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Kosher Swedish Meatballs – Inspired by Tyler’s Ultimate Recipe

Published On 12 September, 2011 | Dairy Free, Dinner, Kosher, Lunch

I am a Tyler Florence Fan. I like his approach to food, I share his love for travel, and I really hope that one day I’ll have his kitchen. Until then, perhaps I will make do with saving up for some Tyler Florence Cookware. During the summer of last year, having moved to a new town, I was looking for work I spent many an hour watching The Food Network and basing my meals upon the shows I watched that day. I adapted Tyler’s Ultimate Swedish Meatballs with Lingonberry Sauce to create a kosher-friendly dish. Since the summer of 2010, I have not made meatballs any other way!

Information! August 2013: These meatballs work will if you use gluten free bread too, when it comes to the bread, go easy on the dairy-free milk as the bread is not as absorbant as traditional bread.

Kosher Swedish Meatballs – Adapted from Tyler’s Ultimate Swedish Meatballs

Go ahead and grab the following ingredients for the best meatball you’ll ever eat!  You’ll notice that I don’t use breadcrumbs in this dish.  I have found the soaked bread stays moist even if you reheat these meatballs the next day, or a few days down the line.  I’d imagine these freeze well, but I’ve never seen one of these meatballs left on a plate for me to have to freeze and store!

  • 1 Onion, sautéed.
  • 3 Slices of bread, soaked in soy or almond milk
  • 3lb Ground Beef
  • 2 Egg Yolks
  • Salt and Pepper
  • 2 tsp All Spice

Start by soaking the bread in almond milk or soy milk. You may want to leave it for up to an hour. Don’t worry if you only have vanilla flavored soy milk, I have used that before and it adds a pleasant undertone to the flavor.

While the bread is soaking, take your meat out of the fridge so it can reach room temperature. Dice, and saute your onions until they golden brown. Set the onions aside in a glass bowl and allow them to cool a little.

Put your ground beef in a mixing bowl, add two egg yolks, and the onions. Squeeze the liquid out of your bread and crumble the soaked bread into the bowl. Mix, with your hands if you’re a true food lover! Heat some olive oil in a cast iron pan and shape the meat into bite-sized meatballs or sliders. Brown the meatballs for just a few minutes, you’re not looking to cook them, you just want to give them a beautiful color on both sides! Once browned, bake at 325 degrees for roughly 40 minutes.

Serve as a appetizer in my pretzel dough slider buns, or as a main dish on bead of garlic spaghetti. You could also serve on a bed of fluffy saffron rice… or eat them straight from the oven! Once you try these, I am pretty sure your grandma’s meatball recipe might not be your favorite anymore!  This post was revised in December 2011 and September 2012 to include more detail in the method. This is one of my favorite dishes, please try this at home and leave a comment below to tell me how you liked it!  Thank you to Robert for the image.

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