Recipe: Swedish Meatballs (using pickle juice)

SWEDISH MEATBALLS

FOR THE MEATBALLS:
1/2 cup dry bread crumbs
1/4 cup heavy (whipping) cream
2 Tbsp. olive oil
1 medium red onion, finely chopped
3/4 lb. ground beef
3/4 lb. ground pork
2 Tbsp. honey
1 large egg
3 Tbsp. unsalted butter
FOR THE SAUCE:
1 cup chicken stock
1/2 cup heavy (whipping) cream
1/4 cup lingonberry preserves or cranberry relish
2 Tbsp. juice from a jar of pickles

TO MAKE THE MEATBALLS:
In a bowl, mix bread crumbs with cream until moist.

Heat oil in large skillet over medium high heat; add onion and saute until softened. Remove from heat.

Mix onion with meat, honey and egg in a clean bowl, using your hands. Add salt and pepper to taste. Stir in bread crumb mix. With wet hands, make 24 golf-ball-sized meatballs. Place on a plate.

Melt butter in clean skillet over medium high heat; add meatballs and turn often until browned and cooked, about 7 minutes. Transfer to clean plate. Keep skillet on heat, discarding all but 1 Tbsp. fat.

TO MAKE THE SAUCE:
Whisk stock, cream, preserves and pickle juice into skillet. Simmer; add salt and pepper to taste. Add meatballs. With heat at medium, simmer until heated through, about 5 minutes, and sauce is slightly thickened. If too thick, add a little water.

Serves 4 to 6
Source: Magazine clipping, source unknown

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