Aquavit S Swedish Meatballs Recipe

Ingredients for Aquavit S Swedish Meatballs

• Fine Breadcrumbs
• Heavy Cream
• Olive Oil
• Red Onion
• Ground Sirloin
• Ground Veal
• Ground Pork
• 2 tbsp honey
• 1 large egg
• Unsalted Butter
• Salt & Fresh Ground Pepper
• Chicken Stock
• Lingonberry Preserves
• Juice

How to Make Aquavit S Swedish Meatballs

1. **Prepare the Meatballs:** In a large bowl, gently combine 1 lb ground beef, 1/2 lb ground veal, 1/2 lb ground pork, 1 medium yellow onion (finely chopped), 2 tbsp honey, 1 large egg, 1 tsp salt, and 1/2 tsp black pepper.
2. **Bread Crumb Mixture:** In a separate small bowl, combine 1 cup breadcrumbs and 1/4 cup heavy cream. Stir until the breadcrumbs are moistened and set aside.
3. **Sauté Onion:** Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Remove from heat and add to the meatball mixture.
4. **Combine:** Add the breadcrumb mixture to the meat mixture and gently combine with your hands.
5. **Shape Meatballs:** Using wet hands, shape the mixture into 24 meatballs (approximately golf ball-sized). Place them on a plate lightly moistened with water.
6. **Brown Meatballs:** Melt 2 tbsp butter in a large skillet over medium-high heat. Brown the meatballs in batches, ensuring each meatball is seared on all sides (about 7 minutes total). Transfer the browned meatballs to a plate and set aside.
7. **Make the Sauce:** Discard all but 1 tbsp of fat from the skillet. Return the skillet to medium heat. Whisk in 1 cup beef stock, 1/2 cup heavy cream, 1/4 cup lingonberry preserves (or cranberry relish), and 2 tbsp pickle juice from the quick-pickled cucumbers.
8. **Simmer:** Bring the sauce to a simmer. Season with salt and pepper to taste. Add the browned meatballs to the sauce, reduce the heat to medium-low, and simmer for 5 minutes until the sauce has thickened slightly and the meatballs are heated through.
9. **Serve:** Serve the Aquavit-Spiced Swedish Meatballs immediately over creamy garlic mashed potatoes. Garnish with extra lingonberry preserves and quick-pickled cucumbers.