How to Make Decadent Swedish Meatballs that Put IKEA’s to Shame

Chef Danny at The Arthur J in Manhattan Beach, Calif., shows Playboy senior editor Jeremy Repanich how to make decadent Swedish meatballs. It all begins with the right combination of ground beef, pork and veal mixed with the spices that give the balls their very distinct flavor: freshly grated nutmeg, allspice, and finely ground black pepper. Chef Danny uses the pan with all the leftover fat and juices to make the gravy, which requires anchovies, butter, Mycella blue cheese, toasted flour and veal stock. He rounds out the plate with yukon gold mashed potatoes and a cranberry kumquat compote.

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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Jeremy Repanich

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