I had a feeling that these meatballs would taste different b/c the potlucks I frequented were in the South, and I was right. The meatballs I was used to eating were more like Italian meatballs without the tomato sauce. These meatballs didn't have Italian spices, but it was flavorful and unique. I had to add some more salt to the dish after the fact, but aside from that, it was very good.
Did you notice the color scheme in the above photos? I tried to match the colors of the flag of Sweden. I didn't have a good background the same shade of blue, but this .75 cent blue plate from Bed, Bath, & Beyond was good enough. The yellow "napkin" is actually my Psi Chi Graduation Stole from undergrad LOL!
I hope you give this recipe a go. It was definitely a new and welcomed dish for my tastebuds!
adapted from Cafe Johnsonia
from The Joy of Cooking
1 Tbsp. butter (I used margarine)
1 Tbsp. onions, finely minced
3/4 lb. ground pork (I used all ground beef)
3/4 lb. ground beef (I seasoned the meat with kosher salt before adding it into the mixture)
2/3 cup fresh bread crumbs*
1 cup milk or water
2 egg yolks
1 tsp. salt
1/4 tsp. each: nutmeg, allspice, ground pepper
4 Tbsp. butter (I changed back to butter b/c margarine affects roux)
2 Tbsp. flour
2 cups beef stock (I used one 14.5 oz can of beef broth)
Melt butter in a small, heavy-bottomed pan and cook the onions until soft, about 1-2 minutes. Set aside. In the bowl of an electric mixer, combine the bread crumbs* and water. Let stand 2 minutes.
I apologize for the yucky photos of the beef. It isn't that red because it was stored in the freezer for awhile.
Use two spoons or a 1" small ice cream scoop dipped in water to shape the meat into 1" balls. Heat the butter in a large, heavy-bottomed skillet over medium heat.
Remove the browned meatballs and drain them briefly on a plate. After all the meatballs have been browned and removed, add the flour to the skillet with the drippings and leftover butter.
, add the partially-cooked meatballs back to the gravy, and let them simmer for another 10 minutes or so.
Serve atop egg noodles or mashed potatoes.
*For homemade breadcrumbs, preheat the oven to 350 degrees; break up old (or fresh) bread, and place them in the blender (2 slices at a time!). Blend the bread, and pour the crumbs onto a jelly-roll pan. Spread the crumbs out evenly and toast for 15 minutes. (It is suggest that you toss around the crumbs halfway through, but I didn't do that, and it worked out fine. It was darker around the edges of the pan, but once I mixed it around, it looked fine.)