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[12 - 14] for now meatballs
[46 - 46] hey guys sadly this is Alex welcome back
[46 - 49] to the meatball madness today i am in
[49 - 52] sweden i am instakill and i'm here
[52 - 54] obviously to learn everything there is
[54 - 58] to learn about Swedish meatballs right
[58 - 62] so this this is the place where we're
[62 - 78] going to place the guy Niklas hey hey
[82 - 82] nice to meet you it I'm Nicolas that I'm
[82 - 84] a chef and restauranteur here in
[84 - 86] Stockholm and we're in the very middle
[86 - 88] of Stockholm in my restaurant we work
[88 - 91] completely with old-style Nordic cooking
[91 - 93] thing and then we have the plum but you
[93 - 96] here we touch with hot iron things like
[96 - 106] this this is from a smoker here so
[106 - 109] completely fire based and we use almost
[109 - 112] only birch only but yeah flavor the the
[112 - 115] birch with different flavorings Oh this
[115 - 118] current current blackout is music Asus
[118 - 122] no I was just being fancy this impact
[122 - 125] the flavor to the food like I say thank
[125 - 128] you yeah yeah started working with these
[128 - 130] techniques and learning about it and
[130 - 133] there's so much to learn and I'm only 40
[133 - 135] years old so and I only have 40 more
[135 - 138] years maybe 50 years to do this and that
[138 - 140] stresses me I wanted the cooking to be
[140 - 143] very risky canned very old style but
[143 - 145] then I wanted the experience in the
[145 - 147] dining room to be more contemporary and
[147 - 155] more restaurant this may be sit right
[155 - 158] there so we can enjoy the last remaining
[158 - 162] of light it's not gonna be my vitamin D
[162 - 165] yes you have like Volvo Abba meatballs
[165 - 168] mostly this thing there is a lot of
[168 - 170] students say it was called the 12th ever
[170 - 173] conquer king went turkey and brought
[173 - 177] with him the recipe yeah I mean it's
[177 - 179] very debated with the historians which
[179 - 180] King actually brought it to Sweden but
[180 - 183] in the recipe from from Turkey and and
[183 - 185] then I'm guessing like even adapts it
[185 - 187] becomes much it becomes Swedish people
[187 - 189] are very conservative when it comes to
[189 - 193] me nothing subject yes very touchy ever
[193 - 195] be very bad to have me in the kitchen or
[195 - 198] detention subject it's a little bit like
[198 - 200] the Italians are towards tortellini yeah
[200 - 203] so it's very bad yeah the lingonberries
[203 - 205] always always always serve lingonberries
[206 - 207] with me posted what are lingonberries
[207 - 208] ilayya ploobis
[208 - 212] yes my buddies know cloudberries yes so
[212 - 213] they grow in the forest like cranberry
[213 - 216] the meatball might be rich and creamy
[216 - 223] and then you need a bit of exited let's
[223 - 228] make them yeah good kitchen yeah I mean
[228 - 230] amazing I've got everything set up for
[230 - 231] Raya that's brilliant
[231 - 233] two times beef one time pork one time
[233 - 236] deal cream and breadcrumbs set for an
[237 - 239] hour one egg cooked onion add these to the
[239 - 242] one egg cooked onion add these to the mixture as well yes so in Sweden if you
[242 - 246] add a lot of cloves it's more Christmas
[246 - 248] style Old Spice is common to use nutmeg
[248 - 250] is also very common
[250 - 252] do you always grind them yourself yes
[252 - 255] that's the best always wooden spoon and
[255 - 256] it's really important I'll show you
[256 - 257] later wine so I'm not gonna ask any
[257 - 259] question now no like nothing do it later
[259 - 260] it's a cliffhanger
[260 - 266] oh no more quicker like a machine I'm
[266 - 268] guessing people do this with like a
[268 - 271] stand mixer no mixer no electricity so
[271 - 273] you really go for it yeah very difficult
[273 - 275] to cook meatballs for Swedish people
[275 - 279] because no matter how you do them gonna
[279 - 282] be wrong no means no electricity and
[282 - 285] like my mother's recipe or my
[285 - 286] grandmother's recipe or so that's the
[286 - 288] big difference between any other
[288 - 290] meatballs and the Swedish meatballs it's
[290 - 294] more like a pate like a but it
[294 - 296] definitely be more different than an
[296 - 298] Italian meatball they usually mix but
[298 - 299] not to that extent
[299 - 309] no you can feel the texture do it yeah
[309 - 311] it's much more like a potato and then
[311 - 313] yeah the classic meatball mixture that
[313 - 317] I'm used to yeah the size that's the
[317 - 319] size yeah it's gonna it's gonna shrink a
[319 - 321] little bit yeah okay that's a nice way
[321 - 322] to shape the meatballs because usually
[322 - 324] at my place the way I would do this I
[324 - 326] would I would shape them like this in
[326 - 333] one hand it's just like it's right so
[333 - 334] that's a very important point thank you
[334 - 336] so much for that so how do you pronounce
[336 - 338] this I say could pull up yeah well you
[338 - 342] need to do a shot bula bola Vega
[342 - 344] if I say should pull up to somebody
[344 - 345] nobody's gonna understand what I'm
[345 - 347] talking about these are the meatballs we
[347 - 349] have made I mean I did most of the job
[349 - 352] as you probably saw the most illegal at
[352 - 355] once but it's a little irregular because
[355 - 359] of course meatballs is the most
[359 - 362] prefabricated thing in Swedish cooking I
[362 - 364] mean I mean most households in Sweden
[364 - 365] today don't make their own meat boats
[365 - 367] they buy them frozen machine made in
[367 - 371] their perfect shape yeah but if they did
[371 - 374] a little dis saved a little irregular
[374 - 376] you get my point
[376 - 378] I did that on purpose yeah Stone Age
[378 - 382] inducted again
[388 - 388] so what about the heat yeah you go meet
[388 - 390] them be pretty hard to control the heat
[390 - 394] you have to listen and smell you have to
[394 - 395] be human they don't have to be perfectly
[395 - 397] round actually a Swedish meatball I'll
[397 - 405] say a side they have a sign yeah oh wow
[407 - 407] you're just finishing them with a bit of
[407 - 409] butter yes everything tastes better with
[409 - 418] the touch of butter yeah get some forks
[418 - 420] and knives yeah maybe some beer oh yeah
[420 - 424] oh yeah this man knows knows me already
[424 - 431] be a few meatballs that's nice you want
[431 - 432] to put the lingonberries on the plate
[432 - 446] yes cucumber the gravy sauce it's funny
[446 - 448] because when you cook them I thought
[448 - 449] they were amazing then you fight them in
[449 - 450] the butter I thought they were even more
[450 - 452] amazing then then you added all this
[452 - 457] gravy and then a beer it never ends no
[461 - 461] they look amazing man okay let's talk
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[516 - 519] is there any specific way to eat them
[519 - 521] fry them first as they are yeah they're
[521 - 523] super soft I'm just gonna go like this
[523 - 531] first almost sweet not sweet but just
[531 - 534] just the onions yeah yeah yeah the
[534 - 536] camera onions right so white with this
[536 - 539] the lingonberries every time I'm having
[539 - 543] a bite I'm having a different emotion
[547 - 547] hmm yeah Moe thank you so much for this
[547 - 550] yeah nice having you in the house you
[550 - 552] just added a bit of gravy on top it's
[552 - 553] just a cream gravy so when you fry the
[554 - 556] meatballs you're almost done you just
[556 - 558] add a little bit of cream and so you're
[558 - 560] getting all the meat juices or the
[560 - 562] caramelized bits yeah everything that is
[562 - 564] incorporated now this is how it's
[564 - 565] supposed to be eaten
[565 - 568] yeah eat it like if I carry a girl it's
[568 - 571] okay it's lunch so it's so it's people's
[571 - 573] food yeah I was expecting this to be
[573 - 576] tasty and caramelized and are sweet and
[576 - 579] salty and savory but this I did not
[579 - 581] expect it may be because of the
[581 - 583] lingonberries very acidic yeah Ruchi but
[583 - 586] they have some just just a touch of
[586 - 589] bitterness but yeah they really do and
[589 - 590] that's amazing cause because that works
[590 - 591] so well with the sweetness of the
[591 - 593] meatball yeah what about the cook the
[593 - 594] cucumber what are these
[594 - 597] okay so they just then sliced cucumber
[597 - 600] with some etiquette it's a Swedish
[600 - 602] vinegar very strong vinegar that's
[602 - 606] Sookie Wow because it's way too pounds
[606 - 608] of Meatballs I'm gonna keep on it it's
[622 - 622] thank you meant so much for this thank
[622 - 624] you Alex it was amazing what's a
[624 - 625] pleasure having you in the kitchen I
[625 - 632] learned so much I feel like ya don't
[632 - 634] know and yet there are some specifics
[634 - 637] that really make them what they are they
[637 - 638] are making them swedish right make them
[638 - 640] Swedish thank you thank you so much
[640 - 642] follow this man take care Lex yeah thank
[642 - 644] you so much money see you all right see
[661 - 661] I'm at the airport right now yeah those
[661 - 663] Swedish meatballs where what not to say
[663 - 664] good it's not good
[664 - 667] it's finger-licking good the amazing
[667 - 669] experience that I had is not only
[669 - 671] related to food it's also related to the
[671 - 673] fact that together with Niklas he also
[673 - 677] cooked together there was a fireplace I
[677 - 680] felt welcome in this place so at the end
[680 - 683] of the day you get that amazing tasting
[683 - 687] experience technique takeaway here's
[687 - 689] what I've got first of all they soak
[689 - 693] breadcrumbs not in milk operon grease
[693 - 696] those meatballs were spicy not in the
[696 - 697] sense of being much a slightly
[697 - 699] Christmassy vibe
[699 - 701] then then something that important
[701 - 704] lingonberry on the side for us the
[704 - 706] pickled cucumber they're part of the
[706 - 709] dish you don't eat meatballs on their
[709 - 711] own you need to have that balance base
[711 - 713] because without them the whole dish will
[713 - 716] just be suffering and caramelize and
[716 - 718] rich and you need something to wake you
[718 - 720] were now obviously I would love to go
[720 - 722] back to Paris right now and cook some
[722 - 725] Swedish rebo's but I feel like there's a
[725 - 727] problem there's always a problem I'll
[727 - 730] dip out with him in the recipe from
[730 - 732] Turkey contracted culture
[732 - 736] I didn't lie to you I say that was at
[736 - 738] the airport but I didn't say which
[738 - 742] airport I was at I'm now in Turkey this
[742 - 745] is a cimmyt and some China
[745 - 749] I'm here to understand everything there
[749 - 751] is to understand about Turkish Kuster
[751 - 754] wondered space wait I'm gonna pick a cab
[754 - 756] in a few moments head to the city of
[756 - 759] Istanbul here in Turkey have a after
[759 - 763] once twice maybe three times maybe more
[763 - 766] okay so we catch up in the next one bye