Restaurant-Style Köttbullar Plate

Method

1. Start with the pressgurka (Swedish pressed cucumber). Slice the cucumber paper-thin on a mandoline and put it in a bowl. Stir the vinegar, water and sugar until the sugar dissolves, pour it over, mix in half the dill and leave for 20 min.

   Add in this stepCucumber ½White vinegar 2 tbspWater 2 tbspSugar 2 tspFresh dill, chopped ¾ tbsp

2. Chop the onion very finely and soften it in a small pan with some of the butter on medium-low heat for 5 min, until translucent and pale gold. Tip it into a bowl to cool. Cooked onion tastes sweeter and won't split the meatballs.

   Add in this stepOnion ½Butter 8.3 g

   medium-low heat

3. In a large bowl, soak the breadcrumbs in part of the cream for 5 min. Add the beef, pork, cooled onion, yolks, salt, white pepper and allspice and work it with your hand until sticky. Cover and chill for 20 min; the firmer mixture is much easier to roll neatly.

   Add in this stepFine dry breadcrumbs (or panko) 20 gDouble cream 42 mlMinced beef 180 gMinced pork 120 gEgg yolks 1Salt ½ tspWhite pepper 1 pinchGround allspice 1 pinch

4. While it chills, peel the potatoes, cut them to an even size and put them in a 18 cm pot with cold water and salt. Bring to the boil on high heat, turn down to medium heat and simmer for 18 min, until a knife slides in.

   Add in this stepFloury potatoes 400 g

   high heat→medium heat

5. With wet hands, roll the mixture into smooth 2.5 cm balls, about 28 in all. Small, even meatballs are the restaurant touch.

6. Heat part of the butter with the oil in a 26 cm pan on medium-high heat. Add the meatballs with space between them and fry for 7 min, shaking the pan, until deeply browned all over; for 3 or 4 servings, work in batches. The centres finish cooking in the sauce, so focus on colour now. Watch out for spitting butter.

   Add in this stepButter 14 gNeutral oil 1 tbsp

   medium-high heat

7. Lift out the meatballs and pour off all but 1 tablespoon of fat. On medium heat, pour in the stock and scrape up the browned bits with a wooden spoon, then let it reduce for 3 min. Add the cream, soy sauce and a little lingonberry jam, return the meatballs and simmer gently for 5 min, until the sauce coats the back of a spoon and the meatballs reach 71 °C in the centre (no pink when cut). Season to taste.

   Add in this stepBeef stock 180 mlDouble cream 98 mlSoy sauce 1 tspLingonberry jam 0.6 tbsp

   medium heat

8. Drain the potatoes, let them steam dry for a moment, then mash them with the rest of the butter and the hot milk into a smooth purée and salt it. Spread the purée on plates, add the meatballs and sauce, and serve with the remaining lingonberry jam, the drained pressgurka and the rest of the dill.

   Add in this stepButter 33 gMilk, hot 60 mlLingonberry jam 2.4 tbspFresh dill, chopped ¾ tbsp