Marcus Samuelsson's Helga's (RED) Meatballs
Good Cause Grub
This June marks the month during which AIDS was discovered 33 years ago, so (RED) is launching a two-week food campaign to raise money to fight the disease. From June 1 to June 10, the organization, founded by Bono and Bobby Shriver in 2006, is partnering with chefs across the country to raise money for the organization. Every time people order a (RED) item on the menu of a participating restaurant, a small donation from that restaurant will be made to the Global Fund to Fight AIDS.
Below is chef Marcus Samuelsson's participating recipe for Helga's (RED) Meatballs.
Prepare the meatballs: Combine the breadcrumbs and heavy cream in a small bowl, stir in with a fork until all the crumbs are moistened. Set aside.
Heat the oil in a small skillet over medium heat. Add the onion and sauté for about 5 minutes, until softened. Remove from the heat.
In a large bowl, combine the ground beef, veal, pork, onion, honey, and egg, and mix well with your hands. Season with salt and pepper to taste. Add the bread crumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking) shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.
Melt the butter in a large skillet over medium high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes, until browned on all sides and cook through. Transfer the meatballs to a plate, and discard all but 1 tablespoon of fat from the skillet.
Prepare the sauce: Return the skillet to the heat, whisk in the stock, cream, preserves, and pickle juice, and bring to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through. Top with Quick Picked Cucumbers.
For the pickled cucumbers: Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if have one). Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool.
Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution: they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving.
For the lingonberry preserves: Put in a pot. Bring to a boil. Reduce heat to a low flame. Simmer until syrup consistency. Cool and serve.