Hey dudes!
I'm Hilah and today on Hilah cooking I'm making Swedish Meatballs which are a little bit better
than the ones that you get at IKEA and bonus there's no horse meat.
Sorry IKEA, no offense but you did put horse meat
in your meatballs that one time.
Meat time!
So I've got ground beef and ground pork in here and then I'm going to add a panade.
I think that's what it's called... of bread and milk.
So this is some fresh white bread that I just crumbled up, took the crust off and then added
some milk.
Let that kind of sit.
This is going to keep the meatballs really really moist.
I'm going to add some onion and garlic.
Some recipes will have you saute the onion and garlic first but I have found that if
you just cut the onion up really really small then you can skip that step.
One egg.
Get all that wholesome egg goodness and then the spices.
This is also a particular of Swedish Meatballs.
I'm using all spice and nutmeg.
Not every recipe will include nutmeg but this is my great grandma's recipe
and hers had nutmeg so booyah in your face non nutmeg people!
Add some salt.
Be generous.
Don't be skimpy.
Gone are the days when people worked an entire year for a tablespoon of salt and some pepper...
finely ground please...
And I'm just going to use my fork to kind of get this egg a little bit mixed up before
we mix everything up.
Remove jewelry.
Wash hands.
Ensure that you have no open wounds on your palms and then we'll add our soaked
bread.
Just get it started.
Vegans I'm sorry.
Now you just want to get in there with your hands.
If you have a stand mixer you can also use a stand mixer and keep it a little bit cleaner
but I'll do it with my hands to show you how.
Just like that...
You just make that sound and mix that up.
Well that didn't take long.
Once your meat is mixed up we can start making our balls out of said meat.
So this is just a piece of wax paper.
I'm just going to help the balls not stick to it.
I'm going to go ahead and form all of these into balls about that big.
You could go a little bit smaller if you were doing like cocktail size.
About a tablespoon of meat mixture.
Once they are all rolled out you're just going to put them in the fridge for 30 minutes.
That is going to help them set up and that's going to make them stay in a more round shape
when you go to cook them.
You can also freeze them at this point and then when you
are ready just cook them frozen in a skillet for a few extra minutes and it's a great quick
meal to have on hand.
When the meatballs have chilled, we're going to brown them in a skillet in a not skimpy
amount of butter.
So I'm going to put in a little more than a tablespoon and once the butter has melted
and starts to foam we can add the meatballs.
You don't want to cook too many at a time because you want them to get really really
nice and brown.
If you overcrowd the pan then it's going to cool it off too much and they'll just steam
instead of getting browned.
So for a skillet this size, I wouldn't try to fit more than 12 in there and then I'm
just going to kind of wiggle them.
This is going to help them keep their round shaped a little bit better and that's really
just aesthetic.
Just sort of turn them fairly frequently but don't force it if its sticking just leave
it be until it releases.
Once they've all got a little bit of color on them we can go ahead and take them out
and set them on a separate plate.
I'm going to turn the heat down to low and we're not trying to cook them through at this
point.
We're going to make a gravy and then finish cooking them in that.
So don't worry I'm not encouraging you to eat raw meat.
I promise!
If you wanted to cook all of them right now, if you were serving a lot of people you could
just cook them in batches like that.
So depending on how much butter you have left you're going to add a little bit more.
We want to have about two tablespoons in there before we start making the gravy.
You just leave all those little bits of meatball in there and those are going to be delicious
and then we're going to add some flour.
Look some person requested that I get a plastic whisk so that it's not metal on metal and
I did that for you so you're welcome.
It only cost me like a dollar at Ross Dress for Less.
This won't take long.
We're just trying to get the raw flour taste cooked out
and then I'm going to add in two cups of chicken stock.
You could use beef stock if you want that or
prefer that, either one.
Add in a little bit and then whisk like a mad
woman to get those lumps broken up and to clean off the bottom so kind of
scrape the bottom and get all those little bits of brown meatball goodness
up.
So once all your lumps are out...
it can be kind of tricky to tell because of the meatball meat chunks but once you're
close enough, add the rest and we can turn up the heat.
Just stir it occasionally until it starts to
bubble.
So now we're going to put the meatballs back in and then let them
simmer for 10 to 15 minutes and stir it occasionally until that gravy
thickens up and the meatballs are cooked through.
Alright, so it's been about 12 minutes.
You can see how thick this gravy has gotten.
Well hopefully you can see.
Can you see that?
Did I do that?
So I'm going to turn the heat down to low now, make a little area here in
the middle.
I'm going to add some heavy cream.
This is another thing that is classic I guess with the Swedish Meatballs
at least the way I know how to make them.
Oooh la la!
So at this point they're done.
You could serve these over mashed potatoes or egg noodles as long as you have lots of
stuff to soak up that gravy.
I'm going to just eat it like this because I lack foresight and I have not
a pot of anything to serve the gravy on top of but I'll show you what it
looks like on the inside.
Yeah buddy.
So if you like this Swedish Meatballs, I also made little Swedish Sweet
Buns called Luicopter [00:07:23] around Christmas time so you can check
that out even though I got a lot of comments that I did it wrong.
So oh well!
Sometimes that happens guys and I also did a breakfast meatloaf a
while back, which isn't Swedish, but it does have to do with ground meat
and rich things.
So let me try these.
They look so tender.
Gorgeous!
Oh my God!
Mmm.
They like practically just melt in your mouth.
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when I release a new video and also printable recipes are always available
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Tell your friends and thanks so much for watching.
Hope you try this recipe.
You're going to love it unless you're a vegetarian.
Bye!