Köttbullar (Swedish Meatballs)

Ingredients for 4 people:

• 1 small onion
• 350 g of beef
• 350 g of pork
• 50 g of dry bread
• 250 g milk
• 2 egg yolks
• Nutmeg, 4 species, salt, pepper
• 1 l. beef broth (optionally chicken)
• 120 g of dry white wine
• 120 g of cider vinegar
• 75 g of butter
• 100 g shallots
• 1 minced garlic
• 375 g mushrooms
• 65 g of flour
• 100 g of cream
• 2 tablespoons chopped parsley

Preparation:

1. Place the peeled and quartered onion in the mixing jug. Grind at speed 6, 1 minute.
2. Add the meats cut into large pieces in the mixing jug. Grind at speed 8, 1 minute. Lower the remaining meat on the walls and grind again for 30 seconds. Empty the mixing jug and set aside.
3. Put the pieces of bread in the glass mixing jug. Soak it in the milk. Crush, speed 1, 20 seconds.
4. Mix the meats with the onion and egg yolks.
5. Season with the four spices, nutmeg, salt and pepper. Stir at speed 1, 30 seconds.
6. Place baking paper on the grill of the steamer, making sure that there are uncovered holes so that the steam can enter.
7. Empty mixing jug and make small meat balls the size of a walnut and arrange them on the paper.
8. Heat the broth with the wine and vinegar in the clean mixing jug at SL speed, 120 degrees, 20 minutes, without the lid and with the steamer containing the meatballs on top. Set aside.
9. Empty the mixing jug. Add the butter and heat at speed 1, 60 degrees, 30 seconds.
10. Add the peeled shallot and garlic. Crush at speed 7, 5 seconds. Mix the clean mushrooms, crush at speed 4, 7 seconds. Cook at speed 1, 120 degrees, 3 minutes.
11. Season with the salt and black pepper.
12. Add the flour and cook at speed 1, 50 degrees, 2 minutes.
13. Add the broth you set aside along with the cream and cook at speed 3, 100 degrees, 5 minutes.
14. Adjust the seasoning to taste. Let it cool.
15. Add the parsley. Crush with the “turbo” for a few moments.
16. Stop the machine and add the meatballs. Let them submerge for a few minutes so that they are soaked in the sauce.