Aquavit's Swedish Meatballs

Step 1

Prepare the Meatballs.

Step 2

Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.

Step 3

Set aside.

Step 4

Heat the oil in a small skillet over medium heat.

Step 5

Add the onion and saute for for about five minutes, until softened.

Step 6

Remove from heat.

Step 7

In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands).

Step 8

Season with salt and pepper to taste.

Step 9

Add the bread crumb/cream mixture and mix well.

Step 10

With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly moistened with water.

Step 11

You should have about 24 meatballs.

Step 12

Melt the butter in a large skillet over medium-high heat.

Step 13

Add the meatballs, in batches if necessary, and cook, turning frequently, for about seven minutes, until the meatballs are browned on all sides and cooked through.

Step 14

Transfer the meatballs to a plate and keep warm.

Step 15

Discard all but one tablespoon of fat from the skillet.

Step 16

Prepare the Sauce.

Step 17

Return the skillet to the heat.

Step 18

Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.

Step 19

Season to taste with salt and pepper.

Step 20

Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.

Step 21

Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.