This recipe for Swedish meatballs, made with a rich blend of sirloin, pork, and veal, is a family favorite from designer Lars Bolander. The Martha Stewart Show, Episode 6036, serves 6. Ingredients include unsalted butter, canola oil, finely chopped onion, heavy cream, demi-glace or reduced beef stock, coarse salt, freshly ground pepper, cayenne pepper, freshly grated nutmeg, good-quality white bread, ground beef, ground pork, eggs, finely chopped fresh dill, lingonberry preserves, and garlic mashed potatoes. Directions include melting butter and canola oil in a small skillet, cooking onion until tender, adding cream and demi-glace, seasoning with salt, pepper, cayenne, and nutmeg, and stirring until combined. The onion mixture is transferred to a large bowl and allowed to cool slightly. Bread is added to the bowl and allowed to absorb the liquid. Excess liquid is squeezed out of the bread and the bread is added to the onion mixture along with the meats, eggs, and dill. The mixture is formed into 3/4-inch round balls and cooked in a large skillet with melted butter and canola oil until lightly browned and cooked through. The meatballs are served with lingonberry preserves and garlic mashed potatoes.
27.04.2023 @ 05:47
This recipe for Swedish meatballs, made with a rich blend of sirloin, pork, and veal, is a family favorite from designer Lars Bolander. The Martha Stewart Show, Episode 6036, serves 6. Ingredients include unsalted butter, canola oil, finely chopped onion, heavy cream, demi-glace or reduced beef stock, coarse salt, freshly ground pepper, cayenne pepper, freshly grated nutmeg, good-quality white bread, ground beef, ground pork, eggs, finely chopped fresh dill, lingonberry preserves, and garlic mashed potatoes. Directions include melting butter and canola oil in a small skillet, cooking onion until tender, adding cream and demi-glace, seasoning with salt, pepper, cayenne, and nutmeg, and stirring until combined. The onion mixture is transferred to a large bowl and allowed to cool slightly. Bread is added to the bowl and allowed to absorb the liquid. Excess liquid is squeezed out of the bread and the bread is added to the onion mixture along with the meats, eggs, and dill. The mixture is formed into 3/4-inch round balls and cooked in a large skillet with melted butter and canola oil until lightly browned and cooked through. The meatballs are served with lingonberry preserves and garlic mashed potatoes.