Milk-and-cream-soaked breadcrumbs and an egg are the secrets to these supertender meatballs.
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
How to Make It
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.