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You are the Darth Maul of your Swedish Meatball.
“They’ll be easier to put together than that book case.” LMAO!
Nice humor there buddy! Kudos!
Can I substitute allspice by increasing the quantity of partial
spice???!!!!
“Why do I have parts left over?!?” LMFAO!!!!
OMG, so fucking funny. I’ve been there before asking myself that question!
lol
I had tears laughing… only because I’ve actually experienced that
shopping from Ikea.
I was just saying earlier today how I need to make another batch of these.
When I make a batch of them, I make about six pounds at a time. Just for
myself because nobody else in the house likes meatballs. I do pan fry on
high heat, but don’t cook them all the way threw, then deglaze pan with the
sauce. Then I can them in 1 pint jars. These are excellent for canning!
They cook the rest of the way threw in the jars in the sauce. I’ll even eat
them cold out of the can at work or on a lazy afternoon at home.
The lingdonberry sauce, is that a sweet jelly/jam spread, or is it more
like a spiced pickled relish? And, by the way, the plating at the end
looks beautiful :)
This is not a swedish meatballs at all. I think you’ve got to search more.
you disgraced the swedish meatballs by cooking them in the oven, never cook
yo’ balls in the oven.
Normally I never say anything on here (or at least very little), but
honestly – to all of you Swedish “Master Chefs” – you actually can place
the meatballs in the oven.
Having worked in some of the big restaurants all over the place including
Frantzen in Stockholm – guess what – they put them in the oven. Because
when you are trying to fill the evenings orders for meatballs you seldom
have the luxury of taking it slow.
Anyways – just my two cents on some people getting way to excited about the
“proper” way to do meatballs.
Chef John – I tip my hat to you sir – love the way you present the recipes
and after trying a few of them – they taste delicious.
Looking forward to what else you show us,
Cheers
Slurry is sörja in swedish :)
Those ballz are going in the pan mister, not in the oven 🙂
I’m white, I don’t trust eating with peoples food. Hell no
butter cream milk sweet onion…same old same old
NUMMY!! Always get good stuff from you….and your videos are just the
right mix of humor and instruction, and you show the food as being prepped
“up close and personal”. I bought a large bag of what I thought was red
snapper fillets. They are not fillets. I am practicing cleaning them and
even tho they still look like the dog got to them, the fillets come out
fairly good. I can only find a few recipes for them, basically the same
with minor variations. I have 20 fish…I need more recipes!!
Pork? Pork! Pork, pork, pork, pork
These are fucking bomb… They’re almost as good as Swedish metal.
Lingdenberries? Ikea.
I made these today, they turned out excellent. Thank you for awesome recipe
Chef John!
A tip from a ethnic Sweed, use your broiler to bake the meatballs and allow
all the nasty to drip off and away from your balls.
Wow that looks great i will definitely try them someday :)
Dill is such a great and secret ingredient.. Add dill to your chicken
noodle soup and you are going to be in fucking heaven..