Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, May 9, 2011

Swedish Meatballs

Thanks for the tips Therese Bjorkman (my Swede BFF!)
Still on the catering job for this weekend i was asked to make Swedish meatballs, lots of them, a whole army of them... I've made them before plenty of times but always using raw onions, called The Swede and she had me sauteed the onions before which made them melt in my mouth. So good!

Ingredients: For 100 Mini meatballs:
3 lb of sirloin
1 lb of pork loin
1 large yellow onion chopped
2 tablespoons of salt
1/2 tablespoon of pepper
1 teaspoon of fresh grated nutmeg
6 thick slices of italian bread cubed
2 cups of milk
3 eggs
3 tablespoons of olive oil
2 cups of beef stock
2 tablespoons of butter softened
2 tablespoons of all-purpose flour

In a food processor or a meat grinder, grind the beef and pork together.

 In a large frying pan sauteed the onions in 1 tablespoon of olive oil until golden. Set aside and let them cool. 
In a large bowl, beat eggs well and add milk to it. Add bread cubes and let it sit aside for 30 minutes.
In a large mixing bowl mix together the pork/beef mixture, bread/egg/milk mixture, sauteed onions, salt, pepper, nutmeg and 2 tablespoons of olive oil. 
Preheat oven to 375F.
Grease 2 cookie sheets.
Using your hands, roll small balls and place them on the cookie sheet.

Bake the meatballs for 25 minutes. Heat a splash of olive oil in a large frying pan, sautee the already cooked meatballs for 2 minutes for color.

 In the same frying pan where the meatballs were sauteed heat the beef stock. In a small bowl mix well together butter and flour. Whisk this mixture into beef stock and keep whisking until thickened. Pour it over the meatballs.
If you have a jar of lingonberry preserves around, try it with the meatballs....


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