Marcus Samuelsson's Swedish Meatballs
"My grandmother Helga was the one who taught me how to cook — traditional Swedish meatballs before anything else. The meatballs I got for school lunch were always perfectly shaped and just the right size, but never tasted as good as her lumpy, misshapen ones. I serve them at Red Rooster, where they're the most popular dish on the menu. I've cooked all my life, but my meatballs never compared to the ones my grandmother used to make for us...."
INGREDIENTS
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For the meatballs
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1/2 cup fine dry breadcrumbs
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1/4 cup heavy cream
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2 tablespoons olive oil
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1 medium red onion, finely chopped
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1/3 pound ground chuck or sirloin
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1/2 pound ground veal
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1/2 pound ground pork
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2 tablespoons honey
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1 large egg
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3 tablespoons unsalted butter
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For the sauce
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1 cup chicken stock
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1/2 cup heavy cream
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1/4 cup lingonberry preserves
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2 tablespoons pickle juice
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To garnish
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lingonberry preserves
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quick pickled cucumbers
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