Köttbullar: The History and Traditional Flavors of Swedish Meatballs | Food 101

At the end of the [laughs]-

Yes

... [laughs] of the recipe.

[laughs]

But, yeah, there is a few things.

You know, it's nice, you know, it's a classic pairing with the potato.

Uh, it's got the creamy v- uh, gravy to, to, you know, to enjoy.

You know, it's got this, uh, lingonberry jam.

It's a kind of mountain, mountain, uh, cranberry.

Uh, and, um, yeah, it's reflect actually the Sweden landscape and, uh, and, uh, pantry.

You know, the, they eat preserved berries and a simple, you know, simple ingredient.

Mm-hmm.

Uh, there's actually the things that we always like to do, you know, make it nice and simple for everybody.

Uh, okay, what we need for this, uh, meatball, uh, ground beef, ground pork.

We're gonna need a onion, uh, breadcrumbs, some milk, uh, eggs, uh, some salt, pepper, uh, all spice, um, some butter to, for fry.

We need, uh, some, uh, beef stock for the gravy, uh, heavy cream, uh, 35%, and a little bit, uh, touch of soy sauce, and a little bit of flour just for thickness.

And here we go.

So what we're gonna do is it's, uh, first thing is we're gonna soak the bread, uh, the breadcrumbs.

So we combine the breadcrumbs with the milk in a bowl, and, uh, that would le- let us stay, stay and absorb for at least five minutes and to get softer the bread.

Uh, after that we're gonna mix, uh, uh, the meat.

Uh, we combine the meat, the ground beef with the ground pork, with the onion, the eggs, the salt, the pepper, all the spice.

It's a practically when you make it the same classic, uh, you know, meatball.

Um, so then we mix gently until, you know, just combine.

Um, uh, uh, for so many years I learned, you know, how to, you know, make it nice and soft.

So more you mix, the better it is, you know, for the, [laughs] for the meatball to become nice and soft.