Swedish meatballs

Preparations

Step 1

Finely grate the onion.

Step 2

Cook it in 1 tsp neutral oil over medium-low heat for 5–7 minutes without browning. Cool completely.

Step 3

Combine the cooled onion, breadcrumbs and 70 g cold water. Rest for 10 minutes.

Step 4

Mix the cold beef, pork and salt firmly for 60–90 seconds, until sticky.

Step 5

Add the egg, nutmeg, pepper and MSG. Mix in the breadcrumb-onion mixture, then mix firmly for another 1–2 minutes.

Step 6

Fry a small test portion and adjust the salt if necessary.

Step 7

Form into 20 g balls. Actual yield: 40 meatballs. Cover and refrigerate for 2 hours.

Step 8

Brown in batches in a lightly oiled skillet over medium heat, turning frequently.

Step 9

Finish at 180°C for approximately 8–12 minutes, until the centers reach 71°C.

Preparations

Step 1

Cut the potatoes into equal 3 cm pieces.

Step 2

Cover with cold water and add half the salt.

Step 3

Bring to a gentle boil, then simmer for 15–20 minutes, until completely tender.

Step 4

Drain thoroughly and return to the warm pan for 2 minutes to evaporate surface moisture.

Step 5

Warm the milk and butter together without boiling.

Step 6

Mash the potatoes by hand, retaining a few very small lumps.

Step 7

Fold in the warm milk and butter, then add the remaining salt and nutmeg.

Preparations

Step 1

Put the frozen peas in a bowl and cover with the lukewarm water.

Step 2

Leave for 5 minutes, stirring once.

Step 3

Drain thoroughly and serve plain.

Preparations

Step 1

Melt the butter over medium-low heat and stir in the flour. Cook for about 1 minute.

Step 2

Gradually whisk in the demi-glace until smooth.

Step 3

Stir in the cream and simmer for 2–4 minutes, until slightly thickened.

Step 4

Season with black pepper.

Serve with lingonberry jam.