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Jan 13, 2009 12:28 PM

CI Jan/Feb Swedish Meatballs- outstanding!!

Just made the Swedish meatballs from the current Cook's Illustrated. Notwithstanding their crazy chicken soup recipe, the meatballs were really fab. I did sub light cream instead of heavy, but followed all else and served them over egg noodles, and the whole family enjoyed. Also- I had them on the table in under an hour, which is a pretty exciting accomplishment. So, if you were reluctant, have no fear! Just don't make them every week, with all that cream!

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  1. Thanks for the report! The recipe caught my eye but I haven't gotten around to trying it. That, and frying pork in copious amounts of oil goes against some healthy intentions I'd had for the new year. But mostly I just hadn't gotten around to them :)

    1 Reply
    1. re: kshrimp

      Yeah- I did struggle with that. I should note, too, that I didn't measure the oil, I just dumped in as much as I could stand, which I'm CERTAIN is less than the recommended 1.5 cups. And they were fine.

    2. I made these for New Years, but I didn't fry them, I baked them in the oven at 400 for about 30 minutes. I suspect frying them might have been better, but they were really good, even baked.

      1. Can you post the Swedish Meatball recipe? Thanks.

        2 Replies
          1. That sounds quite similar to the one I use that is from a Swedish cookbook my mother bought in Malmo, and it brings me right back to Sweden. A couple of differences:

            My recipe uses half pork, half beef.
            It calls for light cream, not heavy.
            It calls for 1/2 tsp of all spice for 14 oz of meat - I up that to about 2 tsp, and it really makes them taste the way I remember them tasting - you might want to try upping the all spice in your next batch. I fry up a small bit before making them into meatballs, just to test the seasoning.
            It calls for sauteeing in a couple of tablespoons of butter, rather than deep frying.

            I may need to make these again soon!