Video: Swedish Meatballs -

Video: Swedish Meatballs

Learn how to make Swedish meatballs for appetizers or as a main dish.

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In this video, you’ll learn how to make Swedish meatballs for appetizers or a satisfying main dish. We’ll take you through an easy, step-by-step process for making beef meatballs and a rich gravy. You’ll see a great tip for preventing the meat mixture from sticking to your hands as you form the balls into rounds and see a technique for keeping their shape as they fry in the pan. We’ll show you how to make a simple and delicious gravy to pour over the Swedish meatballs.

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Jan. 19, 2014 7:24 am
First to search then you typing: John's Swedish meatballs in a savory sauce recipe. Good luck
Apr. 8, 2013 1:22 pm
Where's the recipe for the ones in the first video?
Oct. 7, 2012 7:33 am
Sep. 14, 2012 5:41 pm
I have always used some brown or wild rice to my meatballs. Not too much, just about 1/4 Cup per pound of meat. It gives a little more substance to the meat balls.
Sep. 4, 2012 7:06 pm
IKEA style SMB
May 20, 2012 8:38 pm
First of all Swedish Meatballs have 3 meats, Beef, Pork and Veal, otherwise THEY ARE NOT Swedish Meat Balls. Swedish Meat all ALWAY serv with THIK Brown Sauce and NOT gravy! Third SMB do not I repeat DO NOT have allspice in them. Sorry but this is what I call Fake Swedish Meat ball and should NOT be Called SMB. Tradisional SMB is served with Mash Potatous, Brown Sauce, Lingon berry. That is it. Thanks, Sorry do not mean to sound rud, but this is a joke to call them SMB!
Apr. 23, 2012 2:36 pm
Pour over wide buttered noodles and sprinkle with fresh parsley.
Oct. 22, 2011 3:44 pm
This is a great video, but the recipe is a little eh. A few pointers were left out that I quickly discovered were necessary when cooking the meatballs. Try chilling the meat in the refrigerator for 30 minutes to an hour before shaping the meatballs. This way you can make tighter, rounder balls and they will cook prettier as well. Also, the pan gravy could use a pinch more flour. This type of gravy should be on the thinner side, but you don't want it watery. I found that it was taking much too long with just one tablespoon flour. Last note: personally, I think the recipe could have used a whole teaspoon of allspice.
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