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Swedish Meatballs

A hearty mixture of ground sirloin, pork, and veal form the base of this family recipe for Swedish meatballs from designer Lars Bolander.

  • Yield: Serves 6
Swedish Meatballs

Source: The Martha Stewart Show, November 2010

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 1/2 cup heavy cream
  • 3 tablespoons store-bought veal demi-glace or reduced beef stock
  • Coarse salt and freshly ground pepper
  • Pinch of cayenne pepper
  • Pinch of freshly grated nutmeg
  • 1 large egg, beaten
  • 2 slices good-quality white bread, crust removed
  • 1/4 cup whole milk
  • 1/2 pound ground sirloin
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 1/2 cup finely chopped fresh dill
  • Lingonberry preserves, for serving
  • Garlic-Turnip Mashed Potatoes, for serving

Directions

  1. Melt 1 tablespoon butter with 1 tablespoon canola oil in a small skillet over medium-high heat; add onion and cook, stirring, until soft and translucent. Add heavy cream and demi-glace. Season with salt and pepper, cayenne pepper, and nutmeg; stir to combine.

  2. Transfer onion mixture to a large bowl and let cool slightly. Add egg, bread, and milk; let stand until bread has absorbed liquid. Add sirloin, pork, veal, and dill; using your hands, mix until just combined. Moisten hands with lukewarm water and gently form meat mixture into 3/4-inch round balls.

  3. Heat remaining 2 tablespoons butter and 2 tablespoons canola oil in a large skillet over medium-high heat until butter has melted. Place meatballs in skillet and cook, turning, until lightly browned and cooked through, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain; serve with lingonberry preserves and mashed potatoes.

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