Recently my good friend asked for Swedish Meatballs for his birthday and although I’m half Scandinavian, I don’t believe I’ve ever made them before. They were a hit with the birthday guests, so I thought you might enjoy them too. Serve as an appetizer or as entree and accompany with mashed potatoes, pickled cucumbers, and current jelly.
Ingredients: (makes 40 meatballs)
2 - 1-pound Wild Idea Premium Ground Buffalo
1 - onion, finely minced (I chop and then pulse process in food processor)
1 - cup panko crumbs
2 - teaspoons salt
1 - teaspoon allspice
1 - teaspoon cardamom
1 - teaspoon black pepper
2 - eggs, beaten
½ - cup milk
½ - cup butter melted or ¼ cup olive oil
Current or Lingonberry Preserves
Gravy recipe below.
Preparation:
Quick Brown Gravy
I make the gravy on the thin side, so the meatballs will have just a light glazing of the sauce. Add more flour if you prefer a thicker sauce.
Ingredients:
¼ - cup butter
1 to 2 - tablespoons flour
2 - cups buffalo or organic beef broth
½ - cup heavy cream
1 - teaspoon black pepper, or more to taste
season to taste with salt
*optional: A splash of dry sherry
Preparation:
Today we are prepping for a dinner party tomorrow night; WI meatballs as appetizer with WI NY strips for the entree. This is my first time using Jill’s meatball recipe. Since I had three different things going at once, including a red wine sauce for the steaks, I messed up the meatballs, adding the butter into the meatball mix. When I took them out of the oven at 5 minutes, they were barely cook and crumbly. Realized my mistake and decided I would try cooking a bit longer. Worth a try. If not, I would make up a new batch tomorrow and use the mistake to make a big pot of Bolognese sauce.
The Bolognese will just have to wait. Adding another five minutes in the 500 degree oven cooked the butter out, resulting in a perfectly cooked meatball with great moisture and mouth feel. I simmered them in a marinara sauce for a few minutes and will simply heat them up before company arrives tomorrow.
Now I have to go back and try the correct meatball recipe.
Great recipes and I am enjoying the good recipes being posted.
Bob Hiatt
March 23, 2016
I tried this recipe tonight and was delighted with the results. Since I was cooking for only my wife and me, I halved the quantities (except for the gravy, which I made especially thick), with the result that we still have enough left over for another terrific meal. The lingonberry jam made for a nice accompaniment.