Text 26276, 91 rader
Skriven 2015-04-24 01:21:36 av Björn Felten (2:203/2)
  Kommentar till text 26275 av Dave Drum (1:18/200.0)
Ärende: Genuine Swedish meatballs from a Swedish chef
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 DD> Does this make it Hawaiian? Or does that require fresh pineapple?

 DD>        Title: Hawaiian Meatballs

   What? The meatballs?

                         Swedish meatballs

    This is a traditional Swedish recipe. It is served at the
 smörgåsbord and also at Christmas in Swedish homes (as one of many
 dishes). It is however usually served with brown sauce, potatoes and
 lingonberry jam at lunch or dinner. Kids just love the meatballs with
 pasta and ketchup, but generally have meatballs of all variations on
 top of their list of favourite meals.

    Ingredients (4 Servings):

    200g ground beef
    200g ground pork
    1dl bread crumbs
    2dl milk
    1 small onion
    1 egg
    salt and pepper
    50g butter for frying

    Brown sauce:

    4dl beef stock
    3cl wheat-flour
    3cl soy sauce

    Mince the onion and fry until soft. Whip egg and milk with salt and
 pepper. Mix with ground meat and onion. Don't mix too long, or the fat
 will separate. Let it soak for 10 minutes. Mix with breadcrumbs and
 let swell for another half to one hour.

    Mix the stock and the soy sauce and put to a boil for the sauce.

    Form meat mixture into small balls with your hands. This is easiest
 to do with wet hands. The size of the balls can vary a little, but a
 small walnut is about the right size. It can be a little bit tricky to
 get the balls round, but after a while you get the hang of it. Oh, by
 the way, kids also love to help *making* meatballs (not just eating
 them)!

    A pro usually uses a tablespoon in one hand and forms the balls
 scraping the mixture a couple of times in the palm of their, slightly
 cupped, other hand. You could try and see if you're more comfortable
 with that method -- one often ends up with eggshaped balls that way.

    Heat one third of the butter in a heavy frying-pan (medium hot).
 Fry the balls, one third at a time, for about 5 minutes. Turn them
 around, quite often, to get them evenly fried. The balls should get
 dark brown. After each round, sprinkle the pan with one third of the
 flour and let it get some colour. Then whisk out the pan with one
 third of of the stock and strain it into a container for later use.
 Don't forget to put in more butter after each round.

    When all the meatballs have been fried, put in the sauce from the
 container and let it simmer for a couple of minutes. Put in the
 meatballs and let them get hot for another couple of minutes.

    The meatballs are perfect to keep in the freezer, then you
 obviously don't make the sauce.

    Note 1:
    The breadcrumbs were originally used to make the meat go further.
 To avoid getting it all too dry, they first were soaked in milk, and
 this is actually what most recipes still say. But today the reason for
 the breadcrumbs are no longer economical, it's a matter of texture.

    So to get the most out of it, the eggmilk mixture should first be
 mixed with the meat, so that all the juices from the meat can be
 dissolved by the milk, and *then* the breadcrumbs are added. That way
 they take up all the flavours and don't just taste like breadcrumbs
 soaked in milk.

    Note 2:
    If you have an electric, thermostat controlled fryer, it is much
 more easy to get perfectly shaped balls, since the surface of the
 balls contracts evenly, thereby shaping them. Put the fryer on 190C
 and fry one third at a time for abt. five minutes. Put them on a piece
 of paper to dry out the excess oil. This is the preferred method if
 you don't want to make the brown sauce to go with the meatballs.


    By Björn Felten, originally published in Fidonews 20-50, 15 Dec 2003

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