How To Make Swedish Meatballs - Pewdiepie's How To Make Swedish Meatballs Inspired

Swedish meatballs. You want to know about Swedish meatballs?

There are thousands of recipes out there on Swedish meatball even PewDiePie has a cooking video on

meatballs and I thought I'd give you one that I like that is healthy as well as

delicious a lot of times with Swedish meatballs if they're served out of a

buffet then they're served without gravy if you have them as a dish for a meal by

itself then they usually do have gravy so we're going to give you the version

with gravy in Sweden they put equal parts ground beef and ground pork because pork

is so hard to find a good quality like a free-range pork we're gonna go with

ground bison that way we get all grass-fed meat in here so opening those

up I'm also gonna do a lot I'm gonna do about 16 servings all at once because

this freezes really well and while you're cooking you might as well do a

lot and then you have food for a long time and bison is an excellent meat and

readily available I got this one at Costco and while it's a little more than

then the cheapest ground beef it is certainly not a whole lot of money for

for grass-fed meats we'll be using three eggs and these are grass-fed they're

free-range pastured eggs they go out and eat grass and they eat bugs and we're

as well as some seeds but they are allowed to live like chickens at the

post oh and they have found that those kinds of chickens have four or five

times the amount of vitamin E and Omega threes and all that good stuff so we're

going to put an onion in here and some people cook the onion before they put it

in with a meat and you could do that but I'm going to chop this very very fine

and we're gonna put it in raw that way you get more flavor the onion is a bit

stronger so that that's why you don't want to use a whole lot so I'm only

going to use about a hundred grams of onion for almost four pounds of meat and

when you cut the onion you cut off the answer slice it in half and then you

look for where the tight end is and you put it away from you and then you go in

and your cuts very very fine depending on how finely chopped you want

it but this time we want it very finely chopped so I'm gonna cut as close as I

can and then when you cut it this way now you already have it mostly chopped

so again we're gonna because it goes inside the meatballs we want the pieces

very very small so that we don't make the meatballs fall apart and then I

usually discarded just the last little piece that's a little harder

so this is already pretty finely chopped

garlic is optional and we're gonna put it in raw so if you use it use it

sparingly because it's very potent when you put it in raw and the meat like this

so I'm using three cloves for just under four pounds and then when you put in

some cream and some bread crumbs all stuff gluten-free bread crumbs we made

these ourselves from leftover ends of the bread we don't need a whole lot of

looking for you but or bread but the bread we eat is gluten-free so you can

make your own from the leftovers so you want to soak some bread crumbs in cream

this meat is very lean and you want to try to add a little bit of fat in there

so we're going to do that with cream and bread crumbs and

really you want to do that kind of early so it gets a chance to soak for about

ten minutes we'll use 4 tablespoons this is two

tablespoons each, each measure so We're going to use heavy whipping cream and we always

try to find a grass-fed mildly pasteurized version of cream when we can

so let's do half a cup let's see how that works so if you start with this

instead of meat that's probably a good idea because then this can sit for a few

minutes and the bread crumbs can soak up some of the cream and then jell a little bit

this has been congealing for about 15 minutes and it is ready to go in here. So this adds a little fat and helps keep the balls together.

and then it's time to get the hands dirty you could use an electric beater

but it's kinda quicker just to get a little messy so again this is a lot of

food but I prefer it's a little more work to do a lot but then you can freeze

it and have food for a long long time so you only cook every couple of weeks I

keep many servings of a few different things in the freezer so there's always

something to grab.I don't always have time to

cook everyday so the weekends I might do a little extra. Salt jar, So here is one

teaspoon not quite sure how much goes in there but they'll add it all up and let

you know in the text below the video so now we're gonna roll the balls and

I'm gonna use this tray it helps to have a little bit of water on your fingers as

you're rolled up so you pick up a little piece like that and you roll and you

place it on the tray so there's no set size for this that's this kind of a size

that I like just a little bit smaller than a golf ball

some people make them a lot smaller than this even this brings us to the last of

these so we go right around 50 balls here and I'm gonna cook this in just a

little bit of coconut oil it's not to add any fat it's just so we want to

totally stick I we're not going to use a nonstick pan I'm gonna use a stainless

steel because I wanted to stick a little bit so we get that browning effect then

I'm gonna wash it out and save the flavor for the sauce put in just about a

tablespoon so being Swedish and making meatballs

called Köttbullar of course we have to use IKEA cookware so stainless

steel is a good choice of cookware if you use any kind of non-state can make

sure that it doesn't have any of the bad chemicals and them

and the purpose now is not to cook them all the way through

if that happens fine but we really just want to brown it for flavor they're

gonna finish cooking in the sauce afterwards so this is the one thing that

takes a little bit longer when you make a lot of food because you can't cook

them all at once we've had three or four frying pans I suppose you could this is

gonna take a while I'm probably gonna make five batches or so so just wait

till the heat gets up till they start browning and then you're gonna carefully

roll them around you want those to stick a little bit that's how you get the the

browning effect and the flavor then we're gonna use for the sauce

so they're only going to be a few minutes we don't want to fill the

frying-pan up all the way because this one that's coming apart because then

you don't get the brown then they just boil in going to up the heat a little bit

more and we'll give you all the numbers we're gonna make some mashed potatoes

with part potato part cauliflower and some avocado in it so once you finish up

and you have a very nice rich delicious meal it's still gonna be around 10 grams

of carbs per serving with with the mashed potatoes still a low carb meal so

now that we have it brown I'm just going to transfer it over to a bigger cooking pan

and these are not holding together as well as I would have liked as they

usually do Then we use some water

so we want to get it nice and brown but we don't want to burn it we don't want

to get it black and in the pan because then we're ruining food and creating

toxins then we pour that in over the meatballs and you can even go and

rinse the pan in between so this stuff doesn't stick around and get burned so

we got the pan clean and we're ready for the second round you can get the

finished balls in there and we'll put the lid on this and keep it warm it

doesn't really matter they're gonna be cooking in the sauce for a little bit

after that and coconut is not only a healthy oil it is because it is

saturated it is more heat stable than most on the fats butter can be used for

cooking at low temperature so this is a little too hot for butter and olive oil

is also heat sensitive so even though that's a good choice you can use it when

you cook at lower heats you did not want to use it for browning things so if you

just can't stand the flavor of coconut you could try using butter instead at

cooking at a lower heat mayby you could also use avocado oil that is becoming

more popular it is pretty heat stable but it is the the one that's okay for

cooking he has a little bit more process so I wouldn't consider it a super

healthy oil but it's certainly better than

than the vegetable the mass-marketed vegetables so now this has a lot of meat

flavor already but even so we're going to put a little bit of bone broth in

there for good measure it is very nutritious

lots of good protein so we use two cups and I'm gonna use that instead of water

for the last wash out of the pan and then I'm going to let that reduce for a

bit because we're gonna add a good bit of cream and sour cream so we don't want

to get we want to have the sauce really rich and creamy as much concentrated

flavor as we can but still have a good volume we want to have several

tablespoons of sauce per serving so while we wait for that to reduce all the

meatballs are in here we want to treat them very tenderly because they're still not

done cooking so we let the bone broth cook here for the last of the contents

from the pan and it's gonna clean up the bottom of the pan and also get electric

overall constant rate so we'll reduce it down to maybe a half a cup or something

like that we're gonna get a good amount of liquid from the cream give me a

really rich delicious cream sauce so we're gonna use two cups of cream and

two cups of sour cream and

let's add that one here's the whipping cream

and here's the sour cream so we're gonna stir this very carefully

it doesn't mean a whole lot of help to mix just go in around the edges and let

time do its thing

and then we'll leave that alone for a while of the bone broth reduces we just

want to barely bring it up to a boil and then essentially let it sit there that's

going to finish cooking the meatballs

and it's not kind of over cook or overheats anything so while we wait

for that we're gonna start on mashed potatoes alright so for mashed potatoes

we're gonna use half potato half cauliflower and almost another part like one

part potato one part cauliflower and a little bit less avocado that we're

gonna use about a half so just to make it cook quickly we'll cut it and a few

pieces and this is a we're gonna use the skin because it is a clean potato with

thin skin and it is organic so most of the nutrients are in the skin anyway it

goes in a steamer will throw the bell pepper so this is for two servings even

though we're making a whole bunch of meatballs we're gonna freeze them and so

we have one serving today and then I'm just cooking enough mashed potatoes and

the avocado we're going to add toward the end when all of this is cooked so

right now we're just going to put this little stove and get that started

Woman: It's cauliflower not bell pepper. Dr Ekberg: I said cauliflower the first time right? Woman: yeah but you called it [snort laughing] bell pepper.

so the bone broth is reduced we got a lot a nice flavor in there let's run off

of that heat and we'll add it to the meatballs

so I'm putting all of the shavings all the little pieces in with with the sauce

if you don't like that you can filter it through a little sip but I love that

stuff I think it adds to the sauce to have just a little bit of texture so now

we brought this up it's nice and warm and again it doesn't need to boil it's

it's on the on the verge of boiling so that's warm enough to finish cooking the

meatballs so we're going to turn that all the way down and put a lid on it and

wait for the potatoes to get ready that looks really good we just need to

put some finishing touches on this sauce is a little thin so we're gonna thicken

it a little bit and we can also add some salt so soy sauce you can use Bragg's

aminos and put a couple of tablespoons in there and see how that does and then

we're not using wheat flour for this we're going to use potato starch so

we'll put that in a little container and we'll add water to it and then we stir

and once we have it nice and flowing we'll add a little bit of that liquid to

it and keep it moving so doesn't form clumps in there

excellent

stir that around it's still a little thin but I don't want it too thick if

you like it's thicker you can add a little bit more let's give it a taste

here that is delicious so we'll just keep that for warm keeping and let's

check how the potatoes are doing so we poked the potatoes and they are not

quite done they are a little bit they stick a little bit too much so we'll

leave it on for about four or five more minutes so now the potatoes are done and

the way that you know is you poke them and they don't stick to the to the

little metal poker here so they're nice and soft

and then we'll put them in here

mashing them a little my hand first and then we're going to add one tablespoon

of butter and two tablespoons of cream - the salt and the avocado and then we'll

and there we are to a little taste and they're delicious so now we're getting

ready to serve

there and then you want to serve these in the authentic Swedish way he is with

pickles and these are dill pickles they have no sugar added so we'll just slice

them and in Swedish this is called saltsgurka there and here if you really

want to make it authentic I don't definitely recommend this

because as low carb as this meal is the whole meal has about 10 / 11 grams of

carbs and if you add this has 9 grams of sugar per tablespoon like most jams but

these are Swedish lingonberries or who are rue de ligon as son ve gallis

they say well we're gonna put a little bit on here for make it an exception but

realize even the tablespoon of this will basically double the amount of carbs and

the whole meal that's how how Low carb this meal is

to start with

And then we bring on the meatballs and we're serving my mind a deep dish because I like

plenty of sauce so because these are pretty good-sized I would think that

about three or maybe four is plenty for for one normal serving

there and then be generous with the sauce because that's the good stuff most

people think that nutrition is about avoiding things and that while that is

true that you want to avoid the bad stuff you want to make sure that you get

enough the good stuff nutrition is about eating by eating the right things so

often I have patients and I ask them how how they're doing on the nutrition

program and they say oh I'm doing great I'm hardly eating anything and they're

kind of missing the point it's not about not eating it's about eating the right

things and when you do your body knows what to do with it and it's not going to

start stuffing away fat in your fat cells