These meatballs, drizzled with cream sauce, are light, juicy, and quick to disappear. You can also serve them as a main course, with mashed potatoes, lingonberry sauce, and quick-pickled cucumbers.
Martha Stewart Living, January 2013
- Prep Time 1 hour
- Total Time 2 hours
Yield Makes 72
- 2 large eggs, lightly beaten
- 1/2 cup heavy cream
- 1 tablespoon plus 1 teaspoon coarse salt
- 1 teaspoon freshly ground pepper
- 2 1/2 pounds ground beef
- 1/4 pound ground pork
- 1/4 pound ground veal
- 1 cup finely ground fresh breadcrumbs
- 1 1/2 cups boiled, peeled, and mashed potatoes (from 1 1/2 pounds russet potatoes; use a ricer for best results)
- 1/4 cup grated onion (from 1 small onion)
- 1 tablespoon extra-virgin olive oil
- 2 cups heavy cream
- 1 tablespoon soy sauce
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- Pickled Beets
- Quick-Pickled Cucumbers
- Lingonberry sauce (optional; <a href="http://ikea-usa.com" target="_blank">ikea-usa.com</a>) or cranberry sauce
- Meatballs: Stir together eggs, cream, salt, and pepper in a large bowl. Mix in ground meats, breadcrumbs, potatoes, and onion with your hands. Cover, and refrigerate at least 1 hour and up to overnight.
- Preheat oven to 350 degrees. Form meatball mixture into 1 1/4-inch balls, and place on a rimmed baking sheet.
- Preheat a large skillet over medium-high heat. Add oil. Working in batches (do not crowd skillet), brown meatballs all over, about 30 seconds on each side. Transfer to another rimmed baking sheet, and bake 20 minutes.
- Cream sauce: Meanwhile, add cream to drippings in skillet, and simmer until reduced by half, 25 to 27 minutes. Add soy sauce, and simmer until sauce coats the back of a spoon, about 5 minutes. Stir in salt and pepper. Transfer meatballs to a platter, and drizzle with cream sauce. Serve with beets, cucumbers, and lingonberry sauce.
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