Köttbullar (Swedish Meatballs)

Preparation

Köttbullar (Swedish Meatballs) is a preparation from Sweden with easy difficulty. Reserve about 50 minutes in total (25 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.

1. 1

   Soak the breadcrumbs in the milk for 5 minutes until hydrated

   Go slowly and confirm texture, aroma and color before moving to the next step

   • 5 min

   Start 5 min
2. 2

   Sauté the finely chopped onion until translucent

   let cool. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; an extra minute can alter the result

   Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat

3. 3

   Mix the meats with the hydrated bread

   onion, egg, allspice and salt, until well combined. Watch the exact point indicated; an extra minute can alter the result

4. 4

   Form small, uniform balls with wet hands

   Go slowly and confirm texture, aroma and color before moving to the next step

5. 5

   Brown the meatballs in butter in batches until they are cooked

   inside and golden brown on the outside, remove and set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later

   Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later

6. 6

   In the same pan

   Add the broth and cream, cook until slightly thickened, return the meatballs and heat. Serve with cranberry jam. Serve on a preheated plate or platter if the dish must maintain temperature. Watch the exact point indicated; an extra minute can alter the result

   Serve on a preheated plate or platter if the dish must maintain temperature