Tip:
Highlight text to annotate it
X
Hello I'm Tess. Welcome to the Feed my Friends series. In this episode I'm going to be showing
you how to make Swedish Meatballs. [music]
So first thing is first I'm just going to finely chop up my herbs. so here I've got
parsley and dill which I'm finely chopping and then I'm just going to add that straight
into the mince. Okay I'm also going to add my bread crumbs and some sour cream and some
old spice. Now you can use a spoon for this but I'm just going to get my hands straight
in. You want to massage all of the herbs, all of the spices and all of the bread crumbs
really nicely into the mince until it's really well combined. As you're mixing, now is a
really good time to add some salt, don't want to forget the seasoning. Be generous. You
might think you're adding a little bit too much but meat proteins need quite a lot of
salt so be generous. You want maybe a teaspoon, teaspoon and a half. So just keep going until
it's all really nicely combined like this. Perfect. So I'm just going to pop this into
the fridge to marinate for about half an hour just to let the flavors really combine nicely
just to give it a little chance to relax. So it's time to make the meatballs. You just
want to take a handful of mince, just about the size of a large ping-pong ball. No smaller
than that because when you cook the meat it starts to shrink slightly. So you want them
to be about this kind of size. That's about perfect. Carry on until you use up all of
the minced meat. For the full list of ingredients and the method make sure you check out the
description box. Okay so my last meatballs ready. Now I've preheated a large frying pan
on a high heat so I'm just going to add some olive oil into the bottom, a nice generous
amount, we don't want these meatballs to stick. Now to fry the meatballs. So just add them
to the pan giving them plenty of space. We want them to fry not steam so it's important
to not overcrowd the frying pan. We want to make sure they get nice and crispy so no steaming.
So my meatballs are nice and crispy now I've turned the heat right down and I'm just going
to take them out and pop them on a plate.
There we go. Perfect now we just want to pour the fat out of the pan. So I'm just going
to pop that in there and put that to one side and I'm just going to add a little bit of
lemon to de-glaze the pan a bit. Just get those meat juices off and then I'm going to
add the stock. I'm just going to bring this to a boil and then simmer it slightly to reduce.
So my stock is simmering nicely so I'm going to add some mustard, this is about a tablespoon.
And a little tiny bit of honey, just add a little sweetness. I'm just going to give that
a little whisk just to make sure that's nicely mixed.
So the mustard is just add, oh mustard burning my eyes, oh. So the mustard is just add a
bit of depth to the flavor. It just adds a nice kind of earthiness. Just going to set
that to one side. The heats off and I'm just going to chop some herbs. A bit more herbs
to go in. Nice and fine. And just finely chop up some of the dill as well.
Because the flavor is so light, it's nice to have the freshness of the herbs. There
we go. So now they're ready for use. So I'm going to come back to my sauce here and I've
got my sour cream and my double cream so I'm just going to add that into the pan nice and
quick.
And just give it a nice whisk.
As you can see this is thickening the sauce nicely. So I'm just going to add this back
to the heat on a very low heat. Now is a good time to taste it and season. Think about the
flavors. You want to counteract the mustard with the sweetness of the honey. Maybe add
in a little lemon if you need it. A bit of salt and pepper definitely. And I'm ready
to add the meatballs back just to warm them through nicely. Make sure to leave your comments
below and tell me what you like to serve it with and what herbs you like to use if you
don't use dill and parsley. I'd be really interested to hear your comments. I'm just
going to add my fresh herbs in there. Give it a nice shake around, a little mix. I'm
literally going to serve my meatballs up. Positioned nicely on top of my mash. Excuse
fingers. And then just look at the lovely sauce. Just going to drizzle some of that
over, oh yes. Now, so I've got some cranberry sauce here which is just absolutely delicious
to serve it with and also dill tops that we saved from earlier so I can just pop some
of those on as well. I have to say this is actually one of my favorite meatball recipes.
I shouldn't say that, now all the rest are going to get jealous. And add a little kind
of couple of dollops of cranberry sauce and that will just mix in with the delicious creamy
sauce.
And there we have it, my delicious Swedish meatballs with a really nice sour cream sauce.
I really hope you like this recipe. Make sure to check out my Youtube channel. Please leave
some comments, click the subscribe button, make sure to check out some of the other episodes
in the series. see you again next time. [music]