My Grandmother's Meatballs

By DreiFromBK

Milk-and-cream-soaked breadcrumbs and an egg are the secrets to these supertender meatballs from Swedish star chef Magnus Nilsson. Serve them as he does, with lingonberry jam and mashed potatoes.

Ingredients

• 1 medium baking potato (8 ounces), peeled and cut into 2-inch pieces
• 1 large egg, beaten
• 1/3 cup plus 1 tablespoon whole milk
• 1/3 cup plus 1 tablespoon heavy cream
• 3/4 cup plus 2 tablespoons plain dry breadcrumbs
• 12 ounces ground beef
• 12 ounces ground pork
• 1 small onion, finely chopped
• 2 teaspoons kosher salt
• 1/2 teaspoon ground white pepper
• 4 tablespoon unsalted butter
• Quick-Pickled Sweet Cucumbers
• Mashed potatoes and lingonberry jam, for serving

Details

Adapted from foodandwine.com

Preparation

Step 1

In a small saucepan, cook the potato in salted boiling water until tender, about 12 minutes. Drain well, then pass through a ricer into a bowl. Let cool.

Meanwhile, preheat the oven to 425°. In a large bowl, whisk the egg with the milk and cream. Stir in the breadcrumbs and let stand for 5 minutes to soften. Add the beef, pork, onion, salt, pepper and riced potato and mix just until combined. Shape the mixture into 18 meatballs.

In a large ovenproof nonstick skillet, melt 2 tablespoons of the butter. Add half of the meatballs and cook over moderate heat, turning, until golden all over, about 8 minutes. Transfer to a plate and wipe out the skillet. Repeat with the remaining 2 tablespoons of butter and meatballs.

Return all of the meatballs to the skillet and bake until cooked through, about 10 minutes. Transfer to a platter and serve with the Quick-Pickled Sweet Cucumbers, mashed potatoes and lingonberry jam.

Make Ahead

The uncooked meatballs can be refrigerated overnight.
Suggested Pairing

Pair this dish with a generously fruity Zinfandel.