This Swedish meatball recipe is from a recipe book called You Can Cook by Annabel Karmel. This meal is rich so you might want a small portion with some vegetables. You also might want to serve it with some rice or noodles.
You will need:
- 1 medium onion
- 1 small clove garlic
- 3 tbsp canola oil
- 1 apple
- 4 slices of bread, crusts removed
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 8 oz (250 g) ground pork or chicken
- 1 tsp chopped parsley
- 2 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp honey
- 1/4 tsp grated nutmeg
- salt and pepper
- flour for dusting
For the sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 2 tsp soy sauce
- 1 tsp Worcestershire sauce
- Chop the onion finally and crush the garlic. Heat 1 tbsp of the oil and saute the onion until it’s soft. Add the garlic and saute for another minute. Cool slightly.
- Peel the apple and grate the flesh (not the core) into a large mixing bowl.
- Tear the bread into small pieces (or use bread crumbs) and add it to the bowl. Leave the bread and the apple to stand for 5 minutes.
- Now add the Parmesan, egg yolk, ground pork or chicken, sauteed onion and garlic, parsley, Worcestershire sauce, tomato paste, honey, and nutmeg.
- Season with a little sea salt and pepper, then use your hands to mix everything together thoroughly.
- Scoop up the meat mixture with a teaspoon and roll it into meatballs. Dust them with flour.
- Heat the remaining oil in a nonstick frying pan over medium-high heat and brown the meatballs in batches for 2 to 3 minutes, turning regularly. Drain on paper towels.
- For the sauce, melt the butter and stir in the flour. Remove from the heat and whisk in the broth, a little at a time. Then add the cream, soy sauce, and Worcestershire sauce. Return to the heat and then bring to a boil, stirring constantly. Add the meatballs.
I give the Swedish meatballs: 5 out of 5 chefs
I got this recipe from Food Network Magazine, July/August 2012. It was Ted Allen’s recipe (from the Food Network channel). This meal has two parts, the pickled cucumbers and the beef skewers. Both the Thai beef skewers and pickled cucumbers are very sweet and spicy. I highly recommend these skewers.
For the pickled cucumbers
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1/4 cup rice vinegar (unseasoned)
- 1/2 Asian cucumber, peeled, halved lengthwise, seeded and and thinly sliced
- 1 small hot red or green chile, thinly sliced
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped cilantro leaves
For the beef skewers
- 1/2 cup soy sauce
- 4 teaspoons rice vinegar (unseasoned)
- 2 teaspoons toasted sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons mirin
- 3 cloves garlic, finely chopped
- 2 teaspoons minced peeled fresh ginger
- 1 tablespoon packed light brown sugar
- 4 teaspoons sesame seeds, toasted
- 2 teaspoons red pepper flakes or Thai chili paste
- Juice of 1 lime
- 1 pound sirloin, rib-eye or New York strip steak, cut into 1 inch cubes
- 2 scallions (white and light green parts), cut into 1-inch lengths, plus additional, sliced for garnish
- Pickle the cucumbers: In a small saucepan, heat the sugar, salt, vinegar, and 1/4 cup water over medium-high heat until the sugar and salt dissolve; remove from heat. Put the cucumber, chile, and red onion in medium bowl and pour the hot brine over them. Let cool, then add the cilantro. Chill.
- Make the beef skewers: In a medium bowl mix the soy sauce, vinegar, sesame oil, fish sauce, mirin, garlic, ginger, brown sugar, sesame seeds, and red pepper flakes. Pour half of the mixture into a serving bowl, add the lime juice and reserve as a dipping sauce. Put the beef cubes in a zip-top bag and pour in the remaining marinade. Seal the bag and massage the marinade into the meat. Put in a bowl and refrigerate 1 to 2 hours.
- Preheat a grill to high. Drain the meat, discarding the marinade. Thread the cubes onto skewers (1 to 4 per skewer), separating each cube with a piece of scallion. Grill directly over the coals, turning once, until nicely charred, about 3 minutes per side.
- Sprinkle with sliced scallions. Serve warm or cold with the reserved marinade for dipping and the pickled cucumbers and chiles on the side.
I give the Thai beef skewers with pickled cucumbers: 5 out of 5 chefs
Crystal Beer Parlor is known for their burgers and beer. The servers are very nice. I am going to review the bison burger (since I’m too young to review the beer). First of all bison burgers are less in fat and calories. I thought it was pretty good. But it was less flavorful than their beef burgers that I have had there before. So I added some hot sauce on it. It was a little better. I think you should stick with a regular burger.
I give the bison burger: 4 out of 5 chefs
I love Leopold’s Ice Cream, and it is all home-made. My favorite ice cream flavor is peanut butter chippy. They also have sundaes, milkshakes, and lunch. I haven’t had their lunch before so I can’t review it. The servers are very friendly, that just makes the ice cream taste better!
I give Leopold’s Ice Cream: 5 out of 5 chefs
My family recipe is chicken-fried steak. We have it twice a year. My grandma makes it, but she passed it along to me. I can not tell you the recipe because it is a secret. I can tell you that we always have the chicken-fried steak with mashed potatoes and gravy, cream corn, rolls, and my Grandfather says it has to be eaten with ketchup.
Post pictures of your own family recipe and tell me about it!!!!!
Screamin’ Mimi’s is located in downtown Savannah, Georgia. I have been here many times before. It is one of my favorite places for pizza. The people who work there are very friendly and they put lots of toppings on the pizzas. They have all different kinds of pizza toppings so the possibilities are endless. Also, they have salads, sandwiches, pasta, calzone, and stromboli. Although this time I had a slice with beef (and it was delicious), I also like to get their chicken parmesan sandwich. I highly recommend it!
I give Screamin’ Mimi’s: 5 out of 5 chefs