How to Make Swedish Meatballs

How to Make Swedish Meatballs Male: In the south side of Stockholm, here at restaurant Pelican they make the real deal Swedish meatballs. Christian: Hello my name is Christian welcome to Stockholm Sweden. This is the kitchen of the restaurant Pelican, we’re located at Sodermalm and today we’re going to do Swedish meatballs with cream sauce. Now we prepared the sauce for the meatball dish and it will going to be a cream sauce. We use jelly onions, we use thyme, we use black currant jelly, tomato paste, salt, pepper and this is a pickled herring typical for Swedish cooking, its called anchovies and of course your creams when its going to use beef stock. Male: Your chef dices the onions and chops the herring. It’s time to get cooking. Christian: We going to brown the onions and we going to take some tomato paste, anchovies, and then I’ll take the juice from the fish and cook it together with the onions on the fish. Male: The beef stock is added, the sauce is reduced for 30 minutes. Now the chef crept the meatball mixture. Christian: For the meatballs you need ground beef and you need milk, you need bread crumbs, you need salt, pepper, some spices a couple of eggs and some onions. Male: The ground beef goes into a mixing ball with the salt, pepper, spices and eggs. Christian: We’ll mix it together. The milk and breadcrumbs are combined and added along with the brown onions which have cooled. Take a little bit of your meatballs stuff and you roll balls. So this is like a typical Swedish meatball and we do them a little bit bigger than normal because our customers like them that way. Now, we are going to fry these balls. Male: Just butter fries the meatballs nicely brown on the outside and medium on the inside. Christian: Flip them once more and let’s get back to the sauce. Male: To finish the sauce the chef adds the cream and the time then reduces the sauce of further 30 minutes. The meatballs are transferred to a large bowl and the sauce is strained over the top. The two are allowed to combine. Christian: We going to take some of these balls, place them on a plate. Male: The chef is ready for presentation. Christian: Sauce on top, a couple of pickles, lay on berries, mashed potatoes. So this is the Pelican Swedish Meatballs here in Stockholm, Sweden. Male: I would suggest that when you find yourself in Stockholm just head them Southern Stockholm and pay a visit to the Pelican. It’s the real dish.