MICHELIN-STARRED Swedish Meatballs
About this recipe
These Michelin-starred Swedish meatballs are a delicious twist on a classic dish, bringing rich flavors and a comforting texture to your table. This recipe, inspired by the renowned Aquavit restaurant in New York City, combines ground pork and beef with a creamy, seasoned bread crumb mixture, ensuring every bite is packed with flavor.
The secret to these meatballs lies in the soaking of the bread crumbs in milk and cream, which creates a moist and tender texture. Plus, the addition of lingonberries in the sauce adds a delightful sweet and sour kick that sets this dish apart.
Ingredient notes
- Use any mushrooms if you can't find brown beach mushrooms.
Tips from Daily Meal’s video
- Soak the bread crumbs in milk and cream for at least 5 minutes to create a paste-like consistency before mixing with the meat.
- To ensure even seasoning, always sear a small piece of the meat mixture before forming all the meatballs. Adjust seasoning if necessary after tasting.
- Form meatballs using the cold water trick to prevent sticking, and refrigerate them for 30-45 minutes before cooking for better texture.
Good to know
- How long should I refrigerate the meatballs before cooking?
- Refrigerate the formed meatballs for 30-45 minutes, or you can prepare them the day before.
- What size should the meatballs be?
- Form the meatballs to be about 1 ounce each for optimal cooking.
No life story here — the video and the recipe are the whole point. All credit to Daily Meal: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Soak the bread crumbs in milk and cream, then crack in the egg and add mustard. Mix well and let sit for 5 minutes.
- 2
In a bowl, combine ground pork, ground beef, black pepper, allspice, and salt.
- 3
Add the soaked bread crumb mixture to the meat mixture and mix thoroughly to avoid uneven seasoning.
- 4
To check the flavor, sear a small piece of the mixture in a pan and adjust seasoning if necessary.
- 5
Form the meat mixture into meatballs, about 1 ounce each, using cold water on your hands to prevent sticking.
- 6
Place the formed meatballs on a tray and refrigerate for 30-45 minutes, or overnight if preferred.
- 7
Heat oil in a pan and sear the meatballs until browned on all sides.
- 8
Add butter to the pan and continue to cook the meatballs until the butter is browned and the meatballs are cooked through.
- 9
Remove the meatballs and add mushrooms to the pan, searing them in the brown butter.
- 10
For the sauce, combine veal stock and heavy cream in the pan, reducing until caramelized. Add lingonberries for sweetness and acidity.
Heads up — we had to guess a little:
- The quantity of butter is inferred based on typical usage for searing meatballs.
Credit where it’s due: this recipe was transcribed from Daily Meal’s original video on YouTube. Follow them there — it’s their dish.
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