Swedish Meatballs: Any Tips for Making Them Perfectly?

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Discussion Overview

This thread centers around participants sharing their experiences and inquiries regarding the preparation of Swedish meatballs, specifically from a recipe in the 29 Minute Cookbook. Participants discuss their cooking outcomes, preferences, and suggestions for side dishes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant inquires about tips for making Swedish meatballs, including questions about sauce quantity and suitable side dishes.
  • Another participant expresses dissatisfaction with the recipe, noting that the meatballs did not taste familiar and found them lacking in flavor, although they appreciated the cinnamon spice blend.
  • A different participant mentions not being interested in Swedish meatballs at all, indicating a lack of appeal for this recipe.
  • One participant shares that their partner enjoyed the dish and particularly liked the gravy, while they opted for a different meal.
  • Another participant seeks advice on making bread crumbs from stale French bread, asking about the best method to prepare them.

Areas of Agreement / Disagreement

Views differ regarding the appeal of the Swedish meatballs, with some participants expressing enjoyment while others do not find the recipe appealing. No clear consensus emerges on the overall quality of the dish.

Contextual Notes

Participants share personal cooking experiences and preferences, with some discussing variations in ingredients and serving suggestions.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants looking for insights into cooking Swedish meatballs and exploring different serving ideas.

babywings76
babywings76
Gold Member
Messages
7,266
Has anyone made the Swedish Meatballs from 29 Min. 2 yet? Any tips? How did they turn out? How much sauce was there? I'm just trying to decide what else to serve with it. I didn't want to do the fingerling potatoes thing. I do have regular potatoes that I could bake or something. Just wasn't sure what else goes good w/ Swedish meatballs. Rice, pasta?

Oh, and this is a dumb question I'm sure...but what is the best way to make bread crumbs from the french bread? Mine is a couple days old, but it's been in a ziplock bag and is still soft. Do I put it in the oven--what temp, how long?
 
  • Thread starter
  • #2
bumping...I still haven't made these, so if anyone has any advice fire away! ;)
 
  • Thread starter
  • #3
Well, I made these tonight (will use my leftover chicken with the sun-dried tomatoes seasoning another day...) since I needed to use up the ground turkey (almost forgot I had it!)I'm not too big of a fan of this recipe. I remember having swedish meatballs once as a child, and they were "real" swedish meatballs. These didn't taste familiar to me, and thought they were a bit blah, other than the cinnamon spice blend seasoning that I can still taste.I just served it over rice since I didn't have fingerling potatoes. I also just used regular bread crumbs (not fresh, since I didn't have the french bread any longer).I'll have to wait for DH to get home and eat it before I make a final judgement, but so far I think I'd skip making them again.
 
I don't care for Swedish Meatballs myself - so this is one of the few recipes in the new cookbook that didn't interest me.
 
  • Thread starter
  • #5
DH ended up liking it, and really liking the gravy part. So he's getting all the leftovers. (I'll eat some of the leftover Chicken Mexican Lasagna I made yesterday.) ;)
 

Frequently Asked Questions

What type of meat is best for Swedish meatballs?

For the best flavor and texture, a combination of ground beef and ground pork is often recommended. The beef provides a rich flavor, while the pork adds moisture and tenderness. You can also use ground turkey or chicken for a lighter option, but be sure to add some fat, like olive oil or butter, to keep them moist.

How do I ensure my Swedish meatballs are tender and not dry?

To keep your meatballs tender, avoid overmixing the meat mixture. Combine the ingredients just until they are mixed. Additionally, adding breadcrumbs soaked in milk or cream can help retain moisture. Baking or simmering them in sauce rather than frying can also help prevent dryness.

What spices should I use for authentic Swedish meatballs?

Traditional Swedish meatballs are seasoned with a blend of spices such as allspice, nutmeg, and white pepper. These spices give the meatballs their distinctive flavor. You can also add minced onion and garlic for extra depth.

Can I make Swedish meatballs ahead of time?

Yes, you can prepare Swedish meatballs ahead of time. You can either shape and cook them, then refrigerate or freeze them before serving, or you can prepare the raw meatball mixture and store it in the fridge for up to a day. Just be sure to cook them thoroughly before serving.

What is the best sauce to serve with Swedish meatballs?

The classic sauce for Swedish meatballs is a creamy gravy made from beef broth, heavy cream, and a bit of soy sauce or Worcestershire sauce for depth. You can also add a touch of mustard for a bit of tang. Serve the meatballs in the sauce for the best flavor experience.

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