Best Aquavit Swedish Meatballs Recipes

AQUAVIT'S SWEDISH MEATBALLS

Aquavit's Swedish Meatballs image

This is Marcus Samuelsson's rendition of the perennial favorite. The sauce is wonderful, unctuous. They should be served with garlicky mashed potatoes, quick pickled cucumbers and extra lingonberry preserves. The pickled cucumbers (and their juice) are really easy to make and the recipe is posted. If you can't find lingonberry preserves (a pity) you can substitute whole cranberry relish.

Provided by Chef Kate

Categories Meat

Time 40m

Yield 24 meatballs, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup fine breadcrumbs
1/4 cup heavy cream
2 tablespoons olive oil
1 medium red onion, finely chopped
1/2 lb ground sirloin
1/2 lb ground veal
1/2 lb ground pork
2 tablespoons honey
1 large egg
3 tablespoons unsalted butter
kosher salt & fresh ground pepper
1 cup chicken stock, prefereably homemade and salt-free
1/2 cup heavy cream
1/4 cup lingonberry preserves
2 tablespoons juice, from quick pickled cucumbers

Steps:

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.

AQUAVIT SWEDISH MEATBALLS

AQUAVIT SWEDISH MEATBALLS image

Categories Beef Sauté Christmas Dinner

Yield 4-6 servings

Number Of Ingredients 17

Ingredients

Meatballs
1/2 cup fine breadcrumb
1/4 cup heavy cream
2 tablespoons olive oil
1 medium red onion , finely chopped
1/2 lb ground sirloin
1/2 lb ground veal
1/2 lb ground pork
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
1/2 cup heavy cream
1/4 cup lingonberry preserves
2 tablespoons juice , from quick pickled cucumbers

Steps:

1 Prepare the Meatballs. 2 Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened. 3 Set aside. 4 Heat the oil in a small skillet over medium heat. 5 Add the onion and saute for for about five minutes, until softened. 6 Remove from heat. 7 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). 8 Season with salt and pepper to taste. 9 Add the bread crumb/cream mixture and mix well. 10 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. 11 You should have about 24 meatballs. 12 Melt the butter in a large skillet over medium-high heat. 13 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. 14 Transfer the meatballs to a plate and keep warm. 15 Discard all but one tablespoon of fat from the skillet. 16 Prepare the Sauce. 17 Return the skillet to the heat. 18 Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer. 19 Season to taste with salt and pepper. 20 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. 21 Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.

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Aquavit Swedish Meatballs Recipes

Swedish meatballs are a classic dish that has been enjoyed for centuries. These delicious meatballs are often served with a side of mashed potatoes and lingonberry jam. However, Aquavit Swedish meatballs recipes take this classic dish to the next level by adding a touch of elegance and sophistication.

The Origin of Aquavit Swedish Meatballs

Aquavit Swedish meatballs are a traditional dish that has its roots in the Scandinavian cuisine. Aquavit, a traditional Scandinavian spirit, is used to infuse the meatballs with a unique flavor that is both savory and refreshing. The use of aquavit in Swedish cuisine is not a new concept, but it has gained popularity in recent years as chefs look to infuse traditional dishes with new, innovative flavors.

The Ingredients of Aquavit Swedish Meatballs

To make Aquavit Swedish meatballs, you will need a few key ingredients. These include: - ground beef - bread crumbs - milk - onion - garlic - egg - aquavit - allspice - nutmeg - salt The use of aquavit is the defining feature of these meatballs. It adds a unique flavor that is both savory and refreshing. Allspice and nutmeg are also added to the mix to bring out the warm, comforting flavors that are typical of Scandinavian cuisine.

The Preparation of Aquavit Swedish Meatballs

To prepare Aquavit Swedish meatballs, you will need to start by soaking the bread crumbs in milk. This will help to bind the meatballs and create a light, airy texture. Once the bread crumbs are soaked, mix them together with the ground beef, minced onion, minced garlic, egg, allspice, nutmeg, salt, and aquavit. The mixture should be kneaded together until it is fully combined. Allow the mixture to rest for around 10-15 minutes to allow the flavors to meld together. Once the mixture has rested, roll it into small balls that are around 1 inch in diameter. The meatballs can then be fried in a pan until they are golden brown on the outside and cooked through on the inside.

Serving Aquavit Swedish Meatballs

Once the Aquavit Swedish meatballs are cooked, they can be served with a range of different accompaniments. Some popular options include: - lingonberry jam - mashed potatoes - cream sauce - pickled cucumbers - parsley Traditionally, Aquavit Swedish meatballs are served with lingonberry jam, which adds a tangy sweetness that complements the savory meatballs perfectly. Mashed potatoes are another classic accompaniment that provides a comforting base for the meatballs to sit on. A cream sauce made with sour cream and beef broth is also a popular option that adds a creamy richness to the dish.

Conclusion

Aquavit Swedish meatballs are a delicious and elegant twist on a classic dish. The use of aquavit adds a refreshing twist to the traditional flavors of Scandinavian cuisine, while allspice and nutmeg bring a warmth and comfort to the dish. Whether served with lingonberry jam, mashed potatoes, or a creamy sauce, Aquavit Swedish meatballs are a perfect dish for any occasion.

Valuable Tips when making Aquavit Swedish Meatballs Recipes

Aquavit Swedish meatballs are a favorite dish in many homes. The dish is easy to prepare and can be served as a main dish or appetizer. The secret to making delicious Aquavit Swedish meatballs is in the ingredients and the preparation process. Here are valuable tips when making Aquavit Swedish meatballs recipes.

1. Use fresh and high-quality ingredients

The quality of the ingredients you use when making Aquavit Swedish meatballs will have a significant impact on the final taste and texture of the dish. For the meatballs, use fresh ground beef, pork, or a combination of the two. Make sure the meat you choose is not too lean, as a little fat will add flavor and keep the meat tender. When making the sauce, use high-quality beef broth, heavy cream, and Aquavit. Also, use fresh breadcrumbs instead of dried breadcrumbs to ensure the meatballs are moist.

2. Blend the ingredients evenly

To make sure your meatballs are tender and juicy, it's essential to blend the ingredients evenly. Take your time to blend the meat with the breadcrumbs, egg, and spices thoroughly. Use your hands to mix the ingredients, but don't overwork the mixture as this can result in tough meatballs. When blending the sauce ingredients, use a whisk to ensure that everything mixes evenly.

3. Let the mixture chill before forming meatballs

Refrigerating the mixture before forming meatballs allows the flavors to meld together, and it makes it easier to form the meatballs. After blending the mixture, cover it and let it chill in the refrigerator for about 30 minutes. This will make the mixture easier to work with and also enhance the flavor of the meatballs.

4. Use a cookie scoop to form meatballs evenly

Using a cookie scoop is an excellent way to ensure that the meatballs are evenly sized, which is vital when cooking meatballs. A cookie scoop is also an efficient way to make sure each meatball is the same size, and they will cook evenly. It's also helpful if you want to make a large batch of meatballs as it speeds up the process.

5. Cook the meatballs in batches and don't overcrowd the pan

Cooking the meatballs in batches will make sure they cook evenly, and they won't stick together. Overcrowding the pan will result in the meatballs not browning properly, and they may become tough. After forming the meatballs, heat oil in a pan over medium heat, then cook the meatballs in batches. Avoid moving them around the pan too much as this can cause them to break apart.

6. Use a meat thermometer to check when the meatballs are done

Cooking the meatballs to the right temperature is essential to ensure that they're safe to eat and also to maintain their flavor and texture. The internal temperature of the meatballs should be at least 165°F. The best way to determine if the meatballs are cooked is to use a meat thermometer.

7. Let the meatballs rest before serving

After cooking the meatballs, you should let them rest for a few minutes before serving. This allows the juices to redistribute, which will keep them moist and tender.

8. Garnish with fresh herbs or lingonberry jam

Aquavit Swedish meatballs are delicious on their own but adding a garnish will provide an extra flavor dimension. Fresh herbs such as parsley or dill add freshness and color to the dish. Lingonberry jam is a classic garnish for Swedish meatballs and adds sweetness and tartness to the dish. In conclusion, making delicious Aquavit Swedish meatballs is not as difficult as it may seem. By following these valuable tips, you can make moist and juicy meatballs that are bursting with flavor. Remember to use high-quality ingredients, blend everything evenly, let the mixture chill before forming meatballs, cook them in batches, and garnish with fresh herbs or lingonberry jam.