Salut ! Highjacking the first comment here to share THE swedish meatball recipe from this very video ( which I got from my man Niklas himself 😁✌️). Enjoy ! 🇸🇪 KÖTTBULLAR RECIPE 🇸🇪 ------------------- Ingredients ------------------ 200 gram ground beef 100 gram ground veal 100 gram ground pork 0,5 dl bread crumbs 2 dl heavy cream 1 onion 1 tbsp butter 1 egg 1 tsp salt ½ tsp ground allspice A pinch of grounded nutmeg A pinch of grounded cloves 2 tbsp cooking oil + 2 tbsp butter for pan frying ------------------- Instructions -------------------- 1. Soak bread crumbs in cream for 5-10 minutes 2. Chop onion. Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. 3. In a large bowl, combine all three grounded meat, sioaked bread crumbs, egg, spices, salt and cooked onion. 4. Using a wooden spoon or clean hands, stir until well combined. 5. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs. 6. Add 2 tablespoon cooking oil + 2 tbsp butter to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. 7. Transfer to a paper towel-lined plate. End.
Hey Alex, hijacking the first comment to tell you to go to Liege, Belgium in your search of the perfect meatball. "Boulets sauce lapin" are a staple there.
Alex thank you so much, for that amazing content you always bring, and off course to Niklas for teaching us his recipes and even gave it for all of us food lovers :)
Hey! That's not how my mother does köttbullar! :) Just kidding, the meatballs you and Niklas made looked awesome and is pretty close to how my family's recipe looks like.
what a great man, he takes you into his kitchen, he teaches you the recipe, he serves you a plate with the full dish and to top it all, he also gives you a beer. Seems like the trip is not even over yet, that's exciting to know.
Gotta love this guy, so over the top, but so keen to show us his passion for food. Always puts a smile on my face. This episode was so much fun to watch, can't wait for the next one
I really can't agree with that more. The production of the videos is always good as well and they are entertaining to the point I feel like his passion for it makes me want to try making the stuff myself.
Also did u notice he said it was a pleasure to have Alex in his home. Like he considers that restaurant lime a house to him where he feels the most comfortable then again this is all from face value.
This is how Swedish people truly are. Travelled with a group in Australia, and I see so much of them in this guy. They truly are the bro nation of the world.
“Everything tastes better with a touch of butter!” Spoken like a true Frenchman :) This is an amazing episode! I would have loved to have this experience going to Sweden and eating like this. You are truly blessed. Edit: The recipe for these is absolutely required. I know a Swedish meatball cannot be guessed about! The chef made it very clear it needs to be done exactly.
It needs to be done as your grandmother made them, Almost every swede has his own interpetation and experience of meatballs. I for example prefer my grandmothers meatballs all year exept for christmas. At christmas i prefer my moms since she uses a different mixture of spices.
Since recipes are handed down by some grandparents there are quiet a few ”true” meatball ways. As he said, if it is not my grandmas recipe it is not ”right”.
As the other people have said there are so many ways to make meatballs and everyone has their different favorites. That can either mean that there's no right way to make them, or that there's no wrong way to make them. Since I grew up somewhat poor I'm used to making mine out of minced pork or a 50/50 mixture of pork and beef mince. The soaked breadcrumbs can be very different as well, if you have old white bread you can make your own by just leaving it out for a day or two and then crushing it. Some like to buy premade breadcrumbs as well. I recently started to boil the meatballs in a stock and then throwing them in the freezer, that way I can just take them out, thaw them and fry them up quickly. For me the real important part about meatballs is the sauce and the lingonberries.
It might be because his restaurant is more high-end, but I wouldn't say Swedes are *that* particular about their meatballs. Of course, everyone's going to defend whatever they're used to, or "how grandma used to make them"
"No mixer! No electricity! It has to be a wooden spoon! The wooden spoon has to be from IKEA!" Oh, so that's the secret of a great meatball. Thank you.
@@zackbill603 Well, unless medicinal development stalls out over the next few decades, we'll be living longer than ever. Eventually, we'll just be brains with exoskeletons.
@@schuegrafma Totally. Some claim those already alive today will be the first to live past 200. Some day we might just be uploaded minds running on some server. Check out Isaac Arthur on youtube
IKEAs meatballs are way better for the money than this. It's sad that in Stockholm you have to go to expensive restaurants like this to get meatballs, or any classic Swedish dish, it's absolutely nothing you eat unless you make them at home (or buy frozen, Felix små delikatessköttbullar ftw)
@@snig88 true, meatballs are a poor mans food. Ikea meatballs are as good as any and u get way more for ur money than going to a restaurant. Swedes can't cook.
Yes! there sure was some great chemistry as you said. Hey Alex, why don't you invite Niklas to make his interpretation of the ultimate Swedish croissant?
I love how the kitchen sounds. There's no mixers or blenders. I don't hear electric appliances of any kind. Just humans and fire. Primal. I would love to eat there.
@@Thisdown IMO you wanna have the proper swedish cuisine experience, go into the countryside and have some grandma make you some dinner. Not in a restaurant.
@@Thisdown only way to make it truly swedish tho is not in a restaurant. It is home made swedish food, also home made food beats expensive restaurant food
Something Alex does amazingly: he is so expressive about good food and grateful to the people who teach him. I just love seeing the joy and emotions that he explains when encountering a delicious dish!
Omg. Omg. I'm so starstruck. You actually got to meet Mat-Niklas! Holy cow! He was my hero when I was a kid. I loooved his cooking show! I'm honestly so jealous. Wow!
Love this format with travel, history and cooking all together, like you did for mozzarella or when you visited Naples for pizza. Connecting the world with meatballs is so amazing. Well done
As extra information, those are Rårörda lingon (sweetened lingonberries) basically fresh lingon berries with caster sugar. They have a more distinctive taste compared to lingonberry jam. Cheers, and keep building your ikeas
@@maximilianopena the important thing to remember is that the onions are in the meatball when mixed, not on top. Sure you could have them on the side but that is not what Ekstedt does in the video.
what i took away from this video is: Lingonberries are: -blueberries -cloudberries -grown in the forest like cranberries Lingonberries are NOT: -mulberries
Lingonberries, Blueberries and Cranberries are all species from the same plant-family! They’re Ericaceae, so it’s not surprising they look alike and share a lot of components (strong anthocyanins, different ph!). They are an example for evolution much like Darwin finches.
Glad you enjoyed it! I am a Swedish chef. If you want to make this I would say cranberries is closest to tastewise to lingon. For pickling like cucumbers we call 1-2-3 liquid which is 1 part ättika, 2 parts sugar and 3 parts water. Ättika is vinegar or acetic acid often 12% acetic acid and water. You bring it to boil to solve the sugar, add som bayleafs and whole pepper seeds let it cool down, pour over the vegies you wanna pickle. Cucumber needs presure also for fast pickling. 1-2-3 liquid is also used for salted herring, fried herring, red onions etc. For the balls, gravy and mash there is a ton of recipies there's not much to it just use good produce. My favorite from the Swedish kitchen is Cod with egg sauce or Raggmunk with pork which is a potato pancake.
There is so much in this video! The ambiance of the kitchen, so rustic or primordial even. The relaxed, warm welcome and friendliness of Niklas. The plated meal, a simple masterpiece, Great editing, pacing and soundtrack. Videos like these are what I come to UA-cam for. Thanks, Alex!
@@drdurchblick6871 if that's a full meal made to a high quality, I'd say that's perfectly reasonable as an experience. Life is so short, you have to treat yourself occasionally
@@ShaneWalta For sure, I'd like to visit too some day and would generally be willing to pay even more than that for a good menu but it's not like you go out and do that just like that (for most people).
This is much better food show than any other I've seen. It's authentic, it's real, it teaches you secrets of good food. Don't lose your authenticity Alex!
I like the fact you were able to distinguish 'having a great time' and 'having a great meal' at a restaurant! The Swedish chef not only provides you an extraordinary meatball dish but a great time in the kitchen. These two are indispensable for an amazing experience in their restaurant. You didn't exaggerate their individual impact on your whole experience making them more realistic for the viewer experience. Great video!
@@kaynekayne1137 It's called "Food & Fire" and takes you around the world to see different traditional ways of cooking over open fire. The show is in english. He also has a book in swedish, "Eksted över öppen eld", that focuses on cooking without modern appliances. This guy is all about fire.
12:18 I knew he had left the second I saw that mug of tea because we do not serve it like that in Sweden 11:33 and the signs in the background looked so different. It looked delicious though that tea!😍
As a Turkish guy who is not very fond of tea, it is delicious and goes great along with simit. Turkish tea is over extracted, astringent, tiny bit of bitter but fresh especially with bergamot. Simit might be the first fast food ever by the way.
@@jagexja I just googled Simit and realised it's a thing I often eat for breakfast. Here in Croatia we call it Đevrek and I often eat it with some kefir or yogurt, tastes like heaven!
As an American, I've always heard that Swedish meatballs are only made with nutmeg, salt and perhaps pepper -- and I hated it. But now I see they're *really* made with my favorite spices and I'm in love with this recipe. *MIND. BLOWN.*
I can tell you the individual weights of every meatball on those plates. I can tell you that the waitress is left-handed and the guy sitting up at the counter weighs two hundred and fifteen pounds and knows how to handle himself. I know the best place to look for a spatula is on the wall in the prep area. And at this altitude, I can make 3000 meatballs at high speed before my hands start shaking.
Lingonberry is mandatory of course but as a Norwegian the pickled cucumber surprised me. One of our traditional meatball variants is very similar to the Swedish but I'd expect carrots or mashed rutabaga instead of cucumber.
@@Jonsson474 Oh yes you're right but Swedish style meatballs is not the common kind of meatballs/cakes in Norway. The common ones, kjøttkaker, medisterkaker and karbonader and the other rare ones, joikakaker, benløse fugler, hakkebiff, hamburger, kålruletter etc. aren't anything like your lovely Swedish balls at all.
@@tessjuel Yeah, all the Scandi countries have a veritable onslaught of dishes based on varieties of minced meat, cooked, grilled, oven-roasted, fried... I'm fairly sure we Swedes stole Lutefisk from you Norwegians, though I can't be sure since it goes back far enough it gets hazy.
You did it with all the condiments too? Potato mashed with milk and some butter (nutmeg, white peppar and salt is trad). Cucumber we pickle with ättika (a very strong distilled white vineger) parsley and sugar to taste. The lingon-berries are just stirred with caster sugar. The gravy is just cream deglaced panjuice, with added soy sauce (yes, that is authentic!!) Thats how you really need to eat it. The acutal meatballs are just one part of the plate, its really about the entire dish 😊 Me personally i never soak bread crumbs in cream always milk. Cream is for the gravy. Good eating!
Meatballs are big in South Africa among Afrikaans people. They are called Frikadelle. We use allspice as well but use only beef mince. An egg and a slice of white bread soaked in milk. Also a drop of vinegar and chopped parsley. So good.
in Swedish frikadeller seem to refer to some smaller meatball-like things you boil in soup. didn't know that, but i've tried boiling meatballs in sauces. but i think some other surrounding countries uses the term frikadeller
I also did the whole recipe with sides. DELICIOUS. I used cranberries instead of lingonberries because cranberry is a local food fruit here in Québec (very similar in acidity). I especially love the texture of the meat mixture. Almost like paté, as Alex says. I cooked my onions for 1 1/2 hours. Totally worth it. The gravy is out of this world. If you make it at home, don't leave out the pickled cucombers, they balance everything :) What a treat
@@ccc4102 old post I know, but.. In Denmark we make something that is very similar to Swedish meatballs and they are named frikadelle. I did not know that name was also used in south africa, thats so funny. Learn something new every day ^^
2:26 Everything he just said pretty much describes how the restaurant looks; old and rustic but a touch of contemporary. It's like his mission conveys not only with the food but it also manifests into the the entire setting as well.
everyone in sweden makes them differently though, and no one gets mad about it, not that pretentious, it's everyday food, they make it with what they got
OMG I'm so sad I didn't have the opportunity to say hi, I live in Stockholm and I have only been a chef for 1 year but my dream is to work for Niklas Ekstedt one day. Its so amazing how one of my favorite channels go to my Idol for an episode, you definitely went to the right place! If you want to come here again and need a guide or any tips on where to go or what to do I would take a few days off for you.
I have tried making this for many years, and FINALLY found the right way. Made some tonight for my family. They approve! Thank you very much, Alex and Chef Niklas.
I love the energy, enthusiasm and genuine sensory gratification of this host, all of which the chef welcomed, complemented and reciprocated in equal measure. Two good friends sharing what they love is one of the best things one can observe.
This is why I pretty much have moved to UA-cam entirely for entertainment. There's literally almost the exact opposite of what you describe on television. Yet you can easily find it on channels like this one if you look. I don't relax by watching conflict, I relax by watching skilled, intelligent people show their passion in a collaborative spirit.
Oh Boy! That KITCHEN!!!! It blew me away! Flippin awesome! The Tools and Ovens and real FIRE everywhere! I really like that Chefs approach and mindset. AND THE MEATBALL ADVENTURE CONTINUES!!! YEAH!
I have always made Köttbullar (we just called them Swedish meatballs) the same way, but did not know about homogenizing the meat mixture. I will try this the next time. Thank you and thanks to Chef Niklas.
Thats because you dont. What he creates here looks like an industrial sludge made to be pressed threw pipes and work well in an ibdustrial setting normally when cooking you strive to get as far away from that as possible.
That was awesome! It was tremendously nice that you could have participated in the cooking progress. As viewers we can also feel how welcome you were in Niklas' kitchen. What an amazing man, I hope his business go well and that you meet again in the future with some bigger project :)
Niklas is the type of chef that makes you feel the restaurant is an extension of your home dining experience. You ease in, relax and have a wonderful meal there.
I feel really blessed here. We have a Swedish chef and a geeky French guy telling me how to make these meatballs in English. It’s an awesome video and I have a special interest because my sons mother is from Scandinavia :-) I shared it with him and my grandson who is a budding chef
I have to tell you...every time I watch one of your videos, it just puts me in a good mood. You have a very likeable personality and that, combined with your passion for cooking is just infectious. You seem like such a kind person too, which with the way the world is right now, especially here in the States, is so desperately needed. So thank you. Thank you for making me, and I'm sure countless other people, feel good and happy and joyful, if only for a short while. Chapeau!
You've made Swedish meatballs so exciting! I do love them and now you've given me a new perspective on their origin and proper accompaniments. And the restaurant is charming!
Watching this makes me really really really miss Stockholm, went there on holiday in 2018 and absolutely fell in love with the city. Really wish that I could go back this summer. :(
@Alex your videos have a certain curiosity to them that keep me watching. Your desire to understand the creation and playfulness of the whole process is enjoyable to watch. I'm not much of a cook but I live through your cooking. Thank you my friend.
I made this recipe last night and based on the excellence of this recipe I have subscribed to your channel. This was simply fabulous. I did add more allspice and more nutmeg than you mentioned. But I did everything else just like the video. Including mixing the meat until it became like a paste or pate. It was absolutely delicious. I added some cream to the pan juices and made the gravy. I didn’t have the correct loganberrie jam but I used blueberry jam. And I did not have the correct cucumber pickles so I just use some FINELY sliced dill pickles. I know that’s not correct but that’s all I can do. I also made mashed potatoes. It was delicious.
I wish there were more restaurants like this in my hometown. Great video, great guest chef in an obviously great Swedish restaurant, he came off like just a great guy who wasn't pretentious at all. If I ever make it to Sweden, this place is first on my list....with any luck, I might bump into Nicklas Lidstrom, Tomas Holmstrom, Johan Franzen or Henrik Zetterberg, lol.
@@AlparslanE Could be the case! Altho Köfte is a collection name for different dishes made of minced meat in Turkey and Kött in Swedish or Kød in dansih, means meat specifically. Mince is "färs" in Swedish...
@@AlparslanE No, there's no relation. It's a completely norse word. Kiot, kiøt, køt, kött. It comes from the old-norse word kjǫt, which in turn comes from the proto-germanic word ketwą. All meaning meat or flesh. The turkish Köfte comes from kufte, which means to grind or something like that.
SlowSlowSloth Oh thanks. I checked it too, and what you said is true. The origin of the word köfte is Persian. However, I also know that there are many relations between the Nordic words and Turkish.
Niklas Ekstedt was on a video series about Swedish food a couple of years ago too, and I just have to say that I love the man. He seems so genuinely nice to be around and he's super passionate about what he does. Glad to see him be a part of this epic meatball journey as well.
Very good video! Most swedes grate onion in to the mix without frying it first. Also they only use grounded pig - no beef or veal - and season it with nothing more than white pepper and salt. The breadcrumbs (Important! Traditionally swedes uses sweet breadcrumbs called "skorpmjöl" made from sweet biscuits called "skorpor".) are soaked in milk. This is a "fancy" restaurant, and that's probarbly why they add different meats and spices so they can charge big dollars from their clients/guests.
The bought ones are awesome. I fry them, then add herbs, garlic and paprika and a splash of sweet chili sauce. Cook for a few minutes and the sauce turns into a glaze. Cheap and good.
I've watched a few episodes of yours on meatballs. I enjoyed watching these different countries each give their variations of meatballs. I'm a South African and our traditional meatballs are called Frikkadelle. It has a definite Dutch flavour to them and have been made this way for more than 300yrs. Made with either 1kg beef mince or a mixture of lamb and beef it features one large onion (minced along with the meat), an egg, slice of wholewheat bread, 1Tbl sugar, 2 or 3 tsp salt, 1/2 tsp white pepper, 1/4 tsp nutmeg, 1/2 tsp ground coriander, 2 Tbl vinegar and 1/2 cup milk. Soak the bread in the milk, mix the salt, spices and vinegar with the meat & onion mixture, add the egg and mashed bread & milk and mix it well. Divide it into 12 balls rolling each in a little cornflour after shaping them. Put them in a buttered oven safe dish, putting a small dab of butter on each, add 1/4 cup boiling water & bake in a medium oven for 1hour or more but interupting every 15 mins to spoon some of the fluids over the meatballs until nicely browned. If the fluid dries up add a little extra. Usually it is served hot with rice and vegetables making gravy with the pan juices, or cold as a picnic dish served with potato salad. Try it. I sometimes add 1/2 tsp of baking powder or even baking soda to the mix to make it lighter.
How delightful to find my great-grandmother's meatball recipe, identical except for the cloves, that has been handed down for 4 generations in my family. She was a Swedish immigrant, and a superb cook.
This video was amazing Alex! Seeing meatballs as an everyday kind of food here in Sweden with the frozen meatballs as Niklas said is one thing. But these real OG kind of meatballs are always a very special treat. Going to make my own this week for sure!
He had a show on kid's TV a few years ago and is colloquially known as "Matniklas" (lit. Food-Niklas) and has published a few cookbooks on classic Swedish food. Very nice and friendly dude.
I make my Swedish meatballs inspired not by Niklas, but another Swedish TV chef, can’t remember his name. But, since I went plant based, I have veganized it, so I make it from a Swedish shapable vegan färs (mince), plant milk with stale bread (usually baguette) soaked in it, different spices etc etc and most who have tasted them say that they would never have known that they are plant based, if I hadn’t told them. I serve them with a plant based cream sauce, boiled potatoes, veggies and boiled lingonberry (tyttebær) jam (I am not too fond of the raw, stirred jam, boiled is so much better, I think). Sooooo good! I also use a variety of my recipe with lots of Christmas spices for Christmas now, only made larger and flat, soooo good. I bake all mine, the Swedish in a pan with round holes, the Norwegian Christmas ones on a flat cookie sheet.. 😋
Love this idea of flying around learning about- and eating a lot of different food. On a sidenote I really appreciated that the Chef Niklas cooked the dish with you, good guy Niklas!
Recently I became a Swedish citizen and as my celebratory dinner with my girlfriend, I made this dish with the only modification of making that French mash potato recipe, it was by far the best dish to celebrate
And if you disrespect the meatball, they only have Volvo and ABBA. And Volvo isn't owned by the swedes anymore. It's owned by Geely, a Chinese company.
Honestly, I've been enjoying this meatballs series a lot so far! It just has everything I like about this channel: nice food and recipes, background infos, lovely people and a compelling story to glue it all together. Keep up the great work Alex!
Great filmmaking at the end there. There were subtle to obvious queues that you weren't in Sweden anymore. When you said you were in Turkey it was like "oh yes, of course!" And I just had to go back and rewatch that bit to see what i missed.
I love this episode so much 😍 it's so great to see chefs like Niklas and you appreciating 'simple' food and giving it the appropriate attention. Also love the vibe between you and Niklas, looks like two like minded found each other 😂 This was so pleasant to watch, I enjoyed every second of it❤
Salut ! Highjacking the first comment here to share THE swedish meatball recipe from this very video ( which I got from my man Niklas himself 😁✌️). Enjoy !
🇸🇪 KÖTTBULLAR RECIPE 🇸🇪
-------------------
Ingredients
------------------
200 gram ground beef
100 gram ground veal
100 gram ground pork
0,5 dl bread crumbs
2 dl heavy cream
1 onion
1 tbsp butter
1 egg
1 tsp salt
½ tsp ground allspice
A pinch of grounded nutmeg
A pinch of grounded cloves
2 tbsp cooking oil + 2 tbsp butter for pan frying
-------------------
Instructions
--------------------
1. Soak bread crumbs in cream for 5-10 minutes
2. Chop onion. Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. In a large bowl, combine all three grounded meat, sioaked bread crumbs, egg, spices, salt and cooked onion.
4. Using a wooden spoon or clean hands, stir until well combined.
5. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
6. Add 2 tablespoon cooking oil + 2 tbsp butter to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes.
7. Transfer to a paper towel-lined plate. End.
Hey Alex, hijacking the first comment to tell you to go to Liege, Belgium in your search of the perfect meatball. "Boulets sauce lapin" are a staple there.
Alex thank you so much, for that amazing content you always bring, and off course to Niklas for teaching us his recipes and even gave it for all of us food lovers :)
In the video, he says the bread crumbs and cream set for 1 hour.
Also, what about the sauce and the cucumbers. Must have the whole thing, minus the lingonberries. :-)
Hey! That's not how my mother does köttbullar! :) Just kidding, the meatballs you and Niklas made looked awesome and is pretty close to how my family's recipe looks like.
what a great man, he takes you into his kitchen, he teaches you the recipe, he serves you a plate with the full dish and to top it all, he also gives you a beer.
Seems like the trip is not even over yet, that's exciting to know.
He is actually a pretty famous chef in Sweden with some cooking shows and books
Oh that's neat to know, thanks for the fun fact
That's the Swedish gentle style!
QuizMaster Hanzo It struck me too. It made me want to plan a trip to Stockholm and enjoy his cuisine. What a great man!
Don’t get me wrong, he seems like a genuinely friendly and hospitable guy, but this is great exposure for his restaurant as well.
"No one will make better Swedish meatballs than my Swedish grandma", said every Swede that ever lived.
Buzzcook it’s true tho
got 100 handmade meatballs from my farmor as a Christmas present. I ate them all that day.
Except when it comes to my grandma, it's true.
Lived here my whole life. First time I hear this
My grandma makes the best meatballs, I can say that with confidence as a swede c:
Gotta love this guy, so over the top, but so keen to show us his passion for food. Always puts a smile on my face. This episode was so much fun to watch, can't wait for the next one
I really can't agree with that more. The production of the videos is always good as well and they are entertaining to the point I feel like his passion for it makes me want to try making the stuff myself.
The Swedish chef seems like such a cool chef, everything in his kitchen with fire and no electricity, does it old school.
"No electricity" now thats not quite true is it?
@@PatrikThornemo Did you see any electric driven devices? All stoves used birk.
Also did u notice he said it was a pleasure to have Alex in his home. Like he considers that restaurant lime a house to him where he feels the most comfortable then again this is all from face value.
His English is very American. I see he worked at Charlie Trotters in Chicago. Nice restaurant.
he was my hero when i was litel ,
This is how Swedish people truly are. Travelled with a group in Australia, and I see so much of them in this guy. They truly are the bro nation of the world.
“Everything tastes better with a touch of butter!” Spoken like a true Frenchman :)
This is an amazing episode! I would have loved to have this experience going to Sweden and eating like this. You are truly blessed.
Edit: The recipe for these is absolutely required. I know a Swedish meatball cannot be guessed about! The chef made it very clear it needs to be done exactly.
"“Everything tastes better with a touch of butter!” Spoken like a true Frenchman :)"
That goes for Swedes as well ;)
It needs to be done as your grandmother made them, Almost every swede has his own interpetation and experience of meatballs. I for example prefer my grandmothers meatballs all year exept for christmas. At christmas i prefer my moms since she uses a different mixture of spices.
Since recipes are handed down by some grandparents there are quiet a few ”true” meatball ways. As he said, if it is not my grandmas recipe it is not ”right”.
As the other people have said there are so many ways to make meatballs and everyone has their different favorites. That can either mean that there's no right way to make them, or that there's no wrong way to make them.
Since I grew up somewhat poor I'm used to making mine out of minced pork or a 50/50 mixture of pork and beef mince. The soaked breadcrumbs can be very different as well, if you have old white bread you can make your own by just leaving it out for a day or two and then crushing it. Some like to buy premade breadcrumbs as well.
I recently started to boil the meatballs in a stock and then throwing them in the freezer, that way I can just take them out, thaw them and fry them up quickly.
For me the real important part about meatballs is the sauce and the lingonberries.
It might be because his restaurant is more high-end, but I wouldn't say Swedes are *that* particular about their meatballs.
Of course, everyone's going to defend whatever they're used to, or "how grandma used to make them"
"No mixer! No electricity! It has to be a wooden spoon! The wooden spoon has to be from IKEA!"
Oh, so that's the secret of a great meatball. Thank you.
Hand carved by chef of course,
@Raymond Ngu No, birch ;-)
The world tree is a huge Ash tree for those heathens that don't know.
Yggdrasil
Made by a swedish chef
And after you buy it from IKEA, you have to bring it home in a Volvo! While listening to ABBA!
"Ive got only 40, 50 years to do this and that stresses me"
existential crisis energy
Optimistic about health
@@cesteres Average swedish lifespan is 82.5 years, so not really
@@zackbill603 Well, unless medicinal development stalls out over the next few decades, we'll be living longer than ever. Eventually, we'll just be brains with exoskeletons.
@@schuegrafma Totally. Some claim those already alive today will be the first to live past 200. Some day we might just be uploaded minds running on some server. Check out Isaac Arthur on youtube
Son: "Dad, why is my sister called Rose?"
Dad: "Because your mum loves roses"
Son: "OK"
Dad: "No problem, Chef Niklas Ekstedt"
everybody: let's go to Ikea for meatballs
Alex: let's go to Sweden to get meatballs
Ikea’s meatballs are nothing like the real deal
IKEAs meatballs are way better for the money than this. It's sad that in Stockholm you have to go to expensive restaurants like this to get meatballs, or any classic Swedish dish, it's absolutely nothing you eat unless you make them at home (or buy frozen, Felix små delikatessköttbullar ftw)
@@snig88 true, meatballs are a poor mans food. Ikea meatballs are as good as any and u get way more for ur money than going to a restaurant. Swedes can't cook.
The meatballs at IKEA should be considered national treachery, they're that poor.
@Pluppen just because you can't cook, jesus
😄
Great to see Niklas! He is such a nice guy. And great chemistry with Alex. They should collaborate more!
Yes! there sure was some great chemistry as you said. Hey Alex, why don't you invite Niklas to make his interpretation of the ultimate Swedish croissant?
Pardon my impertinence, but he's also delicious to look at! ;). You are as well, Alex..... ;).
Yes, absolutely!!
I love how the kitchen sounds. There's no mixers or blenders. I don't hear electric appliances of any kind. Just humans and fire. Primal.
I would love to eat there.
Joie Englin you wouldn’t like to pay afterwards.
It is an amazing experience! And everything served is as true to the swedish cousine that you can get in Sweden!
@@Thisdown IMO you wanna have the proper swedish cuisine experience, go into the countryside and have some grandma make you some dinner. Not in a restaurant.
@@1873Winchester Can't you say the same about any food culture?
@@Thisdown only way to make it truly swedish tho is not in a restaurant. It is home made swedish food, also home made food beats expensive restaurant food
Something Alex does amazingly: he is so expressive about good food and grateful to the people who teach him. I just love seeing the joy and emotions that he explains when encountering a delicious dish!
Swedish people seem so relaxed and friendly. Hopefully one day I'll have the chance to see sweden too.
Wow, the chef is so humble and fun to watch. One of the best personality I've seen from your guest star
Omg. Omg. I'm so starstruck. You actually got to meet Mat-Niklas! Holy cow! He was my hero when I was a kid. I loooved his cooking show! I'm honestly so jealous. Wow!
Seriously, is that the same guy!? I think he's famous all over Scandinavia. Man, would've never connected those dots on my own.
@@ChristianFS1 japp samma kille.
Love this format with travel, history and cooking all together, like you did for mozzarella or when you visited Naples for pizza. Connecting the world with meatballs is so amazing. Well done
"Everything tastes better with a touch of butter."
- Alex, a French person
*Especially* butter
What do you mean? Butter is used absolutely everyday in France
I mean that butter tastes better with a touch of butter
It's totally true
🌳
As extra information, those are Rårörda lingon (sweetened lingonberries)
basically fresh lingon berries with caster sugar.
They have a more distinctive taste compared to lingonberry jam.
Cheers, and keep building your ikeas
You gotta make a documentary movie. Alex: The search for perfect meatball.
This is it, you just wish you could binge the whole journey before it reaches its end.
This is one. Just in pieces and on UA-cam. #tvisdead
This is so mind opening, would've never thought of caramelized onions on a meatball but for sure gonna try it next time. Thanks for that Alex!
@@FrenchGuyCooking haha, true, but it would be nice to improve the quality of Netflix with some of your journeys! 😀
@@maximilianopena the important thing to remember is that the onions are in the meatball when mixed, not on top. Sure you could have them on the side but that is not what Ekstedt does in the video.
Of course Alex is traveling again, I couldn’t imagine Alex not doing something so over the top, just to make meatballs
business write off to traval.
'Meatbowls 😂
Love that, the moment they mentioned Turkey I knew where the next episode was gonna be
Why not if you can and have a passion for it. I travel anywhere where I get answers to my passion.
what i took away from this video is:
Lingonberries are:
-blueberries
-cloudberries
-grown in the forest like cranberries
Lingonberries are NOT:
-mulberries
I am swedish and lingonberries aren’t cranberries but look very similar
@@andrewnehme5396 same plant family cranberries are more tart.
Lingonberries, Blueberries and Cranberries are all species from the same plant-family! They’re Ericaceae, so it’s not surprising they look alike and share a lot of components (strong anthocyanins, different ph!). They are an example for evolution much like Darwin finches.
Daniel Karlsson Ja tranbär är surare
Lingonberries become much more bitter when they are cooked, so often here in Norway, we just mix them raw with lots of sugar.
Glad you enjoyed it! I am a Swedish chef. If you want to make this I would say cranberries is closest to tastewise to lingon. For pickling like cucumbers we call 1-2-3 liquid which is 1 part ättika, 2 parts sugar and 3 parts water. Ättika is vinegar or acetic acid often 12% acetic acid and water. You bring it to boil to solve the sugar, add som bayleafs and whole pepper seeds let it cool down, pour over the vegies you wanna pickle. Cucumber needs presure also for fast pickling. 1-2-3 liquid is also used for salted herring, fried herring, red onions etc. For the balls, gravy and mash there is a ton of recipies there's not much to it just use good produce. My favorite from the Swedish kitchen is Cod with egg sauce or Raggmunk with pork which is a potato pancake.
Cranberries and lingonberries are a different genus of the same species, it's probably the closest you can get to them in most of the world
There is so much in this video! The ambiance of the kitchen, so rustic or primordial even. The relaxed, warm welcome and friendliness of Niklas. The plated meal, a simple masterpiece, Great editing, pacing and soundtrack. Videos like these are what I come to UA-cam for. Thanks, Alex!
Memo to self: Visit this guys restaurant..
Bucket list entry. Funny how the food section of mine has filled up since I started watching Alex.
The small menu is a 100 bucks and the large one is 120 bucks, have fun :)
@@drdurchblick6871 if that's a full meal made to a high quality, I'd say that's perfectly reasonable as an experience. Life is so short, you have to treat yourself occasionally
@@drdurchblick6871 Without the wine package, yeah...
@@ShaneWalta For sure, I'd like to visit too some day and would generally be willing to pay even more than that for a good menu but it's not like you go out and do that just like that (for most people).
i just watched some Alex's old video and watched this one.... GOOOOSHHH how much has he improved over the years.
I was a bit apprehensive about this new series approach, but I'm now sold. The production value is so good and the travelling is a nice touch.
This is much better food show than any other I've seen. It's authentic, it's real, it teaches you secrets of good food. Don't lose your authenticity Alex!
I like the fact you were able to distinguish 'having a great time' and 'having a great meal' at a restaurant! The Swedish chef not only provides you an extraordinary meatball dish but a great time in the kitchen. These two are indispensable for an amazing experience in their restaurant. You didn't exaggerate
their individual impact on your whole experience making them more realistic for the viewer experience. Great video!
I love this dude. He’s incredibly charismatic (especially in his native language) and his TV show is just really good :))
TV show?
@@kaynekayne1137 It's called "Food & Fire" and takes you around the world to see different traditional ways of cooking over open fire. The show is in english. He also has a book in swedish, "Eksted över öppen eld", that focuses on cooking without modern appliances. This guy is all about fire.
i live next to him :)
@@Ajzer85 i cant find this anywhere? What platform is it on?
@@oliverdking Hey, sorry for beeing really late, but if you still have not found it, it can be seen on ''Viaplay''
Alex, you're becoming the next Bourdain right before our eyes.
12:18 I knew he had left the second I saw that mug of tea because we do not serve it like that in Sweden 11:33 and the signs in the background looked so different. It looked delicious though that tea!😍
Once he heard turkey, it was in his face it was it's next step.
Mme. Hyraelle 2:55 Yep! 😂💕
As a Turkish guy who is not very fond of tea, it is delicious and goes great along with simit. Turkish tea is over extracted, astringent, tiny bit of bitter but fresh especially with bergamot. Simit might be the first fast food ever by the way.
@@jagexja I just googled Simit and realised it's a thing I often eat for breakfast. Here in Croatia we call it Đevrek and I often eat it with some kefir or yogurt, tastes like heaven!
@@MmeHyraelle Surely we all knew he'd end up in Turkey. I think the only question is if he will go to Italy for meatballs.
I reallyyyy want a miniseries where Niklas and Alex compete to make a swedish and a french version of things.
The whole vibe of his restaurant & kitchen makes me want to crawl in and spend my winter sleep there.
As an American, I've always heard that Swedish meatballs are only made with nutmeg, salt and perhaps pepper -- and I hated it. But now I see they're *really* made with my favorite spices and I'm in love with this recipe. *MIND. BLOWN.*
That ending felt like the climax of a Jason Bourne film. Looking forward to more!
I can tell you the individual weights of every meatball on those plates. I can tell you that the waitress is left-handed and the guy sitting up at the counter weighs two hundred and fifteen pounds and knows how to handle himself. I know the best place to look for a spatula is on the wall in the prep area. And at this altitude, I can make 3000 meatballs at high speed before my hands start shaking.
@@INF1NI73 your comment is amazing.
The lingonberrys and pickled cucumber is essential, happy to see it brought to its potential. Also very nice series!
Lingonberry is mandatory of course but as a Norwegian the pickled cucumber surprised me. One of our traditional meatball variants is very similar to the Swedish but I'd expect carrots or mashed rutabaga instead of cucumber.
@@tessjuel And that's why Sweden is the big brother
@@tessjuel your Norwegian meatballs originates from Sweden of course. But the copy will never be as good as the original.
@@Jonsson474 Oh yes you're right but Swedish style meatballs is not the common kind of meatballs/cakes in Norway. The common ones, kjøttkaker, medisterkaker and karbonader and the other rare ones, joikakaker, benløse fugler, hakkebiff, hamburger, kålruletter etc. aren't anything like your lovely Swedish balls at all.
@@tessjuel Yeah, all the Scandi countries have a veritable onslaught of dishes based on varieties of minced meat, cooked, grilled, oven-roasted, fried... I'm fairly sure we Swedes stole Lutefisk from you Norwegians, though I can't be sure since it goes back far enough it gets hazy.
6:48 From my experience, the most important ingredient in French cuisine is an item called "plus de beurre".
I’ve just made this recipe. They are the most AMAZING meatballs I’ve ever made. Thanks for this fantastic recipe!
You did it with all the condiments too? Potato mashed with milk and some butter (nutmeg, white peppar and salt is trad). Cucumber we pickle with ättika (a very strong distilled white vineger) parsley and sugar to taste. The lingon-berries are just stirred with caster sugar.
The gravy is just cream deglaced panjuice, with added soy sauce (yes, that is authentic!!)
Thats how you really need to eat it. The acutal meatballs are just one part of the plate, its really about the entire dish 😊
Me personally i never soak bread crumbs in cream always milk. Cream is for the gravy.
Good eating!
Meatballs are big in South Africa among Afrikaans people. They are called Frikadelle. We use allspice as well but use only beef mince. An egg and a slice of white bread soaked in milk. Also a drop of vinegar and chopped parsley. So good.
in Swedish frikadeller seem to refer to some smaller meatball-like things you boil in soup.
didn't know that, but i've tried boiling meatballs in sauces. but i think some other surrounding countries uses the term frikadeller
I also did the whole recipe with sides. DELICIOUS. I used cranberries instead of lingonberries because cranberry is a local food fruit here in Québec (very similar in acidity). I especially love the texture of the meat mixture. Almost like paté, as Alex says. I cooked my onions for 1 1/2 hours. Totally worth it. The gravy is out of this world. If you make it at home, don't leave out the pickled cucombers, they balance everything :) What a treat
@@ccc4102 old post I know, but.. In Denmark we make something that is very similar to Swedish meatballs and they are named frikadelle. I did not know that name was also used in south africa, thats so funny. Learn something new every day ^^
2:26 Everything he just said pretty much describes how the restaurant looks; old and rustic but a touch of contemporary. It's like his mission conveys not only with the food but it also manifests into the the entire setting as well.
@@Sebbe1 Interesting.
"Amazing, you have all set up already". Yeah, Niklas has been a TV-chef since way before youtube existed.
"It's a little bit like the italians are towards"........any freaking italian recipe
I'm Italian, can confirm
everyone in sweden makes them differently though, and no one gets mad about it, not that pretentious, it's everyday food, they make it with what they got
As a Swede of Italian decent, I can double confirm :)
Sounds about right :)
OMG I'm so sad I didn't have the opportunity to say hi, I live in Stockholm and I have only been a chef for 1 year but my dream is to work for Niklas Ekstedt one day. Its so amazing how one of my favorite channels go to my Idol for an episode, you definitely went to the right place! If you want to come here again and need a guide or any tips on where to go or what to do I would take a few days off for you.
I have tried making this for many years, and FINALLY found the right way. Made some tonight for my family. They approve! Thank you very much, Alex and Chef Niklas.
I love the energy, enthusiasm and genuine sensory gratification of this host, all of which the chef welcomed, complemented and reciprocated in equal measure. Two good friends sharing what they love is one of the best things one can observe.
This is why I pretty much have moved to UA-cam entirely for entertainment. There's literally almost the exact opposite of what you describe on television. Yet you can easily find it on channels like this one if you look. I don't relax by watching conflict, I relax by watching skilled, intelligent people show their passion in a collaborative spirit.
What a beautiful man! He's so genuinely happy with what he's doing and so happy to just share his food and knowledge with you
"Everything tastes better with a touch of butter." That's about 90% of all you need to know about French cooking.
Oh Boy! That KITCHEN!!!! It blew me away! Flippin awesome! The Tools and Ovens and real FIRE everywhere! I really like that Chefs approach and mindset. AND THE MEATBALL ADVENTURE CONTINUES!!! YEAH!
I have always made Köttbullar (we just called them Swedish meatballs) the same way, but did not know about homogenizing the meat mixture. I will try this the next time. Thank you and thanks to Chef Niklas.
In the north parts of sweden you often use a combination of moose and beef instread. Even better 😊
Thats because you dont. What he creates here looks like an industrial sludge made to be pressed threw pipes and work well in an ibdustrial setting normally when cooking you strive to get as far away from that as possible.
@@kristinanordkoskela4232 Moose and beef? Sounds awfully dry to me.
Well... I now know where I want to eat if I ever go to Sweden. That place looked fantastic!
"No matter how you make them, they are always wrong". I feel that in my soul.
@YES I was a verified account on Google+
That was awesome! It was tremendously nice that you could have participated in the cooking progress. As viewers we can also feel how welcome you were in Niklas' kitchen. What an amazing man, I hope his business go well and that you meet again in the future with some bigger project :)
That Swedish Chef was so cool, such an amazing and passionate person.
Chef Niklas is a real one. Warm and welcoming and excited to share something he clearly loves! What a great experience!
the new editing style is hilarious, keep it up Alex love your stuff!!!
This style of episode is perfect, working with pro chefs
"no matter how you do them, they're gonna be wrong" Literally me when he brought out the cloves and allspice.
Same!
I like mustard in mine
@@cesteres AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
@@cesteres Mustard, black pepper and worchestershire sauce
@@zwete That's illegal
Niklas is the type of chef that makes you feel the restaurant is an extension of your home dining experience. You ease in, relax and have a wonderful meal there.
I feel really blessed here. We have a Swedish chef and a geeky French guy telling me how to make these meatballs in English. It’s an awesome video and I have a special interest because my sons mother is from Scandinavia :-) I shared it with him and my grandson who is a budding chef
I love that you show the ad duration on top! Fairplay.
Welcome to Sweden! Hope you had a good stay! 🇸🇪😁
"Every time I'm having a bit, I'm having a different emotion."
Me too, Alex. Swedish meatballs is my favorite food.
I love the only old fashioned cooking techniques. Fabuloussssss. Keep the traditions alive.
I have to tell you...every time I watch one of your videos, it just puts me in a good mood. You have a very likeable personality and that, combined with your passion for cooking is just infectious. You seem like such a kind person too, which with the way the world is right now, especially here in the States, is so desperately needed. So thank you. Thank you for making me, and I'm sure countless other people, feel good and happy and joyful, if only for a short while. Chapeau!
You've made Swedish meatballs so exciting! I do love them and now you've given me a new perspective on their origin and proper accompaniments. And the restaurant is charming!
I love how when he wants to perfect something he goes to the roots and builds from there
Watching this makes me really really really miss Stockholm, went there on holiday in 2018 and absolutely fell in love with the city. Really wish that I could go back this summer. :(
Go Back after corona! Im sure Stockholm want you back!
@Alex your videos have a certain curiosity to them that keep me watching. Your desire to understand the creation and playfulness of the whole process is enjoyable to watch. I'm not much of a cook but I live through your cooking. Thank you my friend.
I made this recipe last night and based on the excellence of this recipe I have subscribed to your channel. This was simply fabulous. I did add more allspice and more nutmeg than you mentioned. But I did everything else just like the video. Including mixing the meat until it became like a paste or pate. It was absolutely delicious. I added some cream to the pan juices and made the gravy. I didn’t have the correct loganberrie jam but I used blueberry jam. And I did not have the correct cucumber pickles so I just use some FINELY sliced dill pickles. I know that’s not correct but that’s all I can do. I also made mashed potatoes. It was delicious.
I wish there were more restaurants like this in my hometown. Great video, great guest chef in an obviously great Swedish restaurant, he came off like just a great guy who wasn't pretentious at all.
If I ever make it to Sweden, this place is first on my list....with any luck, I might bump into Nicklas Lidstrom, Tomas Holmstrom, Johan Franzen or Henrik Zetterberg, lol.
Bumped into Niklas Lidström two weeks ago. He was in my hometown for the WJC.
11:03 - "It's finger licking good"
UA-cam - "Yup, that's a copyright strike!"
With Popeye's in the back :D
What do you mean KFC have claimed my video
Nope, slogans are Trademarks! ;)
fun fact: the way Alex pronounce "köttbullar" the first time ( 5:37 ) is very close to the danish pronunciation of meatballs "kødboller"
The Craft Dude Is it related with köfte in Turkish?
@@AlparslanE Could be the case! Altho Köfte is a collection name for different dishes made of minced meat in Turkey and Kött in Swedish or Kød in dansih, means meat specifically. Mince is "färs" in Swedish...
bageallekakerna
@@AlparslanE No, there's no relation. It's a completely norse word. Kiot, kiøt, køt, kött. It comes from the old-norse word kjǫt, which in turn comes from the proto-germanic word ketwą. All meaning meat or flesh.
The turkish Köfte comes from kufte, which means to grind or something like that.
SlowSlowSloth Oh thanks. I checked it too, and what you said is true. The origin of the word köfte is Persian. However, I also know that there are many relations between the Nordic words and Turkish.
Niklas Ekstedt was on a video series about Swedish food a couple of years ago too, and I just have to say that I love the man. He seems so genuinely nice to be around and he's super passionate about what he does. Glad to see him be a part of this epic meatball journey as well.
Very good video! Most swedes grate onion in to the mix without frying it first. Also they only use grounded pig - no beef or veal - and season it with nothing more than white pepper and salt. The breadcrumbs (Important! Traditionally swedes uses sweet breadcrumbs called "skorpmjöl" made from sweet biscuits called "skorpor".) are soaked in milk. This is a "fancy" restaurant, and that's probarbly why they add different meats and spices so they can charge big dollars from their clients/guests.
I wish this restaurant actually had meatballs on its menu these days
"everything tastes better with a touch of butter" french cuisine in one sentence right there
And I'm sitting here in Sweden eating store bought economy package meatballs
Are they good?
Mamma scans köttbullar är ju skit gött
@@jozigirl7114 they are decent and cheap. Go great with mustard. I hate lingonberries.
The bought ones are awesome. I fry them, then add herbs, garlic and paprika and a splash of sweet chili sauce. Cook for a few minutes and the sauce turns into a glaze. Cheap and good.
Felix?
I've watched a few episodes of yours on meatballs. I enjoyed watching these different countries each give their variations of meatballs. I'm a South African and our traditional meatballs are called Frikkadelle. It has a definite Dutch flavour to them and have been made this way for more than 300yrs. Made with either 1kg beef mince or a mixture of lamb and beef it features one large onion (minced along with the meat), an egg, slice of wholewheat bread, 1Tbl sugar, 2 or 3 tsp salt, 1/2 tsp white pepper, 1/4 tsp nutmeg, 1/2 tsp ground coriander, 2 Tbl vinegar and 1/2 cup milk. Soak the bread in the milk, mix the salt, spices and vinegar with the meat & onion mixture, add the egg and mashed bread & milk and mix it well. Divide it into 12 balls rolling each in a little cornflour after shaping them. Put them in a buttered oven safe dish, putting a small dab of butter on each, add 1/4 cup boiling water & bake in a medium oven for 1hour or more but interupting every 15 mins to spoon some of the fluids over the meatballs until nicely browned. If the fluid dries up add a little extra. Usually it is served hot with rice and vegetables making gravy with the pan juices, or cold as a picnic dish served with potato salad. Try it. I sometimes add 1/2 tsp of baking powder or even baking soda to the mix to make it lighter.
How delightful to find my great-grandmother's meatball recipe, identical except for the cloves, that has been handed down for 4 generations in my family. She was a Swedish immigrant, and a superb cook.
As interressing as ever, also your editing became TOP NOTCH, bon travail !
I did not expect Köfte here, never thought of them as meatballs. Makes sense though, I am excited what new insights you might find in Turkey.
I remember Turkish meatballs are bigger, almost like a mini burger without the sauce
Im from Turkey but i dont think we have nice meatballs. I hope Alex finds one.
If I ever get around to visiting Sweden, I want to eat at this place 😍
Swedish Meatballs 😮😮😮 always my favorite! I will definitely up my Meatballs game with this recipe from Chef Niklas! Thank you Alex!
This video was amazing Alex! Seeing meatballs as an everyday kind of food here in Sweden with the frozen meatballs as Niklas said is one thing. But these real OG kind of meatballs are always a very special treat. Going to make my own this week for sure!
Love this series, it’s like a treasure hunt for the perfect meat ball. Very Indiana Jones of you. Can’t wait for you to find the holy grail.
The guy was so nice! I love that.
He had a show on kid's TV a few years ago and is colloquially known as "Matniklas" (lit. Food-Niklas) and has published a few cookbooks on classic Swedish food. Very nice and friendly dude.
I liked him too!
When he said "Turkey" I saw the fire in Alex's eyes! Ooo la la la la la
@KampKarl Naturally. How could someone's eyes catch fire?
I make my Swedish meatballs inspired not by Niklas, but another Swedish TV chef, can’t remember his name. But, since I went plant based, I have veganized it, so I make it from a Swedish shapable vegan färs (mince), plant milk with stale bread (usually baguette) soaked in it, different spices etc etc and most who have tasted them say that they would never have known that they are plant based, if I hadn’t told them. I serve them with a plant based cream sauce, boiled potatoes, veggies and boiled lingonberry (tyttebær) jam (I am not too fond of the raw, stirred jam, boiled is so much better, I think). Sooooo good! I also use a variety of my recipe with lots of Christmas spices for Christmas now, only made larger and flat, soooo good. I bake all mine, the Swedish in a pan with round holes, the Norwegian Christmas ones on a flat cookie sheet.. 😋
Love this idea of flying around learning about- and eating a lot of different food. On a sidenote I really appreciated that the Chef Niklas cooked the dish with you, good guy Niklas!
Recently I became a Swedish citizen and as my celebratory dinner with my girlfriend, I made this dish with the only modification of making that French mash potato recipe, it was by far the best dish to celebrate
Congrats!
Congrats and we allow the french potato mash!
When you started this series first thing came to my mind was Turkish Köfte! I am so glad you will show that as well. Great series Alex!
Died at “it’s like Volvo, ABBA, meatballs...”
And if you disrespect the meatball, they only have Volvo and ABBA. And Volvo isn't owned by the swedes anymore. It's owned by Geely, a Chinese company.
Mat O thats because ikea is sweden itself
@@smolbo1 ahhh, yes. IKEA.
IKEA is Sweden.
@@tony_25or6to4 IKEA is based in the Netherlands.
Swedish taxes scared them away.
He forgot death metal :(
Honestly, I've been enjoying this meatballs series a lot so far! It just has everything I like about this channel: nice food and recipes, background infos, lovely people and a compelling story to glue it all together. Keep up the great work Alex!
Great filmmaking at the end there. There were subtle to obvious queues that you weren't in Sweden anymore. When you said you were in Turkey it was like "oh yes, of course!" And I just had to go back and rewatch that bit to see what i missed.
2:42
Ikea: Am i a Joke to you?
Lukas Dare I point out pumps?
Let's be honest: It's not like Sweden has Ikea. Ikea has Sweden.
I love this episode so much 😍 it's so great to see chefs like Niklas and you appreciating 'simple' food and giving it the appropriate attention. Also love the vibe between you and Niklas, looks like two like minded found each other 😂 This was so pleasant to watch, I enjoyed every second of it❤
Probably one of the best comfort foods ever.
This may be your best video, Alex. There’s something so unique and beautiful about it!
Ahhh!!! I love this series!! It feels like your style is becoming something new in it's own essence! Can't wait for the next installment.