Ingredients Beef Ground Beef My Grandmother's Meatballs 5.0 (1) 1 Review Milk-and-cream-soaked breadcrumbs and an egg are the secrets to these supertender meatballs from Swedish star chef Magnus Nilsson. Serve them as he does, with lingonberry jam and mashed potatoes. Slideshow: More Meatball Recipes By Magnus Nilsson Magnus Nilsson Instagram Swedish chef Magnus Nilsson is the director of René Redzepi's MAD Academy in Copenhagen. He's known for his time as head chef of two Michelin-starred restaurant Fäviken in Sweden, which closed in 2019. Food & Wine's Editorial Guidelines Updated on February 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Yield: 18 Ingredients 1 medium baking potato (8 ounces), peeled and cut into 2-inch pieces 1 large egg, beaten 1/3 cup plus 1 tablespoon whole milk 1/3 cup plus 1 tablespoon heavy cream 3/4 cup plus 2 tablespoons plain dry breadcrumbs 12 ounces ground beef 12 ounces ground pork 1 small onion, finely chopped 2 teaspoons kosher salt 1/2 teaspoon ground white pepper 4 tablespoon unsalted butter Quick-Pickled Sweet Cucumbers Mashed potatoes and lingonberry jam, for serving Directions 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 425°. In 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 the Quick-Pickled Sweet Cucumbers, mashed potatoes and lingonberry jam. Make Ahead The uncooked meatballs can be refrigerated overnight. Suggested Pairing Pair this dish with a generously fruity Zinfandel. Rate it Print