Swedish Meatballs : The Secret I Did NOT Expect...

Meet chef Niklas in Stockholm who specializes in old-style Nordic cooking.

Discuss the history of Swedish meatballs and their cultural significance.

Prepare the meat mixture: combine 2 parts beef and 1 part pork in a bowl.

Add 1 cup of cream and 1 cup of breadcrumbs to the meat mixture.

Crack 1 egg into the mixture and add a cooked onion, finely chopped.

Season the mixture with ground allspice and nutmeg to taste.

Mix the ingredients thoroughly by hand until well combined, achieving a pate-like texture.

Shape the meat mixture into irregular meatballs, noting that they will shrink when cooked.

Heat a pan over fire and add butter to it.

Fry the meatballs in the butter until browned and cooked through, listening and smelling for doneness.

Prepare a gravy by adding cream to the pan with the meatballs, incorporating the meat juices.

Serve the meatballs with lingonberries and sliced cucumber pickled in strong Swedish vinegar.

Equipment Needed

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