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Gallery Lars Bolander’s Swedish Meatballs Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 tablespoons unsalted butter 3 tablespoons canola oil 1 medium onion, finely chopped 1 cup heavy cream 3 tablespoons store-bought veal demi-glace or reduced beef stock Coarse salt and freshly ground pepper Pinch of cayenne pepper Pinch of freshly grated nutmeg 3 slices good-quality white bread, crust removed 1/2 pound ground sirloin 1/2 pound ground pork 1/2 pound ground veal 1 large egg 1/2 cup finely chopped fresh dill Lingonberry preserves, for serving Garlic-Turnip Mashed Potatoes, for serving
Gallery Lars Bolander’s Swedish Meatballs
Recipe Summary Servings: 6
Gallery
Lars Bolander's Swedish Meatballs
Lars Bolander’s Swedish Meatballs
Lars Bolander’s Swedish Meatballs
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons unsalted butter 3 tablespoons canola oil 1 medium onion, finely chopped 1 cup heavy cream 3 tablespoons store-bought veal demi-glace or reduced beef stock Coarse salt and freshly ground pepper Pinch of cayenne pepper Pinch of freshly grated nutmeg 3 slices good-quality white bread, crust removed 1/2 pound ground sirloin 1/2 pound ground pork 1/2 pound ground veal 1 large egg 1/2 cup finely chopped fresh dill Lingonberry preserves, for serving Garlic-Turnip Mashed Potatoes, for serving
Directions
Melt 1 tablespoon butter with 1 tablespoon canola oil in a small skillet over medium-high heat; add onion and cook, stirring, until soft and translucent. Add 1/2 cup heavy cream and demi-glace. Season with salt and pepper, cayenne pepper, and nutmeg; stir to combine.
Transfer onion mixture to a large bowl and let cool slightly. Place bread in a medium bowl and add remaining 1/2 cup cream; let stand until bread has absorbed liquid. Squeeze excess liquid from bread and add bread to bowl with onion mixture. Add sirloin, pork, veal, egg, and dill; using your hands, mix until just combined. Moisten hands with lukewarm water and gently form meat mixture into 3/4-inch round balls.
Heat remaining 2 tablespoons butter and 2 tablespoons canola oil in a large skillet over medium-high heat until butter has melted. Place meatballs in skillet and cook, turning, until lightly browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain; serve with lingonberry preserves and mashed potatoes.
Reviews
Add Rating & Review
Reviews
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All Reviews for Lars Bolander’s Swedish Meatballs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lars Bolander’s Swedish Meatballs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
