In this video, we take a deep dive into the art of making Swedish Meatballs, a rich comfort dish with a history dating back to the 1770s. We explore both traditional and modern approaches, starting with the onion—comparing the sharp, vibrant flavour of raw onion added directly to the mixture with the mellow, concentrated sweetness achieved by gently frying it in butter. This step is key to unlocking the perfect balance of moisture and binding power when combined with coarse, dry breadcrumbs and whole milk (with a dash of double cream for extra richness), ensuring our meatballs remain tender yet structured.
We then mix a 50:50 blend of beef and pork mince, aiming for about 20% fat for optimal texture, and bind the mixture with a lightly beaten egg, seasoned with salt, white pepper, a hint of allspice, and nutmeg for subtle warmth. The meatballs are carefully formed to a size slightly smaller than a golf ball and fried to a golden perfection, creating a dish that truly embodies classic Swedish comfort food.
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