09 October 1000 - A EUROPEAN VISITS NORTH AMERICA FOR THE FIRST TIME:
Son of Erik the Red, young Leif Erikson has exploration in his blood,
and according to tradition he and his crew are now the first Europeans
to set foot on North American soil, landing at what they will dub
'Vinland.' Scholars later peg the place as L'Anse aux Meadows in
Newfoundland, Canada.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Swedish Meatballs w/Two Sauces
Categories: Beef, Pork, Breads, Herbs, Dairy
Yield: 9 Servings
MMMMM-------------------------MEATBALLS------------------------------
2 tb Butter
1 lg Onion; peeled, grated
2/3 c Whole milk
5 sl Bread; crusts off, cut in
- pieces
2 lg Eggs
1 lb Ground pork
1 1/2 lb Ground beef
2 ts Kosher salt
1 ts Fresh ground nutmeg
1 ts Ground cardamom
2 ts Black pepper
MMMMM-------------------------SAUCE ONE------------------------------
6 tb Butter
1/3 c Flour
1 qt Beef stock
3/4 c Dairy sour cream
Salt
4 tb Lingonberry, red currant,
- raspberry or cranberry
- jelly; or more
MMMMM-------------------------SAUCE TWO------------------------------
12 oz Welch's grape jelly
12 oz Bottle Heinz Chilli sauce
3 oz Worcestershire sauce
1/4 ts Black pepper
MEATBALLS: Melt the butter in a saut|- pan on medium-high heat. Stir
in the grated onion and cook until translucent and softened, 3-4
minutes. Set aside to cool.
Place the pieces of bread in a large bowl and mix with the milk. Let
sit for 15 to 20 minutes for the bread to absorb all of the milk.
Once the bread has soaked up the milk put the bread in a food
processor and pulse until it has been completely broken up. Return
the pulverized milk soaked bread to the bowl.
Stir the cooled onions into the milk bread mixture. Add the eggs,
ground pork and beef, salt, pepper, nutmeg, and cardamom. Use your
(clean) hands to mix everything together until well combined.
Use your hands to form the meatballs about 1" diameter and place
them on a plate or sheet pan. This recipe should make between 40 and
50 meatballs.
Heat 6 Tbsp of butter in a large saut|- pan on medium heat. When the
butter is melted and foamy, start adding some meatballs to the pan.
Working in batches as to not crowd the pan, slowly brown the
meatballs on all sides. Handle the meatballs gently so they do not
break apart as you turn them.
Once the meatballs have browned on all sides, remove them from the
pan and set aside. You do not need to cook the meatballs all the way
through at this point, you only need to brown them. You'll finish
cooking the meatballs in the sauce later.
Once you have removed the meatballs from the pan, keep the remaining
butter in the pan. You'll use this butter to make the sauce.
If the butter in the pan has become burnt through the browning of
the meatballs, remove and discard it, and add 6 Tbsp of fresh butter
to the pan. Otherwise use the existing pan butter, you should have 6
Tbsp total of butter in the pan. If not add more.
SAUCE ONE: First make the roux. Heat the butter in the pan on medium
heat. Slowly whisk in the flour. Stir until smooth. Continue to
stir, allowing the flour mixture to cook, several minutes, until the
roux is the color of coffee-with-cream.
When the roux has cooked to a lovely shade of light brown, slowly
add the stock to the roux, stirring as you add the stock. The stock
will sputter at first and the roux may seize up, but keep adding the
stock slowly and keep stirring. Eventually the sauce will loosen and
become silky.
SAUCE TWO: Add chilli sauce, grape jelly, Worcestershire sauce, &
pepper to sauce pan. Whisk mixture until smooth.
Return the meatballs to the pan with the sauce and lower the heat to
low. Cover the pot and cook on low heat for 10 minutes. You may need
to work in batches.
Transfer the meatballs to a serving dish to serve. If using sauce
one stir in the sour cream. Either stir the jelly into the sauce or
serve it on the side.
Recipe from:
http://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... Seeing is deceiving. It's eating that's believing.
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