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Originally Posted by nana Great! I wonder if Matthew can separate out appetizers, salads, soups, etc. We can make a cookbook!
I have some great ones; but, right now, I need a recipe for Swedish meatballs, preferably made with ground lamb. Anyone? |
You know Rachael Ray's swedish meatballs went on the space shuttle in 2006 for the astronauts - here's the recipe (I don't know much about cooking with lamb - but you could probably substitute with it):
1 pound mixed ground beef, pork and veal
1 egg
½ cup plain bread crumbs
¼ to 1/3 cup cream
3 tablespoons finely chopped white onion
¼ teaspoon dry mustard
1/8 teaspoon grated nutmeg – eyeball it
Salt and pepper
2 tablespoons butter
2 tablespoons flour
2 cups beef stock
1 cup sour cream
2 teaspoons of your choice: lingonberry preserves, red currant or grape jelly
1 pound egg noodles, cooked to al dente
Finely chopped fresh dill, for garnish
Finely chopped parsley, for garnish
½ cup finely chopped cornichons or baby gherkin pickles, optional
preparation
Preheat oven to 400 degrees F.
In a bowl, mix meat with egg, bread crumbs, ¼ cup cream, onions, mustard, nutmeg, salt and pepper. Roll the mixture into 1-inch balls and arrange on a nonstick baking sheet and bake 10-12 minutes.
Heat a sauce pot over medium heat. Melt the butter, whisk in the flour and cook for a minute or two. Then whisk in stock and thicken for 6-8 minutes. Stir in sour cream and jelly and warm through. Season the finished sauce with salt and pepper.
Remove balls carefully with a thin spatula.
Mix meatballs and egg noodles with sauce and garnish with dill, parsley and finely chopped cornichons or baby gherkin pickles, optional.
Yields 4 servings
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