Modern Swedish Meatballs with Lingonberry Reduction
Makes about 60 tiny meatballs.
Note: There are as many Swedish meatball recipes as there are Swedish grandmothers. The best meatballs are made by your own grandma. This recipe is an updated version combining tricks from old recipes (adding potatoes to the mix stretches the recipe and lightens the balls), and pays homage to the new immigrants shaping both Swedish and American cuisine (panko breadcrumbs and Sriracha). Panko breadcrumbs are lighter and bigger than the traditional version, which could be substituted. Sriracha sauce is an Asian hot sauce. In Sweden, meatballs are served with a sauce on the side, if at all. This version calls for the sauce to be added before serving. It adds flavor to the meatballs and keeps them from drying out as they sit on the buffet. To rice potatoes, put boiled potatoes through a potato ricer or food mill. From Patrice Johnson.
Meatballs:
• 2/3 scant cup panko breadcrumbs (see Note)
• 1/2 c. half-and-half
• 1 c. riced, cooked russet potato, cooled (about 1 potato, peeled; see Note)
• 1 grated medium yellow onion (about 1/2 c.)
• 2 egg yolks
• 1 tbsp. prepared Swedish mustard (or any coarse brown or even yellow mustard)
• 1 1/2 tsp. fresh grated ginger (or 1/2 tsp. ground ginger)
• 1 tsp. brown sugar
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. allspice
• 1/2 tsp. nutmeg
• 1 lb. (85 to 90 percent lean) ground beef
• 1/2 lb. ground pork
Sauce:
• 1 tbsp. butter
• 1 small shallot, diced fine
• 3/4 c. lingonberry preserves, with more for serving
• 1/2 c. dry red wine (or substitute chicken stock)
• Juice and zest from 1 orange
• 2 tbsp. aquavit
• 1 1/2 tsp. fresh grated ginger (or 1/2 tsp. ground ginger)
• 1 tsp. Sriracha sauce, optional (see Note)
• 1/4 tsp. nutmeg
• Salt and pepper to taste
Directions
To make meatballs: Combine breadcrumbs and half-and-half in medium-sized bowl, stirring with spatula until crumbs are moistened and soak up the half-and-half; stir in potato and set aside.
In a very large bowl, mix onion, egg yolks, mustard, 1 1/2 teaspoons fresh ginger, sugar, salt, pepper, allspice and nutmeg; use your hands to combine thoroughly. Add beef and pork and mix well but gently. Add the breadcrumb and half-and-half mixture, and mix well.
Keep your hands wet with water to avoid mixture sticking to them, and shape tiny meatballs (use a heaping tablespoon to measure each ball). Place meatballs in buttered cake pans. Bake in preheated 375 degree oven. Flip balls after 10 minutes; continue cooking until internal temperature reads 160 degrees (about 25 minutes total cooking time).
To make lingonberry reduction: Melt butter in large saucepan over medium heat; add shallot and sauté until softened, about 3 to 5 minutes.
Add preserves, wine, orange juice and zest, aquavit, 1 1/2 teaspoon fresh ginger, Sriracha, nutmeg, and salt and pepper to taste. Bring to a simmer; cook gently about 5 to 10 minutes, or until sauce is reduced slightly and begins to thicken. If meatballs are still baking, remove sauce from heat and cover.
Bring sauce back to simmer over medium heat; gently stir in cooked meatballs to coat with reduction. Reduce heat to medium-low and simmer for an additional 5 minutes, stirring occasionally. Transfer to chafing dish or slow cooker to keep warm.
Serve hot with pickled cucumbers (see recipe) and additional lingonberry preserves.
Nutrition information per 1 meatball with 1 teaspoon sauce:
Calories42Fat2 gSodium53 mg
Carbohydrates3 gSaturated fat1 gCalcium6 mg
Protein2 gCholesterol15 mgDietary fiber0 g
Diabetic exchanges per serving: ½ fat.
Pickled Herring
Serves 8 to 12.
Note: From Patrice Johnson.
• 1 lb. prepared pickled herring
• 1/2 c. thinly sliced red onion
• 1/2 c. thinly sliced carrots, if desired
• 2 tbsp. fresh dill
• 1/2 c. distilled white vinegar
• 1 c. sugar
• 2 tsp. allspice berries
• 1 c. water
• Salt and pepper to taste
Directions
Rinse herring in cold water and drain; discard any onion with it. Combine herring, onion, carrots and dill.
Whisk together vinegar, sugar, allspice and 1 cup water in medium-size saucepan, and bring to boil until sugar is dissolved. Remove from heat and taste before adding salt and pepper (as much as 1 teaspoon salt and 1/2 teaspoon pepper). Pour over herring mixture and chill.
Nutrition information per each of 12 servings:
Calories109Fat7 gSodium330 mg
Carbohydrates6 gSaturated fat1 gCalcium29 mg
Protein5 gCholesterol5 mgDietary fiber0 g
Diabetic exchanges per serving: ½ other carb, 1 high-fat meat.
Pickled Herring in Sour Cream and Horseradish
Serves 8 to 12.
Note: From Patrice Johnson.
• 1 lb. prepared pickled herring
• 1/2 c. sour cream
• 1/4 c. prepared horseradish
• 2 tbsp. sugar
• 1 small shallot, diced
• 1 tbsp. chives, chopped
• Black pepper
Directions
Drain herring and discard any onion with it.
In medium-size bowl, whisk together sour cream, horseradish, sugar, shallot and chives. Season to taste with black pepper. Fold herring into mixture and chill.
Nutrition information per each of 12 servings:
Calories130Fat9 gSodium360 mg
Carbohydrates7 gSaturated fat2 gCalcium43 mg
Protein6 gCholesterol10 mgDietary fiber0 g
Diabetic exchanges per serving: ½ other carb, 1 high-fat meat.
Rye-Dill Blini
Makes about 24 (2-inch) blini.
Note: From Patrice Johnson.
• 1 tsp. yeast
• 3 tbsp. warm water
• 1 tbsp. sugar
• 1 c. whole milk
• 2 eggs, separated
• 1/2 c. rye flour
• 1/2 c. all-purpose flour
• Pinch of salt
• 2 tbsp. melted butter
• 2 tbsp. fresh dill, chopped fine
• Roe Butter (see recipe)
Directions
In small bowl, stir together yeast, 3 tablespoons water and sugar. Set aside about 5 minutes, until it becomes foamy.
In large mixing bowl, whisk together yeast mixture, milk, egg yolks, both flours and salt; cover and let rise for 1 hour.
Beat egg whites to stiff peaks and fold into batter. Stir in melted butter and dill; set aside 10 minutes.
Heat nonstick skillet to medium. Drop 1 to 2 tablespoons of batter onto skillet for each blini; work in small batches. Cook about 1 to 2 minutes; flip when bubbles appear on surface of each blini and continue cooking additional 30 seconds to 1 minute. Remove from pan and cover cooked blini to keep warm before serving. To serve, top with Roe Butter.
Nutrition information per 1 blini without Roe Butter:
Calories41Fat2 gSodium16 mg
Carbohydrates5 gSaturated fat1 gCalcium15 mg
Protein1 gCholesterol19 mgDietary fiber0 g
Diabetic exchanges per serving: ½ other carb, ½ fat.
Roe Butter
Makes about 1 cup.
Note: From Patrice Johnson.
• 1 c. butter, room temperature
• 1 small shallot, diced fine
• 3/4 oz. red flying fish roe (or use your favorite inexpensive variety)
• 3/4 oz. black flying fish roe (or use your favorite inexpensive variety)
Directions
Place butter in a small mixing bowl, and place the bowl inside of a larger mixing bowl. Add enough hot water to the larger bowl so that the water just comes up the sides of the smaller bowl. Gently whisk butter as it melts and replace water as needed.
Transfer just-melted butter to medium-sized bowl and very gently fold in shallots and roe. Transfer to small container and chill until ready to serve.
Quick Pickled Cucumbers
Makes 1 quart.
Note: The ice added to the brine will keep the cucumbers and dill bright green and fresh. From Patrice Johnson.
• 1/2 c. distilled white vinegar
• 1 c. sugar
• 2 tsp. allspice berries
• 1 tsp. caraway seeds
• 1/2 c. water plus 1 c. ice cubes
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. fresh dill
• 2 c. thinly sliced cucumbers
• 1/2 c. thinly sliced red onion
Directions
Whisk together vinegar, sugar, allspice, caraway and 1/2 cup water, salt and pepper in medium-size saucepan, and bring to boil until sugar is dissolved. Remove from heat and steep for about 30 minutes. Meanwhile, put cucumbers and onion in a bowl.
Add ice cubes and dill to vinegar mixture and pour all over the cucumbers and onions. Chill or serve at room temperature.
Nutrition information per 1 tablespoon (about 2 slices):
Calories6Fat0 gSodium30 mg
Carbohydrates2 gSaturated fat0 gCalcium1 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: Free food.
Pickled Mustard Seeds
Makes 2 cups.
Note: Add these to a cheese plate. They are delicious when spread on meat sandwiches and a great vegan substitute for caviar. Plop them over deviled eggs. Or add them to cranberry sauce. From Patrice Johnson.
• 1 c. mustard seeds
• 1 c. white wine vinegar
• 2 c. sugar
• 3 c. water
• Salt, to taste
• Pepper, to taste
• Other spices, as desired
Directions
Drop mustard seeds into boiling water and continue to boil for at least 15 minutes. Drain (a wire colander works best).
Prepare vinegar pickling sauce by combining vinegar, sugar, 3 cups water, salt and pepper to taste, and any other spices you wish. Bring to a simmer. When sugar is completely dissolved, add seeds. Simmer 10 to 15 minutes. Cool and place in a quart jar. Store in the refrigerator up to a month.
Nutrition information per 1 tablespoon:
Calories28Fat1 gSodium1 mg
Carbohydrates4 gSaturated fat0 gCalcium9 mg
Protein1 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: ½ other carb.
