Subj : 3/9 Nat Meatball Day - 3
To   : All
From : Dave Drum
Date : Sat Mar 08 2025 15:05:00

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 sauté 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 sauté 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

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