Let me just come right out and say it. These Swedish meatballs are the bomb! Seriously. They. Are. Awesome. IKEA had better watch out. I’m just sayin’.
Swedish meatballs are a perennial favorite among the smörgåsbord set, which is why I had to include them in my Meatball Week series. These plump and moist little nuggets of meat are delicately seasoned with fragrant spices like cardamom, allspice and nutmeg before being bathed in a rich and velvety cream sauce. As with most traditional ethnic dishes, you’ll find as many different recipes for Swedish meatballs as there are cooks who make them. I’ve tried many different versions, and I think this one is the best I’ve tasted.
The basic recipe for my meatballs came from Marcus Samuelsson, who got it from his Swedish grandma. When a recipe comes from a famous chef’s grandma, you just know it has to be good. With ingredients like honey and pickle juice, it’s unlike any I’ve seen before. I did deviate quite a bit from the original, but that’s just how I roll. That’s the great thing about recipes like this. There’s lots of room to improvise.
The meatballs themselves are made with a mixture of beef, pork and veal. I’ve always been a fan of using veal in meatballs. I think it gives them a lighter texture and better flavor.
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