How to Make the Best Swedish Meatballs

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How to Make the Best Swedish Meatballs
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As good on a plate with buttery potatoes and lingonberry jam as they are speared on a toothpick.

Da Meetsy Beetsy Bop

One question that may come up is why I wanted a springy meatball in the first place. The answer is practical: Springy meatballs are easier than loose ones to spearon toothpicks. Obviously, there's no law that says Swedish meatballs have to be eaten from toothpicks, but I just can't separate Swedish meatballs from their glory years as 1960s cocktail-party finger food. Toothpick-able-ness is critical., for instance, are often very minimally handled, for a loose texture.

Between the two, the food processor whips up a more homogeneous final mixture than the stand mixer, which makes sense given that it's beating the meat with blades. But interestingly, once the meatballs were cooked, the differences were very subtle. So subtle, in fact, that I'd say you can use whichever machine you have at your disposal, with near-equal results.Contrary to what the name suggests, meatballs aren't just about the meat.

Sadly, it didn't work. Though they were thoroughly overcooked and aggressively beaten into the meat with the stand mixer, those little pasta stars didn't break down one bit. I ended up with star-studded meatballs. Maybe good for a tongue-in-cheek July 4th celebration; not good for anything else. I figured there was no reason this had to be an either/or situation, so I decided to get the deep, sweet flavorIn my tests, I minced and grated the onion, and both methods work. Mincing creates bits of onion that are more discrete, while grating mushes them up a little more. But one word of warning with the grated onion: The grater breaks open a lot more of the cells in the onion, releasing more onion juice.

Frying, meanwhile, browns the meatballs much more evenly all over, and because the meatballs float in the oil, they don't flatten against the pan as they cook.

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