Helga's 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)
Nutrition
Calories: 121kcalCarbohydrates: 5gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 211mgPotassium: 111mgFiber: 1gSugar: 2gVitamin A: 120IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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