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Making Swedish Meatballs - Lesson in Photographs

Below are photographs of the process of making these exceptionally tasty Swedish Meatballs.

Making Swedish Meatballs in 2008
Mixing the Meat Mixing the Meat
Using a heavy duty mixer makes this recipe much easier for the home chef. 5 pounds of meat form the basis of this recipe. Keeping the lid off allows you to add ingredients much easier, but it requires that you use your hands to keep the meat from spilling over the top.
Mixing the Meat Adding the ingredients
Checking the mixture for thoroughness of the mixing. Add the eggs and other ingredients that were pre-measured and ready to add when called for.
Adding ingredients Ingredients in the mixing bowl
Using a spatula to aid in scraping the ingredients out of the bowl. Getting the ingredients ready to be mixed in with the meat at low speed.
Mixing the ingredients with the meat Final mixing the meatballs
Clear view of the ingredients added to the meat. Final mixing of the meat and ingredients, again at low speed.
Meatball Mixture ready for making meatballs Preparing the baking pans
The meatball mixture ready to prepare into meatballs. Preparing the baking pans by spaying on a non-stick oil.
Small meatball scoops Medium sized meatball scoop
Small scoops that can be used for preparing meatballs. Medium sized scoop that was used to measure out portion size in making this batch of Swedish meatballs.
Hand rolling the Swedish Meatballs Swedish Meatballs ready for baking
Once you fill a scoop, you will need to roll the meatball mixture in your hands or the meatballs will break apart during baking. Swedish meatballs on a baking sheet ready for the oven.
Swedish Meatballs fresh out of the oven Adding gravy to the Swedish Meatballs
Swedish Meatballs fresh out of the oven. Adding gravy to the meatballs and they are ready to serve or freeze for later consumption.
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