Marcus Samuelsson's Authentic Swedish Meatballs Recipe

Authentic Swedish Meatballs served with pickles and lingonberries.

Marcus Samuelsson's Authentic Swedish Meatballs Recipe

Made with ground beef, veal and pork, cream and honey. Marcus Samuelsson's Swedish Meatballs are authentic and a treat.

Course Main Course Beef

Cuisine Swedish

Prep Time 30

Cook Time 7

Servings

Calories 572.37kcal

Author Lea Ann Brown

Ingredients

FOR THE MEATBALLS
½-3/4 cup dry bread crumbs
¼ cup heavy cream
2 Tablespoons olive oil
1 medium red onion finely chopped
½ pound ground chuck or sirloin
½ pound ground veal
½ pound ground pork
2 tablespoon honey
1 large egg
Kosher salt and freshly ground black pepper
3 Tablespoons unsalted butter
FOR THE SAUCE
1 cup chicken stock
½ cup heavy cream
¼ cup lingonberry preserves
2 Tablespoons pickle juice from quick pickled cucumbers below,
Kosher salt and freshly ground black pepper
FOR THE QUICK PICKLED CUCUMBERS
1 Tablespoon Kosher salt
1 ½ cups water
½ cup white wine vinegar
1 cup sugar
1 bay leaf
2 whole allspice berries
1 English cucumber

Instructions

FOR 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 saute 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.
FOR 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 mashed potatoes, preserves, and Quick Picked Cucumbers.
FOR THE QUICK PICKLED CUCUMBERS (makes 1 ½ cups)
Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one. Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from heat and let cool.
Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving.

Notes

Note: I found lingonberry preserves at Whole Foods, and I've also seen them at Ikea.

Nutrition