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Smoked Swedish Meatballs

Discussion in 'Beef' started by knifebld, Sep 17, 2019.

  1. knifebld

    knifebld Smoking Fanatic SMF Premier Member

    So been with this group for over 5 years now and after all this time I've never bothered trying meatballs on the smoker...figured it was more trouble than it was worth. Boy was I wrong!

    Anyhow, here's was I did;

    For the meatballs I used
    - 1 Tbsp butter
    - 1/2 onion, peeled, grated
    - 1/4 cup milk
    - 3 slices of bread, crusts removed, bread cut into cubes
    - 1 large egg
    - 1 lbs ground beef
    - 3/4 lbs ground pork
    - 1 teaspoon kosher salt
    - 1 teaspoon black pepper
    - 1/2 teaspoon freshly ground nutmeg
    - 1/2 teaspoon ground cardamom
    - Kerry Gold Aged Dubliner Cheese (Cubed)

    Prep work;
    - Placed the cubed bread in a large bowl and mixed in the milk, let it sit for 5 to 10 minutes, then shredded it with a fork
    - Melted the butter in a pan and sautéed the grated onion for about 3-4 minutes
    - Stirred in the milk bread mixture
    - Added the egg, ground pork and beef, salt, pepper, nutmeg, and cardamom
    - Mixed it all up and placed in the fridge while I got the WSM ready

    Smokin'
    - Made the meatballs and stuffed each one with a cube of cheese
    - Smoker was set at 200
    - Meatballs smoked for 2 hours with a little maple and apple

    IMG_1777.jpg IMG_1778.jpg IMG_1779.jpg

    The meatballs turned out fantastic, and the family absolutely loved them! They had that wonderful smokey flavour which added perfectly to the great taste.

    Unfortunately my Swedish sauce was a little bland and so I will be searching for other recipes to marry up with these puppies!

    Cheers!
     
  2. JC in GB

    JC in GB Master of the Pit SMF Premier Member

    Wow, looks like a great family meal. Nice work. :emoji_cat:
     
  3. Nice cook - love swedish meatballs and so does the wife, looks like another cook added to the ever growing list.

    LIKE!

    John
     
    JC in GB likes this.
  4. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Nice cook. Those meatballs look phenomenal! I do moinks which are bacon wrapped meatballs with smoked cheese in the middle glazed with bbq sauce but going to have to try yours out!
     
    JC in GB likes this.
  5. xray

    xray Master of the Pit

    They sure do look delicious! I’ve never made them, thanks for the receipe.

    People bring them to parties and potlucks...but I like yours served over the noodles.
     
    JC in GB and JazzyJay like this.
  6. knifebld

    knifebld Smoking Fanatic SMF Premier Member

    Tahnks! Haven't tried Moinks yet...but I bet they would be tasty...like miniature fatties!

    Yeah I don't think I would change a thing for the meatballs...now gotta find a killer authentic Swedish sauce to go with it.
     
  7. JazzyJay

    JazzyJay Newbie

    Oh Man that's is a fall winner right there. You show up with something like that and you better be sure you eat first! Appreciate the recipe, thanks!
     
    chopsaw and JC in GB like this.
  8. creek bottom

    creek bottom Meat Mopper SMF Premier Member

    Those look FANTASTIC! YUMM!!!
     
  9. knifebld

    knifebld Smoking Fanatic SMF Premier Member

    LOL Thanks bud! I have to admit that they<re were no leftovers last night!

    Thanks Creek!
     
  10. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Yup look great but as said check out the moink balls.

    Warren
     
  11. whistech

    whistech Smoking Fanatic SMF Premier Member

    Knifebid, the meatballs look delicious! I hope you share your sauce recipe when you develop one you like.
     
  12. BuckeyeSteve

    BuckeyeSteve Meat Mopper

    Man, those look delicious. I bet they would be good with some spaghetti sauce.
     
  13. Fueling Around

    Fueling Around Smoking Fanatic

    I've smoked several recipes of meatballs.

    Never tried Swedish. Have to give that some thought. Liked your post and the spice blend. You're on to something there.
     
  14. knifebld

    knifebld Smoking Fanatic SMF Premier Member

    Will do. I do have a Swedish woman working in human resources at the office...maybe I can score some great family recipe from her! lol

    They most likely would...too bad there weren't any leftovers! Will have to make another batch. ;)

    You know I rarely have to buy any spices cause I have just about every spice out there...but actually had to go out and buy Cardamom cause I had never used that before.
     
  15. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Those look great - as others have posted I've smoked meatballs for a variety of reasons - moinks, spaghetti, meatball grinders but haven't gone the Swedish route yet. Thanks for the idea.

    Point for sure.
    Chris

    Just a note: If you ever do moinks add a slice of jalapeno with the cheese in the center of it.
     
  16. knifebld

    knifebld Smoking Fanatic SMF Premier Member

    Just spent time searching the differences Moinks, pork-shots, and Meatball Grinders...so many options for this weekend I might just have to try them all!
    Glad I was able to give you an idea this time round! ;) Cheers.
     
    JC in GB likes this.
  17. Mattm9126

    Mattm9126 Newbie

    I’ve never tried Swedish meatballs before but that’s going on the list to try. Recipe looks amazing
     
  18. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Looks great !
     
  19. Fueling Around

    Fueling Around Smoking Fanatic

    I have both green and black on hand.
    Green is the (almost ripe and dried) seed pod and you can use the whole pod for sweet recipes (discard pod after extracting flavor).
    Black is the ripe seeds only and mostly for savory recipes.
    My mother used the black seeds from a green pod for spicing several Scandinavian Christmas cookies.
    Cardamom looses the complex flavor very quickly after grinding.

    Unground black Cardamom is often in the inedible seed pod and a pia to separate.
    edits in italic.
     
    Last edited: Sep 19, 2019
  20. knifebld

    knifebld Smoking Fanatic SMF Premier Member

    Yes I read that the're best when freshly ground...I didn't have a choice cause I couldn't find the pods. Makes me wonder how much better it would have been with freshly ground pods...