Aquavit's Swedish Meatballs

This is marcus samuelsson's rendition of the perennial favorite. the sauce is wonderful, unctuous. they should be served with garlicky mashed potatoes, quick pickled cucumbers and extra lingonberry preserves. the pickled cucumbers (and their juice) are really easy to make and the recipe is posted. if you can't find lingonberry preserves (a pity) you can substitute whole cranberry relish.

Steps

Prepare the meatballs.

Combine the bread crumbs and 1 / 4 cup cream in a small bowl , stirring until all the crumbs are moistened.

Set aside.

Heat the oil in a small skillet over medium heat.

Add the onion and saute for for about five minutes , until softened.

Remove from heat.

In a large bowl , combine ground beef , veal and 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 shape the mixture into meatballs the size of golfballs , placing them on a plate slightly 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 seven minutes , until the meatballs are browned on all sides and cooked through.

Transfer the meatballs to a plate and keep warm.

Discard all but one tablespoon of fat from the skillet.

Prepare the.

Ingredients

fine breadcrumbs, heavy cream, olive oil, red onion, ground sirloin, ground veal, ground pork, honey, egg, unsalted butter, salt & fresh ground pepper, chicken stock, lingonberry preserves, juice