Access Hollywood Live: Marcus Samuelssons Swedish Meatballs Recipe

First Published: December 2, 2011 12:42 PM EST Credit: Access Hollywood Caption Chef Marcus Samuelsson shows Billy Bush and Kit Hoover how to make Swedish meatballs on Access Hollywood Live on December 2, 2011LOS ANGELES, Calif. -- Chef Marcus Samuelsson is one of the President and First Ladys favorite chefs. Marcus is a big part of Michelle Obamas Lets 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 NY 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. Heres the details on this yummy holiday dish, which was inspired by Marcus grandma. Helgas 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. Copyright 2011 by NBC Universal, Inc. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.