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Swedish meatballs

SERVINGS
Serves 4 to 6 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 to 6 Servings
RATE THIS RECIPE
(0)

Ingredients

For the meatballs
  • 1/2 cup dry bread crumbs
  • 1/4 cup heavy cream
  • 2 tablespoon olive oil
  • 1 tablespoon red onion
  • 1/2 pound chuck or sirloin
  • 1/2 pound veal
  • 1/2 pound pork
  • 2 tablespoon honey
  • 1 tablespoon egg
  • 1 tablespoon kosher salt and black pepper
  • 3 tablespoon unsalted butter
For the sauce
  • 1/2 cup dry bread crumbs
  • 1/4 cup heavy cream
  • 2 tablespoon olive oil
  • 1 tablespoon red onion
  • 1/2 pound chuck or sirloin
  • 1/2 pound veal
  • 1/2 pound pork
  • 2 tablespoon honey
  • 1 tablespoon egg
  • 1 tablespoon kosher salt and black pepper
  • 3 tablespoon unsalted butter
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup lingonberry preserves
  • 2 tablespoon cucumber juice
  • 2 tablespoon kosher salt and black pepper

Preparation

Baking Directions:

Prepare the meatballs: Combine the bread crumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened.

Set aside.

Heat the oil in a small skillet over medium heat.

Add the onion and sauté for about 5 minutes, until softened.

Remove from the heat.

In a large bowl, combine the ground beef, veal, pork, onion, honey, and egg, and mix well with your hands.

Season with salt and pepper to taste.

Add the bread crumb–cream mixture and mix well.

With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water.

You should have about 24 meatballs.

Melt the butter in a large skillet over medium-high heat.

Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes, until browned on all sides and cooked through.

Transfer the meatballs to a plate, and discard all but 1 tablespoon of fat from the skillet.

Prepare the sauce: Return the skillet to the heat, whisk in the stock, cream, preserves, and pickle juice, and bring to a simmer.

Season to taste with salt and pepper.

Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through.

Serve hot with the mashed potatoes, preserves, and pickled cucumbers.

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