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Marcus Samuelsson's swedish meatball recipe

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.
Cuisine Swedish
Prep Time 30 minutes
Cook Time 7 minutes
Servings 6
Calories 572.37kcal


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


  • 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.
  • 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 1/2 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.


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


Calories: 572.37kcal | Carbohydrates: 26.01g | Protein: 24.26g | Fat: 41.16g | Saturated Fat: 18.5g | Cholesterol: 169.34mg | Sodium: 228.7mg | Potassium: 459.36mg | Fiber: 0.87g | Sugar: 14.65g | Vitamin A: 651.86IU | Vitamin C: 2.87mg | Calcium: 66.41mg | Iron: 2.14mg