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Video: Warm up with a hearty helping of meatballs

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    >> we're back at 8:51 and this morning on today's holiday kitchen, we're warming things up with classic meatballs. here to share a family recipe is the executive chef in park city utah. good morning. it's good to see you.

    >> thanks for having me today.

    >> so you're spilling family secrets .

    >> this is from grandma's recipe book. i took this recipe and kept going. so a great swedish meatball.

    >> first let's do the traditional swedish.

    >> we'll do traditional. so pork and veal. we'll add our onions.

    >> okay.

    >> and we'll add a little bread crumb . very simple. you'll add parsely for me.

    >> the whole thing?

    >> the whole thing.

    >> a little bit of egg and honey. if you'll grab that little plate of seasoning, salt, pepper, nutmeg and all spice. we have it all measured out. this is the fun part. we'll give it a little bit of a mix. you don't want to overdo the meatballs.

    >> don't want to overmix them?

    >> why?

    >> they'll get a little tough and they won't be fluffy. now we mixed our meatballs and you're a little messy. great for the kids. you can use the fun scooper and you make your meatballs.

    >> let's discuss technique. you don't have to use the scooper.

    >> you don't. you can go all free style and go by hand and scoop your meatballs.

    >> what about that recipe makes it swedish?

    >> well, when we get to this bit. so we have a little reduced beef stock or veal stalk here and we add a little cream. and we'll add a little cornstarch. so cornstarch, water, and this is going to give us that gravy texture. so you have to have that going.

    >> don't you feel like meatballs are having a resurgence? it's the trendy thing?

    >> they are a little bit in fad. we add our cornstarch and this is the key. this is what really gives it the swedish bit.

    >> is that sweet?

    >> it's sweet and tart. you add your linyn lindenberry.

    >> is it hard to find?

    >> sometimes it's in the jam section and sometimes it's in the specialty section. aisle 7. now once you're coming up to a boil here, we'll add our meatballs to our sauce. we cook them in the oven and finish them here in the sauce.

    >> you browned those in the oven.

    >> we did.

    >> tell me about this. the potatoes?

    >> so we made a swedish style potatoes. a little cream and butter of course and these are great for, you know, super bowl holiday parties.

    >> it looks delicious. and garnished on the side.

    >> what's this?

    >> lamb meatballs with chow chow chow. oregeno. i use pretzels. this is a greek style dry cheese.

    >> that's a new one.

    >> and then the same thing, you're making the meatballs with the kids. these are going to go in the oven for 12 to 15 minutes .

    >> why the oven instead of the pan?

    >> you don't make a mess. and easy. now i have my meatballs.

    >> here's our meatballs coming in right now.

    >> when you're done --

    >> yeah.

    >> we finish with chow chow . who here heard of chow chow ?

    >> it's a southern thing.

    >> you have to have it.

    >> it's a cabbage --

    >> it's a pickled vegetable. it's beautiful with sausages and grilled meat.

    >> you want those.

    >> it's good.

    >> once you get these going, you can put these on a hoagie.

    >> got the party going .

    >> you have super bowl food.

    >> most importantly, how's the snow?

    >> the snow i>>> from nbc news, this is

TODAY recipes
updated 12/6/2013 3:36:29 PM ET 2013-12-06T20:36:29

Recipe: Grandma Holmquist's Swedish meatballs and lingonberry sauce

  • Swedish meatballs
  • 1 1/2 pounds ground pork
  • 1 1/2 pounds ground veal
  • 1/2 yellow onion, finely chopped
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons honey
  • 2 eggs, beaten
  • 1/4 cup bread crumbs
  • 1 teaspoon black pepper
  • 2 teaspoon Kosher salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • Lingonberry sauce
  • 8 ounces lingonberry jam
  • 3 cups veal demi-glace or reduced veal/beef broth
  • 3/4 cup heavy cream
  • 2 tablespoons arrowroot or cornstarch
  • Cold water

For the meatballs:  

Fine dice the yellow onion. Pick parsley leaves from stems and finely chop. Combine all meatball ingredients together in a bowl, mix thoroughly by hand being careful not to over-mix. Roll mixture into 1 1/2-inch uniform meatballs.

Place meatballs, evenly spaced on a non-stick sheet pan. Cook at 350 degrees Fahrenheit for 18-20 minutes until meatballs are cooked through.

For the sauce:

Combine lingonberry jam, reduced stock/demi-glace and heavy cream in a saucepan. Bring the liquid mixture to a simmer. Combine the arrowroot/cornstarch with the 4 tablespoons cold water to make a slurry. Whisk the slurry into the sauce mixture while it is simmering. It will begin to thicken after adding the slurry. Continue to simmer until sauce is a gravy-like consistency

Remove meatballs from oven and place in the lingonberry sauce to serve.

Serving Size

Makes 8 servings (approximately 50 balls)

Recipe: Swedish mashers

  • 6-8 medium Yukon Gold potatoes
  • 1/2 rutabaga
  • 1/2 parsnip
  • 1 tablespoon salt for cooking water
  • 1/2 cup cream
  • 3 tablespoons butter
  • 1 tablespoon Kosher salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon nutmeg

Remove cream from refrigerator, set aside. Peel and quarter potatoes, peel and large dice rutabaga and parsnip (note: parsnip & rutabaga should be half the size of the potato pieces).

Place potatoes, rutabaga and parsnip in an 8-quart saucepan and cover with salted water. Bring to a simmer and let simmer for about 25 minutes or until vegetables are soft.

Drain in a colander, let sit in the colander for 2-3 minutes. Process the potato mixture through a food mill or ricer.

Add the room temperature cream, butter, salt, pepper and nutmeg to the processed potatoes and gently stir, being careful not to over-mix. Hold the potatoes warm until serving.

Serving Size

Makes 6-8 servings

Recipe: Utah lamb meatballs

  • 2 lbs ground lamb
  • 2 cloves garlic, crushed or pressed
  • 1 shallot, finely chopped
  • 1/2 cup mizithra cheese, grated (you may substitute feta cheese)
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup ground pretzels
  • 1 teaspoon cumin
  • 1 tablespoon fresh oregano, chopped
  • 3 tablespoons fresh parsley, chopped (about 10 springs)
  • Zest from half a lemon
  • 1 tablespoon Kosher salt
  • 1 teaspoon black pepper

Crush and mince the garlic, mince the shallot. Combine meat, garlic, shallot, cheese, olive oil, ground pretzel and spices in a large bowl. Mix thoroughly by hand, being careful not to over-mix.

Roll mixture into 1 ½- inch uniform meatballs. Place meatballs evenly spaced on a non-stick sheet pan.

Cook at 350 degrees Fahrenheit for approximately 13-15 minutes, being careful not to overcook.

Remove from oven and serve with warm chow chow.

Serving Size

Makes 6 servings (approximately 40 balls)

Recipe: Chow chow

  • 1/2 head, green cabbage
  • 1/2 cucumber, peeled
  • 1 medium onion
  • 1/2 habanero pepper
  • 1 tablespoon Kosher salt
  • 1 tablespoon black pepper
  • 3 tablespoons turmeric
  • 1 tablespoon coriander
  • 1 teaspoon celery seed
  • 1 tablespoon mustard seed
  • 1 tablespoon Kosher salt
  • 1 teaspoon red chili flakes
  • 4 bay leaves
  • 1 cup champagne vinegar
  • 1/4 cup white wine
  • 1/2 cup sugar

Julienne and combine the cabbage, cucumber, onion and pepper in a bowl. Add the salt and pepper; let this mixture sit overnight in the refrigerator.

Combine the remaining ingredients in a sauce pan. Bring this to a simmer for 15 minutes. Pour this mixture over the vegetables and stir well.

Let cool and serve. Will keep 2-3 weeks refrigerated.

Serving Size

Makes 6-8 servings

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