Chef Zane’s Swedish Meatballs
This is Chef Zane’s adaptation of his grandmother’s recipe. At Steins the meatballs are served over mashed potatoes and garnished with Lingonberry jam. Lingonberry is a member of the cranberry family. They grow in mountainous areas of Scandinavia, Russia, Canada, and Maine. They have a sweet tart flavor.
Swedish Meatball Recipe
Chef Zane Holmquist
1 ¼ lb. ground elk or veal
½ lb. ground pork
½ medium onion, fine chopped
2 tbsp. butter
2 tbsp. honey
1 tbsp. cream
1 tbsp. chopped flat leaf parsley
1 tbsp. kosher salt
½ tsp. white pepper
1.) Sauté chopped onion in butter on medium to low heat for 4 minutes or until tender.
2.) Combine ground elk, pork and sautéed onion in a large mixing bowl.
3.) Combine honey, egg, cream, parsley, salt & pepper in a small mixing bowl.
4.) Combine wet ingredients with meat, mix by hand until wet ingredients are incorporated but be careful not to over mix.
5.) Pre-heat oven to 400 degrees.
6.) Make approximately 30 meatballs (about 1 oz. each) from the mix.
7.) Place the meatballs on parchment or baking paper on a baking sheet about 1″ apart.
8.) Bake for approximately 5 minutes until the edges of the meatballs begin to brown.
9.) Remove from sheet pan and place in sauce.