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But for now, meatballs.

Sally, this is Alex will come back to the meatball madness.

Today I am in Sweden.

I am in stuck on and I'm here obviously to learn everything there is to learn about Swedish meatballs.

Right.

So this this is the place where we were going.

To what?

What a place.

Hey, how are you?

I'm good.

Nice to meet you with.

I'm Nicholas the extent I'm a chef and restaurateur here in Stockholm and we're in the very middle of Stockholm.

In my restaurant, we were completely with all style Nordic cooking way Have the plumb Bob do here way with things like this.

This is from my man.

This is a cost.

Are so that from the 1800 fifty's a book smoker here.

So completely fire.

Based on we use almost only birch honey bunch made with birds with different favoring.

So just current blackout.

You see, this is uh no, I was just being fancy.

This'll impact flavor.

Thank God you started working with these techniques and learning about it.

Then there's so much to learn.

And I'm only 40 years old and I only have 40 more years, maybe 50 years to do this.

And that stresses me.

Wanted the cooking to be very wrist EQ and very old style.

But then I wanted the experience in the dining room to be more contemporary and more restaurant.

Where do you want me?

This may be sitting right there.

So if we can enjoy the last remaining of light in here, it's gonna be more vitamin D.

Yes, you have, like Volvo Abba meet both.

Mostly, this thing.

There is a lot of historians say it was called the 12th.

Every conqueror King went turkey and brought with him the rest.

Yeah, I mean, it's very debated with the historians, which King actually boarded to speculating.

But in the recipe from from Turkey and then I'm guessing, like adopts it becomes it becomes Swedish people are very conservative.

When it comes to me and say nothing.

You play around the subject.

Yes, very touchy.

Ever be very bad to have me in the kitchen on the subject.

It's a little bit like the Italians are towards tortellini.

It's very bad.

Yeah, lingonberries always always, always serve linguine brides with people's.

What are lingonberry prove is yes, I know there is, Yes, so they grow in the forest like rember the meatball might be rich, creamy, and then you need a bit of Ah, I'm starving.

Let's make yeah, good kitchen.

I remain amazing.

I've got everything set up for radio that's really two times beef, one time pork, one time deal cream and bread crumbs set for an hour.

One night cooked onion, at least to make shows with Yes, Oh, in Sweden.

If you add a lot off close, it's more Christmas style.

Old Spice is common to use, not make.

It's also very common.

You always grind that's best, always wooden spoon, and it's really important.

I'll show you later, so I'm not gonna ask any pushing now like that later.

It's a cliffhanger.

Gentle old, no mark.

Quicker like a machine.

I'm guessing people do this with, like a stand mixer know makes it so you really do Feli.

Yeah, difficult to cook meatballs for Swedish people because no matter how you do them gonna be wrong like my mother's recipe of my grandmother's recipe.

Or so that's the big difference between any other meatballs and the Swedish meatballs.

It's more like a I like you, but it definitely different, more different than an Italian middle they usually mix.

But not that extends way of getting that we're getting wrap it around a little bit.

I can feel the texture.

Yeah, I feel much more like a potato and then, yeah, classic, meet your mixture that I'm used to this size.

Let's decide.

It's gonna It's gonna shrink a little bit.

Yeah, okay, that's a nice way to shape the meatballs because usually at my place, the way I would do this, I would shape them like this.

But in one hand, it is just like it's great Swedish, too.

So that's a very important point.

Thank you so much for So how do you pronounce this?

I say, Could you do shut shit bulla taxation without somebody?

Nobody's gonna know what I'm talking about.

These out of doors we have made.

I mean, I did most of the job as you probably so the most intriguing once, but it before they come from a little irregular.

Because, of course, meat bolts is the most prefabricated thing in Swedish cooking.

I mean, I mean, most households in Sweden today don't make their own meat boats by the process.

Machine made in their perfect shape experience.

But if they little this shape a little irregular.

Yeah, exactly.

You get my point?

I did that on purpose here.

Stone Age Inducted.

Get So what about the heat?

Yeah, you go mean high.

Be pretty hard to control the hate with fire.

You have to listen.

Smell.

You have to be human.

They don't have to be perfectly around.

Actually.

Swedish meatball, I say a side.

You have a saint?

Yeah.

Oh, wow.

You're just finishing them with better.

Everything tastes better with a touch of but way down here, get some forks and nights.

Maybe some beer.

Oh, yeah, yeah, yeah, yeah.

This man knows knows me already being a few meatballs.

That's nice.

So you want to put the lingonberry something?

Yes.

Cucumber.

Gravest source.

No, it's funny because when you cook them, I thought they were amazing.

Then you try them in butter.

I thought they were even more amazing.

than then you added all this gravy and then a beer would never end.

They look amazing.

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Thanks squarespace for sponsoring this video, but is there any specific way to eat them?

Try them first us that hard.

So yeah, that's super suffer.

I'm just gonna go like this.

Almost sweet, not sweet, but just just the onions.

Yeah.

Yeah, the camera Arizonians were still away with lingonberries.

Every time I'm having a bite, I'm having a different emotion.

Thank you so much for these.

Yeah, nice having you in the house.

You just added a bit of gravy on top.

It's just a cream gravy.

So when you fried the meatballs, but you're almost done, you just add a little bit of cream.

And so you're getting older juices or the caramelized Everything that isn't a point to this is how it's supposed to be.

Meeting.

Yeah.

Eat it, Carragher Lights.

Okay, it's lunch.

So?

So it's so it's people's food.

Yeah, I was expecting this to be tasty and caramelized, sweet and salty and savory, but this I did not expect.

It may be because of the lingonberries.

Very acidic.

Adapts just just a little bit on this.

Yeah, they really do strain.

And that's amazing, because that worked so well with the sweetness of the meatball.

Yeah.

What about the cucumber?

What are these?

Okay, so they just then sliced cucumber with some.

It's Sweden vinegar.

Very strong vinegar.

That's so good.

Oh, wow.

I figure this way to parents of me calls I'm gonna keep on it.

It's good.

Wow.

Thank you so much.

Thank you.

It was amazing.

It was a pleasure having you in the kitchen.

I learned so much, I think.

And yet there are some specifics that really make them what they're they're Make them Swedish.

Right.

Make them Swedish.

Thank you so much.

Follow this, man.

Take care, Alex.

Thank you so much.

Thank you.

Yeah.

Those Swedish goes where?

What about to say good?

It's not good.

It's finger licking.

Good.

Amazing experience that I had is not any related to food.

It's also related to the fact that together with Nicholas beautifully cooked together there was a fire lights.

I felt welcome.

This place at the end of the day, you get that amazing tasting experience, technique, takeaway.

Here's what I've got.

First of all, if they soak bread crumbs not in me, but in cream boards were spicing up in the sense of being such a slightly Christmas a vibe.

Then there is something that important lingonberry on the side, plus the pickled cucumber, their fat off.

This you don't eat meat balls on their own.

You need to have that balance basically because without them the whole dish.

It would just be self and caramelized and rich.

And you need something to wake you up now.

Obviously, I would love to go back to Paris right now and cook some Swedish meatballs, but I feel like there's a problem.

There's always a problem with him in the recipe from Turkey from Turkey.

I didn't like you.

I stayed.

It was a deer.

But I didn't see much effort I was at.

I'm now in Turkey.

This is a sim it and some child.

I'm here.

You understand?

Everything there is to understand about.

That's basically it.

I'm gonna pick a cabin a few moments, head to the city of Istanbul in Turkey, have after once, twice, maybe three times, maybe more.

OK, so we'll catch up in the next four months.