Yesterday's cooking adventure was Swedish meatballs. I had made them before (years ago), but this time I read about making about them on a website called Serious Eats that I'd found. The advice was good and the meatballs were better than before. Incidentally, I found a second a trick on the main website posted by a commenter, and that one was was a keeper too.
One tip has to do with the meat you should use to make the meatballs. It should be a 2 to 1 mixture of ground beef to ground pork. A lot of other recipes call on using equal amounts and beef and pork. I used a pound of ground beef and one-half of ground ground pork. Here's a link to the Serious Eats website.
The other tip has to do with cooking the meatballs. Instead of frying them in a pan on the stove or baking them in oven, it would be better to cook them in a air fryer. We made three dozen meatballs which, after browning in the air fryer, we cooked in a béchamel sauce made with beef broth and cream.
I look at that website regularly - also this one - https://food52.com/ and my favorite for budget cooking - https://www.budgetbytes.com/
ReplyDeleteAnd I forgot this one - https://www.thekitchn.com/
DeleteThanks for those links, SG.
DeleteThanks for the tips. Your Swedish meatballs look delicious.
ReplyDeleteBettyAnn
De rien, BA.
DeleteThose look wonderful, and freeze and reheat wonderfully.
ReplyDeleteI bet they were delicious.Thanks for the website information.
ReplyDeleteI am very glad for this recipe, and these tips! I'd like to make this.
ReplyDeleteI sometimes make stuffed (red bell) peppers, and used to make the meat mixture with just beef for the meat, but the last couple of times, I did that same 2-1 ratio with Italian sausage, and it gave it much more flavor. I've started doing that for my meatloaf, too... much more flavor.
I use the meat from pure pork saucisses de Toulouse, which are always available here in France. You can spice the meat with hot red pepper flakes, etc., for more heat.
DeleteThis looks great. I had no idea that Swedish meatballs were not all beef!
ReplyDeleteAnother key step is to put the beef & pork meat mixture with eggs, milk-soaked bread, and spices and then beat the mixture with the paddle attachment of a stand mixer to make the mixture very smooth, almost a paste. That gives the meatballs a springy texture and they hold together better in the cooking process.
DeleteThanks for the tips. I will definitely try this. It looks so delicious; like so many of your beautiful meals!
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