Swedish Meatballs

(printable recipe) - serves 4.

Ingredients for Balls:

3/4 Lb. Pastured Pork.
3/4 Lb. Pastured Beef.
2 Medium Sized Pastured eggs.
1 Small Onion, peeled & finely diced.
2 Cloves of Garlic, peeled & minced.
Dash of All Spice.
Dash of Ground Nutmeg.
1 Tbsp Chopped Fresh Italian Flat-Leaf Parsley.
2 Tsp Worcestershire Sauce.
1/2 C Panko Crumbs.
Coarse Sea Salt & Fresh Cracked Black Pepper.
2 C Flour.
2 Tbsp Butter, unsalted.
Extra Chopped Parsley to Garnish.

Ingredients for Sauce:

2 C Beef of Chicken Stock.
1/2 C Sour Cream.
3/4 C Heavy Cream.
2 Tbsp of Flour.
2 Tbsp Butter, unsalted.
Coarse Sea Salt & Fresh Cracked Black Pepper.


What to Do:

Line a baking sheet with parchment paper, a large plate or baking dish with some paper towel and fill a shallow bowl with the flour. Set aside.

In a large bowl, combine all the ingredients for the balls save for the flour, butter and garnish parsley. You may need to add more panko if your meat has a lot of moisture. Once it is all worked in, firm yet still moist, roll into 1-2" balls and set prepared baking sheet.

Gently roll each ball in the bowl of flour, shake off excess, and return to prepared baking sheet.

Place a large frying pan over medium heat. Add 1 Tbsp of butter and melt until sizzling. Gently drop some of the balls into the frying pan and shake well until the flour coating the balls is moist. Don't over-crowd the pan or you'll end up with steamed balls rather than browned balls. Allow the balls to cook through and get nice dark color on the outside - approximately 7-8 minutes in the pan. Once cooked, remove from the pan and place on paper lined dish. Repeat until all the balls have cooked through.

Set aside.

Now make your sauce. In that same pan, Toss in the last 2 Tbsp of butter and allow to sizzle. Stir in 2 Tbsp of flour and heat until fragrant and it starts to change colour. Remove from the heat and gently pour in stock. Return to heat, making sure to get all the brown bits off the bottom of the pan and stir constantly until thickened. Add the cream and sour cream and season well to taste. Gently spoon the balls back into the pan, heat through and serve with a generous helping of the garnish parsley on top.

Eat.

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