Miniature Swedish flag on mashed potatoes next to meatballs, peas, and sauce on a plate
The Trick To Finer Texture In Swedish Meatballs Is In The Onions
Swedish meatballs are supposed to be more delicate than a more coarse and robust Italian-style meatball, and using two different types of onions can really improve your recipe.
Some Swedish meatball recipes sauté diced onions for a softer texture, and some use onions raw for more sharpness and crunch. You don't have to choose just one way.
Sautéeing half of your diced onions while leaving the rest raw gives your meatballs a deeply sweet, slightly peppery onion taste, while also offering crispy bites here and there.
When cooked, soft onions add a succulent contrast to the meat's slight chewiness. Finely dicing the onions evenly distributes their flavor and makes the meat more tender and juicy.
You can also caramelize the onions before adding them to the meat mixture to give your meatballs an extra layer of sweet-savory flavors and a delicious melt-in-your-mouth softness.