Helga’s Meatballs

Helga’s Meatballs are the version of Swedish meatballs enjoyed by the family of  Chef Marcus Samuelsson,  owner of the Red Rooster restaurant in Harlem.Helga's Meatballs

Helga’s Meatballs

By Sue  Lau | Palatable Pastime

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Helga’s Meatballs  is my recipe of the day for the blogging event National  Cookbook Month. A bunch of bloggers are getting  together. And we are sharing  some great recipes we  have tried in cookbooks.

One such cookbook for me is “Marcus Off Duty: The  Recipes  I Cook at Home” by Marcus Samuellson. I adore his cooking style and his takes on food, born Ethiopian and raised in Sweden by his adopted family. How  magical  is  that? The benefit of family  culinary traditions spanning two continents!



From  this cookbook I chose to make Helga’s Meatballs, which  come  from  Marcus’ Swedish Grandmother. So  yeah. Swedish meatballs straight from Sweden. And they are good.

Helga's Meatballs

You can serve these with  noodles or rice. Or perhaps you like them on their own. Without the  gravy,  they do double duty as stand-in meatballs for other recipes.

I  served  mine with the accompanying  gravy. And as well,  the carrot-apple mashed potatoes and some  of  Marcus’ recipe for cucumber salad. Delish!

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Helga’s Meatballs

Helga's Meatballs

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Helga’s Meatballs

Helga's Meatballs

Marcus Samuelsson
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer, Main Dish
Cuisine Swedish
Servings 24 meatballs

Ingredients
  

For the Meatballs:

  • 2 tablespoons olive oil
  • 1 medium red onion (finely chopped)
  • 1/2 cup dry bread crumbs
  • 1/4 cup heavy cream
  • 1/2 pound ground beef chuck
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 tablespoons honey
  • 1 large egg
  • 1 teaspoon each salt and black pepper

For the Gravy:

  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup lingonberry preserves
  • 2 tablespoons dill pickle brine
  • salt and black pepper

Instructions
 

For the meatballs:

  • Cook the onion in the oil in a small skillet until softened; remove from heat and cool.
  • Place bread crumbs in a small bowl and stir in the heavy cream, tossing with a fork until moistened.
  • In another bowl, combine the onion, beef, veal, pork, honey, egg, salt, pepper and bread crumbs.
  • Use your hands to mix until combined, as you would with meat loaf.
  • Divide mix into 24 portions.
  • Then wet your hands with cold water to make handling easier, and roll each portion in your hands until firm.
  • Cook the meatballs in a skillet or grill pan until browned on all sides and cooked through. Set aside.

For the gravy:

  • Add the broth, cream, lingonberries, pickle brine to a skillet and bring to a simmer.
  • Add the meatballs to the sauce and reduce heat, continuing to cook until the sauce thickens slightly and clings, about 5 minutes.
  • Check salt and pepper season again and serve as desired (over rice, noodles, or mashed carrots and potatoes).

Notes

From the kitchen of palatable pastime.com (Marcus Samuelsson recipe)
Keyword Marcus Samuelsson recipe

Helga's Meatballs

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