Source: Food and Wine (Magnus Nilsson)
Yield: 18 meatballs
- 1 medium baking potato (8 oz), peeled and cut into 2-in pieces
- 1 large egg, beaten
- 1/3 cup plus 1 tbsp whole milk
- 1/3 cup plus 2 tbsp heavy cream
- 3/4 cup plus 2 tbsp plain dry breadcrumbs
- 12 ounces ground beef
- 12 ounces group pork
- 1 small onion, finely chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- 4 tablespoons unsalted butter
In a small saucepan, cook the potato in salted boiling water until tender, about 12 minutes. Drain well, then pass through a ricer into a bowl. Let cool.
Meanwhile, preheat the oven to 425º. I a large bowl, whisk the egg with the milk and cream. Stir in the breadcrumbs and let stand for 5 minutes to soften. Add the beef, pork, onion, salt, pepper and riced potato and mix just until combined. Shape the mixture into 18 meatballs.
In a large ovenproof nonstick skillet, melt 2 tablespoons of the butter. Add half of the meatballs and cook over moderate heat, turning, until golden all over, about 8 minutes. Transfer to a plate and wipe out the skillet. Repeat with the remaining 2 tablespoons of butter and meatballs.
Return all of the meatballs to the skillet and bake until cooked through, about 10 minutes. Transfer to a platter and serve with Quick-Pickled Sweet Cucumbers, mashed potatoes and lingonberry jam.