I love Swedish meatballs and I make a lot of them and freeze them for dinners. I have never put in allspice or nutmeg. That scares me a bit, I may try 1/2 of the recipe just to see how it compares. Love your channel.
I've never heard of Swedish Meatballs before, all anyone ever seems to talk about in the UK is Italian Meatballs... i did a quick online search for what they are and i'm intrigued to learn more!
My mom used to make them in her stove top Mirro Matic pressure cooker. I have been around Norwegian and Swedish cooking my entire life. This is an authentic recipe. Yummy!
I always mix park and beef In meatballs and meatloaf. When I make mock chicken legs I use pork and veal. Finnish meatballs are wonderful as well. Always use allspice and nutmeg in my Swedish meatballs. I make African meatballs as well. Also delicious. Made with grated raw potatoes. Thank you. I wouldn’t bother with the pressure cooker. Easier on stovetop or in oven for ME. Never heard of sour cream in Swedish meatballs only heavy cream. You can substitute chicken broth for wine.
Hey Louise. Just letting you know I've never had IKEA Swedish meatballs either. But I've made a recipe that was quick and easy with far less superior ingredients as yours and liked it. I bet I would absolutely love yours. Clever idea about grading the onion into the meatballs. I imagine I can also grade the garlic as well. I do love that garlic flavor. 🥰❤️
I'm of Swedish descent and grew up on Swedish meatballs...I never use garlic, mustard or Worcestershire sauce though...I soak the bread crumbs in milk or cream before mixing it into the meat mixture and I always use both beef and pork as well as the nutmeg and allspice if i have it, if not, I use twice as much nutmeg....brown them up and then make the traditional cream sauce or sometimes use the drippings in the pan bottom to make a roux and then beef broth for the liquid, let it thicken up and put the meatballs back in. I serve with mashed potatoes or just plain boiled potatoes....Delicious!! Tack sä mycket for sharing your recipe with us!! ♥
I got ninja speeding and combi, yeah updated my kitchen appliances and most are ninja made. I been pretty impressed with that company and how well their appliances have worked.
Interesting. I’m Swedish and I have never had Worcestershire, Dijon, garlic, all spice or nutmeg in my meatballs, neither did my mama or my grandma. I do have 50/50 when it comes to the minced meat thou. And I let the breadcrumbs souk up the milk, yes I use milk instead of cream but I have full cream in the sauce. Mix it with salt, pepper and sometimes I have onion in them to. I fry them in butter. My gravy is cream in the juices from frying, cornstarch, salt, pepper and little soya sauce . We have boiled potatoes,lingonberry and pickled cucumbers to meatballs in my house I got to try this recipe thou 😊
Hey Louise: First, what kind of white wine did you use? A Riesling or Chardonnay or what? Being part Swedish and Norwegian myself (and it looks like you're NW European as well), I have a totally Swedish cookbook on hand. Like you, I ALWAYS used sour cream in the end. I'll now try it with cream. I looked up the ingredients in my Swedish cookbook out of curiosity, and guess what? Cream! Not sour cream! The use of Allspice has to be a game-changer too. I would probably do what my Swedish cookbook says and saute the onions (I do like the grated idea - but I might take the time and mince them) first, however, as I like the sweetness that sauteing them renders. Here are the ingredients from the Swedish cookbook just in case you're curious: ("The Swedish Table"): "4 tablespoons butter, divided 2 tablespoons yellow onion, minced; 2 slices soft white bread, torn into large chunks; 2 cups chicken or beef broth, divided; 1 ½ pounds mixed ground meats (such as ½ pound ground beef, ½ pound ground pork, and ½ pound ground turkey) 1 slice bacon, minced (optional) ½ teaspoon sugar 1 teaspoon salt ½ teaspoon pepper 1 tablespoon flour ½ cup heavy cream olive oil salt and pepper." The only other notable difference is the admonition to make the meatballs small which is the traditional way. I always made mine larger and when I worked full-time, I'd use a package mix in the meat instead of my own spices. I have more time now to do things the long way. Have a great Mother's Day (if you're a Mom!). Be well, Diana
Hi Diana! Thanks for the great comment! I used a Riesling. I think a chardonnay would be too heavy and they can be kind of oaky which I'm not sure would pair that well. However, I am not a chardonnay fan to begin with so it might be the perfect choice for someone who loves it. I did read that the meatballs are much smaller and I thought about making them half the size, but that's twice as much work! LOL I don't think the traditional recipes in Sweden use a roux to thicken either, but because we needed the liquid and didn't have evaporation during pressure cooking, it was something I felt was needed to thicken the sauce.
@@dianaverhulst3407 I’d love to see the recipe if you don’t mind emailing it to me. Louise@thesaltedpepper.com Please don’t go out of your way though, if it’s too much trouble I completely understand.
Yes, I talk in my videos. Whether it is too much depends on what kind of information you are looking for in a video. It sounds like you don't need or want the extras, so you can simply print the recipe (thesaltedpepper.com/swedish-meatballs/) and make it if you like. Or, find another channel that better suits you. PS: Being nice is free, just like these videos, and I don't appreciate you being rude and demanding in your comment.
Having lived much of my life in Sweden, there is no wrong way of making the meatballs. I never put garlic in them but I will definitely try that. It's often our Sunday supper. It's funny how most Swedes say their mom has the best recipe for them. But this is pretty much spot on. I have a ninja foodi that is still in the box. I have to try this method. One thing that is funny in Sweden as they make them, they get bigger and bigger because mom gets tired of rolling them. I'm going to try this method when I get the foodi out of the box. They look delicious. Cheers.
Looks amazing Louise! With regards to convenient pantry wine, I buy the 4 little Sutter Home bottles. They are about a cup maybe less per little bottle, and the keep for a long longggg time if not broken into. I do the same for white red etc. But don't touch my White Claw 😂
@@TheSaltedPepper right! Not sure where i got that tip but it's been instrumental for me. They even sell wine in tiny little boxes, meaning a one glass use. I've got them both. I too, love wine but tend only drink when out to dinner. But like I said, don't touch my stash of white claw 🤣🤣🤣
My late Swedish aunt used to teach cooking in Sweden. Typically stale white bread mixed with the cream is used instead of bread crumbs. The onion should be grated and not diced. Typically I use ground beef, pork, and veal in my meatballs, but the beef/pork combo is very good too. Your recipe looks very close to the real deal. I will try the mustard in my next batch. Tack så mycket!
I thought about using white bread because I know that’s more traditional, but I didn’t have any when I tested the recipe and it turned out so good, I decided to keep the bread crumbs. I really hope you love this version!
@@TheSaltedPepperI will give your recipe a try. I love the idea of browning in the pressure cooker and then finishing them under pressure. One pot and less frying mess!
@@TheSaltedPepper obviously you have done your homework. 😊 I'm going with your conclusion, that being allspice. 👍 I just know that Swedish Meatballs have a unique flavor and it's GOOD. Thanks again!
Grating the onion is a brilliant tip! I like the flavor of onion in meatballs but my husband is adverse to pieces of onion in the mix because his dad put too many onions and turned him off. With grating, you get the flavor without the texture. I can't wait to try this recipe out. Thank you! You are my go-to for all Ninja Foodi recipes. You never disappoint!
Ok all is good with this recipe. The mixture of pork beef and spices is perfect and hard to mess up as long as you don’t burn them . I’ve coated the meatballs in bread crumbs and pan fried them. I’ve use no bread crumbs and I’ve added parsley. I’ve oven baked them. I’ve use white bread coarsely chopped. I have made patty’s then quarters them after cooking. I’ve used the drippings for gravy. I’ve used oil and flour for the gravy. I’ve used pork fat for the gravy. I’ve used butter for the gravy. I’ve used almond flour for the sauce I’ve used straight cream for the gravy. I’ve had it over rice or potatoes. I’ve had it over hearty bread. I’ve had over every kind of pasta including ravioli. I’ve had big 6oz meat balls I’ve had small 1 Oz meatballs I’ve had patty’s and just chunks like a meat sauce. Every time I make it whatever way it’s all gone that night. My family of three devours it. Your recipe looks delicious
Happy Mother’s Day to everyone! I can’t wait to try this! Have been hoping for a Swedish meatball recipe for a looong tine! Adding the ingredients to my grocery list!
Just tried making this today, following your method as closely as possible, and it was a hit! Thank you very much for the recipe! I mostly cook Asian food at my house but it's nice to add this dish to my repertoire. Next time I make this I'm going to try making a spicy version to see how that turns out. Much
I love Swedish meatballs and I make a lot of them and freeze them for dinners. I have never put in allspice or nutmeg. That scares me a bit, I may try 1/2 of the recipe just to see how it compares. Love your channel.
I do hope you try it! I promise it is not overwhelming.
I've never heard of Swedish Meatballs before, all anyone ever seems to talk about in the UK is Italian Meatballs... i did a quick online search for what they are and i'm intrigued to learn more!
Ikea is big on Swedish meatballs in the UK
Just look for Köttbullar
I hope you try them!
Been waiting all week for you to post this and I'm not disappointed!
YAY!
My mom used to make them in her stove top Mirro Matic pressure cooker. I have been around Norwegian and Swedish cooking my entire life. This is an authentic recipe. Yummy!
Thank you so much!
I always mix park and beef In meatballs and meatloaf. When I make mock chicken legs I use pork and veal. Finnish meatballs are wonderful as well. Always use allspice and nutmeg in my Swedish meatballs. I make African meatballs as well. Also delicious. Made with grated raw potatoes. Thank you. I wouldn’t bother with the pressure cooker. Easier on stovetop or in oven for ME. Never heard of sour cream in Swedish meatballs only heavy cream. You can substitute chicken broth for wine.
I've never been to an Ikea. The only Swedish Meatballs I've had were a Stouffer's frozen dinner.
I just made these! I’m in heaven!!! Yes they are magically delicious!!! A definite keeper!
Hey Louise. Just letting you know I've never had IKEA Swedish meatballs either. But I've made a recipe that was quick and easy with far less superior ingredients as yours and liked it. I bet I would absolutely love yours. Clever idea about grading the onion into the meatballs. I imagine I can also grade the garlic as well. I do love that garlic flavor. 🥰❤️
I hope you give this one a try and let me know what you think!
I’ve never even been in an Ikea and had no idea they sold meatballs. 😂
I was gifted an Insta Pot. I am nervous to use it. Any suggestions?
I’ve never had ikea meatballs either
She sure likes to talk
i agree grated onion is a nice technique and you can brown it down really easy to whatever color / sweetness you want for sauces...
That's how l make chicken salad. I love onion, but when making it for friends, l grate onion for those that don't like chunks.
Home made is best, because the secret ingredient is love! Thanks for sharing your recipes!
Missing on the plate is a pickled cucumber salad with dill
I'm of Swedish descent and grew up on Swedish meatballs...I never use garlic, mustard or Worcestershire sauce though...I soak the bread crumbs in milk or cream before mixing it into the meat mixture and I always use both beef and pork as well as the nutmeg and allspice if i have it, if not, I use twice as much nutmeg....brown them up and then make the traditional cream sauce or sometimes use the drippings in the pan bottom to make a roux and then beef broth for the liquid, let it thicken up and put the meatballs back in. I serve with mashed potatoes or just plain boiled potatoes....Delicious!! Tack sä mycket for sharing your recipe with us!! ♥
Thanks for sharing. I'm looking for a good swedish meatball recipe.
My Great Grandmother was from Sweden. She always used cardamon in her meatballs.
I have never heard of garlic, mustard or Worcestershire ever in Swedish meatballs. Call them just meatballs.
I love the name of your channel. Very clever.
Just what I was looking for! I can’t wait to make them.
I have printed off so many of your recipes this morning 😀
I got ninja speeding and combi, yeah updated my kitchen appliances and most are ninja made. I been pretty impressed with that company and how well their appliances have worked.
Will be making these! Looks easy and Delicious!
They are! I hope you love them!
Happy Mothers Day Louise❤❤ I love these. My favorite meatball 😋 so yummy.
Happy Mother's Day!
Just bad version of Turkish kofte, but so so svedish king who was in Turkish prison bring that in Sweden
If I don't like nutmeg in my baked goods, will I also not like it in the meatball?
Am I the only one that uses gloves when mixing meat balls?
Yea! I've never been to an "opening" before. This is exciting! I love this channel!
Thank you so much! Happy Mother's Day!
Amazing Video, and great idea of grading the onions
So glad you enjoyed the video!
Hi all happy mother's day
Happy Mother's Day!
Interesting. I’m Swedish and I have never had Worcestershire, Dijon, garlic, all spice or nutmeg in my meatballs, neither did my mama or my grandma. I do have 50/50 when it comes to the minced meat thou. And I let the breadcrumbs souk up the milk, yes I use milk instead of cream but I have full cream in the sauce. Mix it with salt, pepper and sometimes I have onion in them to. I fry them in butter. My gravy is cream in the juices from frying, cornstarch, salt, pepper and little soya sauce .
We have boiled potatoes,lingonberry and pickled cucumbers to meatballs in my house
I got to try this recipe thou 😊
Those additions are definitely my spin on Swedish meatballs. I can’t wait to hear what you think!
Hey Louise: First, what kind of white wine did you use? A Riesling or Chardonnay or what? Being part Swedish and Norwegian myself (and it looks like you're NW European as well), I have a totally Swedish cookbook on hand. Like you, I ALWAYS used sour cream in the end. I'll now try it with cream. I looked up the ingredients in my Swedish cookbook out of curiosity, and guess what? Cream! Not sour cream! The use of Allspice has to be a game-changer too. I would probably do what my Swedish cookbook says and saute the onions (I do like the grated idea - but I might take the time and mince them) first, however, as I like the sweetness that sauteing them renders. Here are the ingredients from the Swedish cookbook just in case you're curious: ("The Swedish Table"): "4 tablespoons butter, divided 2 tablespoons yellow onion, minced; 2 slices soft white bread, torn into large chunks; 2 cups chicken or beef broth, divided; 1 ½ pounds mixed ground meats (such as ½ pound ground beef, ½ pound ground pork, and ½ pound ground turkey) 1 slice bacon, minced (optional) ½ teaspoon sugar 1 teaspoon salt ½ teaspoon pepper 1 tablespoon flour ½ cup heavy cream olive oil salt and pepper." The only other notable difference is the admonition to make the meatballs small which is the traditional way. I always made mine larger and when I worked full-time, I'd use a package mix in the meat instead of my own spices. I have more time now to do things the long way. Have a great Mother's Day (if you're a Mom!). Be well, Diana
Hi Diana! Thanks for the great comment! I used a Riesling. I think a chardonnay would be too heavy and they can be kind of oaky which I'm not sure would pair that well. However, I am not a chardonnay fan to begin with so it might be the perfect choice for someone who loves it. I did read that the meatballs are much smaller and I thought about making them half the size, but that's twice as much work! LOL I don't think the traditional recipes in Sweden use a roux to thicken either, but because we needed the liquid and didn't have evaporation during pressure cooking, it was something I felt was needed to thicken the sauce.
@@TheSaltedPepper would you benefit from seeing the instructions too or is the ingredient list enough?
@@TheSaltedPepper p. s. I don't like Chardonnay either. A late-season Resiling is a fave.
@@dianaverhulst3407 I’d love to see the recipe if you don’t mind emailing it to me. Louise@thesaltedpepper.com Please don’t go out of your way though, if it’s too much trouble I completely understand.
@@TheSaltedPepper no worries! I shall send it along. I just sniffed my Allspice... Been awhile since I've had it. Still smalls right.
You are talking too damn much! Get on with the recipe
Yes, I talk in my videos. Whether it is too much depends on what kind of information you are looking for in a video. It sounds like you don't need or want the extras, so you can simply print the recipe (thesaltedpepper.com/swedish-meatballs/) and make it if you like. Or, find another channel that better suits you. PS: Being nice is free, just like these videos, and I don't appreciate you being rude and demanding in your comment.
I can’t wait to get my ninja
If you cut the meat in half, do you half the spices?
Yes
I am American-Italian. I have never tried Swedish Meatballs.
I hope you give them a try! They are very different from Italian meatballs, but so good!
It would be nice if your recipes were pos😅ted
They are! You can print them from my website and the links are in the video description. Here is this one: thesaltedpepper.com/swedish-meatballs/
Having lived much of my life in Sweden, there is no wrong way of making the meatballs. I never put garlic in them but I will definitely try that. It's often our Sunday supper. It's funny how most Swedes say their mom has the best recipe for them. But this is pretty much spot on. I have a ninja foodi that is still in the box. I have to try this method. One thing that is funny in Sweden as they make them, they get bigger and bigger because mom gets tired of rolling them. I'm going to try this method when I get the foodi out of the box. They look delicious. Cheers.
I’ve never had IKEA meatballs either. Your recipe looks so good, I’m not sure I’d call it super easy though, lol. At least not for me!
Looks great. Have you tried cooking rice? Allergic to potatoes and wheat.
Looks amazing Louise! With regards to convenient pantry wine, I buy the 4 little Sutter Home bottles. They are about a cup maybe less per little bottle, and the keep for a long longggg time if not broken into. I do the same for white red etc. But don't touch my White Claw 😂
That is a great idea! I never thought about that because I love wine and never buy the tiny bottles! LOL
@@TheSaltedPepper right! Not sure where i got that tip but it's been instrumental for me. They even sell wine in tiny little boxes, meaning a one glass use. I've got them both. I too, love wine but tend only drink when out to dinner. But like I said, don't touch my stash of white claw 🤣🤣🤣
Hi Louise
Where/what are those silicone lids called? Can you get them to fit the ninja foodie pot as well?
Nej, nej nej!
Swedish singer Loreen has won the Eurovision Song Contest 2023.
Good job salted pepper this is yum yum👍👍😋
My late Swedish aunt used to teach cooking in Sweden. Typically stale white bread mixed with the cream is used instead of bread crumbs. The onion should be grated and not diced. Typically I use ground beef, pork, and veal in my meatballs, but the beef/pork combo is very good too. Your recipe looks very close to the real deal. I will try the mustard in my next batch. Tack så mycket!
I thought about using white bread because I know that’s more traditional, but I didn’t have any when I tested the recipe and it turned out so good, I decided to keep the bread crumbs. I really hope you love this version!
@@TheSaltedPepperI will give your recipe a try. I love the idea of browning in the pressure cooker and then finishing them under pressure. One pot and less frying mess!
WoW!! Thxxxxx!!
I had always heard that it was the nutmeg that made them Swedish. I had never heard of using allspice, but it sounds good! Thanks for sharing!
I read that it was allspice and not nutmeg, so who knows! I used both so hopefully I'm covered. LOL
@@TheSaltedPepper obviously you have done your homework. 😊 I'm going with your conclusion, that being allspice. 👍 I just know that Swedish Meatballs have a unique flavor and it's GOOD. Thanks again!
Grating the onion is a brilliant tip! I like the flavor of onion in meatballs but my husband is adverse to pieces of onion in the mix because his dad put too many onions and turned him off. With grating, you get the flavor without the texture. I can't wait to try this recipe out. Thank you! You are my go-to for all Ninja Foodi recipes. You never disappoint!
Ok all is good with this recipe. The mixture of pork beef and spices is perfect and hard to mess up as long as you don’t burn them .
I’ve coated the meatballs in bread crumbs and pan fried them. I’ve use no bread crumbs and I’ve added parsley. I’ve oven baked them. I’ve use white bread coarsely chopped. I have made patty’s then quarters them after cooking. I’ve used the drippings for gravy.
I’ve used oil and flour for the gravy. I’ve used pork fat for the gravy. I’ve used butter for the gravy. I’ve used almond flour for the sauce I’ve used straight cream for the gravy. I’ve had it over rice or potatoes. I’ve had it over hearty bread. I’ve had over every kind of pasta including ravioli. I’ve had big 6oz meat balls I’ve had small 1 Oz meatballs I’ve had patty’s and just chunks like a meat sauce.
Every time I make it whatever way it’s all gone that night. My family of three devours it. Your recipe looks delicious
Too much talking
That is how we communicate….
@@FossilHntr1 I think he may be referring to the idle chatter and going into way too much detail!
Happy Mother’s Day to everyone! I can’t wait to try this! Have been hoping for a Swedish meatball recipe for a looong tine! Adding the ingredients to my grocery list!
Kindly make some recipes which ould beprepared in MicroWave oven
Just tried making this today, following your method as closely as possible, and it was a hit! Thank you very much for the recipe! I mostly cook Asian food at my house but it's nice to add this dish to my repertoire. Next time I make this I'm going to try making a spicy version to see how that turns out. Much
Um, NOOOO!
Please, don’t call it Swedish Meatballs! The Swedish recipe is so far from yours.
Then share your recipe.