**The Swedish Meatball Challenge: A Recipe Review**

We're kicking off this episode with a recipe review of Marcus Samuelson's Swedish meatballs. As Chris mentioned, it's clear that the chef is indeed Marcus Samuelson, and we can't help but admire his creative twist on traditional Swedish cuisine.

As Chris pointed out, there was a sense of familiarity in the dish, reminiscent of the IKEA cafeteria. The color palette and presentation were spot on, with a meatball nestled comfortably in a rich, tight gravy. However, Chris couldn't quite put his finger on what made this dish special - until they started discussing ingredients.

Chris revealed that their own meatball mixture consisted of 100% beef, with added breadcrumbs, onion, garlic, and a pinch of salt and pepper. They also used pork, veal, and beef in their blend, which Chris joked was "annoying." Meanwhile, Marcus Samuelson's sauce was made with chicken stock, heavy cream, lingonberry preserve, cucumber pickling liquid, and just a hint of honey for added sweetness.

**The Grades are In**

When it came time to grade the dish, Chris wasn't impressed. They docked points for technique, citing that Marcus didn't quite master the classic Swedish meatball recipe. The addition of grill marks was a nice touch, but not enough to elevate the dish to perfection. However, they did praise Marcus's use of high-quality ingredients and clever incorporation of pickling liquid into the sauce.

On the other hand, Chris themselves received an 80, with a c- minus for their own meatball mixture. They used beef in its purest form, which resulted in a less-than-sweet flavor profile. However, they did manage to soak their breadcrumbs in heavy cream, giving them a crispy texture on the outside and tender interior.

**Final Thoughts**

As we wrapped up our review of Marcus Samuelson's Swedish meatballs, it was clear that this dish was a true test of technique and creativity. While Chris wasn't entirely impressed with their own recipe, they did appreciate the care and attention to detail that went into crafting this classic dish. And for Marcus Samuelson, it seems like his use of high-quality ingredients and clever presentation techniques has earned him an 80 on our scale.

We'd be remiss not to mention the grill marks, which added a welcome smokiness to the dish. However, Chris couldn't quite forgive themselves for not using a skillet or cast iron - despite Marcus Samuelson's success with this technique. And so, it seems that both chefs have something to learn from each other, as we continue our culinary journey together.

**The Final Score**

Marcus Samuelson: 80

Chris: 80 (with c- minus)

And there you have it, folks! A recipe review like no other, where both chefs come out on top - or at least, within a whisker of each other. Until next time, stay culinary and keep on cooking!

"WEBVTTKind: captionsLanguage: enhey guys it's brad leone and i'm here for a secret conversation about chris morocco once again we're going to put chris's superstar abilities to the test this is marcus samuelson's swedish meatballs we're challenging chris to replicate this exact dish with every ingredient in just one day he'll be able to taste it touch it smell it but at no point will chris ever be able to see this dish because he only has one day we're going to give chris three lifelines but here's the catch using them will dock points off his final score at the end of the day we'll be coming back to see his final creations and i will be the guest judge giving him his final score throughout like all of kind of like quarantine and coveted and everything i think i've been eating like nothing but like burgers pizza and nachos so if it's anything but those things like i probably don't have a chance of getting it at all first thing that came to mind is that i smell pickle almost like you're getting like um special sauce you know whoa we've got some squidge some bouncy possibly meaty kind of thing here can't count before and then there's like a whole separate oh god soft things everywhere you know like when you did your first haunted house as a kid what what was that let's go back to these it's like what i was smelling is not at all what i was what i'm tasting right now i'm getting i would want to say like a beef meatball but with like a pretty high proportion of bread in it like the sweetness is very pronounced i think that's what was kind of giving me that like that sweet and sour kind of pickle aspect like almost like a bread and butter pickle but i never in a million years would have guessed that it was coming from a meatball i think i just got a piece of parsley in the meatball or outside of the meatball so i'm moving on from the meatballs wait hold on oh there was a pickle there ah okay so like i'm feeling slightly relieved and uh gratified that there does seem to be a full sour pickle it's too quiet in here you like can you just pipe in brad's voice just like booming around in the back like clattering his friggin fermentation crocks and then there was like a pool of some kind of saucy thing over here i'm guessing that that's lingenberry jam with some kind of like swedish meatball or something the only issue being i have no idea what goes into swedish meatballs or what in fact makes them swedish whatever amount of crispiness that was on the exterior of this meatball has been reduced by the fact of you know being kind of simmered in that sauce would it make sense for it to all be stove top it probably would right i feel like there's a little bit of like really finely chopped onion in there somewhere what's in the sauce though what's in the sauce like i'd want to say that there would probably be some beef broth this fruit preserve it's like almost not as sweet as the sauces so point being like how much of that you have to put into the sauce in order to get the sauce to read as sweet as it is you know do you just put outright sugar in the sauce of like a meatball i mean maybe all right i don't know i think that's like as far as i can go with it what is that your kids have a nintendo switch i'm hoping they make it well into teenager hood before they ever even realize that such a thing as nintendo even exists are you kidding i feel like i wouldn't put it past you all to give me a marcus samuelson recipe um so that i have to like fail at it and then have to like look him in the eye for like the next like you know five years at bon appetit uh and never live it down that like i don't know what a swedish meatball is oh let's just back up for a second i you know we have a whole new kind of like sort of format where i have like basically a day to taste the dish and execute the dish a couple of times i'm going to come up with a list here we'll get ingredients in and then i'll have kind of a couple of shots at doing this ground 20 beef panko or bread maybe we'll go with bread on this we'll try bread first yellow onion garlic egg for the sauce let's say beef broth white wine i'll put brandy with a question mark and let's see if anybody happens to have a bottle of brandy lying around red or white wine then flour question mark sugar lingenberry jam and sour pickles i mean there's just there's not that many ingredients here we're gonna come back hopefully i'll have all this stuff here and we'll be ready to go with the first pass so we'll see you know they gave me a bottle of wine that has some wine gone from it but not that much wine same thing with our good old enj brandy here like did you specifically direct them to take some of the liquid out of there you know and just like pour it right down the drain just just to mess with my head i don't know this is this is kind of what i'm wondering is let's make our meatball mixture i'll serum and then we can talk about how to construct our sauce so i still don't really know i just want to make this like super fine because i don't really want much texture from it it sucks to have to cook off onion or other alliums before putting them in a meatball i feel like you want just really finely chopped onion or something in there am i 100 on that not not 100 on anything today you know garlic i would put it in a meatball is it 100 in there i don't know i never know with meatballs is it bread or is it bread crumb maybe we should just see if summer has breadcrumbs you know what i mean summer do you just plain breadcrumbs okay i feel like we're finally getting somewhere all right so that was a cup of just regular bread crumb that's a half a cup of milk so this is called a panod it's a mixture of you know bread you know an egg or other liquid it's like that's a lot of business you know kind of going into um ground beef there could be another meat mixed in with ground beef but i just feel like it's pretty annoying to call for a third of a pound of beef third of a pound of pork third of a pound of veal but anyway if you know that's what's going on in this recipe i apologize in advance for saying that we're gonna add some salt to this wait is this the course morton's like come back to like haunt my soul it's like gravel black pepper you know or are they really just this simple oh thanks for reminding me to put the onion in john i like seriously i just expect a little more i think we'll do kind of like three tablespoons maybe so like something like in that range all right these are starting to get a little big this is like the italian at me coming out all right so that is math right a nice even 17 no no recipe ever calls for a prime number of anything so i'm just using some neutral oil i feel like i could have made them even smaller the nice thing about browning meatballs on the stovetop is just that you have a ton of control right it can kind of cook through sort of gently in the sauce like after the fact when i've seen swedish meatballs i'm thinking like seriously like you know ikea cafeteria i think of something that's like in a little bit more of like gravy but i don't feel like i tasted gravy this morning i think we're gonna want to pull these out after they're all like really nicely browned you know brown the other half and then um these are really gonna have to finish cooking through in our sauce it feels a little crazy to even be thinking about putting brandy in this but i think we're gonna do it almost smells like caramel like that vanilla kind of quality to it i mean at least you guys got a show right maybe it's a question of like wine and vinegar going in like at the same time i don't know we're kind of all over the road here but you know let's go with like white wine vinegar hold on i'm throwing it back throwing it back we're going with red wine vinegar let's do a couple tablespoons of this now let's cook this right out beef broth is going to go in on top of that and we'll see what else makes things sweet not more this right off the bat like i want to throw some sugar in there sour and it's flat and pretty bad pinch of rock salt still kind of burns with acidity but now that we've got some beef broth in there if the flavors aren't a reasonable place then we'll drop the meatballs in and then just let let it cook down around them it's really weird the broth in there it's like it almost wants to be sweeter and more sour the linganberry could definitely be part of it what i do think is interesting about these is that it's not very sweet and it's not super sour so i don't know let's just like go for it screw it right it can only get worse definitely made it better made it a lot better all of a sudden like the sweet and sour character is like way more present i want to cook these meatballs through but i also want to take this mixture like right down until it's kind of glazy i think the biggest doubt that i have is just about when you taste sweet and sour what's it coming from if you're looking for something kind of like you know briny and salty like obviously like pickle brine is great do i feel like pickle brine makes sense though like not really i'm going to give myself a knocking bad with this one let's plate it up i think i think we're good i mean we're a little short on sauce but for a first pass it's okay i think i got a little bit lost in the woods when it comes to the sources of sweet and sour the sauce instantly became so much better once the linen berry preserve went in there i'd say like ingredients like i'm i'm maybe around like a 78 right now the vinegar or the brandy or the wine like one to two of those probably can come out also there very well could be onion or shallot kind of sweated down in the sauce that is also missing so taste you know i think we have that kind of crispy gone soggy edge very well represented here some of that browning is a little too far but i feel pretty good about just the overall kind of construction and approach i i mean i think i'm like you know at like an 88 there it feels pretty good to me i think overall technique like stovetop method for browning the meatball cooking out in liquid the construction of the meatball the breadcrumb i would give myself an 85. i mean appearance come on that's pretty good it's like three distinct elements on a plate maybe they're a touch big like 95 come on come on so for round two we're gonna brown the meatballs but less no brandy can we get there just with like the beef a little wine and lingonberry do you remember like what sweet little innocent dubs we were back in the spring thinking that like june was a long time to wait to see top gun maverick watching the first trailer and then watching the second trailer okay okay that we live in a world that is so cruel that we have to wait until june to see that movie i just don't know that i can take it it's okay it's gonna be here before you know it the world was just like hahaha chris you know like you've waited what 30 some odd years for a sequel why don't you wait another year you know like that just feels cruel to me so we're just gonna cut up some shallots so it's good to go in our sauce where does like sweet and sour and where does gravy intersect if they do ah i don't know i feel like i'm missing something so we have our diced onion from before it's still gonna go with a cup of um this fine bread crumb here do two eggs again should we go for one-handed boom i like them apples two for two somebody's been busy during quarantine huh all right we want salt and pepper so we're going with 100 beef there could be pork in there but i don't know just doesn't make sense not a prime number so we're going for a little less browning this time did y'all miss the moment where i guessed which pokemon was on morgan's shirt did you miss that alolan malawack okay so that's three-point bonus before matt tries to take it away you guys you guys were there now you can only learn so much with in eight months being locked inside with your children okay so brown but like not as brown i'm gonna err on the side of doing shallot white wine take it down i'm gonna take it up a notch how come when emerald says it it's like there's cheers from like the back of the room and i say like let's take it up a notch and it's like nothing nothing no um throw a little black pepper in at this stage but more volume of sauce this time so i'm gonna do more like a cup and a half of stock lingonberry is going in right now and we're going to see where we're at flavor-wise it's nowhere near enough let's double it and we have like plenty of fat here we have plenty of gelatin from like that nice beef broth you know like we don't need more fat from dairy you know but it fits a little bit more in the back of my head in terms of like what i recall seeing at the ikea dining hall if i want to ask if there's a dairy product that needs to go in here is there a dairy product that belongs in this sauce yes there is a different dairy product there's a dairy product hey summer do you have cream like this is a quarter cup of cream that seems closer to swedish meatball right a little weird it's like the red of the lingenberry combined with the cream just makes this sort of maybe all right we can take us down just a little bit further and then i think we're there cut up some parsley i mean it's good you really get the sweetness and the tartness and it's very rich even just like the littlest bit of drizzle on your plate and you know you'd you'd really taste it really prevalently the way i did also if it were a little cooler would be a little more clingy so brandy came out red wine vinegar came out sugar came out cream went in charlotte went in so i think we got closer on ingredients i can't remember what i was at before maybe a 78 i'd say i'm like up at 83 now flavor i'd say like we're really close i'm gonna hold steady at 88 for flavor something about the meatball i feel like that that might be slightly off technique i don't think anything really changed that significantly here um so whatever i gave myself before i'm happy to take that again and then appearance um certainly the sauce looks a good bit different this time i gave myself a 92 before really oh i was just like giving him out then huh um yeah i don't i don't know i i let's back off to like a 92 on that i feel like it could have been a little bit stickier this go around but yeah oh sorry we'll do that again all right from the top buddy it's good to see you it's good to see you it's been a little while i'm really glad you're back in you're back on the saddle how do you think you did this round i i don't know i mean i i feel like i have a good sense of what the dish is but whether or not i exactly nailed the original i yeah i don't know i feel like there's a few things kind of escaping me in there you know maybe i'm just a little too easy but if you can pick what the dish is i mean that's a win where i come from bud call me old-fashioned but like when i grew was growing up that was a win you know that's a w all day pal i'm sticking with what i said this morning which is that this is swedish meatballs and i think the chef is marcus samuelson because it would be just like this bunch of jerks i present to you drum roll please marcus samuelson's swedish meatballs bud that's a w good job chris i mean the thing that that i knew looking at it that was just sort of like this can't really be right is like the color of the lingonberry jam in the gravy this is sort of the look that i kind of like have in the back of my head from like the ikea cafeteria it's a meatball in a very tight gravy but how do you get there so we'll just start with ingredients all right you know the powers that be you they give you an 80. all right that's a b chris that's all right what was your meatball mixture my meatball was 100 beef because you know who wants to buy half a pound of beef and half a pound to anything else and i did uh breadcrumb a little bit of onion a little bit of garlic what kind of it wasn't like i didn't uh yellow maybe you should have went red but you know what how are you supposed to red are you kidding me hey hey this is a family show red onion red onion and you know what half a pound who wants to buy that chris a lot of people it was 33 and a third three ways uh pork veal and and beef yeah it's annoying we talked about it but it's gonna cost you a couple points all right in the sauce there's chicken stock heavy cream lingonberry preserve yeah right nailed it bud maybe just dialed back a little bit cucumber pickling liquid love that marcus love that and a little bit of salt and pepper but all the sweetness is coming from the lingonberry there's no additional sugar in the meatball no i i i got sweetness from the sauce i did not get a ton of sweetness from the meatball itself just for your mental head space there is some honey in the meat what else makes things sweet you know that's just the way the cookie crumbles technique chris all right on a scale to one to a hundred all right first of all i just want to say i didn't have any part in this okay in the grading of this but you know we have a great team what are you setting me up for technique 70 you got a 70. a 7 i knew you wouldn't be happy with it 70 what what is what is happening it's called high school for brad chris you got to see it's called you're moving on to bigger and better things okay i'm assuming you used a skillet or a cast iron yes good old marcus though did him on the grill chris what grill i know you were set up for failure so you know and it's fine i've i blame marcus what kind of monster no i'm just kidding it's a great idea it's a great idea that's what's so annoying about it good old marcus he sweat out the onions in the meatball in a little olive oil beforehand soaked his bread crumbs in heavy cream you nailed everything else a c minus a c minus that's like a morocco f come on i respect that chris and you know it's like that brings us right to appearance okay and we're gonna pick it right back up to the morocco the morocco what he's used to here and we're gonna get a 90 okay and that's an egg right on the paper put it on the fridge that is that is an a minus that like oh this is like terrible what what what grill was i going to use by the way like where you know like where which drawer is the grill in well it's fine summer you keep your grill i'll remember this tomorrow though and then plowing forward right flavor given the current circumstances chris it looks like you're a table for one there how do you think you did flavor-wise comparison pretty good isn't it it's pretty good and the things that really matter most i'm like uh 85. the sweetness of the meatball i think is really like why i'm docking myself the most points the meat blend is a big one final score all right of this dish of this project and it is an 80 chris eight zero flat 80. i think that's a it's a great number personally i would have gave you an 86. sticker b-plus you get home you enjoy the weekend all right you you earned it buddy that's what i'm talking about dude thank you i appreciate it that's what i'm talking about and the credits and credits baby boom just for you bradhey guys it's brad leone and i'm here for a secret conversation about chris morocco once again we're going to put chris's superstar abilities to the test this is marcus samuelson's swedish meatballs we're challenging chris to replicate this exact dish with every ingredient in just one day he'll be able to taste it touch it smell it but at no point will chris ever be able to see this dish because he only has one day we're going to give chris three lifelines but here's the catch using them will dock points off his final score at the end of the day we'll be coming back to see his final creations and i will be the guest judge giving him his final score throughout like all of kind of like quarantine and coveted and everything i think i've been eating like nothing but like burgers pizza and nachos so if it's anything but those things like i probably don't have a chance of getting it at all first thing that came to mind is that i smell pickle almost like you're getting like um special sauce you know whoa we've got some squidge some bouncy possibly meaty kind of thing here can't count before and then there's like a whole separate oh god soft things everywhere you know like when you did your first haunted house as a kid what what was that let's go back to these it's like what i was smelling is not at all what i was what i'm tasting right now i'm getting i would want to say like a beef meatball but with like a pretty high proportion of bread in it like the sweetness is very pronounced i think that's what was kind of giving me that like that sweet and sour kind of pickle aspect like almost like a bread and butter pickle but i never in a million years would have guessed that it was coming from a meatball i think i just got a piece of parsley in the meatball or outside of the meatball so i'm moving on from the meatballs wait hold on oh there was a pickle there ah okay so like i'm feeling slightly relieved and uh gratified that there does seem to be a full sour pickle it's too quiet in here you like can you just pipe in brad's voice just like booming around in the back like clattering his friggin fermentation crocks and then there was like a pool of some kind of saucy thing over here i'm guessing that that's lingenberry jam with some kind of like swedish meatball or something the only issue being i have no idea what goes into swedish meatballs or what in fact makes them swedish whatever amount of crispiness that was on the exterior of this meatball has been reduced by the fact of you know being kind of simmered in that sauce would it make sense for it to all be stove top it probably would right i feel like there's a little bit of like really finely chopped onion in there somewhere what's in the sauce though what's in the sauce like i'd want to say that there would probably be some beef broth this fruit preserve it's like almost not as sweet as the sauces so point being like how much of that you have to put into the sauce in order to get the sauce to read as sweet as it is you know do you just put outright sugar in the sauce of like a meatball i mean maybe all right i don't know i think that's like as far as i can go with it what is that your kids have a nintendo switch i'm hoping they make it well into teenager hood before they ever even realize that such a thing as nintendo even exists are you kidding i feel like i wouldn't put it past you all to give me a marcus samuelson recipe um so that i have to like fail at it and then have to like look him in the eye for like the next like you know five years at bon appetit uh and never live it down that like i don't know what a swedish meatball is oh let's just back up for a second i you know we have a whole new kind of like sort of format where i have like basically a day to taste the dish and execute the dish a couple of times i'm going to come up with a list here we'll get ingredients in and then i'll have kind of a couple of shots at doing this ground 20 beef panko or bread maybe we'll go with bread on this we'll try bread first yellow onion garlic egg for the sauce let's say beef broth white wine i'll put brandy with a question mark and let's see if anybody happens to have a bottle of brandy lying around red or white wine then flour question mark sugar lingenberry jam and sour pickles i mean there's just there's not that many ingredients here we're gonna come back hopefully i'll have all this stuff here and we'll be ready to go with the first pass so we'll see you know they gave me a bottle of wine that has some wine gone from it but not that much wine same thing with our good old enj brandy here like did you specifically direct them to take some of the liquid out of there you know and just like pour it right down the drain just just to mess with my head i don't know this is this is kind of what i'm wondering is let's make our meatball mixture i'll serum and then we can talk about how to construct our sauce so i still don't really know i just want to make this like super fine because i don't really want much texture from it it sucks to have to cook off onion or other alliums before putting them in a meatball i feel like you want just really finely chopped onion or something in there am i 100 on that not not 100 on anything today you know garlic i would put it in a meatball is it 100 in there i don't know i never know with meatballs is it bread or is it bread crumb maybe we should just see if summer has breadcrumbs you know what i mean summer do you just plain breadcrumbs okay i feel like we're finally getting somewhere all right so that was a cup of just regular bread crumb that's a half a cup of milk so this is called a panod it's a mixture of you know bread you know an egg or other liquid it's like that's a lot of business you know kind of going into um ground beef there could be another meat mixed in with ground beef but i just feel like it's pretty annoying to call for a third of a pound of beef third of a pound of pork third of a pound of veal but anyway if you know that's what's going on in this recipe i apologize in advance for saying that we're gonna add some salt to this wait is this the course morton's like come back to like haunt my soul it's like gravel black pepper you know or are they really just this simple oh thanks for reminding me to put the onion in john i like seriously i just expect a little more i think we'll do kind of like three tablespoons maybe so like something like in that range all right these are starting to get a little big this is like the italian at me coming out all right so that is math right a nice even 17 no no recipe ever calls for a prime number of anything so i'm just using some neutral oil i feel like i could have made them even smaller the nice thing about browning meatballs on the stovetop is just that you have a ton of control right it can kind of cook through sort of gently in the sauce like after the fact when i've seen swedish meatballs i'm thinking like seriously like you know ikea cafeteria i think of something that's like in a little bit more of like gravy but i don't feel like i tasted gravy this morning i think we're gonna want to pull these out after they're all like really nicely browned you know brown the other half and then um these are really gonna have to finish cooking through in our sauce it feels a little crazy to even be thinking about putting brandy in this but i think we're gonna do it almost smells like caramel like that vanilla kind of quality to it i mean at least you guys got a show right maybe it's a question of like wine and vinegar going in like at the same time i don't know we're kind of all over the road here but you know let's go with like white wine vinegar hold on i'm throwing it back throwing it back we're going with red wine vinegar let's do a couple tablespoons of this now let's cook this right out beef broth is going to go in on top of that and we'll see what else makes things sweet not more this right off the bat like i want to throw some sugar in there sour and it's flat and pretty bad pinch of rock salt still kind of burns with acidity but now that we've got some beef broth in there if the flavors aren't a reasonable place then we'll drop the meatballs in and then just let let it cook down around them it's really weird the broth in there it's like it almost wants to be sweeter and more sour the linganberry could definitely be part of it what i do think is interesting about these is that it's not very sweet and it's not super sour so i don't know let's just like go for it screw it right it can only get worse definitely made it better made it a lot better all of a sudden like the sweet and sour character is like way more present i want to cook these meatballs through but i also want to take this mixture like right down until it's kind of glazy i think the biggest doubt that i have is just about when you taste sweet and sour what's it coming from if you're looking for something kind of like you know briny and salty like obviously like pickle brine is great do i feel like pickle brine makes sense though like not really i'm going to give myself a knocking bad with this one let's plate it up i think i think we're good i mean we're a little short on sauce but for a first pass it's okay i think i got a little bit lost in the woods when it comes to the sources of sweet and sour the sauce instantly became so much better once the linen berry preserve went in there i'd say like ingredients like i'm i'm maybe around like a 78 right now the vinegar or the brandy or the wine like one to two of those probably can come out also there very well could be onion or shallot kind of sweated down in the sauce that is also missing so taste you know i think we have that kind of crispy gone soggy edge very well represented here some of that browning is a little too far but i feel pretty good about just the overall kind of construction and approach i i mean i think i'm like you know at like an 88 there it feels pretty good to me i think overall technique like stovetop method for browning the meatball cooking out in liquid the construction of the meatball the breadcrumb i would give myself an 85. i mean appearance come on that's pretty good it's like three distinct elements on a plate maybe they're a touch big like 95 come on come on so for round two we're gonna brown the meatballs but less no brandy can we get there just with like the beef a little wine and lingonberry do you remember like what sweet little innocent dubs we were back in the spring thinking that like june was a long time to wait to see top gun maverick watching the first trailer and then watching the second trailer okay okay that we live in a world that is so cruel that we have to wait until june to see that movie i just don't know that i can take it it's okay it's gonna be here before you know it the world was just like hahaha chris you know like you've waited what 30 some odd years for a sequel why don't you wait another year you know like that just feels cruel to me so we're just gonna cut up some shallots so it's good to go in our sauce where does like sweet and sour and where does gravy intersect if they do ah i don't know i feel like i'm missing something so we have our diced onion from before it's still gonna go with a cup of um this fine bread crumb here do two eggs again should we go for one-handed boom i like them apples two for two somebody's been busy during quarantine huh all right we want salt and pepper so we're going with 100 beef there could be pork in there but i don't know just doesn't make sense not a prime number so we're going for a little less browning this time did y'all miss the moment where i guessed which pokemon was on morgan's shirt did you miss that alolan malawack okay so that's three-point bonus before matt tries to take it away you guys you guys were there now you can only learn so much with in eight months being locked inside with your children okay so brown but like not as brown i'm gonna err on the side of doing shallot white wine take it down i'm gonna take it up a notch how come when emerald says it it's like there's cheers from like the back of the room and i say like let's take it up a notch and it's like nothing nothing no um throw a little black pepper in at this stage but more volume of sauce this time so i'm gonna do more like a cup and a half of stock lingonberry is going in right now and we're going to see where we're at flavor-wise it's nowhere near enough let's double it and we have like plenty of fat here we have plenty of gelatin from like that nice beef broth you know like we don't need more fat from dairy you know but it fits a little bit more in the back of my head in terms of like what i recall seeing at the ikea dining hall if i want to ask if there's a dairy product that needs to go in here is there a dairy product that belongs in this sauce yes there is a different dairy product there's a dairy product hey summer do you have cream like this is a quarter cup of cream that seems closer to swedish meatball right a little weird it's like the red of the lingenberry combined with the cream just makes this sort of maybe all right we can take us down just a little bit further and then i think we're there cut up some parsley i mean it's good you really get the sweetness and the tartness and it's very rich even just like the littlest bit of drizzle on your plate and you know you'd you'd really taste it really prevalently the way i did also if it were a little cooler would be a little more clingy so brandy came out red wine vinegar came out sugar came out cream went in charlotte went in so i think we got closer on ingredients i can't remember what i was at before maybe a 78 i'd say i'm like up at 83 now flavor i'd say like we're really close i'm gonna hold steady at 88 for flavor something about the meatball i feel like that that might be slightly off technique i don't think anything really changed that significantly here um so whatever i gave myself before i'm happy to take that again and then appearance um certainly the sauce looks a good bit different this time i gave myself a 92 before really oh i was just like giving him out then huh um yeah i don't i don't know i i let's back off to like a 92 on that i feel like it could have been a little bit stickier this go around but yeah oh sorry we'll do that again all right from the top buddy it's good to see you it's good to see you it's been a little while i'm really glad you're back in you're back on the saddle how do you think you did this round i i don't know i mean i i feel like i have a good sense of what the dish is but whether or not i exactly nailed the original i yeah i don't know i feel like there's a few things kind of escaping me in there you know maybe i'm just a little too easy but if you can pick what the dish is i mean that's a win where i come from bud call me old-fashioned but like when i grew was growing up that was a win you know that's a w all day pal i'm sticking with what i said this morning which is that this is swedish meatballs and i think the chef is marcus samuelson because it would be just like this bunch of jerks i present to you drum roll please marcus samuelson's swedish meatballs bud that's a w good job chris i mean the thing that that i knew looking at it that was just sort of like this can't really be right is like the color of the lingonberry jam in the gravy this is sort of the look that i kind of like have in the back of my head from like the ikea cafeteria it's a meatball in a very tight gravy but how do you get there so we'll just start with ingredients all right you know the powers that be you they give you an 80. all right that's a b chris that's all right what was your meatball mixture my meatball was 100 beef because you know who wants to buy half a pound of beef and half a pound to anything else and i did uh breadcrumb a little bit of onion a little bit of garlic what kind of it wasn't like i didn't uh yellow maybe you should have went red but you know what how are you supposed to red are you kidding me hey hey this is a family show red onion red onion and you know what half a pound who wants to buy that chris a lot of people it was 33 and a third three ways uh pork veal and and beef yeah it's annoying we talked about it but it's gonna cost you a couple points all right in the sauce there's chicken stock heavy cream lingonberry preserve yeah right nailed it bud maybe just dialed back a little bit cucumber pickling liquid love that marcus love that and a little bit of salt and pepper but all the sweetness is coming from the lingonberry there's no additional sugar in the meatball no i i i got sweetness from the sauce i did not get a ton of sweetness from the meatball itself just for your mental head space there is some honey in the meat what else makes things sweet you know that's just the way the cookie crumbles technique chris all right on a scale to one to a hundred all right first of all i just want to say i didn't have any part in this okay in the grading of this but you know we have a great team what are you setting me up for technique 70 you got a 70. a 7 i knew you wouldn't be happy with it 70 what what is what is happening it's called high school for brad chris you got to see it's called you're moving on to bigger and better things okay i'm assuming you used a skillet or a cast iron yes good old marcus though did him on the grill chris what grill i know you were set up for failure so you know and it's fine i've i blame marcus what kind of monster no i'm just kidding it's a great idea it's a great idea that's what's so annoying about it good old marcus he sweat out the onions in the meatball in a little olive oil beforehand soaked his bread crumbs in heavy cream you nailed everything else a c minus a c minus that's like a morocco f come on i respect that chris and you know it's like that brings us right to appearance okay and we're gonna pick it right back up to the morocco the morocco what he's used to here and we're gonna get a 90 okay and that's an egg right on the paper put it on the fridge that is that is an a minus that like oh this is like terrible what what what grill was i going to use by the way like where you know like where which drawer is the grill in well it's fine summer you keep your grill i'll remember this tomorrow though and then plowing forward right flavor given the current circumstances chris it looks like you're a table for one there how do you think you did flavor-wise comparison pretty good isn't it it's pretty good and the things that really matter most i'm like uh 85. the sweetness of the meatball i think is really like why i'm docking myself the most points the meat blend is a big one final score all right of this dish of this project and it is an 80 chris eight zero flat 80. i think that's a it's a great number personally i would have gave you an 86. sticker b-plus you get home you enjoy the weekend all right you you earned it buddy that's what i'm talking about dude thank you i appreciate it that's what i'm talking about and the credits and credits baby boom just for you brad\n"