Swedish meatballs with W°pots by Pixelicious

Today Sara Sguerri - Pixelicious delights us with a recipe with a difficult name to pronounce, Kottbullar, but which can be translated more simply as "Ikea meatballs," prepared with our Eterna line, with its thick and resistant body, perfect for even and uniform cooking. 

The Eterna Fire casserole is perfect for the sauce (which starts with a béchamel sauce, and as we all know, you can't mess around with that!), while the Eterna Stone pan, with its 4-layer stone-effect interior coating and removable handle so it can also be used in the oven, proved to be fantastic for cooking the meatballs to perfection!

These are small, super-flavorful meatballs, prepared according to the original recipe and served with their typical sauce, brunsas, which is velvety, rich, and enveloping!

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To prepare this dish, I relied on the Eterna line of pots from @w.pots_, which bear the marks of craftsmanship in their details. The thick, durable body is made from a single cast of aluminum alloy, which allows for even and uniform cooking... 

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Solid, durable, functional, and elegant, W°Pots cookware is as beautiful as the @weissestal pieces used for plating... Plus line dinner plate, Tavola line sauce boat, Sintesi Vintage line cutlery

Kottbullar (Swedish meatballs) with Brunsas sauce

INGREDIENTS (for about 30 meatballs)

For the meatballs:

1 small potato (about 80 g)

4 slices of sandwich bread (approx. 65 g)

80 ml milk

1 small golden onion

150 g ground beef

150 g ground pork

1 large bunch of parsley

1 heaped teaspoon ground allspice (alternatively, mix nutmeg, cloves, cinnamon, and black pepper)

1 egg

1 heaped tablespoon breadcrumbs

40 g butter

2 tablespoons cranberry jam to serve

salt

extra virgin olive oil

flour for breading

for the brunsas sauce:

125 ml meat broth

175 ml milk

20 g flour

20 g butter

50 ml fresh cream

salt

PREPARATION

Boil salted water in a small pot with the potato and cook for about 20 minutes from when it starts boiling. Once ready, run it under cold water to cool it down, then peel it and mash it in a dish with a fork.

In a bowl, crumble the bread without the crust, then pour in the heated milk (it should not boil) and let the bread absorb it completely (about 10 minutes). Meanwhile, finely chop the onion and fry it over low heat with a drizzle of oil for about 10 minutes.

Place the minced meat in another bowl, add the bread, which by now will have completely absorbed the milk, the mashed potato, almost all of the chopped parsley, the allspice, the egg, the sautéed onion, a couple of pinches of salt, and the breadcrumbs, and mix well. Leave the mixture to rest in the refrigerator.

Meanwhile, make the brunsas sauce: prepare the broth and keep it warm, reducing it slightly. Prepare the béchamel sauce by pouring half the milk into a saucepan and mixing in all the flour, then adding the remaining milk and a pinch of salt. Stir continuously until the béchamel sauce is thick, add the butter at the end of cooking, then pour in the reduced broth; cover and keep warm.

Take the meatball mixture out of the refrigerator, form small meatballs of the same size (approximately 3 cm in diameter) with your hands moistened (or with disposable latex gloves, which is even better), place them on a cutting board, and roll them in flour. The meatballs must be very compact or they will fall apart during cooking, so add more breadcrumbs if necessary. Cook the meatballs in a large frying pan in which you have previously heated the butter, browning them evenly. Once ready, remove them with a slotted spoon, place them on the chopping board and add the cooking juices to the sauce, together with the fresh cream. Turn the heat back on and continue stirring until the sauce has thickened. Serve the meatballs with the sauce and garnish with the remaining chopped parsley. Serve with cranberry jam.