GANT Rugger Eats - Marcus Samuelsson's


Posted on: March 25, 2014: 9:48:10
Tagged under: GANT Rugger, Rugger Eats, STO-NYC

Our friend, Chef Marcus Samuelsson, shared with us his grandmother Helga’s recipe that he grew up with. Meatballs are a must on any Midsummer smorgasbord menu. Together with new potatoes and lingonberry jam. Trust us, it's heaven. By the way, a smorgasbord is a mountain of food laid out beautifully yet casually, so everyone can help themselves to a delicious feast for hours and hours until they roll themselves home.


What you need:

1/2 Cup Dry Breadcrumbs

1/4 Cup Heavy Cream

2 Tablespoons Olive Oil

1 Medium Red Onion, Finely Chopped

1/2 Pound Ground Chuck or Sirloin

1/2 Pound Ground Veal

1/2 Pound Ground Pork

2 Tablespoons Honey

1 Large Egg

Freshly Ground Black Pepper

Kosher Salt


What you do:

1. Combine the breadcrumbs and heavy cream in a small bowl, stir in with a fork until all the crumbs are moistened. Set aside.

2. Heat the oil in a small skillet over medium heat. Add the onion and sauté for about 5 minutes, until softened. Remove from heat.


3. In a large bowl, combine the ground beef, veal, 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 (to keep the mixture from sticking) shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.


4. 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 cook through. Transfer the meatballs to a plate, and discard all but 1 tablespoon of fat from the skillet.


If you eat too many (easily done), share a snaps and a song with your fellows and you'll soon feel better.