It’s been a long, long time since I’ve had a Swedish meatball. I think my grandmother made some as a side dish for Thanksgiving or Christmas some 25 years ago. Considering I was only a kid at the time, they must had made some impact on me to remember loving them so much, so when I found this recipe in Food Network Magazine I had to give it a go.
I started off with some butter, onions and garlic sauteing in a saucepan. Season with salt, white pepper and allspice. I have two issues here…
First, white pepper, to me, smells like my old nylon sleeping bag from when I was a kid. That musty old basement smell . I generally don’t like to use it unless in small quantities. This was a small quantity so it turned out okay.
Second, these meatballs ended waaaay too salty. The recipe calls for 2 tsp here, yet I would recommend using just one because damn.
Adding milk and Worcestershire sauce. Say Worcestershire Sauce 3 times really fast!
I just say Wuhstah sauce – a few years ago I worked as a temp for Talbots taking orders for their big spring catalog sale. I was taking an order from this woman from Worcester, MA, and when I read her shipping address back to her she corrected my pronunciation:
Woman: “It’s Wuhstah Mass!”
Woman: “No, you say it”
Woman: “No! Wushtah”
Woman: “Wuhstah Mass!”
Me: “Wuhstah Mass”
Woman: “Wuhstah Mass!”
Me: “Wuhstah Mass!”
Woman: “Good! Now when am I getting my clothes?”
So, screw the chestershire, it’s just wuhstah sauce.
And after simmering for a few minutes we add the liquid to a cup of breadcrumbs forming sort of a crumbly paste.
Due to messy meat-filled hands I skipped a couple of steps with the photography, and through the magic of cooking on a blog the ground beef and pork got mixed with the breadcrumb mixture, along with a couple of eggs, and formed into one inch balls. Those meatballs then miracled their way onto a baking sheet lined with parchment and covered with plastic wrap. The baking sheet then levitated onto a shelf in the fridge, that mysteriously cleaned itself off, where it stayed for approximately 1 hour.
Who would have thought cooking or blogging would have been this simple?
After an hour, the meatballs go into the oven and I start making the gravy. Here we have butter with a little flour. I was going for a little bit darker but it wasn’t moving, so for fear of burning this I proceeded with the next step.