Access Hollywood Live: Marcus Samuelsson's Swedish Meatballs Recipe

Chef Marcus Samuelsson shows Billy Bush and Kit Hoover how to make Swedish meatballs on Access Hollywood Live on December 2, 2011 Chef Marcus Samuelsson shows Billy Bush and Kit Hoover how to make Swedish meatballs on Access Hollywood Live on December 2, 2011

Chef Marcus Samuelsson is one of the President and First Lady’s favorite chefs. Marcus is a big part of Michelle Obama’s “Let’s Move Campaign,” which inspires kids to get on a healthy eating track. Plus, when the President and Firsty Lady wanted to host a glitzy fundraiser in New York City, they headed to Marcus’ famed Red Rooster restaurant in Harlem.

The celebrity chef stopped by Access Hollywood Live to share his signature Swedish meatballs recipe with Billy & Kit. Here’s the details on this yummy holiday dish, which was inspired by Marcus’ grandma.

Helga’s Swedish Meatballs

Ingredients:
(serves 4 to 6)

For the meatballs:
1/2 cup dry breadcrumbs
1/4 cup heavy cream
2 tbs olive oil
1 medium red onion, chopped
1/2 pound ground chuck (or sirloin)
1/2 pound veal
1/2 pound pork
2 tbs honey
1 large egg
Kosher salt and pepper
3 tbs unsalted butter

For the sauce:
1 cup chicken stock
1/2 cup heavy cream
1/4 cup lingonberry preserves
2 tbs. pickled cucumbers

Prepare the meatballs:
Combine the breadcrumbs and heavy cream in a small bowl, stir with a fork, until all the crumbs are moistened. Set aside.
Heat the oil in small skillet. Add the onion and saute for 5 minutes, until softened. Remove from heat.

In a large bowl, combine the ground beef, pork, veal, onion, honey, and egg, and mix well with your hands. Season with salt and pepper. Add the breadcrumb mixture and mix well. With wet hands shape the mixture into meatballs (size of a golf ball), place them on plate lightly moistened with water. Should have 24 meatballs.

Melt the butter in large skillet. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes., Transfer meatballs to a plate.

Prepare the sauce:
Return the skillet to the heat, whisk in the stock, cream, preserves, and pickle juice, and bring to a simmer. Salt and pepper. Add the meatballs to the sauce, reduce the heat to medium, and simmer about 5 minutes, until the sauce thickens and the meatballs are heated through.

For more information on Marcus’ do-good mission, head to www.facebook.com/birdseyevegetables.