GRANDMA HELGA'S IRRESISTIBLE MEATBALLS
March 25, 2014: 9:48:10
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
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.