Ingredients
-
-
1/2
-
1/4
-
2
-
1
-
1/2
-
1/2
-
1/2
-
2
-
1
-
-
-
-
-
Directions
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.,Delicious Meatballs. I made these meatballs and put them over homemade noodles. I did skip the honey. I added 1 tsp thyme and 1 tsp chevron to the meatballs. I wanted to make this a crock pot recipe so I changed the sauce to 2 cans of cream of mushroom soup and 1 can of onion soup and 1 cup of beef bone broth. I browned the meatballs and put them into the sauce and cooked in the crock pot for 3 hours. My husband loved the dinner!,I really love the way that this recipe is written so meticulously, repeating the ingredient measurements in the instructions. I wish everyone did that! I already had Swedish meatballs in my freezer from IKEA, so please understand that this is mainly a review of the sauce. I cooked the noodles ahead, and transferred them to a bowl with a spider. I let them sit in the butter and parsley, reserving some pasta water for their revival just prior to serving. I then measured out 3.5 cups of the remaining pasta water to mix up my concentrated beef broth with all the spices before starting the roux in the pan (butter/flour mixture). This worked fabulously. I added canned mushrooms after the sauce was completely combined. I was a little concerned when I tasted the finished sauce. It’s too salty before you combine it with the noodles, but when it’s all put together, it’s perfect. We did have quite a bit of leftover sauce. I may add more meatballs next time (we used 1 lb of the pre-made meatballs) so we’ll have them in the leftovers later.
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Steps
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1
Done
|
Prepare the Meatballs. |
|
2
Done
|
Combine the Bread Crumbs and 1/4 Cup Cream in a Small Bowl, Stirring Until All the Crumbs Are Moistened. |
|
3
Done
|
Set Aside. |
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4
Done
|
Heat the Oil in a Small Skillet Over Medium Heat. |
|
5
Done
|
Add the Onion and Saute For For About Five Minutes, Until Softened. |
|
6
Done
|
Remove from Heat. |
|
7
Done
|
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). |
|
8
Done
|
Season With Salt and Pepper to Taste. |
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9
Done
|
Add the Bread Crumb/Cream Mixture and Mix Well. |
|
10
Done
|
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. |
