Swedish Meatballs: The Darlings of the Cocktail Set
Hello people! Welcome to my first blog entry and my first vidcast! This week we're making Swedish meatballs. You'll find the recipe below. The segments you'll be seeing in my weekly presentations are from my original cable access show that aired here in New York in the late 90's. The process of putting those shows together was such a valuable education for me. You'll be able to see my progression through the production values of the original material. It's not up to broadcast standards, but the content is such fun I hope you'll be able to overlook the flaws.
Swedish meatballs are a wonderful dish for home entertaining, piled atop pasta, and as a cocktail nibble served out of a chafing dish. I had a little help putting the recipe together from my friend and neighbor Mary Ellen. She served as my sidekick - my Rhoda, if you will - for many of the episodes of the original cable access show. She was played to perfection by a wonderful actor - Thom Hansen. You'll be seeing a lot more of Mary Ellen in this series.
As promised, here's my recipe for Swedish Meatballs or Kottbuller:
1/4 cup butter 3 tablespoons minced onion 1 one-inch-thick slice of bread 1/2 cup milk 1/2 pound ground beef 1/4 pound ground pork 1/4 pound ground veal 1 egg 1 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon ground nutmeg 1/2 teaspoon sugar 1 tablespoon flour 1/2 cup beef stock, warm 1 cup cream (or milk), warm
Melt 1 tablespoon of the butter over medium heat and cook the onion until lightly browned. Soak the bread in the milk until soft. Combine all remaining ingredients except flour, stock, and cream and mix well with your hands. It's important to use your hands; nothing else will combine the ingredients as well. Then roll the meat mixture into small balls and brown them in the rest of the butter.
Remove the meatballs and set them aside. Pour off all but 3 tablespoons of the fat from the pan. Add the flour and stir until it's mixed well with the fat. Remove the pan from the heat, add the stock and cream, and stir constantly until the gravy is smooth and has
thickened nicely. Put the meatballs back in the pan with the gravy and cover.
Simmer over very low heat for 30 minutes to 1 hour, then transfer to a chafing dish and serve.
Makes about 25 balls
This recipe can also be found in my book, Brini Maxwell's Guide to Gracious Living, which can be purchased here.
Thanks for coming by. Be sure and come back next week!