Marcus Samuelssons Swedish Meatballs Recipes

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SWEDISH MEATBALLS WITH SPICY PLUM SAUCE



Swedish Meatballs with Spicy Plum Sauce image

Provided by Marcus Samuelsson

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup fine, dry bread crumbs
3/4 cup heavy cream
1 1/2 tablespoons olive oil
1 medium yellow onion, minced
2/3 cup ground beef
2/3 cup ground veal
2/3 cup ground pork
2 tablespoons honey
1 large egg
Kosher salt and freshly ground black pepper
3 tablespoons butter
1 large shallot, minced
1/2 red bell pepper, minced
6 pickled plums, pitted and minced
2 cups chicken broth
1/4 cup plus 2 tablespoons plum sauce

Steps:

  • In a small bowl, combine breadcrumbs and 1/2-cup heavy cream. Stir with fork until smooth. Set aside. In a small saute pan over medium heat, heat the oil and add the onion. Saute until softened but not browned, about 5 minutes. In a large bowl, combine beef, veal, pork, honey, cooked onions and egg. Season with salt and pepper to taste. Add the bread crumb-cream mixture to the meat, and mix well. With wet hands 9to keep the meat from sticking), shape a meatball the size of a golf ball. If the meat is too soft to shape, more bread crumbs may be added to the mixture. Continue shaping meatballs, placing on a plate brushed with water. There will be about 24 meatballs. In a large skillet over medium-high heat, melt the butter and add the meatballs. Saute, browning on all sides, until cooked through, about 7 minutes. Remove to a plate, and discard the fat from the skillet. Return skillet to heat, and add shallots, red pepper and plums. Saute until softened and lightly browned. Add chicken broth, then remaining 1/ 4 cup of heavy cream. Stir in plum sauce, and season to taste with salt and pepper. Add meatballs to sauce and simmer over medium heat, until sauce thickens slightly and meatballs are heated through, about 5 minutes. Serve.

AQUAVIT'S SWEDISH MEATBALLS



Aquavit's Swedish Meatballs image

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.

Provided by Chef Kate

Categories     Meat

Time 40m

Yield 24 meatballs, 4-6 serving(s)

Number Of Ingredients 15

1/2 cup fine breadcrumbs
1/4 cup heavy cream
2 tablespoons olive oil
1 medium red onion, finely chopped
1/2 lb ground sirloin
1/2 lb ground veal
1/2 lb ground pork
2 tablespoons honey
1 large egg
3 tablespoons unsalted butter
kosher salt & fresh ground pepper
1 cup chicken stock, prefereably homemade and salt-free
1/2 cup heavy cream
1/4 cup lingonberry preserves
2 tablespoons juice, from quick pickled cucumbers

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 (remember Julia--your impeccably clean hands).
  • Season with salt and pepper to taste.
  • Add the bread crumb/cream mixture and mix well.
  • With wet hands (to keep mixture from sticking) 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 Sauce.
  • Return the skillet to the heat.
  • Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
  • Season to taste with salt and pepper.
  • Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
  • Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.

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