Well, I know it's been ages since I posted anything, but here's one new recipe I thought was worth sharing... Now, I couldn't remember my Dad's recipe, but I found and modified one that Alton Brown did a while back. You see, I bought ground pork (pork mince) when I saw it because it can sometimes be hard to come by, but then thought, "what the heck am I going to do with it this time?". I have done the meatloaf thing, and stuffed peppers, mushrooms, and made burgers, so...meatballs were the obvious solution.
I did try to talk hubby into eating out since we were running errands anyway, but he pointed out to me, to my reluctant agreement, that mince (ground meat) should be used right away. Hmph...well, when we arrived home I started mincing the onions, so here is how you can make these tasty meatballs too.
First, my notes: I used panko bread crumbs rather than fresh white bread (we don't buy white bread normally, and I didn't think wholegrain bread would be the same). I also didn't add any ground beef because I had a rather large package of pork. Alton’s recipe didn’t call for sherry or sweet wine, but a splash would be good in the sauce, added just as the roux is ready and before adding the stock. Lastly, I didn't use heavy cream either, only regular cream because I had just enough to do the sauce, and didn't want to open a new container.
½ Cup Onion (1 Small Onion), minced and sautéed till soft and clear
½ Cup Panko Bread Crumbs (or 2 Slices White Bread, torn up)½ Cup Milk
2 Egg Yolks
½ Tsp Salt
½ Tsp Black Pepper
¼ Tsp Ground Allspice
¼ Tsp Ground Nutmeg
1 Kilo (~2 Lbs) Ground Pork Mince
¼ Cup Clarified Butter
¼ Cup White Flour
3 Cups Beef Stock
¼ Cup Cream (Heavy Cream if you want it richer)
First preheat the oven to about 95°C/200°F and put an ovenproof baking dish inside to warm.
In a medium bowl, soak bread or crumbs in milk and set aside.
Using a teaspoon or two of the butter, gently sauté the onion and set aside to cool.
Now add the egg yolks, spices and meat to the bowl and mix well with your hands...no better way to make sure everything is combined and evenly distributed.
Add the sautéed onions to the bowl and mix in well.
Roll about 30 meatballs and place onto a plate or sheet ready to brown in a skillet.
Cook about 6 or 8 of the meatballs at a time (using another teaspoon or so of the butter if needed) in a skillet about 7 minutes over medium-high heat until browned all over, then transfer into the dish in the oven to keep warm.
Once the meatballs are done, pour the remaining butter into the skillet and add the flour, whisking to make a roux and allowing it to cook about 2 minutes or so.
Now add your dash of sherry or wine (if using any) and then slowly add the stock a cup at a time, stirring gently to avoid lumps and sticking to the bottom of the pan.
Once the sauce begins to thicken, add the cream and continue stirring and cooking until the sauce reaches your desired consistency.
Pour the sauce over the meatballs and serve with wide egg noodles (if you have them).
Unfortunately, all I had in the pantry as far as pasta goes, was egg vermicelli and large shell pasta, neither is ideal, but the meatballs were very good with the thin vermicelli noodles last night. I have friends who serve Swedish Meatballs with rice, which might also work, but the wide egg noodles are what I remember from years gone by, and that’s what I would personally try to stick with. Anyway, it’s a perfectly yummy meal with a green salad or steamed veggies.