Swedish Meatballs

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Soak breadcrumbs in milk and cool sautéed onion. Use medium-high heat and work in batches if needed; allow about 8 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Mix gently with meats, egg, allspice, salt and pepper. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

4. 4

   Shape small meatballs and brown in batches. Use medium-high heat and work in batches if needed; allow about 8 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

5. 5

   Make a roux in the pan, whisk in stock and cream and simmer. Keep only small bubbles breaking the surface and begin checking after 23 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

6. 6

   Return meatballs and cook through; serve with lingonberry. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.