Michelin Swedish Meatballs
Seared, butter-basted pork-and-beef meatballs in a cream-mustard pan sauce, with silky potato purée, quick-pickled cucumber and cranberry sauce.
| prepChill a mixing bowl in the freezer 30 min | |||||||||
| prepPreheat oven to 180°C fan / 355°F | |||||||||
| 450 g minced short rib beef | Mix meat with seasonings, cream & milk | Rest 30 min in fridge, uncovered | Roll into 45 g balls; chill 30 min | Sear in oil, baste with butter & thyme | Cook to 65°C / 150°F centre | Sauté shallot & garlic 5 min | Add cream, aromatics, stock; reduce 20 min | Stir in Dijon slurry; season | Warm purée; serve with sauce, sides |
| 450 g minced pork belly | |||||||||
| 55 g panko breadcrumbs | |||||||||
| 1 egg | |||||||||
| 55 g double cream | |||||||||
| 25 ml milk | |||||||||
| 1 tbsp Dijon mustard (for the meat mix) | |||||||||
| 1 tsp allspice | |||||||||
| 1 tsp coarse black pepper | |||||||||
| salt, to taste | |||||||||
| 2 tbsp olive oil | |||||||||
| 100 g butter (for basting) | |||||||||
| a few sprigs thyme (for basting) | |||||||||
| 1 shallot, finely diced | |||||||||
| 2 garlic cloves, minced | |||||||||
| a few sprigs thyme (for the sauce) | |||||||||
| 5 g black peppercorns | |||||||||
| 1 bay leaf | |||||||||
| 1 sprig rosemary | |||||||||
| 500 ml double cream (for the sauce) | |||||||||
| 1 kg reduced beef stock | |||||||||
| 1 tbsp Dijon mustard (for the slurry) | |||||||||
| salt and black pepper, for the sauce | |||||||||
| 1.4 kg raw Agria potatoes (500 g cooked weight) | Bake potatoes on salt 180°C / 355°F, 1 hr | Halve, scoop & ricer; bake skins 40 min | Simmer skins in cream & milk 10 min; strain | Beat into butter & potato; season | |||||
| salt, for baking potatoes | |||||||||
| 250 ml cream (for the purée) | |||||||||
| 400 ml milk (for the purée) | |||||||||
| 150 g salted butter (for the purée) | |||||||||
| 300 g frozen cranberries | Simmer cranberries, sugar, salt 10 min | Season with lemon juice | |||||||
| 75 g caster sugar | |||||||||
| pinch of salt | |||||||||
| lemon juice, to taste | |||||||||
| 1 cucumber | Slice cucumber 2 mm; pour hot brine over | Stir in dill; cool, chill | |||||||
| 600 ml white wine vinegar | |||||||||
| 300 ml water | |||||||||
| 150 g sugar (for the pickles) | |||||||||
| 1 tbsp mustard seeds | |||||||||
| a few sprigs dill | |||||||||
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