Swedish Meatballs
About this recipe
These Swedish Meatballs are a comforting classic, perfect for family dinners or gatherings. Chef Jean-Pierre's recipe promises succulent meatballs paired with creamy mashed potatoes and a unique cranberry twist, making it a delightful meal for everyone at the table.
What sets this version apart is the blend of ground beef and pork, along with sautéed onions and a mix of spices that elevate the flavor. Plus, the addition of buttermilk ensures a moist texture, while the meatballs are finished in the oven for a perfect cook.
Ingredient notes
- Use 1 lb of ground beef (80/20) and 1 lb of ground pork for the meat mixture.
- A large sautéed onion is essential; if you don't have a large one, you can use two smaller onions.
- For breadcrumbs, fresh is recommended; you can also use store-bought if necessary.
- Buttermilk is used as needed to adjust the mixture's consistency.
Tips from Chef Jean-Pierre’s video
- Sauté the onion until soft and translucent before adding it to the meat mixture to avoid raw onion flavor.
- Mix the meatball ingredients thoroughly, and don't worry about over-mixing; it won't make them tough.
- Chill the formed meatballs for at least 30 minutes to help them firm up before cooking.
Good to know
- How many meatballs does this recipe yield?
- This recipe yields about 43 meatballs.
- What should I do if the meat mixture seems dry?
- If the mixture seems dry, add buttermilk gradually until the desired consistency is reached.
- What temperature should I preheat the oven to?
- Preheat the oven to 375°F (190°C) before transferring the meatballs to finish cooking.
- Can I use a different type of onion?
- You can use two smaller onions if you don't have a large onion.
No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Sauté a large onion until soft and translucent.
- 2
In a large bowl, combine ground beef, ground pork, sautéed onion, fresh breadcrumbs, garlic, cayenne pepper, allspice, nutmeg, eggs, Worcestershire sauce, and parsley (if using).
- 3
Season the mixture with salt and black pepper to taste.
- 4
Mix the ingredients thoroughly, ensuring everything is well combined.
- 5
If the mixture seems dry, add buttermilk gradually until the desired consistency is reached.
- 6
Using an ice cream scoop, portion out the meat mixture and form into meatballs.
- 7
Place the formed meatballs on a tray and refrigerate for at least 30 minutes to firm up.
- 8
Preheat the oven to 375°F (190°C).
- 9
In a skillet, brown the meatballs on all sides over medium heat, then transfer to the oven to finish cooking for about 15-20 minutes.
- 10
Prepare a gravy using the drippings from the skillet and serve the meatballs with creamy mashed potatoes and cranberry sauce.
Heads up — we had to guess a little:
- Estimated the size of the onion based on common cooking practices.
Credit where it’s due: this recipe was transcribed from Chef Jean-Pierre’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jean-Pierre? Claim this page or ask us to take it down. Your call, always.
