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.
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.
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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.
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!
National Cookbook Month
Come See What We’ve Been Cooking!
- Betty Crocker Blueberrry Muffins by Art of Natural Liviing
- BBQ Chicken Tortilla Wraps by A Day in the Life on the Farm
- Carrot Cake Bars with Cream Cheese Frosting by An Affair from the Heart
- Chickpea Tortilla Soup by Jolene’s Recipe Journal
- Chocolate Crepes by That Recipe
- Joanna Gaines Chocolate Chip Cookies by Jen Around the World
- French Classics Made Easy: Savory Stuffed Crepes by Our Good Life
- German Chocolate Cookies by Blogghetti
- Helga’s Meatballs by Palatable Pastime
- Lima Beans with Bacon and Mustard by Food Lust People Love
- Pumpkin Chocolate Chip Muffins by Family Around the Table
- Vegan Green Loobia Polo by Magical Ingredients
- Wild Rice and Onion Bread by Karen’s Kitchen Stories
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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
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).
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Love the addition of honey, we are definitely going to love these!
We love meatballs around here. Anxious to give this recipe a try.