, bake until cooked and then grill with a covering of mustard mixed with lightly whipped egg and bread crumbs. A lot of the scraps of meat was probably used to make the “prototype” of what became the modern meatball.

[@njuham]

Allspice is the key. In the olden days in Sweden pepper was expensive, people used allspice instead and that gives the tradional flavour.

[@dagobertkrikelin1587]

My mother made bolognese sauce with allspice and I continue the tradition.

[@ristorantanen5769]

Just a hint though Nobody likes it when you overdo it. And always remember to use Dijonmustard in your mincemeat too.

[@Fred-ck1gh]

Less is more!

[@njuham]

@@ristorantanen5769 Mummi laittoi kunnolla maustepippuria, ja siina on se mummin lihpullien juju.

[@ristorantanen5769]

@@njuham Im sorry buddy! Except for Yksi Kaksi Hamburgerlainen and Grilliikioski im afraid my Finish is rather in need of improvement. 😪😪😪

[@annesavastano7576]

I also bake the vs frying them. My Sicilian aunt taught me to do that with Italian meatballs. Less mess, less greasy. Just as delicious.

[@hullbarrett]

I grind one pound of bacon and add it to two pounds of 73/27 ground beef. It makes *THE BEST* hamburgers/meatballs. Mama mia, Chef! It's really good, you should try it.

[@pamelahawn9300]

I live in the heart of the Swede, Norweigian, and Danish settlements in MN. I have been to many church suppers and potlucks. I have had many plates by different cooks. Alspice is the main thing that gives them the swedish flavor. meatballs. I have never seen tomatoes in the gravy here. It is a combination of the scraps in the skillet with sour cream added first in low heat. Toward the end, pure thick cream is added and heated slightly. ( so it dont curdle.) Camelized onions are fried in " BUTTER" in MN/ND we love dairy products!

[@patriotjames1076]

Tic Tack Tock has nothing on you Chef. Outstanding!

[@TeddGCM]

Swedish meatballs are a core memory for me. I remember mom making them for a party. I was not supposed to come downstairs during these get togethers, but I always snuck down to grab a few that she kept in a chafing dish. Nothing like the Chef's quality, but they were delicious to me!

[@michaelstusiak5902]

Have been looking for great swedish meatballs... Thanks

[@ericdawson7097]

Just love watching your program Chef. It’s like following a nutty professor - it makes cooking so much fun. Keep on going!😁

[@tgvettes]

I'm a Swede living in the USA, Ikea sell Lingonberry sauce (and a lot of upscale grocery stores so I assume you could actually find it in FL also. There is of course a lot of different Swedish Meatball recipes. Only thing on what you did that absolutely is not traditional would be that you had garlic and cayenne except for that you are close. We also normally make them a bit smaller then what you did.

[@dalesmth1]

When the wife and I went a few months ago, they didn’t have any. At all.

[@michellesilva7043]

Made these meatballs with the potatoes and gravy MY FAMILY LOVED IT ❤ THANK YOU JP

[@RoXx1811]

Amazing as usual chef! As a tip: You can put the cream on the breadcrumbs and let them soak for like 30min. Makes it really easy to incorperate it into the ground beef. I've seen a swedish chef do this and it works wonderfully :)

[@alexanderlabrea]

Yes, that is a very good tip :) As a swede myself I'm okay with putting personal twists on it, but soaking the breadcrumbs in a fair amount of milk or cream is crucial for really good Swedish meatballs. They'll be jucier and more tender. The mixture should be way "wetter" than in the video. And the sauce should be made in the pan, not separately, but I don't doubt it was very delicious :)

[@TheCorstinSephari]

@@alexanderlabrea Could you soak them in buttermilk instead of cream for a bit more of a tang? O.O

[@alexanderlabrea]

@@TheCorstinSephari Probably! Buttermilk is not really a ”thing” here in Sweden so I’ve never heard anyone try it. But give it a go and let us know how it ended up!

[@joanies6778]

Never made Swedish meatballs, but they look yummy, especially with that golden sauce. The meatballs (and meat loaf) I do make is with 3 meats, and it's scrumptious. One time I soaked my breadcrumbs in milk and forgot to squeeze out the excess, and the meatloaf and meatballs came out so tender. Now I leave all the milk in... so good. 😋😋😋

[@lynnettespolitics9656]

I use a lot of milk too!

[@vonHannersdorf]

I miss mustard in the gravy. Or in meatballs. Or both... But is still looking perfect. Thank you for sharing this beautiful recipe, my Chef!👍🏻♥️

[@laurabattise1057]

Dear Chef- I made this recipe today for my family and they LOVED it!!!!

[@linte1099]

Used to make 30 pounds yearly for our Swedish Smorgasbord in Hilmar, Ca

[@michellegatz7077]

I made this using our chef Pierre beef stock. Plated up like chef. My husband and I have had many Swedish meatballs living in Minnesota. My husband said he has never had meatballs this excellent in his life. He liked the gravy and meatball over the traditional receipt. The flavor was deep and layered. I’m off to make the shrimp Sambuca 😀

[@chantalcormier5789]

Hello chef,a easy simple dish ,looks delicious , that's what my mother would say in French Á Table merci Jean Pierre ❤ Chantal

[@spiritbeary15]

I just can’t get enough of your videos and recipes

[@johantoftling5518]

Thanks Jean-Pierre for your interpretation of a Swedish recipe, garlic is something new for me in the meatballs. But next time you should fry them in butter till they are done and then make the sauce in the pan with heavy whipping cream as the base. ❤

[@sueweathers3978]

Yes! That's what my mother and grandmother did.. Makes me drool!!!

[@joycepanitch7607]

That's how I make my sauce. The pan drippings add to the flavor.

[@BobRooney290]

wow, the first time i've seen the Chef use measuring cups! measure carefully! 😀

[@Kuklapolitan]

I LOVE Swedish Meatballs and this is the recipe I've been looking for for many years. I think what made it Swedish was the Lingonberry Jelly...because no one ever knew what that was...LOL! Sauteing the onion before adding it to the meats gives it a beautifully mild flavor...Thanks Chef J-P!

[@Fred-ck1gh]

As a swede, I approve your Swedish name Mr Kuk!

[@MrBierbanger]

Correct, the lngonberry and the pickled cucumbers are parts of the dish you cant skip. Broccoli doesnt have anything to do on that plate.

[@jceepf]

Yummy. I often make the French Canadian "ragoût de boulettes" and I add pig tails to the sauce. I mix pork and beef like chef Jean-Pierre.

[@onslaughtcr3078]

Glad to be here learning to make something delicious again! Thank you for making cooking easy for us!

[@everythingvideos24]

I like using stuffing in my meatballs and when I make my meatloafs. It helps with texture and flavor.

[@Starwars83]

Delicious! As a Swede I feel the lingonberry is kinda what "makes" this dish in a way (we sometimes mix it into the actual sauce as well) but I'm sure different berries would work well too. But yeah, lingonberry is definitely used for a few traditional Swedish dishes. If you're interested in more Swedish dishes, maybe you should make a semla! It's around that time of year now when we eat it. :)

[@GB01]

This looks so good that I will be making them tonight. I always try to follow Chef Jean-Pierre's recipes to the letter. I loved his comment about anyone who complains about too much onion, send them out. But these look so good that instead of inviting anyone else, I won't be hearing any complaints. I'll probably eat them all myself.

[@utidrummer]

Good morning chef Jean Pierre!!! I always look forward to seeing your new videos!!! San Antonio, Texas loves you!!! And keep up the great work on these awesome videos Chef!!!

[@utidrummer]

I’d love to have a chat with you chef JP

[@SlavkaSvarc-l4w]

WOW! Amazing meatballs! I had a ground beef in my refrigerator and contemplating about what to do with it... Your recipe showed up just in time! I tested the recipe and it was delicious! Simple, easy and delicious! Thank you.

[@SlavkaSvarc-l4w]

Certainly. What may I help you with? @ChefJeanPierr..cjp.

[@rshea41588]

I ate a dish called Called Bobotie last week. It was a macaroni and chees bobotie! It was so incredible! I'd love to see your interpretation of it. I absolutely love your food!

[@karrisilantera9810]

Here in Finland, next to our great neighbor Sweden, we do meatballs half of your diameter. We also fry them in butter - not in oil.

[@nikoliesto9348]

As a swede, I approve of this! We traditionally don't have garlic in them, but last I checked garlic didn't do any meat dish worse, definately trying that next time.

[@ZapAndersson]

Oh I have garlic, and somtimes bell peppers or chilies. But never any herby crap like parsley! Eww!

[@Jormvngandr]

Fellow swede here. The recipe i use doesnt call for garlic, worshestershire or cayenne. Even if i can see why he put those in there. (Flavorwise meatballs are usually quite blend)

[@SaerahAli-p6d]

As a Muslim can I just use beef only or maybe mixed with chicken?

[@SonnyDK]

@@SaerahAli-p6d Sure. Use beef. But then you're making kafta/köfte instead :)

[@ReptilezDzn]

yea perhaps if you never make your own or dont know how to properly season your own ;) and also the sauce and the mashed potatoes is where the biggest flavours are in this dish@@Jormvngandr

[@Justme77400]

Yummmm!!! I LOVE Swedish meatballs! I make them every couple of weeks. Allspice is key!!

[@heather2493]

Looks delicious 🥰 love you chef

[@tusanen1850]

With gravy I like to brown my flour first then butter and little more browning and then stock. That browning gives you great flavor!

[@firegal323]

Thank you chef! I love swedish meatballs. Please make beef cheek video 😊

[@MagnusFoss]

Thats in no way Swedish meatballs.

[@priscillaspeicher4715]

I made these with Lingon berry jam. It was a perfect salute to my Swedish /Norwegian ancestors who were proud to become Americans too.

[@barkerjames1980]

I'm American with some Swedish ancestry, but that doesn't make me an expert in Swedish cuisine! In a family recipe that I have that was given to my grandmother from a Swedish great aunt, it's nearly the same as yours, only no garlic nor cayenne pepper (I still add garlic anyway) and has nutmeg and allspice in the meatballs. It also calls for the Worcestershire sauce to go into the gravy instead of the meat, and to add a tablespoon of Dijon mustard to the gravy. Like you, I serve it with mashed potatoes. Thanks for the video !

[@colekter5940]

Feel free to post the entire recipe. Most of us, in this channel's comments, love trying variations on all of these common dishes. Chef taught us how to cook so, now we can make anything with confidence. We'd love to know the entire recipe!

[@mapleleaf902]

My grandpa and family came from Sweden. My Dad made the best Swedish meatballs.

[@barkerjames1980]

@@colekter5940 1 lb 73/27 ground beef 1 lb. Ground pork ½ cup plain panko 2 eggs ½ tsp. Allspice ½ tsp. Nutmeg 1 medium onion, chopped and sautéed Salt and pepper to taste. Gravy: 10 tbsp. Butter 6 tbsp. Flour 4 cups beef stock 1 cup cream 2 tbsp. Worcestershire sauce 1 tbsp. Dijon mustard I make my meatballs 1" , fry in olive oil, remove from pan, make gravy in same pan, then put meatballs back in to heat through.

[@colekter5940]

@@barkerjames1980 saved and planned. Thanks for taking the time.

[@barkerjames1980]

@@colekter5940 no problem! This recipe does make a lot of gravy, but it's so good and never goes to waste!

[@clwest3538]

Made my dad (Swedish heritage) these last weekend! The meatballs were a bit smaller though ... served with English peas with a dusting of nutmeg (nod to Townsend) ... no leftovers!

[@simonebasetti7079]

Standing ovation for a real CHEF MAESTRO...!!! 😋😋😋

[@bettyboop32]

OMG!!!! I can't WAIT to make this!!!!!!! LOOKS YUMMY!!!! And I LOVE your gestures!!! You are so funny!!!! 😉😉

[@ricci-archibald]

I'm still waiting on you Jack to share your favorite recipe !! !

[@christinekramer1338]

Made them tonight! Did green beans with the mashed potatoes and gravy!👍💖

[@claudiavh2602]

As a Swede living in the southern United States with no ikea within a few hundred miles, if I want Swedish food I have to make it myself. Glad to see it represented! Great video, smaklig måltid!

[@johnwolgast4105]

Swede here. It can be really cool to see how a dish can transform as it moves between different cuisines. We may have taken the meatballs from Turkey, but they have since been influenced by our cuisine and made Swedish. Even though your Swedish meatballs aren't authentic, I really enjoyed seeing how your influences changed the dish! They looked really tasty!

[@stella.r2708]

I would buy a shirt with ALL of Chef JPs tips Such as: Put it in the freezer and it will last 17 years... approximately Butter makes everything butter Onyo is always number first Even a child could do it Measure carefully Etc...

[@Visitkarte]

And don’t forget his signature

[@LunarLocust]

"You can rub it all over your body!"

[@clicquot2271]

Yes! How about one tip + Chef’s signature per T-shirt!? Your idea makes me smile 😋

[@stella.r2708]

"It's not rocket science, it's just cooking"

[@stella.r2708]

"Emotional support butter"

[@sheryljeanne]

Love meatballs 😋

[@JeremyPickett]

I was up till 3am making mirepoix, roux, and par boiled broccoli. I love your videos. Us sous, commis, de cuisine, patisserie, porters, brigade adore your leadership.

[@TheRicsta]

2 am i cant sleep , now i wanna cook after watching this thanks Chef and Jack

[@PUTDEVICE]

as a Swede, I agree with you, those are Greek meatballs. garlic etc. was not as common as today. the classic Swedish recipe. milk/cream, breadcrumbs, eggs, minced meat, onion, salt and pepper, possibly a little sugar. 60-70 years ago, there weren't as many exotic spices in households as we have today.

[@Abumustard6364]

That Swedish meatballs are originally Turkish is actually probably false. The claim was that the Swedish king brought the recipe from Turkey in the 18th century, but there are older recipes in Sweden for meatballs from the 17th century. The King probably did bring the recipe for Kåldolmar (cabbage rolls, dolma) from Turkey though.

[@MrBierbanger]

Yes, it has been debunked.

[@anderszettergren4302]

You are probably confusing meatballs with cabbage dolmas.

[@lukaslykus9599]

I just made these for my mom for a Memorial Day treat! I left the option up to my mom. Grilled meat or trying a new Jean Pierre recipe. She chose a new recipe. The first time making them! I love making your recipes for her. We have the best time together trying them! These were excellent. Way better than a mix packet and alfredo sauce from a jar!

[@jcarlovitch]

Chef Jean having a tape measure in the kitchen is no stranger than me having butter in my wood shop.

[@ChefJeanPierre]

Butter is good EVERYWHERE!!! 😊

[@jcarlovitch]

@@ChefJeanPierre guess you never seen the movie last tango in Paris

[@lorihill.loveissparkly]

LOL well where else would the butter be ☺😂

[@markuslappalainen6847]

Here in finland we make meatballs quite same way than in sweden. Mashed potatoes have lots of milk and butter in them. Lingonberries are mostly used as side but not always jammed but only with sugar. Cranberry harvest is much smaller but unlike other berries they can be picked even in october when they are frozen or in spring when snow is melting.

[@roxannedaly279]

That was such fun watching you do the Swedish meatballs. My grown children would divorce me 😂 if I didn't fix them for Christmas Eve!! Learned a few tricks over the years but they said they were the best ever this year! Just wait til next year when I add your "secret" ingredients🤩! ps...IF I can find it, I use ground veal with pork & beef! Luckily in Minnesota I have no problem finding lingonberries🤣!

[@azhyker]

Made this tonight... absolutely delish!! Thanks chef!!

[@CrazyBob1357]

Love dem balls ❤❤❤❤❤

[@toxicteabaging]

Looks amazing, i'd eat this any day of the week! just one thing for your notes chef; we don't serve our Swedish meatballs with broccoli (it's not a thing anywhere in Sweden as far as i know, even though you can, of course!), that's some american/IKEA made up thing. Instead, you're supposed to serve it with pressgurka, which is slightly salty thin-sliced pickled cucumber - to balance the fat from the sauce and tang from the lingonberry sauce to make the dish come full circle. Also, when you make a lot of meatballs, like for Christmas in Sweden, it's common to put the meat-dough into a piping bag, then you just pipe them out on an oiled plate and slide one plate-worth of meatballs into the frying pan per batch.

[@markzalubas5793]

Just pointing out something that Chef does instinctively that he doesn't talk about because he's consciously unaware that he's doing it. Cooking isn't a formula.. You need to taste and adjust; smell and adjust; touch and adjust; and see and adjust. Chef adjusts continuously throughout his videos. He saw that some of the meatballs were too browned, he diagnosed why, and he made the proper adjustments (lowered the heat and centered the pan over the flame). That comes from experience, not a book. It's also why cooking is fun. It's challenging, not mindless, and you get better with each dish you make.

[@christinekara8674]

I made this tonight and everyone including me loved it the meatballs had so much flavor and the sauce was my first time making gravy came out so tasty ty for teaching me so much. Looking foward to making more ty jean pierre❤❤❤❤

[@martinparr193]

Memories, my mom used to make Swedish meatballs when I was a child, I am literally drooling at Chef Jean-Pierre's presentation.

[@martinparr193]

Yes

[@theastewart6721]

These look fantastic! That sauce is amazing. I’m going to watch your video on how to make beef stock next. One thing I really want to thank you for is your thoughts on thoroughly mixing the meat. It drives me crazy when chefs say don’t over work the meat! If I don’t mix it well enough half of the ingredients don’t get properly incorporated! They make absolutely no sense! So thanks for sharing that! Great video! Much appreciated!🤗🤗

[@CarolHeld]

I’ve rubbed so many of your sauces on me as you suggest that it’s hard to keep the dogs away when I go for a walk…hahaha Wonderfful recipe as usual…..😊

[@ChefJeanPierre]

🤣👍

[@leonidas895]

I could be wrong, but I swear I could taste white pepper and nutmeg in Ikea meatballs. I love onyo with everything. Cooked onyo in the mix is a brilliant idea.

[@royschrader8003]

"Let me be just happy with this". 😁

[@micheandmikey]

I just made my favorite sweet potato (small dice) with Onyo, fresh rosemary & chopped garlic with 3 over easy fried eggs for breakfast while watching...........and I'm drooling at this dish chef. YUM!!!

[@nottherealrashnar]

I make some killer Swedish meatballs, but I also recognize I can always learn more from the greats! I look forward to using some of your techniques to up my game!

[@lynnettespolitics9656]

I know, me too, but I'm going to use buttermilk next time instead of regular milk.

[@KatoJohnkizito-gr6hn]

Chef Jean, I love you and you made me follow in love with butter. John Kato from Uganda. Thanks and am learning a lot from you.

[@bzydad]

Nuts and Balls in the same video! 🤣🤣 Can't wait to try this recipe Chef.

[@happycommentator6773]

😂 As we drift back to elementary school. I was laughing every time those words were spoken. 😂😂😂

[@melitavaz4377]

I cracked up too when Chef began to talk about replacing his nut.