Marcus Samuelsson’s Swedish Meatballs

Name: Marcus Samuelsson’s Swedish Meatballs
Cuisine: European
Ingredients: 1/2 cup fine dry breadcrumbs; 1/4 cup heavy cream; 2 tablespoons olive oil; 1 medium red onion, finely chopped; 1/3 pound ground chuck or sirloin; 1/2 pound ground veal; 1/2 pound ground pork; 2 tablespoons honey; 1 large egg; 3 tablespoons unsalted butter; 1 cup chicken stock; 1/2 cup heavy cream; 1/4 cup lingonberry preserves; 2 tablespoons pickle juice; lingonberry preserves; quick pickled cucumbers

Instructions

<p>My grandmother Helga was the one who taught me how to cook — traditional <strong>Swedish meatballs </strong>before anything else. The meatballs I got for school lunch were always perfectly shaped and just the right size, but never tasted as good as her lumpy, misshapen ones. I serve them at <a href="http://redroosterharlem.com/" target="_blank">Red Rooster</a>, where they're the most popular dish on the menu. I've cooked all my life, but my meatballs never compared to the ones my grandmother used to make for us.</p>

Updated at: Wed, 02 Feb 2022 03:31:57 GMT