Swedish Meatballs with Sauce

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Swedish Meatballs with Sauce:

A mix of ground meats with creamy breadcrumbs, lightly seasoned with allspice (and nutmeg) and honey.  A mild but tasty Sauce — I included sauteed mushrooms.  Serve with mashed potatoes or buttered noodles — And of course, a dab of Lingonberry (or Cranberry) preserves.  Adapted from recipe by Marcus Samuelson (NYC chef, formerly in Minneapolis).

Meatballs – Ingredients / Prep:

1/2 cup dry Bread Crumbs
1/4 cup heavy Cream
2 tbsp. Olive Oil
1 medium Onion, finely chopped
1/2 lb. ground Chuck or Sirloin
1/2 lb. ground Veal or Turkey
1/2 lb. ground Pork
1 tsp. each — Allspice, fresh Nutmeg
2 tbsp. Honey
1 large Egg
Kosher salt and freshly ground black pepper
3 tbsp unsalted butter

Instructions / Assembly:

Combine the bread crumbs and heavy cream in a small bowl — Stir 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, spices, honey, and egg — 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 (golf ball size), 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 one tablespoon of fat from the skillet.

Sauce — Ingredients / Prep:

1 cup chicken Stock
1/2 cup heavy Cream
1/4 cup Lingonberry preserves
Fresh mushrooms – Sliced
2 tbsp Lemon Juice
Kosher Salt and freshly ground Black Pepper

Instructions / Assembly:

Return the skillet to the heat, whisk in the stock — Deglaze pan if necessary.  Add cream, and preserves — Bring to a simmer; season with salt and pepper.  Reduce heat, allow to simmer gently for a bit.  Note — If too many ‘crumbs’ from meatballs, strain out and return sauce to skillet.

Prepare the mushrooms — In a separate pan, heat oil at medium heat.  Add mushrooms, saute lightly (about 4 – 5 minutes), with a squeeze (1 tbsp.) of lemon juice.  Add sauteed mushrooms to the Sauce.

Add the meatballs to the Sauce and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through. Add additional (1 tbsp.) lemon juice; stir one more minute.  Serve hot with mashed potatoes (or buttered noodles), more lingonberry (or cranberry) preserves.  Enjoy!