Aquavit's Swedish Meatballs

Recipe by Chef Kate
READY IN: 40mins


  • Meatballs
  • 12
    cup fine breadcrumbs
  • 14
  • 2
    tablespoons olive oil
  • 1
    medium red onion, finely chopped
  • 12
    lb ground sirloin
  • 12
    lb ground veal
  • 12
  • 2
    tablespoons honey
  • 1
    large egg
  • 3
    tablespoons unsalted butter
  • kosher salt & fresh ground pepper
  • The Sauce
  • 1
    cup chicken stock, prefereably homemade and salt-free
  • 12
  • 14
    cup lingonberry preserves
  • 2
    tablespoons juice, from quick pickled cucumbers


  • Prepare the Meatballs.
  • Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.
  • Set aside.
  • Heat the oil in a small skillet over medium heat.
  • Add the onion and saute for for about five minutes, until softened.
  • Remove from heat.
  • 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).
  • Season with salt and pepper to taste.
  • Add the bread crumb/cream mixture and mix well.
  • 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.
  • You should have about 24 meatballs.
  • Melt the butter in a large skillet over medium-high heat.
  • 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.
  • Transfer the meatballs to a plate and keep warm.
  • Discard all but one tablespoon of fat from the skillet.
  • Prepare the Sauce.
  • Return the skillet to the heat.
  • Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
  • Season to taste with salt and pepper.
  • 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.
  • Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.