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