Swedish Meatballs

Yield 4-6 portions

1 lb Ground beef

1/2 lb Ground pork

1/4 tsp Allspice

1/2 tsp Ground black pepper

1/2 cup Bread crumbs - Japanese Panko works great, can be substituted with gluten free breadcrumbs

1 ea Eggs

1/2 Cup milk

1/2 cup Heavy cream

1 tsp Salt

1 Cup Diced red onion, medium size

1 Tbl Brown sugar

2 Tbls Butter

Sautee the onion in the butter until soft, cool down.

Mix egg, breadcrumbs, salt, pepper, allspice, milk, and heavy cream, let soak for 5 minutes.

Mix all the ingredients and make balls, you can sear them immediately, or chill them down. If you are making a bigger batch for bigger gatherings, I suggest roasting them in the oven and then searing them in a pan.

Serve the meatballs with the sauce below, mashed potato, pickled cucumber and lingonberries

Brown Sauce or Gravy

2 Tbls Butter

2 Tbls AP Flour

1 Cup Beef stock

1 Cup Heavy cream

1/2 Tbl Soy sauce - Low sodium

1 tsp Salt

Season with black pepper

Melt butter and add flour, allow to cook for 1-2 minutes. Add both beef broth and heavy cream, whisk until smooth, add soy sauce, and simmer for another 3-5 minutes, to cook out the flour. If the sauce needs to sit a little bit, add shavings of butter on top, so it doesn’t create a thick skin on top of the sauce.

MEXICAN MEATBALLS (ALBONDIGAS)

Meatballs Make 4-6 portions       

Ingredients

455 g Ground beef

455 g Ground pork/ chorizo

2 Tbls Butter 

90 g White Onion, minced

2 ea Eggs

10 g Parsley, chopped fine

2 Tbls Olive oil

1 Tbls salt    

1 ea garlic clove, chopped   

Cook the minced onion in the butter, and cool down.

Mix all the rest of the ingredients and let it sit for 10 minutes, before scooping and rolling the balls. In the same oil you fried the chilies, add the tomatoes and cook over medium to high heat until skin brown

Sear the meatballs in the sautee pan with butter, just to get a sear on the outside for 2-3 minutes.

Finish in the sauce below.

Morita Chile sauce      

2 ea Moritas chilies, dried, deseeded     

1.5 cup Vegetable oil    

8 ea Plum tomato    

1 ea white onion, chopped    

2 ea Garlic cloves

1 tsp Mexican oregano    

1/2 tsp Salt

1/2 cup olive oil   

Black pepper to taste    

Fry the chilies, in the oil, and lift them out with a slotted spoon.    

Put the chilies in a blender      

In the same oil you fried the chilies, add the tomatoes and cook over medium to high heat until the skin turns brown      

Transfer the tomatoes to the blender jar      

Add garlic, and onion to the oil and saute until translucent, pour the onion, garlic, and oil into the blender  Add salt, oregano, and into the blender and puree everything together.       

Heat up the olive oil, add the blended puree into the hot oil, allow to sear, then add meatballs, and cook until done. After about 20 minutes the meatballs have cooked through, allow to cool down in sauce or serve immediately. The sauce might separate, but this is ok since there is a lot of oil. Add water or stock, or use as is   

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