Thursday, April 02, 2015

"Swedish" Meatballs

I don't have a Swedish bone in my body, and I'm not sure that I've ever even eaten Swedish meatballs; however, these meatballs are meltingly delicious. You won't want to stop eating them.

1 lb ground chuck
Crumbs from 2 slices of good white bread
Enough milk to moisten bread crumbs
1 garlic clove finely minced
1/4 onion and 1 green onion, finely minced 
1-2 tbl parsley, finely minced
1/4 cup grated parmigiano reggiano
1/2 tsp Salt, 1/4 tsp pepper
Grated rind of 1 lemon
1 egg

Place bread crumbs in bowl and add enough milk to moisten them thoroughly. Add the remaining ingredients and mix well. Form into about 16 meatballs.


2 tbl butter
3 green onions, chopped
1 garlic, clove finely minced
1 carrot, chopped fine
3 tbl flour
1 1/2 cups chicken stock
1/4 cup brandy & 1/4 cup white wine or 1/2 cup white wine 
1 tbl tomato paste
1 heaping tsp beef demiglace
1 tsp worcertershire sauce
1 heaping tsp dijon mustard
1 bay leaf
1 tsp thyme
Salt and pepper to taste

Optional-1/4 cup sour cream or heavy cream

Saute onion, garlic, and carrot in butter, seasoning with a pinch of salt and pepper.  Add flour and cook a couple of minutes, stirring (If it's too gloopy, add another tsp of butter). Stirring constantly, add brandy, wine, and chicken stock.  Bring too a boil and lower heat.  Add remaining ingredients, and season to taste with salt and pepper.  If sauce seems too thick, add more stock.

Add meatballs to sauce. Bring up to simmer, cover and let cook for 10 minutes. Turn meatballs, recover, and cook another 5 minutes. Uncover and cook 15 more minutes.  Add cream or sour cream to taste.

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