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best way to re-heat leftover Swedish meatballs?

Lady_Tenar Aug 22, 2012 03:55 PM

They're about an inch and a half in diameter. I'm thinking in the oven on a sheet pan at a low temperature. (Like 200?) What do you think?

  1. c
    Cabbagesoup Aug 26, 2012 03:09 PM

    I would throw in a covered dish in oven 350 . Splash w milk, maybe some broth . Keeps them moist and holds onto their beefy taste.

    1. Heidi cooks and bakes Aug 24, 2012 11:21 AM

      I love the microwave for reheating. I'd put them into a dish with the sauce, then cover. I'd do a couple of minutes on 20% power, just to take the chill off them. Then I'd finish them up at a few minutes on 50% power. I never use more power than that when reheating. It really gives you control over the finished product, never rubbery or overcooked.

      1. ipsedixit Aug 23, 2012 01:00 PM

        Bring them to room temp, then put them in a sturdy Ziploc Bag, then bring a pot water to a low simmer and take it off the stove, drop in the Ziploc bag with the meatballs for about 1 minute. Voila. Reheated Swedish Meatballs.

        5 Replies
        1. re: ipsedixit
          Bacardi1 Aug 23, 2012 01:08 PM

          Unless they're of a type specifically marked "safe for cooking", Ziploc bags shouldn't be used in either simmering water or in the microwave. I contacted the manufacturers of the major brands of these bags & was told "no" as far as using them for any sort of cooking. Storage purposes only.

          This was a hot topic back when everyone & his brother was using them to make "personal omelets".

          1. re: Bacardi1
            ipsedixit Aug 23, 2012 01:16 PM

            You're not cooking with it. Simply putting it in hot water for a minute or so. The occasional use ain't gonna kill you.

            You know all those people who cook with plastic spatulas or spoons? They must all be dead, I guess.

            1. re: ipsedixit
              FrankJBN Aug 23, 2012 01:23 PM

              "You know all those people who cook with plastic spatulas or spoons? They must all be dead, I guess."

              Right because plastic cooking utensils are exactly the same as Ziploc bags, just different shapes. Thanks for your insight.

              1. re: FrankJBN
                ipsedixit Aug 23, 2012 01:26 PM

                You're welcome!

                1. re: ipsedixit
                  Bacardi1 Aug 23, 2012 03:06 PM

                  Look - do whatever the heck you want.

                  I'm just reiterating what both major-brand manufacturers (SC Johnson was one; I don't recall the other at the moment) wrote me in response to using their food-storage bags for ANY type of cooking. I was emphatically advised that the bags were not meant to be heated in any way; cold food storage only.

                  If you want to pooh-pooh the manufacturers' advice & cook in food storage bags - go to it. However, others here just might be interested in the information.

        2. cayjohan Aug 22, 2012 07:04 PM

          Just thinking out loud here, but is there any reason steaming wouldn't work? Swedish meatballs not being crispy as a rule, I can't really see a textural downside. And no need to commit to a sauce if you don't want it. I've never tried it, but I think now I will.

          3 Replies
          1. re: cayjohan
            Joebob Aug 22, 2012 07:38 PM

            Isn't steaming a much bigger PIA than nuking?

            1. re: Joebob
              cayjohan Aug 22, 2012 08:36 PM

              There is that, but not too terribly much work, in all. I have not been overly impressed with my results using the microwave; a bit too much bounce, versus tenderness. I just as often just opt for the sauce method, but I personally always prefer Swedish meatballs unsauced, sauce on the side. I would imagine, too, that timing would be important; seems like something one could over-steam. I'm curious to give it a try now, really.

              1. re: cayjohan
                Joebob Aug 23, 2012 12:00 AM

                Please report.

          2. pinehurst Aug 22, 2012 04:47 PM

            Agree with the nuking.

            1 Reply
            1. re: pinehurst
              Joebob Aug 22, 2012 06:38 PM


            2. dordalina Aug 22, 2012 04:33 PM

              I agree with Bacardi...I think the best thing to do is heat them stovetop in their sauce. I know it's not the same as warming up Italian meatballs (they have a lot more sauce), but I think heating them without sauce in the oven, even at a low heat will dry them out. Or, you could put the sauce and meatballs in the crockpot at low heat and let them heat up slowly.

              1. Bacardi1 Aug 22, 2012 04:12 PM

                I think they'll dry out too much. I'd nuke them in the microwave. In batches if you have a lot to reheat. I reheat meatballs this way all the time. Either that or reheat them in sauce on the stovetop.

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