Sunday, February 21, 2010

So Sweden has something better than hot guys

You have to admit, there is something about men from Sweden that is hot. I don't know if it is the language barrier, or what, but in my opinion they are handsome. Mr. G loves swedish meatballs. I have never really liked them, but since I am a good wife, I found a recipe and decided to try. The only problem with this recipe is that it does take time. So this not a 30 minute recipe. Make sure you plan plenty of time to make up the meatballs. They make about 30.

Swedish Meatballs
4 tablespoons butter
1 small onion, minced
1 pound ground turkey
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
fresh black pepper
1/2 cup Italian breadcrumbs

2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and pepper to taste
1/2 cup heavy cream
1/4 cup fresh chopped parsley leaves

Preheat oven to 325 degrees

Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until tender. Remove the onion to a plate and cool. Wipe out the pan with a paper towel. In a large mixing bowl, combine the turkey, egg yolks, heavy cream and onion. Add salt and pepper. Stir in bread crumbs. Mix gently until combined. With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time. to keep the meat from sticking to your hands.

Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in a while, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large casserole dish. Put the dish in the oven for about 20 minutes.

To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve the flour into the fat. Pour in the chicken stock and stir to loosen the bits from the botton of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper. Lower the heat and stir in the cream. Add the meatballs and simmer for about 20 minutes. Sprinkle with chopped parsley.

Instead of egg noodles, we had homemade mashed potatoes.

This recipe was taken from Tyler Florence. It has been altered for our likes.

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