Nordic Delight Meatballs in Creamy Sauce
Indulge in the ultimate comfort food with Marcus Samuelsson's Nordic Delight Meatballs. Combining rich ground meats with aromatic sautéed onions and a hint of sweetness, these meatballs are enveloped in a velvety, luscious sauce that marries perfectly with the tangy notes of lingonberry preserves. Served alongside garlicky mashed potatoes and refreshing quick-pickled cucumbers, this dish embodies the warmth of Scandinavian cuisine, making it a perfect centerpiece for family dinners or gatherings. If you can’t find lingonberry preserves, the alternative of whole cranberry relish will still provide that wonderful tang. Treat your tastebuds to a delightful culinary experience that celebrates savory flavors and beautiful presentations.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
fine breadcrumbs
1/2 cup (crushed or ground fine)
heavy cream
1/4 cup (for soaking breadcrumbs)
olive oil
2 tablespoons (for sautéing)
red onion
1 medium (finely chopped)
ground sirloin
1/2 lb (freshly ground)
ground veal
1/2 lb (freshly ground)
ground pork
1/2 lb (freshly ground)
honey
2 tablespoons (for sweetness)
large egg
1 (for binding)
unsalted butter
3 tablespoons (for cooking meatballs)
kosher salt
to taste (for seasoning)
fresh ground pepper
to taste (for seasoning)
chicken stock
1 cup (preferably homemade and salt-free)
heavy cream
1/2 cup (for sauce)
lingonberry preserves
1/4 cup (for sweetness and flavor)
juice from quick pickled cucumbers
2 tablespoons (for tanginess)
Instructions
1
In a small bowl, combine the fine breadcrumbs with 1/4 cup of heavy cream, stirring until all crumbs are evenly moistened. Set aside to absorb flavors.
2
Heat olive oil over medium heat in a small skillet. Add the finely chopped red onion and sauté for about five minutes, or until softened and translucent. Remove from heat and allow to cool slightly.
3
In a large mixing bowl, combine the ground sirloin, ground veal, and ground pork. Add the sautéed onions, honey, and large egg, mixing thoroughly with clean hands until well blended.
4
Season the mixture with kosher salt and freshly ground pepper to taste. Integrate the breadcrumb and cream mixture into the meat mixture until evenly incorporated.
5
With wet hands to prevent sticking, shape the mixture into golf ball-sized meatballs, placing them on a plate slightly moistened with water. You should yield about 24 meatballs.
6
In a large skillet, melt unsalted butter over medium-high heat. Add the meatballs in batches if necessary, cooking for about seven minutes while turning frequently, until all sides are browned and cooked through.
7
Transfer the cooked meatballs to a warm plate. Discard all but one tablespoon of fat from the skillet.
8
For the sauce, return the skillet to the heat. Whisk in the chicken stock, 1/2 cup of heavy cream, lingonberry preserves, and pickle juice. Bring to a simmer, seasoning to taste with salt and pepper.
9
Carefully nestle the meatballs back into the sauce. Reduce heat to medium and allow to simmer for about five minutes, or until the sauce thickens slightly and the meatballs are heated through.
10
Serve the meatballs hot alongside garlicky mashed potatoes, a dollop of extra lingonberry preserves, and quick-pickled cucumbers for balance.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Nordic Delight Meatballs recipe?
It is a Scandinavian-inspired comfort food dish featuring meatballs made from a blend of meats in a creamy sauce served with lingonberry preserves.
Who is the chef associated with this recipe?
The recipe is inspired by chef Marcus Samuelsson.
What types of meat are used in these meatballs?
The recipe uses a combination of ground sirloin, ground veal, and ground pork.
How do I prepare the breadcrumbs for the mixture?
Combine 1/2 cup of fine breadcrumbs with 1/4 cup of heavy cream and let them sit until the crumbs are evenly moistened.
What kind of onion is recommended for this dish?
The recipe calls for one medium red onion, finely chopped.
How long should I sauté the red onion?
Sauté the onion in olive oil for about five minutes or until softened and translucent.
What is used to sweeten the meat mixture?
Two tablespoons of honey are added to the meat mixture for a hint of sweetness.
What acts as the binding agent for the meatballs?
One large egg is used as a binder for the ground meats.
How should I shape the meatballs to prevent sticking?
Use wet hands when shaping the mixture to prevent the meat from sticking to your skin.
How many meatballs does this recipe typically produce?
The recipe should yield approximately 24 meatballs.
What size should the meatballs be?
They should be shaped into golf ball-sized portions.
What fat is used to cook the meatballs in the skillet?
Three tablespoons of unsalted butter are used for cooking the meatballs.
How long does it take to brown the meatballs?
Cook the meatballs for about seven minutes, turning them frequently until all sides are browned.
Should I cook all the meatballs at once?
If necessary, you should cook the meatballs in batches to ensure they brown evenly.
What do I do with the fat in the pan after frying the meatballs?
Discard all but one tablespoon of the fat before starting the sauce.
What are the ingredients for the creamy sauce?
The sauce consists of chicken stock, heavy cream, lingonberry preserves, and pickle juice.
How much heavy cream is needed for the sauce specifically?
You will need 1/2 cup of heavy cream for the sauce phase.
What can I substitute for lingonberry preserves?
If lingonberry preserves are unavailable, you can use whole cranberry relish as a tangy alternative.
Where does the tanginess in the sauce come from?
The tanginess comes from two tablespoons of juice from quick-pickled cucumbers.
How long should the meatballs simmer in the sauce?
Allow them to simmer in the sauce for about five minutes until the sauce thickens and they are heated through.
What side dishes are recommended for serving?
It is best served with garlicky mashed potatoes, extra lingonberry preserves, and quick-pickled cucumbers.
What type of chicken stock should be used?
Preferably use one cup of homemade and salt-free chicken stock.
What seasonings are used for the meat?
The mixture is seasoned with kosher salt and freshly ground pepper to taste.
Does the recipe use olive oil?
Yes, two tablespoons of olive oil are used to sauté the onions.
How is the honey incorporated?
The honey is mixed directly into the meat with the onions and egg.
What is the texture of the breadcrumbs?
The recipe specifies fine breadcrumbs, either crushed or ground fine.
Is the cream used only in the sauce?
No, heavy cream is used twice: 1/4 cup for the breadcrumb mixture and 1/2 cup for the sauce.
What should I do after browning the meatballs?
Transfer them to a warm plate while you prepare the sauce in the same skillet.
How do you know when the onions are ready?
They are ready when they become softened and translucent.
What is the overall flavor profile of this dish?
It is a savory and rich dish with a balance of sweetness from honey and preserves and tanginess from pickle juice.