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Marcus Samuelsson's Red Rooster -- Helga's Meatballs

Ingredients

Serves 4 to 6

Adapted from "Aquavit and the New Scandinavian Cuisine" by Marcus Samuelsson, and currently served at Red Rooster Harlem

FOR THE MEATBALLS:

1⁄2 cup fine dry breadcrumbs
1⁄4 cup heavy cream
2 tablespoons olive oil
1 medium red onion, finely chopped
1⁄2 pound ground chuck or sirloin
1⁄2 pound ground veal
1⁄2 pound ground pork
2 tablespoons honey
1 large egg
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter

FOR THE SAUCE:

1 cup chicken stock
1⁄2 cup heavy cream
1⁄4 cup lingonberry preserves
2 tablespoons juice from Samuelsson's Quick Pickled Cucumbers (may substitute sweet pickle juice)
Kosher salt and freshly ground pepper

FOR SERVING:

Garlic mashed potatoes
Lingonberry preserves
Quick Pickled Cucumbers

Instructions

1. PREPARE MEATBALLS: Combine breadcrumbs and heavy cream in a small bowl, stirring with a fork until crumbs are moistened. Set aside.

2. Heat the oil in a small skillet over medium heat. Add the onion and sauté for about 5 five minutes, until softened. Remove from heat.

3. In a large bowl, combine the ground beef, veal, pork, onion, honey and egg, and mix well with your hands. Season with salt and pepper to taste. Add breadcrumb-cream mixture and mix well. With wet hands (to keep mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.

4. Melt butter in large skillet over medium-high heat. Add meatballs, in batches if necessary; cook, turning frequently, for about 7 minutes till browned on all sides and cooked through. Transfer meatballs to a plate; discard all but 1 tablespoon fat from skillet.

5. PREPARE THE SAUCE: Return the skillet to the heat, whisk in the stock, cream, preserves and pickle juice, and bring to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through. Serve hot with the mashed potatoes, preserves and pickled cucumbers.

Read more: http://www.nydailynews.com/lifestyle/food/2011/01/15/2011-01-15_marcus_samuelssons_red_rooster__helgas_meatballs.html#ixzz1EkIvy3tr