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🔪MY GEAR:
10" Chef's Knife: amzn.to/3gBwL4q
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN + RACK: amzn.to/34v7CSC
IMMERSION BLENDER: amzn.to/36ycPf2
6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK7
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
-- RECIPE --
MEATBALLS
▪150g/1 large white onion, small diced
▪Olive oil
▪salt
▪200g or 3/4c+1Tbsp buttermilk
▪1 egg
▪200g or 5 slices soft white bread, cut into cubes
▪1lb/.5kg 90/10 ground beef
▪1lb/.5kg 90/10 ground pork
▪15g/3 cloves garlic, minced
▪18g or 1Tbsp salt
▪1g or 3/4tsp ground allspice
▪3g or 1.5tsp white pepper (or black pepper)
▪.5g or 1/4 tsp nutmeg
Add a squeeze of olive oil followed by onions and a pinch of salt into a preheated pan over medium heat. Saute for 4-5 minutes or until softened.
Transfer to a bowl and add buttermilk, egg, bread, beef, pork, garlic, salt, allspice, pepper, and nutmeg. Mix until well combined. Divide and roll into 24 2oz/60g meatballs. Place on parchment lined sheet tray and seer into 500F/260C oven for 20-25 minutes. Flip meatballs and return to oven for 5-8 minutes to brown on the bottom.
--
CRANBERRY JELLY
▪340g/12oz cranberries
▪100g or 1/4c water
▪125g or 1/2c granulated sugar
▪3g or 1/2tsp salt
Add ingredients to a small saucepan and heat over medium high. When boiling, stir and cook down for 10-15min.
--
GRAVY
▪115g/1 stick unsalted butter
▪75g or 1/2c all purpose flour
▪100g or 1/2c dry white wine
▪1L/1 box beef stock whisked with 14g gelatin and a spoon/15-20g better than bouillon (or nice homemade beef stock)
▪15g or 3tsp dijon mustard
▪25g or 1.5 worcestershire
▪100g or 1/2c heavy cream
Add butter into heavy-bottomed pot over medium. When melted, add flour and stir until combined and no lumps remain, about 30 seconds. Continue to cook for about 30 more seconds. Add wine and stir. Cook for 30 seconds while stirring. Add beef stock and cook for 1-2 minutes until boiling and thickened. Add dijon, worcestershire, and cream and stir. Reduce heat to low and simmer for 10 minutes. Taste for seasoning and adjust with salt if needed.
--
POTATOES
▪1000g (5-6 medium) yukon gold potatoes, rough chopped
▪Water to cover
▪1 stick/115g butter
▪Salt
Bring potatoes and water to a boil and cook until tender, about 15-20min. When done, drain off water, add butter and stir. I like to keep mine a little chunky for this dish. Add salt to season.
--
MUSIC
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
CHAPTERS
0:00 INTRO
0:27 Prepping and baking the meatballs
3:33 Making the cranberry jelly
5:00 Cream gravy
7:17 Arctic Zone (ad)
8:21 Finishing the meatballs
9:10 Making the potatoes
10:09 Plating it up
10:53 Let’s eat this thing
#swedishmeatballs #meatballs
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27 май 2024
