Michelin Swedish Meatballs
Elevated Swedish meatballs with creamy potato purée, pan sauce, pickled cucumbers, and cranberry compote, inspired by Aquavit in New York.
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| prepFreeze a mixing bowl for 30 minutes | |||||
| prepPreheat oven to 180°C / 350°F | |||||
| 450 g minced short rib beef | Mix meatball ingredients, chill 30 min | Shape into 45 g balls, chill uncovered 30 min | Sear meatballs, turn every 20 sec until golden | Add butter & thyme, baste until 65°C internal | Warm pomme purée, serve with meatballs, pickles, sauces |
| 450 g minced pork belly | |||||
| 55 g panko breadcrumbs | |||||
| 1 egg | |||||
| 2 tbsp olive oil (for the meatball mix) | |||||
| 55 g double cream (for the meatball mix) | |||||
| 25 ml milk (for the meatball mix) | |||||
| 1 tbsp Dijon mustard (for the meatball mix) | |||||
| 1 tsp allspice | |||||
| 1 tsp coarse black pepper, to taste | |||||
| Salt to taste | |||||
| 100 g butter (for cooking meatballs) | |||||
| A few sprigs of thyme (for infusing milk) | Infuse milk with thyme, peppercorns, bay & rosemary, 30 min | Add cream, infused milk & stock, simmer 20 min until coating | Slurry mustard with sauce, stir in, season | ||
| 5 g black peppercorns | |||||
| 1 bay leaf | |||||
| 1 sprig rosemary | |||||
| 1 shallot | Sauté shallot & garlic in butter, 5 min | ||||
| 2 garlic cloves | |||||
| 500 ml double cream (for the sauce) | |||||
| 1 kg reduced beef stock | |||||
| 1 tbsp Dijon mustard (for the sauce) | |||||
| 500 g Agria potatoes, cooked weight | Bake potatoes on salt bed, 180°C / 350°F, 1 hr | Cool potatoes, rice & spread skins, bake 180°C / 350°F, 40 min | Melt butter, beat in potato, emulsify with infused cream | ||
| 250 ml cream (for pomme purée) | Simmer potato skins in cream & milk, 10 min, strain | ||||
| 400 ml milk (for pomme purée) | |||||
| 150 g salted butter (for pomme purée) | |||||
| 300 g frozen cranberries | Cook cranberries & sugar, 10 min, season with lemon & salt | ||||
| 75 g caster sugar | |||||
| Lemon juice to taste | |||||
| A pinch of salt (for cranberry sauce) | |||||
| 1 cucumber | Simmer pickling liquid, pour over cucumber, add dill, chill | ||||
| 600 ml white wine vinegar | |||||
| 300 ml water | |||||
| 150 g sugar (for pickling) | |||||
| A few sprigs of dill | |||||
| 1 tbsp mustard seeds | |||||
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