Köttbullar (Swedish Meatballs)

Ingredients for 4 people:

• 1 small onion
• 350 g veal
• 350 g pork
• 50 g dried bread
• 250 g milk
• 2 egg yolks
• Nutmeg, 4 spices, salt, pepper
• 1 l. veal stock
• 120 g dry white wine
• 120 g cider vinegar
• 75 g butter
• 100 g shallots
• 1 chopped garlic
• 375gr mushrooms
• 65gr flour
• 100 g cream
• 2 tablespoons of chopped parsley

Preparation:

1. Place the peeled and quartered onion in the mixing jar. Blend on speed 6, 1 minute.
2. Add the coarsely chopped meats to the blender. Blend on speed 8, 1 minute. Lower the meat that has remained on the walls and blend again for 30 seconds. Empty the jar and set aside.
3. Place the bread crumbs in the jar. Soak in the milk. Blend, speed 1, 20 seconds.
4. Add the meats with the onion and egg yolks.
5. Season with the four spices, nutmeg, salt and pepper. Select “pastry”, speed 4, 2.5 minutes.
6. Place a piece of baking paper over the grill of the steamer, making sure that there are uncovered holes for the steam to enter.
7. Empty the jar and make small balls of meat the size of walnuts and place them on the paper.
8. Add the stock with the wine and vinegar inside the clean jar. Place the meatballs inside the steamer and put on top of the jar. Select “steam” 120 degrees, 20 minutes. Set aside.
9. Empty the jar (reserve the stock).
10. Add the butter and heat on speed 1, 60 degrees, 30 seconds.
11. Add the peeled shallot and garlic. Blend on speed 7, 5 seconds. Mix in the cleaned mushrooms, puree on speed 4, 7 seconds.
12. Cook at speed 1, 120 degrees, 3 minutes.
13. Season with salt and pepper.
14. Stir in the flour and select “sauce”, speed 1, 65 degrees, 3 minutes.
15. Add the reserved stock and cream, and cook on speed 3, 100 degrees, 5 minutes.
16. Adjust the seasoning. Leave to cool.
17. Add the parsley. Select “Pulse” for a few moments.
18. Stop the machine and add the meatballs. Leave them submerged for a few minutes to soak up the sauce and heat up.
19. Optionally, you can select speed 0, 60 degrees, 5 minutes.